Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. SH0RTS

    Okay, Fellas. Someone Talk Me Off the Ledge...

    So, I got 10 lbs of sausage ground up yesterday, added all my seasonings, cure, cheese and mixed it up well by hand. Ive done this a dozen times. But, i made the rookie mistake of all rookie mistakes, and didn't perform what we used to call in the Army a "Pre-Combat Inspection". My sausage...
  2. SH0RTS

    Cold Smoking a few Pork Bellies for Bacon. Got a kwershton or two..

    Do you guys use the same amount of Cure #1 on the belly as you do when grinding and stuffing sausage? I used the calculator on digging dog farm. But, it kinda seems like its not as important since its not going "IN" the meat like ground sausage. But, im gonna stick with the calculator and see...
  3. SH0RTS

    How along Can I Let Sausage sit in The Fridge Before Smoking?

    So, i ground up and stuffed 20 lbs of brisket/pork sausage late yesterday afternoon. I have the proper amount of cure #1 in them. I let them sleep over night and most of today, as I ground up and stuffed 10 lbs of green onion pork sausage today. Question is, is it okay to let them stay in...
  4. SH0RTS

    Any Advice on How To Add Heat To My Smoker???

    So, this thing worked pretty good as a cold smoker. But, I’d like to switch gears a bit and be able to bring this thing up to at least 150 for a few hours. There is a good 12” + from the supports at the bottom to the bottom of the floor. I was considering cutting out a hole in the floor and...
  5. SH0RTS

    Shorts is COLD SMOKING homemade Sausage for the first time. Tell me if I have the Basics down. TIA

    So, ive got a nice LEM #22 grinder/stuffer, Prague Powder #1, a self created seasonings recipe, natural hog casings and a smoker I made out of a commercial reach in cooler. Tell me where Im wrong. 1) keep meat cold at all times. 2) run a coarse grind(gonna try a few grinds to see which I like...
  6. SH0RTS

    Say Hello to the New Guy!

    How ya doing folks? So glad to have found this site and learn/share info. Im no professional cook or pit master. Just a small time Bama guy that enjoys grilling prime beef every weekend, cutting up loins, smoking all kinds of meat and, as of recent, dipping my toes in the Cold Smoking world...
Top Bottom
Back
Clicky