Roll Call (Start Here First)
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detter22 **working on getting a single piece stainless top! **
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Very nice, detter22. Sure beats making a mess of the kitchen.
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detter22 Nice setup man, that’s slick!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
gChart welcome to the site, a lot of good info and experience here. I like your stuffer, I have my great grandmother’s and it looks just like that. I retired it as a shelf piece, built like a tank, almost as heavy.
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Waiting on UPS for my seasonings! What’s everyone’s call On corned beef inject and cook the next day or brine for 10-14.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
detter22 I would guess that the wait is easier with the Bush
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Brine, Brine Brine. Oh, get rid of that unleaded & get yourself some leaded Fuel!
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What’s everyone’s pick for smoking flavor for bacon.
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Joe from Cheyenne, WY. Would like to process my own meat from the field to the freezer. Looking for ideas and techniques to make it simple, enjoyable and ultimately the best care possible to enjoy the meat that I have harvested.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
jfrauendienst0309 You have found the place. The members are so knowledgeable and friendly, you can ask anything and someone will have a great suggestion. Welcome aboard.
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jfrauendienst0309 you need the article “Aging Big Game” by Roy Field at the Agricultural Station University of Wyoming in Laramie Wyo. They also have other good publications and recipes for sausage making. Been using this info for 60 years in the Great White North
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thank you for the suggestion on checking out the article “Aging Big Game” by Roy Field
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Austin Team Orange win! I won the leather apron on the last drawing
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
detter22 I am a bit undecided. I would do both and call it a compromise. LOL If you have the time I would brine. I have been leaning more towards friutwoods lately for smoking my bellies. I still like hickory for a cold double smoke though, oak is actually pretty good too.
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YooperDog I’m from Michigan too! I do a mesquite, hickory, cherry, and apple wood combo as my basic smoking for anything. I have never gone wrong with cherry or apple though. Happy smoking!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
J.B.Mac I am up near the Marquette area. I do use a mix probably more often than not. I tend to limit mesquite to beef, buffalo, ect… as those proteins are strong enough to stand with the mesquite. I will get my fill of mesquite soon as I will be cooking with it daily for a few weeks out in the field.
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YooperDog I know the area well! God’s country! I’m in the upper part of the mitt that gets the same snowfall you do. The fruit woods are heavy, and the mesquite and hickory wood is light in the mix. It’s my go-to, and it’s never failed me. Everyone has their own taste though, and none of them are wrong!
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Here from Yukon, Oklahoma. I process my own venison every year. Love making a variety of sausages and jerky.
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