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  1. cysmoker

    Butcher sausage...how do they do it?

    I’d also add this is for a course ground sausage with particle definition. If you’re going to do smoked sausage, kielbasa, hot dogs, etc you probably want more of an emulsion so this is when you mix the hell out of it or use a food processor.
  2. cysmoker

    Butcher sausage...how do they do it?

    whoops sorry. Forgot to put down salt, but yes there is. Gotta have it to get the protein extraction. And I wouldn’t refreeze, unless it’s going to be a while in between grinds. One thing you can do, if the recipe your following calls for an extension/water, use ice instead of water. This will...
  3. cysmoker

    Butcher sausage...how do they do it?

    That would be particle definition. Keep the meat cold (28-29 F), grind once at 13mm, add your salt and mix 2-3min , then add the rest of your seasoning mix, and run through your grinder at 4-5mm. The less you work the meat the better. You want enough protein extraction to "stick" the meat...
  4. cysmoker

    Reverse flow build

    Here's a few updated pictures as well, and one with a pecan smoked brisket.
  5. cysmoker

    Old Tank, New Smoker

    Looks really nice! Pretty similar to the build I did. The paint on my tank was super thick as well. I had it blasted by a dustless blaster. https://www.smokingmeatforums.com/threads/reverse-flow-build.287629/
  6. cysmoker

    Reverse flow build

    yep best thing to do is learn from others mistakes. My biggest advice is don’t weld anything solid until you are positive it is where you and what you want. I learned that the hard way and it took a lot of extra work having to cut stuff back off or change stuff. I’m on the look out for another...
  7. cysmoker

    Italian Sausages did not turn out right - Need advice

    try the different methods and see which you personally like best and then you can modify from there.
  8. cysmoker

    Italian Sausages did not turn out right - Need advice

    Here are some Italian sausages I did the other day. These were a 4mm final grind size. If you zoom in on the sausages you can clearly see the fat particles and lean particles. This was 25% fat.
  9. cysmoker

    Italian Sausages did not turn out right - Need advice

    For a traditional Italian sausage (or brat ) you want particle definition. You want to be able to identify the fat and lean, which will help appearance and mouth feel. You need everything to stick together, which is achieved by mixing the meat to get protein extraction. That protein will act as...
  10. cysmoker

    Italian Sausages did not turn out right - Need advice

    For Italian sausage I wouldn't emulsify the meat block before stuffing. You want a nice grind, typically we do 4mm for final grind size. I'd also add red papper flakes to your seasoning. For your casings, rinse them good, then soak them in 100 degree F water for at least 1 hour minimum. Change...
  11. cysmoker

    Help with airflow

    Yea, open that exhaust up and you should be good to go.
  12. cysmoker

    1st Smoker Build - Octagon Reverse Flow Smoker

    My only recomendation from my experience would be to move your axle on the fire box side to be under the firebox. The opposite end will be a little light other wise. Not terribly probably, but if you're going to insulate the fire box you'll have even more weight over there than I did on mine. So...
  13. cysmoker

    600 Gal RF build

    Turned out great. Did you put a damper on your exhaust anywhere? With that internal plenum to me it looks like the smoke would stack up in the end of the CC and not draft out as well. The domed end of the tank kind acts like a funnel, so if you were to cur the smoke stack about flush with the...
  14. cysmoker

    Finally Got my 500 Gallon

    I'm going to try this on mine. You can also heat it up from the inside. You don't want to just build a fire to heat it up because you can get soot/grease on the outside which will effect the bind of the linseed oil. I painted my smoker with high temp paint, so I'm going to try a small section...
  15. cysmoker

    Reverse flow build

    Has anyone applied Boiled linseed oil to their smoker over paint? My smoker is painted with high temp paint, but I'd like to cover it with linseed oil to help keep it protected. Not sure if it will bond over the top of paint and not directly to the metal.
  16. cysmoker

    60 Gallon Reverse Flow out of air compressor tank

    Here is a link to the build that I just finished up a couple months ago. It was my first build, and I'm really happy with the results now. I also used a 60 gallon tank. Read through it and hopefully there is some info you can use in it, and then also learn from the mistakes I made before you...
  17. cysmoker

    RF build progress

    Looks nice! Pretty similar to my build and looks like you got some of the items right the first time that I had to go back and redo. Did you build the cart/stand or was it repurposed? Also is your shelf folding? I need to add a shelf to mine and would like to make it folding.
  18. cysmoker

    Finally Got my 500 Gallon

    Man that thing looks great! How big is the fire box?
  19. cysmoker

    Reverse flow build

    Wasn't really happy with the pneumatic casters I used. The sidewalls of the tires had to much flex in them, so the smoker had a little bit of back and forth wobble to it that I didn't like. Plus, I was an idiot and welded the casters directly to the frame. So I cut the casters off and then...
  20. cysmoker

    Reverse flow build

    Closer to getting this smoker figured out. Ran it on Monday with Oak for about 8 hours for some beef ribs that turned out great. I used the smaller splits, and tended the fire a little more and the smoker ran right about 250-275 all day.
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