Seriously maddening...................I'll keep at it

Let's see if there are images below!

https://imageshack.com/a/img921/7098/NXjvYN.jpg

https://imageshack.com/a/img924/3065/SWHXeF.jpg

Well,
I'm trying to figure out how to upload some photos.............................but I don't see it happening with the instructions on this forum. I will need to get my wife's assistance.

So I made some Shinkenspeck for my Christmas Smoke House adventure this year. I made it according to Rytek's recipe in the his book. Which quite different than the Shinkenspeck in the Sticky on this page. I used a sirloin for the middle and belly for the rap. Brined them according to his recipe usin...

Bob K wrote:Not easily. Sorry.

So, do you convert it to grams or ounces and weight it out?

For sausage we use a 50/50 or 60/40 pork to venison ratio. It is not dry that way..... This is a recipe we like, its been fine tuned for decades to its current formula. Those are multiplication %'s, .009 = ( .9%) Venison sausage 50/50 pork butt / venison Salt................................ .009 ( ...

Hi, I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would ...

So if I were to make a "Fresh Hot Link", meaning, not using a cure, but hot smoking it to 155 degrees using a water smoker and keeping the temp in the safe 180-195 degrees fahrenheit. Would the same idea of salting the cubed meat and placing it in the cooler for 48hr work to gain some bind?

I've always used Soy Protein in my smoked sausages for the simple reason, Rytek said to. I have wandered what it would be like if you didn't. One thing, Soy Protein costs more than the meat! Also, it's not the easiest thing to blend in to the meat. I generally use a fair amount of fatty meat ground ...

I will often times make the "cooked salami" from the Rytek Kutas's book and I will almost always make "Iowa Farm Sausage" from the Bruce Aidells book. I will also make some Canadian Bacon and some regular bacon.

Those look amazing! When I ran out of sheep casings...........which took about 10 years, I switched to 26mm Hog Casings. Far less cursing and struggles.

I haven't seen maps in the book, but that is possibly 'cause I haven't looked close enough. From what I've read, he is born and raised in North Carolina. He does a great job of giving a regional description based on directional headings from cities. It would likely make lots of sense to someone that...

My Bride got me this book for Christmas. Called Bob Garners Book of Barbecue, North Carolina's Favorite Food. The Book is really a history lesson regarding the originality of whole hog BBQ in North Carolina. It describes the diff between the northern and southern bbq in North Carolina too. Lots of p...

This is the third brisket I've done with the full 24 hrs of 250 degrees including 6 hrs of wrapped time. Then out of the BBQ and wrapped tight in towels to rest. And it's the third time it came out amazing. Very happy with the "Aaron Franklin" method of no looking. I feel I have conquered the briske...

Yes it was aged in the original undisturbed cryovac. I am getting to the point that I always have 15 or so pounder in the fridge aging away. One thing I noticed was the real long time it took to get it past the stall. Can't wait till next time!