Recent content by db5000

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  1. db5000

    Propane Smoker for Sausage?

    Yes, I guess that could be an option. We haven't done a lot of smoking so we are pretty new at this. We did use the wood method with a homemade setup we made and it made very nice sausages, but that was something that had to be monitored constantly. It will be nice to use a more modern setup.
  2. db5000

    Propane Smoker for Sausage?

    Thanks so much! We were trying to figure out which would be best, and this helps us in making our decision.
  3. db5000

    Propane Smoker for Sausage?

    We are considering purchasing a smoker, and would like to know if we should go with propane? Can the heat be regulated low enough on these smokers, or should we go with electric? We will be primarily smoking polish type sausages, but would also be using it to smoke brisket, poultry and bacon.
  4. db5000

    Intro

    I guess I should have done this before posting on one of the forums. My apologies. I'm from Ontario Canada, and have made our own polish sausage once before, and smoked it using a homemade wood smoke setup. We built a little shed like apparatus and made the fire out of oak wood from our...
  5. db5000

    First Time Smoking and way too salty!!

    Thanks for all the replies! I'm going to try to address all of you in this one post, so as not to clutter the forum with multiple answers. Yes, I did wash the slabs off after curing, but I didn't soak them. As a first timer, I didn't realize just how salty they would be. Oh, and I guess I...
  6. db5000

    First Time Smoking and way too salty!!

    I hope someone here can give me some help on my first attempt at making bacon. I followed a recipe that someone elsewhere on the net had posted for curing my bacon, and used 1/2c kosher salt,1/2 cup brown sugar to a 2 lb slab of pork belly. I was going to cure it for 7 days, but due to other...
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