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  1. wazoo

    Recipe for Johnsonville breakfast sausage

    I have been playing with breakfast sausage recipes on and off for several months.  I have several that I like but nothing that the family really thinks is great.  Every time I try something it gets compared to Johnsonville breakfast sausage.  Has anyone seen or used a recipe that is similar in...
  2. wazoo

    How much do you trim when grinding goose or duck for sausage

    We had a great goose hunt last week and I am going to make some goose summer sausage. I have a couple of questions before making about 25 lbs of summer sausage with 50% goose 50% pork butt. I used up the goose meat from last season to make some snack sticks a week ago.   I used 50/50 goose...
  3. wazoo

    First pork butt plan review

    I have been really enjoying my smokehouse for the last several months.  Everything has been great.  It is my daughter's 30th birthday and wants pulled pork for dinner.  So I am doing my first pork butt.  I have done a lot of research here and think that I have a pretty good plan but I wanted put...
    • wazoo
    • Thread
    • Replies: 7
    • Forum: Pork
  4. wazoo

    Great meat prices = sausage and smoking this weekend

    I just got my RD flyer yesterday.  The Seattle area stores have pork butt for $0.89/lb and chuck roll for $2.19/lb.  They also have brisket for $1.89/lb.  Looks like I going to have a busy weekend.  On a side note how long can I freeze cryopaked butts for?  At this price I am definitely going by...
  5. wazoo

    First chicken

    I am having a great time with my new smoker.  We had friends over for dinner last weekend so we decided to do a smoked chicken.  After doing my research on SMF I felt ready to go.  I did not get as many Q-views as I wanted because we were having such a great time.  I still did get a few. I...
  6. wazoo

    Chicken apple breakfast sausage

    I just finished up a batch of Chicken Apple breakfast sausage this weekend.  I really appreciate the help that I got from the members.  I used it to create my own version.  It got rave reviews from the family and neighbors. I received my new Cabela's 1/2 hp commercial grinder from UPS a week...
  7. wazoo

    Another satisfied first bacon smoker

    I finished producing my first bacon with the help of a several responses on the forum.  I am very happy with how it turned out.  Of course I have a few things that I am going to tweak a bit but that is the fun part of the process. I picked up a 13 .6 lb pork belly with skin on at our new...
    • wazoo
    • Thread
    • Replies: 18
    • Forum: Bacon
  8. wazoo

    Smoked breakfast sausage with Apple question for the pros

    I have been making sausage for a couple of years now and I am very happy with the results.  I want to make a smoked breakfast sausage with apples and wanted some advice from the sausage pros that hang out here.   After searching on line I can't really find much as far as recipes that have what I...
  9. wazoo

    First Bacon questions

    I am well along on my first bacon thanks to all the help from the forum.  I used Pops brine for 14 days then developed a good pellicle in the refrigerator for 1 1/2 days.  I cold smoked for 12 hours yesterday with the temperature in the smoker between 55 and 72.  I put it back in the...
    • wazoo
    • Thread
    • Replies: 2
    • Forum: Bacon
  10. wazoo

    Smoker finished and "smokin"

    I am the proud papa of a new smoke house.  I finally have my smoke house finished (well almost) and cold smoking some bacon.  So it seemed like a good time to post some pictures.  The beginning of the build is in another post.  The smoker turned out as nice as I imagined it.  I really want to...
  11. wazoo

    Temperature for Pops brine cure

    I have 13 lbs of pork belly currently setting in Pops brine in a cooler full of ice in the middle of a 7 day cure.  I check the temperature and the ice every day to make sure that it is staying cold.  It is staying right around 33.5 degrees.  I was looking on line today and saw an article that...
  12. wazoo

    Temperature management for curing and drying bacon questions

    I am getting ready to try my first cold smoked bacon using Pops brine recipe..  There is a wealth of information on this site but I still do have a couple questions.  Unfortunately, I do not have room in our refrigerator to store a 15 lb. pork belly in a brine solution.  I live in the Seattle...
  13. wazoo

    Finally started a Hardie Backer Smoker

    I have been planning on building a smoker for several months.  After a lot of review of this site and a couple of others it was time to stop planning and start building!  In the words of George Patton “A good plan violently executed now is better than a perfect plan executed next week.”   I want...
  14. wazoo

    Meat Grinder size

    I have been making sausage for a few years and it definitely one of my guilt vices.  I started out using a KitchenAid attachment grinder and stuffer.  That lasted about two batches.  I got a great deal on a Cabela's 7lb. horizontal stuffer that works fantastic but I have continued to use the...
  15. wazoo

    Propane connection for Northern Tool Burner

    I am just getting started on my smokehouse after a lot of time and review of many of the smokers that have been shown on this and a couple of other sites.  I will be taking lots of pictures and posting them as it comes along.  It is going to be very similar to the ones that Babysmokologist built...
  16. wazoo

    Hello from Redmond

    I have been lurking for a few days and love the site and the info.  I figured  "jump in - the water looks fine". I have been fisherman and hunter most of my life and I believe in “eat what you kill".  Also I really like the taste of fish and wild game.  I grew up in Monatna and lived in Alaska...
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