Sounds good. What book is that out of? I like the way they arrange the directions.

I think its interesting that the bacon sold in the stores as nitrate free bacon actually contains more nitrate than that which is sold as containing nitrates. But since the nitrate was added through a natural seasoning this is not considered nitrate free. This makes perfect sense to me cause I deal ...

Very fine work! You have anchored it against the winds? The 5" tubing is pretty good anchorage I think and if winds get up enough to rip this out along with the smoke box I don't think I'll even have a barn left. We do have some bad weather here at times. Its sureal when you look up in a tree and s...

Very useful info. Thanks.

She's finished after I ironed out a few bugs. http://i102.photobucket.com/albums/m114/jogeephus/Food/Smoker/IMG_7267_zpsbe1311c1.jpg Like someone predicted, I had to add an air vent for the propane burner. It now sounds like and A10 taking off and will give me all the heat I want with a pretty blue ...

Looks like you have plenty of smoke. Now you just need a hazmat suit so you can check the sausages.

That's pretty interesting. I just skimmed it but will read it in more detail later. Thanks.

I agree. Anything over 170 and you will be rendering fat.

Is there anyway to make one pound batches of these? I'm with CW on the freezing but .... anything is possible. I stuffed some of the mince in into ring bologna casings and they were just over a pound apiece. I don't see why you couldn't treat it like a terrine and use a circular tart mould with the...

That looks very good.

Thanks guys, the sausages are a big hit. The natural casing is one I pulled out of a steer myself to give it a try. Next steer I butcher I'll be spending more time in the gut pile for sure cause this saved some serious money and you can always wash your hands. :lol: Havn't tried the BigGuys splam ye...

I was intrigued by NorCal's post on the krakowska sausage so I decided to give this a try with some tweeks. Once I got started I ended up making some ring bologna, Jadwurst and some beef bologna. Essentially, all of these recipes are Marianski's with some tweeks of my own and off NorCal's fine threa...

Those look wonderful!

Bacon looks great. Looks like a got a great helper too. I hope she got the first piece of bacon.

I think we are about the same. I was hoping mine would do like my other smoker and allow me to adjust the dampers to control the heat but no matter how big the fire it still just wouldn't budge. The other smoker is about seven feet from the firebox and I can get it up to 350 or so if I won't or turn...