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  1. skhunter

    Bacon ends in smoked sausage

    Want to make some sausage using 10lb moose and 5lb bacon ends then smoke. How much cure#1 do I use.
  2. skhunter

    Is my CB safe?

    OK here is the brine I used for a 3LB loin. 1 gallon water 3/4 cup salt 1 1/3 cup brown sugar 6 teaspoons cure #1 20% pump soaked in brine 7 days Is my cure rate safe,  seems like a lot to me.
  3. skhunter

    Ice bath?

    I have noticed that after removing my sausage from the ice bath, sometimes the water has a brown tinge to it and sometimes it has a black tinge. Same wood, same smoke time and same sausage. Doesn't seem to make a difference in the flavour. Any ideas?
  4. skhunter

    Diamond willow for smoking

    Anybody use diamond willow wood for smoking? I know a few guys and it has a great flavour. I have never seen any for sale.
  5. skhunter

    Confused about pasteurization

    I have always been under the impression that I have to bring my snack stix up to 155 IT to be safe to eat. I have seen the pasteurization chart and am under the impression that if the stix are brought up to less IT temp but held there for the recommended period of time that they are safe to eat...
  6. skhunter

    Curing time in sausage

    I have been making snack stix and various other smoked sausage and have always used cure  #1. I mix stuff and put into the smoker immediately and smoke to 155 IT. I seen people say that you must wait 24 hours before smoking to let the cure work. Have I been doing it wrong?
  7. skhunter

    Is this alright to do?

    I have made a lot of smoked sausage and snack stix and have always used cure and smoked to IT 155 degrees. Lately I have been talking to more and more people who are using cure in the sausage but they only smoke for 3-4 hours with the smoker set at 150 degrees. Then they remove the sausage and...
  8. skhunter

    My first bacon

    Rinsed Test fry Into smoker Made my first bacon using Hi Mountain BBB mix. Turned out a little salty for my liking, but still ok. Dry rubbed and into fridge for 10 days. Took it out, test fried and soaked in water for 1.5 hours. Then into smoker for 1 hour at 130 to dry, then 150 and 2...
  9. skhunter

    Dry curing temp?

    So I have 5lbs of pork belly I want to make into bacon. My plan is to rub the dry cure into the belly, then vacuum seal and refrigerate. My refrigerator only cools to 43 degrees. Is that cold enough?
  10. skhunter

    Help me make Ham sausage

    Here is what I want to do. I have been making summer sausage from moose and pork trim, stuffing it in fibrous casings and smoking. It turns out great. I want to make the same type sausage but have it taste like cured ham. Just like if you ground up a cured ham and stuffed into a casing. Can I...
  11. skhunter

    sodium erythorbate

    If I add it to fresh sausage will it stay red when I cook it instead of turning brown. Can it be used instead of sodium nitrite in smoked sausage like snack stix.
  12. skhunter

    Pure moose sausage?

    I have been asked to make snack stix using only moose meat. I usually use 30% pork. Is there a way to do it and still get the same texture and moisture level as 30% pork?
  13. skhunter

    snack stix temp?

    I will be making some snack stix but not smoking them. I normally start at 120 and slowly raise the temp when smoking until internal 152. Would there be any problem if I started at 160 seeing as I am only bringing up the internal temp and not smoking them.
  14. skhunter

    Fos B in sausage?

    What is the purpose of using Fos B in sausge.
  15. skhunter

    Remote temp probes

    Does anybody use a remote temp probe when making sausage. I would like to be able to put a probe in my snack stix so I know when they are at the right internal temp without opening and closing the door to keep checking. Can you recommend one that works for you.
  16. skhunter

    Garlic coil sausage? PICS posted

    I am looking to try making garlic coil sausage. The kind that is in 40-50mm fibrous casing. Going to use pure pork. Do I use the same smoking process as any other sausage? I have made tons of snack stix. I have never used fibrous casing. Any help is appreciated.
  17. skhunter

    Smoker advice

    Can anyone tell me about the #41835 50lb smoker from The Sausagemaker or the Cookshack Amerique smoker.  I am looking at buying one or the other. Mainly to smoke sausage.
  18. skhunter

    Snak stix smoking temp?

    I normaly smoke my snack stix starting at 100 degrees and raising to 175 slowly until 155 internal. Usually takes about 8 hrs. I have been thinking that since I only apply smoke for about 1 hour at the start I might try going right to 175 when the smoke is done to see if I get to 155 internal...
  19. skhunter

    Moose tenderloin

    I have a moose tenderloin, I want to do something with it in the smoker. Any suggestions?
  20. skhunter

    Can't get smoke on almonds

    I have tried smoking almonds a couple times but I can't get any smoke flavor. I have used brine on some and not on others. Smoke  at 225 for 3 hours like most guys here. I start with raw almonds, use hickory. They roast up nice but zero smoke flavor. Any ideas?
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