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  1. redt

    Sausage making class?

    I asked this question back in December 2015, and will ask it again in case there is some new information. Are there any sausage making classes available in the Phoenix area? I'm a new smoker, am satisfied with my grinding / stuffing skills, but when it comes to taste and texture, I'm having...
  2. redt

    Smoking Log

    Have not found a satisfactory iPhone Smoking Log at the iTunes Store, so created my own. I used MyStuff2 iOS application and have found it to be a very flexible database application. To date, I have created 5 databases with it. The Smoking Log contains the following: Date, Meat, Cut, Weight...
  3. redt

    Keeping brisket warm

    Thanks, JJ!  Glad you straightened me out on the cumulative weight issue. Newbies mistake, eh?  
  4. redt

    Keeping brisket warm

    For a family gathering, I purchased a full packer brisket and a flat - approx 20 pounds after trimming. Based on that weight, I estimated a 30-hour cook and with a 5:00 PM dinner target, started the WSM at noon the day before. The flat (on the lower rack of the WSM) was at 202 degrees at 11:00...
    • redt
    • Thread
    • Replies: 2
    • Forum: Beef
  5. redt

    Old stuffers lament....

    Thank you DanMcG and Foamheart for the info and encouragement. I haven't given up!  Foamheart, with the exception of the double smoke, I have used the same process as you outlined in handling the casings. No luck. Have read and reread Boykjo's well detailed instructions several times, and can't...
  6. redt

    Old stuffers lament....

    Yes, old but young at heart and a neophyte sausage maker - probably have made less than 50 pounds since buying my WSM a year ago. At the outset I gleaned all the information I could from this board, Rytek Kutas' book, and the Stanley & Adam Marianski book. Have learned enough to quit chasing the...
  7. redt

    WSM 18.5 temp control.

    Thanks, RichT for starting this thread, and Dave. dwschenk, trueteam, JIRodriguez, and everyone else for providing more info! As a new 18.5 WSM user, I've tried several methods with some degree of success, but still find myself "chasing the temps". Your explanations will help a lot!  Thanks again!  
  8. redt

    Rudy's BBQ

    Yes, they're a Texas outfit with locations in the southwest.... here's a link: http://www.rudysbbq.com/page/locations/all
  9. redt

    Rudy's BBQ

    I discovered Rudy's "Country Store" during one of our RV trips through Texas, and have since eaten at several locations throughout the southwest. I particularly like their sausage, and try as I might, have not been able to duplicate it at home. Am wondering, does anyone have a "clone" recipe...
  10. redt

    Thanks!

    Browsing through the old messages in my search for information, I ran across this Jan 2012 comment from NEPAS:  "There are no dumb or stupid questions. And if your (sic) not sure what your sausage is doing TAKE A PIC and post it so we can help (I know everyone has a camera) Never be embarrassed...
  11. redt

    Smoking sausage in a WSM

    Thanks for the info SmokinAl and Dirtsailor2003......... Guess I'll stick with the hot plate, cuz I don't think SWMBO would approve a Request for Purchase of an electric smoker! 
  12. redt

    Smoking sausage in a WSM

    OK, so would appreciate some more help from the experts here - to add to the knowledge I have gained over the past few months.  Want to smoke sausage on my 14" WSM using charcoal - I've been jury-rigging an electric hot plate in order to maintain the lower (130F - 170F) temperatures, and adding...
  13. redt

    Spicy Beef Sticks

    Thanks all for the info and suggestions. Yes, I did use cure. The collagen was 19mm. 
  14. redt

    Spicy Beef Sticks

    First time for beef sticks, and first time using collagen casings. Used only 2.5 pounds of beef for this trial batch. Not a complete success, but the taste was great, and best of all, my son-in-law, daughter and grandkids thought they were great! (They took the remaining links home with them.)...
  15. redt

    Sausage class

    WOW!!  Great looking product! You should be holding classes!  (Wish I were near Billings, but I will be in Cody, WY in June)  
  16. redt

    Sausage classes?

    Are there any sausage making - sausage smoking classes available in the Phoenix area? I'm a new smoker, am satisfied with my grinding / stuffing skills, but when it comes to smoking sausage on my Weber Smoky Mountain I'm having trouble keeping temperatures, and getting it right!  Any...
  17. redt

    Sausage class

    Appreciate that, Redheelerdog!  Yes, I do have and use the Maverick ET-732 Temp set. Will continue to smoke 'till I get it right! Just might modify my smoker to accept an electric heater!  Enjoy the information gleaned from the members here. Thanks! 
  18. redt

    Sausage class

    Not so fast on the class dismissed, Redhealerdog!   My self-taught sausage smoking class using a WSM. (I am satisfied that I have learned the basic steps of selecting meat, grinding and stuffing sausages, but am not satisfied with the cooking process.) Your comments, constructive criticism...
  19. redt

    Sausage class

    Thanks, JckDnls 07 - everything I've read warned me NOT to ever exceed 170 degrees. I'm sitting here now after 7 hours in the WSM, and 2 hours in the oven and the sausage temperature is now 144. Gonna wait until 152 if I can stay awake!  
  20. redt

    Sausage class

    I need training in cooking sausage! Have read and re-read "Home Production of Quality Meats and Sausages" and "Great Sausage Recipes and Meat Curing" by Rytek Kutas. I feel good about grinding and stuffing sausage, but cooking in a WSM has me stumped. I air-dry the sausage,  start at 135 degrees...
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