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  1. unclesmokie

    Cocobolo Smoking, Olive wood

    I'm trying smoking with olive wood today on chicken, pork  and a small brisket testing to see what it works on the best..have thrown it in my weber a couple times and it has a great flavor to it, so this time using olive exclusively. I'm a hobby woodworker and have used Cocobolo a couple times...
  2. unclesmokie

    Fassett's Breakfast Sausage Seasoning

    OK, I made 3 batches of venison sausage adding to pop's recipe...I used 1/3 bacon ends and bits to 2/3 venison, this gave me enough fat so the patties were not too dry and could fry a couple eggs in the grease in a non stick pan. I cut the salt to 2/3, added a littles more course pepper...
  3. unclesmokie

    smoking salts with olive wood

    what is the best way to smoke it, I was going to put it on foil unclesmokie
  4. unclesmokie

    smoking salts with olive wood

    Still very new to forum, just curious if anybody smokes the salts that they use in smoking, seasoning or for finishing. I've seen Apple smoked salts and others but pretty expensive.  I am seriously thinking about smoking Kosher salt with Olive (my favorite wood for smoking). Any idea? unclesmokie
  5. unclesmokie

    Fassett's Breakfast Sausage Seasoning

    OK, got the recipes and amounts of different spices and I'm sure there are many ideas on the % of pork to the venison.  I have heard anywhere from 25 to 60% pork...my plan is 1/3 pork to venison.  I use 10% pork ends to all my burger and that works great for me. unclesmokie
  6. unclesmokie

    Venison sausage

    Hi,  new to forum, joined for help making a breakfast sausage...first question is, if using tender quick do I use it instead of salt or add salt in addition to...don't want the sausage to be too salty. unclesmokie
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