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The Smoke Ring Forum Index
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  Topic: Where can I hang at home? What hanging temp do you prefer?
Reggae Q

Replies: 3
Views: 5985

PostForum: Sausage Making   Posted: Wed Aug 28 13 4:48 am   Subject: Where can I hang at home? What hanging temp do you prefer?
I’ve helped different groups of people over the last few years do their deer sausage and this is for the most part how they’ve done it as well but I wanted my process to be safe no matter what if ...
  Topic: Where can I hang at home? What hanging temp do you prefer?
Reggae Q

Replies: 3
Views: 5985

PostForum: Sausage Making   Posted: Tue Aug 27 13 5:45 am   Subject: Where can I hang at home? What hanging temp do you prefer?
So, I'm wanting start doing more deer sausage at home. Even if it's not in giant quantities. I've only made it like this with a large group of people doing a lot so it's hard to remember exactly...Wha ...
  Topic: Appox. Time for 2-1/2" x 20" Sausage?
Reggae Q

Replies: 9
Views: 1844

PostForum: Sausage Making   Posted: Wed Mar 14 12 10:54 pm   Subject: Appox. Time for 2-1/2" x 20" Sausage?
I would say plan on at least 8-10 hours, the slower you raise the smoker temps, the less chance you have of rendering the fat out and ruining a sausage.

I like to run my smoker at 100 degrees for 2 ...
  Topic: Appox. Time for 2-1/2" x 20" Sausage?
Reggae Q

Replies: 9
Views: 1844

PostForum: Sausage Making   Posted: Wed Mar 14 12 10:51 pm   Subject: Appox. Time for 2-1/2" x 20" Sausage?
Well, the point of my post is to determine approximately how much time I should be setting aside. I think you’re missing my point. I understand variables dictate much of those, however, I’m simply ...
  Topic: Appox. Time for 2-1/2" x 20" Sausage?
Reggae Q

Replies: 9
Views: 1844

PostForum: Sausage Making   Posted: Wed Mar 14 12 9:55 pm   Subject: Appox. Time for 2-1/2" x 20" Sausage?
I will be definitely working of IT, however, I'm trying to get an idea. Are we talking 4-6 hours, 7-10, 10+, etc...

Even while a pork butt can be all over the place in times, there is a rough gener ...
  Topic: Appox. Time for 2-1/2" x 20" Sausage?
Reggae Q

Replies: 9
Views: 1844

PostForum: Sausage Making   Posted: Wed Mar 14 12 11:44 am   Subject: Appox. Time for 2-1/2" x 20" Sausage?
Reggae Q have you done any sausage before?

I am reading Ryteks book right now. A lot to learn.

I just got my IC#1 today. Also went to a local place & found hog casings.

Getting closer to ...
  Topic: Appox. Time for 2-1/2" x 20" Sausage?
Reggae Q

Replies: 9
Views: 1844

PostForum: Sausage Making   Posted: Wed Mar 14 12 5:08 am   Subject: Appox. Time for 2-1/2" x 20" Sausage?
Ok, so the grinder, casings, cures, etc…are on the way…Done reading Ryteks book and have another one on the way. I do have a few questions that I’ll be addressing prior to doing any of this but ...
  Topic: Prague Powder #1 or Instacure #1?
Reggae Q

Replies: 12
Views: 5214

PostForum: Sausage Making   Posted: Wed Mar 14 12 4:22 am   Subject: Prague Powder #1 or Instacure #1?
I too got a $10 off coupon with Ryteks book. Honestly, it’s just a website that generates the code so I hope people aren’t out there taking advantage of him.

I order

8oz of Insta Cure #1 $5 ...
  Topic: SAUSAGE IS DONE- Quick question about hanging time/temp
Reggae Q

Replies: 11
Views: 2074

PostForum: Sausage Making   Posted: Sun Mar 11 12 3:51 am   Subject: SAUSAGE IS DONE- Quick question about hanging time/temp
Sorry about that SoEzzy.
  Topic: SAUSAGE IS DONE- Quick question about hanging time/temp
Reggae Q

Replies: 11
Views: 2074

PostForum: Sausage Making   Posted: Sat Mar 10 12 9:59 pm   Subject: SAUSAGE IS DONE- Quick question about hanging time/temp
bumpity bump bump
  Topic: SAUSAGE IS DONE- Quick question about hanging time/temp
Reggae Q

Replies: 11
Views: 2074

PostForum: Sausage Making   Posted: Sat Mar 10 12 3:13 am   Subject: SAUSAGE IS DONE- Quick question about hanging time/temp
Cool. I'm looking at the STX http://www.amazon.com/STX-TURBOFORCE-3000-SERIES-ATTACHEMENT/dp/B0012KJBR0/ref=sr_1_3?ie=UTF8&qid=1331320392&sr=8-3

Now...do you have the answer for me yet? Very Happy
  Topic: SAUSAGE IS DONE- Quick question about hanging time/temp
Reggae Q

Replies: 11
Views: 2074

PostForum: Sausage Making   Posted: Sat Mar 10 12 2:44 am   Subject: SAUSAGE IS DONE- Quick question about hanging time/temp
That's it monkey...no sausage for you Very Happy

Oh, I pick it up today I'm just very confused about it as it seems to be the norm. I'm gonna invest in a grinder
  Topic: SAUSAGE IS DONE- Quick question about hanging time/temp
Reggae Q

Replies: 11
Views: 2074

PostForum: Sausage Making   Posted: Sat Mar 10 12 1:26 am   Subject: SAUSAGE IS DONE- Quick question about hanging time/temp
So we did deer sausage about 5 weeks ago and even though I was involved and asked questions, I guess I’m still confused about something and it must be me because there were a bunch of guys that do t ...
  Topic: Supper and Lunches
Reggae Q

Replies: 15
Views: 13923

PostForum: General BBQ Discussion   Posted: Mon Oct 17 11 11:29 pm   Subject: Supper and Lunches
That looks great. What temps were you cooking at because the skin looks nice but would seem high for brisket.

I have the Rams to deal with so you're not going to get much sympathy here. Very Happy
  Topic: Brisket in the BGE
Reggae Q

Replies: 30
Views: 4963

PostForum: General BBQ Discussion   Posted: Mon Oct 17 11 11:23 pm   Subject: Brisket in the BGE
Man that looks good. What happened to your wiskey barrel smoker?
  Topic: Cold weather smoking...
Reggae Q

Replies: 11
Views: 2225

PostForum: General BBQ Discussion   Posted: Thu Oct 06 11 10:08 pm   Subject: Cold weather smoking...
Keeping some form of shield from the wind helps whether it's a sheet of plywood, metal, etc...

Another thing that helps on something like the ECBs are welding blankets. You can get them cheap at ha ...
  Topic: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
Reggae Q

Replies: 16
Views: 3385

PostForum: Sausage Making   Posted: Thu Oct 06 11 12:13 am   Subject: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
That is the book I already had in my Amazon cart. I appreciate the help harry.
I don't expect to do anything until I fully understand. Thanks for the help everyone

Looking around at literally hund ...
  Topic: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
Reggae Q

Replies: 16
Views: 3385

PostForum: Sausage Making   Posted: Wed Oct 05 11 10:19 pm   Subject: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
I think your overthinking the whole recipe. I'd just follow the original recipe.

No cure #1?
  Topic: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
Reggae Q

Replies: 16
Views: 3385

PostForum: Sausage Making   Posted: Wed Oct 05 11 12:51 pm   Subject: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
I think your overthinking the whole recipe. I'd just follow the original recipe.

Cross converting salt and cure#1 could take you to a place you dont want to go.

Thank you. Just trying to keep i ...
  Topic: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
Reggae Q

Replies: 16
Views: 3385

PostForum: Sausage Making   Posted: Wed Oct 05 11 8:43 am   Subject: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
Thanks for the replies guys. I will simply weigh it. (Including going forward.
However, if I'm changing the amount of salt because of the Cure #1(since the cure #1 is 93.75% salt) I'm still going to ...
 
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