Cat , Summer sausage is properly made as a fermented sausage. according to this recipe:http://www.wedlinydomowe.com/sausage-recipes/summer-sausage When we get the Ph low enough the lactic acid inhibits the clostridium botulinum. Cat, Ross is right on the money above. Before we go much further, let ...

Thanks CW, I was blessed with many different talents and try to use them well. My work never looks as nice as I imagine it will, but it's functional! :lol: Learned a lesson with the smoke generator tonight... The wood chips have a tendency to "bridge" on me and I lose my burn after about 3 hours. :e...

Amazing looking food right there! I love greens but the wife and kids won't touch them...

Charlie

Got the house completely trimmed out today, temp installed the burner for fit purposes, door is on, and almost ready to smoke! I wanted a break from the power tools so I put the smoke generator together and have it in test run mode now. It's rocking along really well! http://i539.photobucket.com/alb...

I will still have to learn a little with my new set up. It cooked so much faster at the same temp I over cooked my hams this year. I would like to do something with my thermometer set up. One of these days I will learn how to load pictures. If you want you can email me the pics and ill put them in ...

sausagemaneric wrote:Thanks, there's a lot to look at there!

He's a wealth of knowledge and generally right on target with his recipes. Just don't tell him that too often or his Stetson doesn't fit well!

Charlie

Jan, I'll post the schematics of the electronics once it is all finalized. I've decided to add switches to control the air pump and smoke generator heater. Yep, electric starter for the chips/pellets too. This has been an ongoing plan for a while now. Ross, I figure if I keep that igloo cooler full ...

Never thought about doing that!

I usually use the rice powder for thickening sauces and such, but will try this soon. I too have a good supply since I grind spices the same way with the same type of grinder....

Charlie

I've had this idea for quite a while now and finally got busy on it this week. The smokehouse itself is 24" x 24" x 52" internal at the highest point. The main box is made from 3/4" plywood with a cedar plank overlay, raised roof, and rooftop. Thus far the plan for this critter is to cold smoke salm...

I sure cant help with the SS questions since I do mainly raw and smoked sausages, but I did want to say welcome to the forum!

I'm sure someone will come along soon with just the advice and answers you need.

Charlie

Love the look and feel of wood, but since I do so much with poultry I've gone 100% poly for my raw cutting boards.

For slicing and presentation I break out the wood ones. A lot of it is personal preference. Just make sure to clean it well regardless of type after use.

Charlie

If all else fails, slow cook the heck out of it if it,s too tough otherwise. Also, it will depend on how the buffalo was fed as well. Those raised for meat are sometimes fed high protein and aren't permitted to free roam much. The grass fed variety could be tough. Who gets the hump meat? That's the ...

Beautiful work Ray! As always. One of these days we should all get together and have a sausage breakfast together. Cranky Buzzard would bring the dancing girls and El Quacko would bring some Texas Kool Aid, I'm sure. :roll: Wait a minute, it's the ducks turn to bring the girls AND the beverages! :l...

Got it and will order shortly! The wife loved the pics of your links and agreed. Need to try it again with natural casings!

Charlie

I'm going with the duck (gasp!) Just smoke it, shred it, serve naked with sauce on the side. Sorry folks, if you have to slather or drown your BBQ with sauce, you have something to hide... Yes, even ribs and brisket are great without sauce... Let the meat and smoke speak... Been smoking for about 20...