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  1. down lowe

    20 pounds of venison summer sausage for the holidays

    looks great!!
  2. down lowe

    20 pounds of venison summer sausage for the holidays

    looks great!  Can't wait to see the money shot.
  3. down lowe

    First time smoking venison summer sausage with complete recipe and how to guide

    thanks for taking the time to share your process.  Do you have any "money" shots of the finished product?
  4. down lowe

    NEW Sausage Stuffer + smoked Sausage + Skirt Guacemole Sandwitch

    it all looks good, but that picture of the sandwich is top notch!  How did you prepare the skirt steak?  I want some!
  5. down lowe

    Bacon ends used in sausage??

    I used in some breakfast sausage - can't go wrong there!
  6. down lowe

    How long with Cure#!

    the susanminor.org looks pretty similar to our site's wiki on that topic! Holy crap!  I am blown away by Poli's site.  There is certainly a ton of information there.  You couple that with Rytek's book, the info on this site, and a person sure has a lot of knowledge at thier fingertips. Here is...
  7. down lowe

    How long with Cure#!

    it's a blinger of a question now isn't it? I most likely would not stretch my schedule beyond 15 hours or so, and I think that should be OK, but when you read about the affect botulism can have I want to be more than confident.   We can kill this one I think.  I am going to peck away at the...
  8. down lowe

    How long with Cure#!

    I was hoping to test my theory on the longer smoke times, but want to ensure it's safe.  So,  I guess I am still looking for some guidance on how long you can safely go with cure#1.  I have not heard back from the government yet - will let you guys know if I do. thanks guys.
  9. down lowe

    How long with Cure#!

    here is a link to the summer sausage I made a couple of batches ago - note comments at bottom of thread regarding texture.  Thanks for trying to help out. http://www.smokingmeatforums.com/forum/thread/102831/summer-sausage-q-view-new-pic However, I am not sure what that has to do with seeking...
  10. down lowe

    How long with Cure#!

    thanks for the replies, guys.  I am hoping to get some conrete guidance on this one. I am trying to avoid generalities.  That's why I asked the question.  I am seeking to understand how many hours I can cold smoke with Cure#1 without running into problems.  the science is out there,  I just...
  11. down lowe

    Habanero Barbecue Chicken Wings with Q-View

    thanks for sharing your recipes.  I am going to try this very soon.  Looks great!!
  12. down lowe

    how long with cure#1?

    I apologize for not providing more detail. I am trying to understand how long I can smoke/dry summer sausage safely at a temp sub 140.  I am trying to achieve a firmer texture, and everything that I have found points to a longer smoke schedule.
  13. down lowe

    How long with Cure#!

    I am trying to determine how long I can smoke/dry something like summer sausage or other similar product at a sub 140 temp with only adding cure#1. That help?
  14. down lowe

    how long with cure#1?

    How long can I have a product at let's say, 100 degrees with just using Cure#1?  
  15. down lowe

    How long with Cure#!

    How long can I have a product at let's say, 100 degrees with just using Cure#1?
  16. down lowe

    first time pulled pork

    lookin good.  I am about to attempt my first butt with my MES 40.  I have done them on the weber before.  I can't wait to see your finished product.  Nice work!
  17. down lowe

    Sausage final cooking method----- Question

    sounds good.  will be interesting to see if there is a difference of taste, texture, appearance, and cook times.  
  18. down lowe

    Maverick 732

    lol - I edited my original post to clear up the confusion. unit should be here tomorrow in time for the weekend.  I am planning on doing 10lbs of SS and some polish sausage or something.  still have not decided yet.  All i know is that I have 20lbs of meat thawing in the fridge.
  19. down lowe

    I can make Andouille too!

    as already mentioned - that is some great color and the texture looks perfect!  Nice job.
  20. down lowe

    Sausage final cooking method----- Question

    I have never used water, but I remember reading, and it may have been in his book, that you don't use want to use a high heat with water, same as if you smoke.  this prevents the fat from rendering.
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