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That and I can’t get my smoker to 400 degrees.

I’m not smoking the whole time because it’s nasty out. Getting soft I guess. Thanks fellas.

So I am spatching a 12lb bird and wondering if I can start it in the oven and finish in the smoker for a little flavor and make space in the oven for the wife’s baking. Thoughts?

It’s pretty alright. Just wish the stuffing went better. I’ll be processing elk with my buddy who makes really good sausage and ok boudin. I’ll hopefully figure it out with him. Maybe the leanness if the loin was the problem. And I probably need a better stuffer.

It just wouldn’t feed thru the stuffer. Plugged up immediately. Kept adding moisture till I got bent out of shape.

Boudin-success. Stuffing in casings-fail. The meat is great. Seasoned to taste with salt and cayenne. Added back stock. Seems perfect. But I’ve never stuffed casings. Called a buddy and he said it’s probably too dry, so I added more stock and rice wine vinegar. Still no luck. Got to the point...

Skimmed off the fat from the meat(2 cups) and added to rice for the cook.

Progress.

Roger. Thank you. Wish me luck.

When you say steam, is it just a light boil in water?

How long should I steam them? The sausage will be relatively cool for stuffing.

Bacon is cured.

Thanks fellas. I wanted to do a pork butt, but none were available. Hopefully it isn’t too dry. I do have some fatty bacon on hand. Should I chuck it in there? I’m 30 minutes into brazing the pork. Too windy to smoke. It’s like a hurricane here this morning, of course. So I have 110 minutes of...

So I am going to try my hand at making boudin for the first time. I bought a grinder/stuffer for my Kitchen Aid mixer, and have never made sausage before. Figured I’d try pork before I process some elk trim I have. I’m going to smoke a 9lb pork loin, add a touch of beef liver, rice, sweet onion...

Roger. Thank you.

I don’t usually use a binder. Sometimes I do but don’t really know if there’s a benefit. Just wanting them to be perfect. Thank you.

Gotcha. Thank you. My daughter likes dry rub ribs with a little heat. So I’m thinking slather with stone ground mustard and use a rub I got from Michlitch spice co. Would oil be better or mustard?

Right on. Thank you. If weather permits, I’ll finish in the smoker, but need a back up plan.

Good deal. 225f for smoker and oven you think?