Discussion in 'Roll Call' started by david sinanan, May 17, 2015.

  1. Hello,

    Just signed up to SMF, figured I'd follow protocol and toss a thread up in here.

    I've been haunting these forums for half a year or so now on and off as I've started to learn the art of Smoking.

    My buddy bought me a charcoal wood Brinkmann Smoke'n'Grill about 8-9 months ago, and I've smoked a few things so far.

    I've done pork tenderloin a couple of times, I've done a few racks of ribs, I've done salmon 3 times now, I did some smoked Mackerel (that I caught!) and now I'm thinking of doing some smoked sausage.

    I'm currently living in Nova Scotia, Halifax area and having gone through a bunch of threads, I saw that a sodium nitrate cure is an essential part of doing up some fresh sausage.

    I've got entry level kit all around, I'll be using my Brinkmann for smoking, and a jerky gun for stuffing...for now anyways.

    A friend of mine lent me his crica 1899 New Britain No. 1 antique meat grinder that I've ground up some venison and pork with. Despite being over one hundred years old, it does a decent job of grinding meat, and as I had no grinder to start, well...ya gotta work with what you've got, right?

    Either way, I've got a few pounds of venison and pork each just about ready to mix up for some sausage.

    But...the main reason I've signed up, is I found a source of Super Cure (salt, sodium nitrate 6.5%, sodium bicarbonate, and glycerin) locally. Rather than having to ship any in or whatever.

    It's a bit of a big bag, at 1kg for $20 CAD, but I was able to drive in and pick up up.

    The store is called Britain Butcher, in Bedford Nova Scotia. I think it's the only local place within 150km radius that sells a cure product in Nova Scotia.

    They also sell hog casings if anyone was interested.

    Just wanted to pass that bit along and will most likely go back to haunting the forums, maybe occasionally asking a question or two.


    Last edited: May 17, 2015
  2. [​IMG]   Good afternoon and welcome to the forum, from a cloudy and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Dave, welcome to SMF from the shadows.  Thanks for the information on the cure.  Will definitely be useful to some of your sausage making smoker compatriots.  Be sure to emerge from the shadows at times and say "HI" to everyone.  We enjoy making friends!

    Have fun.

  4. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it.
    Thanks for joining,
    - Ryan
  5. Thanks for the welcome.

    I promise, I'll do my best to research and search for answers to my questions before posting questions to which answers have already been supplied.

    I suppose if you want to see my work, I'll eventually post pics, but for now I'll stick with Hello and I'll be stalking around.

    Since I posted my greetings, I've run my first attempt at stuffing sausage.

    Man. It's not easy with a jerky gun. I'm going to have to upgrade that 'tout suit'.

    I can make 3 links at a time. certainly not efficient. But I am enthusiastic.

    Did 5 pounds worth as a test run. Mayhap not the best option, but I'm refrigerating the links overnight, I'll smoke them tomorrow. They're way too wet to smoke now and my house is running 18C, 78% humidity, so air drying out of the fridge may not be the best bet. Hopefully they dry out some in the fridge before I put them on my smoker.

    Hopefully they turn out alright.

    Thanks again for the welcome, I'll definitely be around.

  6. rmmurray

    rmmurray Master of the Pit

    Last edited: May 17, 2015
  7. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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