newbie from North East Wisconsin

Discussion in 'Roll Call' started by jort, Nov 16, 2011.

  1. jort

    jort Newbie

    I'm just a guy who loves to deer hunt and to create new things from the harvest. I've been making sausages and jerky for years and have just purchased a Grillpro propane smoker. I am looking to smoke some of the sausage as well as finally making snack sticks. Here are my list of newbie questions:

    1. What wood chips produce just a mild flavor or is there another trick in reducing the smoke flavor for the wife and kids. 

    2. Do I need to use a cure to smoke fresh sausage if I plan to freeze them for a few months tops? 

    3. When do use the water pan? 

    Thanks, I already enjoy this site. Can't wait to get started!!
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    BTW, we love to hunt as well.  I can't help but brag on my youngest daughter's mule deer from last week: a 237 yard one shot kill in gusty wind!  He'll make some good eats in the smoker, especially jerky!

    [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  4. frosty

    frosty Master of the Pit

    Welcome Jort!  You can already see there will always be lots of help available to assist you.  Soak it in, and enjoy the ride.  Congrats on your daughter's kill.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Hey Jort. To answer your second question, you start out with fresh sausage (Un-stuffed) and when you add cure it becomes cured sausage which is commonly stuffed and smoked at lower temps for longer periods of time to allow smoke penetrtion in the meat and it also changes the meats structure (not flavor) and it becomes safer to handle due to the nitrates or nitrites. You can smoke fresh sausage... use the 40 to 140 rule in 4 hrs... i go to 160 to be sure all the sausage has reached 140

    welcome to SMF.............[​IMG]

    joe
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Congratulations to the little one...you bagged some good eats for the family. Help Dad and learn how to Smoke and Cure your goodies[​IMG]
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

      My buddy James has helped you in the right direction

                 [​IMG] To SMF
     
  9. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  11. jort

    jort Newbie

    Thanks for the great welcome, this site is great!
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Sausage production is a blast...Use Cure for Cold/low temp, under 225*F smokes but you can leave it out if you are smoking at 225* or higher...JJ
     
    Last edited: Dec 1, 2011

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