Nick your smokehouse looks fantastic. It looks like it has been a fun project for you. How many pounds of sausage do you think you will be able to make at once?

Wow Nick! Your sausage looks great! Nice job

Hi Jan, I have used them before and they work pretty good. If you do use them add them last just before you stuff. Just fold them into the meat carefully. What can happen is if they are added first the grinder will crush the capsules and you will end up with a dry product. From what I understand the...

Thanks a lot everyone!

Hi everyone, I am looking for a accurate 20 lb capacity digital food scale for weighing larger items. I was wondering if any of you have any suggestions? What are the NTEP approved scales? These scales seem more expensive.

Thanks a lot for all your kind words about my Ham! Nick it took about 36 hours to get it done. I would have transfered it to a hot water bath to shorten the time but the ham was just a shade to big for my slow roaster. The smoke penetration was great also.

Hello all I decided to cure a Ham for the holidays. Chuckwagon was kind enough to give me a great recipe! 1/2 gallon of water 60 grams of cure #1 8 ounces of salt 2/3 cup dextrose Pump ham to 10% of the weight of the ham. Soak in pickle for 5 days. Remove from pickle rinse in cold water. I made enou...

Thermopen by Thermoworks, I love mine. Its accurate and fast. It is made in England.

http://www.thermoworks.com/products/thermapen/

Thanks for the reply I will do that

Hello, I bought some hog casings from my local butcher about 3 weeks ago and made brats. I rinced them and put them in water. The remaining casings I left in the refrigerator in the water. Is there a way to resalt the casings to make them last longer? The butcher said they are good for 6 months in t...

Well my wife and I entered a Chili tasting contest, in Edgerton, WI. It was my wife's recipe and I was her assistant. This was the first contest we have ever entered so it was new to us. It was great, everyone was very nice and helpful. There were teams there as far away as Texas, North Carolina and...

Thanks Chuckwagon for the wonderful compliment! All I can say is I had a great teacher! Cabonaia thank you. I have to admit my Dad helped me by cranking the stuffer, and tying the sausages for me. He liked helping me since he had never seen how sausage was made before. http://i1212.photobucket.com/a...

I made about 70lbs of sausage about a week ago. I enjoyed it but it was way too much for one day and then run the smoker. Next time I will do about half. I am not complaining about eating it though. I made Summer sausage(PS seasoning kit), Brats, one batch is a kit from PS seasoning, and the other o...

Thanks a lot for the replies! Thanks Chuckwagon for the info in my book I will read that

Ok I screwed up yesterday. I was making sausage yesterday and when I took my meat out of the freezer for grinding I didn't close the door all the way. I found it today at 3:30. I am just wondering is the meat in the freezer still good and can I refreeze it? I had some venison steaks in the door that...