I think he should provide all of us with a cigar, or at least some sausage samples!

Looks like you nailed it brother! It's hard to take a large chunk of beef like that and submerge it into a solution the first time, but once you taste the final result it becomes a madness! I love pastrami and corned beef! Keep on making it, but experiment a bit with the ingredients to match your pe...

I agree with most all that's been said and I want to suggest that this topic be killed, deleted, etc...

Water whore obviously isn't coming back, isn't going to man up, and is simply a troll.

CW, I vote to delete this...

Charlie

ssorllih wrote:Any treatment for the almonds other than gently putting them in a basket in the smoker?

Every 20 minutes I toss them around a bit so the smoke hits all equally, or at least as best as my tossing can do...

More pics coming tomorrow...

Charlie

I was working on a few projects tonight, but each of them seemed to be fighting me! So, I did what any good cook would do; I stopped working on the other projects, went inside the house, measured out 2 cups of raw almonds, placed them into a sieve, and told them they were about to get smoked! I also...

Yum! Looks like you nailed it in my opinion. Why did you toss the eyes? On a fresh pig head those 2 items are a delicacy to some... Not me, but to some. :lol: I have this on the to do list, but I have to wait for the wife to be out of town first... She draws the line at me cooking heads when she's a...

My approach to this would be to brine a chicken and smoke it in the cabinet as it is and see how it works. Considering that any enclosure can and probably has been used as a smoker this will likely work very well as it is. Yep yep! The exhaust where it is may not be a bad thing from a smoke standpo...

Here is the electric element I have in my cooker. All I had to do is cut a 3/4" round hole in the back for the cord to come out. The element fits perfect in my smoker cabinet. It is designed for smokers. It has more than enough power to heat my smoker over 200 degrees and is fairly inexpensive. I d...

I agree with all of the above. Also, the placement of the thermometer between the vents may not be very accurate. If the wind is blowing into the vents it could make for a bad reading, also, if the vent I'm seeing is the only top side vent the heat may have a tendency to concentrate there. Just a si...

Glen, What voltage do you have to work with and what type of controller do you have? If you go too high in amperage you may need a contactor or relay in line to compensate. Also, is the smoker insulated? If you're trying to heat up an uninsulated smoker in a cold area that could also be a factor in ...

This is the main reason ill never be able to make sausages, or met products in this fashion! The pictures would make me think too much and I'd NEVER be able to wait 10 WEEKS!

Looks great, and I am very jealous!

Charlie

Good one CW!

Now, get off the sauce and make her some sausage to send over as an apology!

Have a great birthday Ursula!

Charlie

Charlie

Ah, in God's country! Love me some east Texas!

Not sure what the temp will be there, but here it'll be cold smoke weather! Just wish I was closer to being finished!

Charlie

Looks good enough to eat from what I see! The smoked really got a great color to them as well. How do you skin the casings from the dogs? Always looking for a better idea. If you don't keep a note book but always photograph your recipe board then your album on the computer is your record and electro...