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  1. heathdyer

    sasuage started

       I've started my sasuage. grounded up 5 lbs of pork 2 Tsp tender quick about 1 1/2 cups light brown suaga 1 Tsp pepper I have it setting in the frig for 2-3 days   Then I've going to stuff it and cold smoke it with sassafras wood.  about 24 hours. If anyone has any advice let me know
  2. heathdyer

    my uncals sausage

       My uncial use to make his own sausage.  I know he would cold smoke it with sassafras wood.  He did 4 times at 6 hours each.  When he stuffed it I now he used pork brown sugar.  But when My aunt would cook it she added a little bit of water and when it started to boil she turned it down and...
  3. heathdyer

    creosote taste

       Just wondering I have a creosote taste in my jerky I made.  I smoke it for a few days and I"m drying it out now.  What would be the best way to get ride of the bitterness.  I heard to let it mellow out.  But how long should I do that for if that's all there is to it.
  4. heathdyer

    help with The Magnum P.I.G. Cold Smoker with Back Draft Design

       I bought the largest smoker they sold.  It's a smoke daddy and seems to work very well.  But today starts my 2nd time ever using it.  I just seen to have one problem.  The wood does not seem to last as long as they say.  It all burns out kind of fast.  meaning a few hours.  I'm using wood...
  5. heathdyer

    deep smoke flavered jerky

       When I use to live in Pa.  There was a town forest hill they sold this jerky it was called double smoked my by a local farmer.  it was about an 1-1.5" round and 6" long and kind of tough.  But when you pulled one out of the jar you could smell the strong smoke oder and when you put it in your...
  6. heathdyer

    Greetings for Cajun country. South Louisiana

      Uncial Fred inspired.  My uncial use to make this killer sausage.  He did his own butchering and then would smoke it 4x at 6 hours each time.  When My aunt use to cook it.  The think brown paste would come out of it.  It was a combination of the brown sugar and sassafras.  I log on the...
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