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  1. rohfan2112

    Smoking Sticks

    Following.
  2. rohfan2112

    "Ideal" type of collagen casings for Lancaster County sweet sticks?

    We'll be staying at an Air BnB in the town of Narvon in Lancaster for the July 4th weekend. We're going to hit Williams Grove Speedway on the Friday night and Buck County Tractor Pull on the Saturday night. Of course, we'll hit Dienner's for food!
  3. rohfan2112

    "Ideal" type of collagen casings for Lancaster County sweet sticks?

    Nope. The sticks are uniform in shape and size and have no natural "curl" to them. Never had one with natural casings and I've been visiting Strasburg for over 40 years. I highly recommend them.
  4. rohfan2112

    "Ideal" type of collagen casings for Lancaster County sweet sticks?

    I actually just ordered the 21mm smoked mahogany from The Sausage Maker for $17 shipped.
  5. rohfan2112

    "Ideal" type of collagen casings for Lancaster County sweet sticks?

    We're going to be making sweet sticks like the kind you'd get at any farmer's markets in Lancaster County, PA. I don't want to use natural casings because I want them to be authentic. I have LEM 21mm fresh collagen casings on hand but I'd rather use their smoked mahogany 21mm casings but I...
  6. rohfan2112

    50 Lbs Of Lebanon Bologna

    It sure is! Can the original poster's recipe be scaled down to 5 lbs of meat?
  7. rohfan2112

    Butcher sausage...how do they do it?

    Do you partially freeze the mixture before the 2nd pass through the grinder? Also...no salt in your recipe?
  8. rohfan2112

    Sausage feels "light" in weight?

    I don't know how to judge quality casings. I bought the casings on Amazon from a company called Oversea Casing Company. If casings are tough because they spend a long time packed in salt then why would I want to soak them in more salt? I don't understand the thinking there. I have to plead...
  9. rohfan2112

    Sausage feels "light" in weight?

    I sure did. I was really surprised when I cut a cold piece to taste. If it weren't for that damn hi-temp cheese it would have been a winner.
  10. rohfan2112

    Sausage feels "light" in weight?

    Thank you for all the comments! Hog casings were used for my recipe. I used a Lem 5 lb sausage stuffer. After stuffing they went for a 9 hour cold smoke. Outside temp was around 38. Once that was done the smell of the smokiness was wonderful as any of my previous smoking attempts resulted in...
  11. rohfan2112

    Sausage feels "light" in weight?

    Didn't weigh the links. They're in the pellet grill now to be brought up to 155 F. As I was putting them in the cold smoker yesterday I did notice one spot where some air was trapped. Will post pics when they're done.
  12. rohfan2112

    Sausage feels "light" in weight?

    When I pick up my freshly made (but yet uncooked) kielbasa it kind of feels a little "light" in weight. The only thing I can think of is that my grinder is injecting too much air into the meat being that the throat is so small. It only "sucks in" one chunk of meat at a time which surrounds it...
  13. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    Again, I'm cold smoking, not cooking. I doubt that temps inside the can would even get as high as 65 degrees, especially in the winter.
  14. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    Wow. I would think you would also have a creosote problem being that your air holes are quite small. I wonder now if I have too much venting. My external smoke box uses a heating element but would you advise me to use my Amazin pellet tray, instead?
  15. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    No rush. Also...thank you for your service.
  16. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    Any pics of the top?
  17. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    I'd like to hear about your smoking process with that setup along with some pics. Do you ever have problems with creosote on the meat? We were thinking about putting a small computer fan by the top exhaust duct to gently pull in some fresh air from the bottom vent. I've read that good air flow...
  18. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    I plan to make and smoke a batch of kielbasa with hi-temp pepper jack cheese. I'll post photos when it's all done.
  19. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    I'm not cooking, I'm cold smoking. I smoke-cook in a pellet grill. I did research and I wouldn't use the galvanized can for cooking. Everything I've read said cold smoking in it would be fine. Thanks for the heads-up, though.
  20. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    3 cheap wood dowels. I can always cut more holes and put in more dowels if I need more sausage capacity.
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