Hey Folks,
I'm 36 years old, living in Ottawa, Ontario, Canada, and have decided to start smoking meat, particularly sausages, since I'm constantly spending a boatload on sausages at the store. I've been reading a lot of the forums here on smokingmeatforums.com and you guys have already helped answer a lot of my questions without even knowing it - from your previous posts. So thought that I would start to contribute and share some of my learnings as I go along.
I've got a Broil King Imperial XL that I use for grilling and rotisserie, and I just bought a Bradley Original 4 rack with an Auber dual probe PID Controller. I've always enjoyed cooking, grilling, and I do some fish curing regularly (Finnish style sailfish - suola kala), and so, naturally I'm looking to add smoking to the repertoire. I've got a bunch of time off work coming up - and so I'll primarily be working on trying out some sausage recipes, since I love them so dang much.
After much reading, and learning from others on this site (and reading Rytek Kutas "Great Sausage Recipes and Meat Curing") I just completed my first batch of Kabanos, which turned out pretty great - though I had some good lessons learned on that. Here's some of my pictures from that, and I look forward to sharing more with you all!
- Peel
I'm 36 years old, living in Ottawa, Ontario, Canada, and have decided to start smoking meat, particularly sausages, since I'm constantly spending a boatload on sausages at the store. I've been reading a lot of the forums here on smokingmeatforums.com and you guys have already helped answer a lot of my questions without even knowing it - from your previous posts. So thought that I would start to contribute and share some of my learnings as I go along.
I've got a Broil King Imperial XL that I use for grilling and rotisserie, and I just bought a Bradley Original 4 rack with an Auber dual probe PID Controller. I've always enjoyed cooking, grilling, and I do some fish curing regularly (Finnish style sailfish - suola kala), and so, naturally I'm looking to add smoking to the repertoire. I've got a bunch of time off work coming up - and so I'll primarily be working on trying out some sausage recipes, since I love them so dang much.
After much reading, and learning from others on this site (and reading Rytek Kutas "Great Sausage Recipes and Meat Curing") I just completed my first batch of Kabanos, which turned out pretty great - though I had some good lessons learned on that. Here's some of my pictures from that, and I look forward to sharing more with you all!
- Peel
