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  1. up4smoke

    starting a 36x6ft pit

    D- you gotta let me know when you get that thing built. We could smoke mucho sausage in there!
  2. up4smoke

    cold smoking???

    Ingenius. Just watch your temps. If it gets too warm just raise the barrell up a bit more so the smoke will have more time to cool b4 hittin the meat. Seeing all that ice, you may not have that problem...
  3. up4smoke

    Meat to fat ratio when grinding Sausage.

    That's what I wanted to know. Thanks.I didn't figure my fat/lean content on the butt when figuring weights so i got lucky...
  4. up4smoke

    Been awhile since my last sausage..

    Smoked bacon as in retail, Roller? Never heard of using it, but it sounds good!
  5. up4smoke

    Meat to fat ratio when grinding Sausage.

     sorry... so if I wanna make venison and pork sausage, say 10 lbs, and wanna use pork butt, how much pork to deer ratio would I use? I recently made my first batch and may have made it too fat. (6#pork butt/4#deer)
  6. up4smoke

    cold smoking???

    That is awesome! My co-workers bout fell down when I told them I smoked meat in there!   This will surely work! Might want to watch how much heat you allow up there if you're cold smoking it...
  7. up4smoke

    Fresh Italian Sausage with Pix

    Unfortunately we didn't take pics of the preparation, as it was very unorganized! I plan on making a different flavor this weekend and wil get some qview!
  8. up4smoke

    I have died and gone to Fatty heaven! w/Q view

    Man, that is epic. Great job!
  9. up4smoke

    Deer sausage with jalapenos and cheddar. Recipe and q-view!

    My mouth is watering...
  10. up4smoke

    Fresh Italian Sausage with Pix

    I made my first sausage this past weekend and my daughter was right there the whole time.....even stuffed while I ran the grinder!
  11. up4smoke

    cold smoking???

    Alblancher, did you say simple???
  12. up4smoke

    Thermoworks Thermometers?

    Im going to kick a dead horse here. I found this thread after searching the forum and was wondering if anyone uses the Thermoworks digital pocket thermometers. I cant Imagine paying $100 for the pen, but the pocket therms seem to be just as accurate and with a 6 second reading vs. a 3 second...
  13. up4smoke

    First try at sausage.

    Well after seeing it through the first grind, I think if I could get the spices to mix well enough, I could get away with one grind through the course plate then stuff it. When letting it rest in the fridge overnight does it seem to stuff better? And in doing that, would I need to mix a bit...
  14. up4smoke

    Venison Summer Sausage for the first time

    Be sure and post pics of the final product. I will soon be trying ny hand at the summer sausage as well. Are you using those lights for heat in there, or are those holes with the sun shining through?
  15. up4smoke

    First try at sausage.

    Thanks guys. This particular sausage didn't get cold smoked. It went straight from getting string tied to put on the pit. I think it even oinked a little. The smoke source was oak wood which I think might be mute since I was fully cooking. The links that I cold smoked didn't come out black. The...
  16. up4smoke

    First try at sausage.

    Well I am in the process of building a fridge smoker and have been waiting to use my new LEM #8 untill it was ready. I couldn't wait... This is my first batch. Very happy with the tatse,Zachs sausage seasoning, but the consistency was about like a hot dog on the first couple feet. If my thinking...
  17. up4smoke

    I Got A Stick Box

    Hats off to that son and daughter, Nepas. Looks like you raised em both right.
  18. up4smoke

    Smoking boudin ?

    Reo seasoning is pretty good stuff. My Dad lives in Huntsville and buys that stuff. Try putting the seasoning in the rice when you cook it, that is what he does and it is amazing. Have not had it any other way so couldn't really say how it tastes mixed in the meat...  Also, did you use your...
  19. up4smoke

    Comment by 'up4smoke' in media 'nator.jpg'

    Good lookin' sausage there!
  20. up4smoke

    Commercial SS Fridge Build: My First Try

    That's going to be a really nice smoker! I recently got a double door aluminum fridge and I am going to convert it. I am going to try and do it without removing the insulation though. Man that looks like a lot of work....
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