Hey fellow meatheads i never did introduce myself, I’m Jeremy from North Dakota. Been here for awhile just never really asked anything or posted anything till recently…I have a few posts on here. I love to read all the recipes/stories /and information… there’s a bunch. I been making sausage for probably 10 yrs just the usual sticks/jerky/brats/and ring sausage. If anyone has any info on a homemade propane smoker I’m all ears…I have one that I used a side burner off a grill…but it gets way to hot…it’s not insulated basically a 1/8 thick metal 2x2x4 box… I’ll post pics in a few days

I like the grey/black best but if that’s not a choice…gotta go team blue

JohninPa I don’t tie the ends I’ll just pinch how ever long I want my sticks to be…for me my sticks are probably 16-18 inches long so when I get that length I just pinch and cut with a scissors if that makes sense

chippewa we lost our thrust washer once, in a pinch we just made one outta a 5 gallon bucket lid…I think we still use it like that

MTArcher I smoke mine horizontal in my green mountain with the bull rack system…they stay round…I can get bout #10 or so only thing is I have to rotate the racks but it works for me

PapaSop everything looks amazing can’t believe you did that all by yourself in a weekend I’d be wiped out too…you better have more than one

I decided it was time for some summer sausage over the weekend made 12 lbs…
50/50 blend…of 90/10 burger and pork butts…made two batches 6lb with ECA and 6 without. Usually I like the ECA but this time I think the batch without is better. Smoked it in my pellet grill till the temp was at 140ish then finished with the water bath in a roaster ( the roaster is way easier to control temp IMO) Took 7-8 hrs from start of the smoking to the end 160° water bath…threw them in a ice bath and let them bloom a couple hrs before putting them in the fridge overnight and packaged them the next day… turned out pretty tasty

twilliams we only use tubed casings as well…they’re worth the little xtra money

Meateater1 I think a lot is personal preference with the ECA some use it some don’t I’ve used it on summer sausage and sometimes I don’t use it in summer sausage. I never used to use a binder till I joined this site and now I always use one (another personal preference) I think it helps so your meat doesn’t fat out. I’ll say this about this site is if you don’t know or are unsure about something…ask questions someone will gladly try to help answer them…or just browse around the forum page there are tons of videos to help

Chef kosher salt…that’s it…1 cup salt to 1 gallon juice

Chef I usually make a cranberry juice brine and brine for 12-14 hrs then rub with oil and put whatever rub you want and smoke at 225°

MTArcher I smoke mine horizontal in my green mountain with the bull rack system…they stay round…I can get bout #10 or so only thing is I have to rotate the racks but it works for me

I have a #11 stuffer not from waltons from the other guys works great with the dual speed for snack sticks…we also have. #15 single speed stuffer it’s a pain in the a$$ to make sticks with it…I use 19mm casings for snack sticks with a 10 or 12mm horn can’t remember size of horn

deweymeats I have the ink bird IBT-4XP I really like it cause I can set a low or a high temp alarm for the ambient temperature it runs off a app on your phone think I only paid $60 on Amazon

Jonathon no you’re not an idiot just took a break and summer is usually busy on the farm…haven’t been doing much smoking lately…but hopefully that’s gonna change…glad to be back. Planning on making prime rib for the in-laws for a early Christmas next month what better guinea pigs than the in-laws

Tex_77 guess I was planning on smoking then once it’s done put a crust on it…just didn’t know if anyone had any advice as far as rubbing vs injection which is preferred since I’ve never done one…Can you brine it? I brine turkeys all the time guess I could google it too

Anyone got a good prime rib recipe? Never done one before so any tips would be great(smoking, injecting, brining, seasoning etc) thanks

craigrice

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