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  1. captrichc

    sausage idea

    Office I never made this. It's the last bit of venison I have. I didn't get a chance to go out this season so I'm trying not to mess it up lol. Where can I get pork fat from.... butcher?
  2. captrichc

    sausage idea

    Yes. Let me see if I can dig some up. What do you think of that with venison
  3. captrichc

    sausage idea

    ok so this is the recipe i used for chick sausage. it was absolutely amazing. Chicken Sausage with Basil, Cheese & Sun-Dried tomatoes Makes 5 pounds 4.75 lbs Chicken thighs & skins (2150 g) 1/2 cup fresh garlic, finely-chopped (60g) 2/3 cup fresh basil, chopped (40g) 4 tsp Kosher salt...
  4. captrichc

    using cure with sausage

    Also with the cure #1 it says to mix the powder with water...... but doesn't say how much water. What is everyone's method of applying the curr.
  5. captrichc

    using cure with sausage

    Ok awesome. Same ratios as regular meat. 1 top per 5 lbs.
  6. captrichc

    using cure with sausage

    Ok so I want to start out by thanking each and everyone of you that replied. In the 16 posts I learned more than I did reading all over the internet. Now this may need like a foolish question but.... do you use cure #1 with chicken sausage? Or is it only used with meat such as everything but...
  7. captrichc

    using cure with sausage

    what temp is considered hot smoking vs cold smoking? and that is what i read 1 tsp per 5lb of meat
  8. captrichc

    using cure with sausage

    ok so i have been doing a good amount of reading on making sausage and have been looking at recipes now for days. most are for fresh grilling etc. i would lie to make smoked sausage. no i have read that you need to add cure to the mix for smoking becuase of how long the cook process is. (correct...
  9. captrichc

    New MES Bluetooth Digital smoker

    ok. Lol. I stand corrected.
  10. captrichc

    New MES Bluetooth Digital smoker

    I don't think you will get enough airflow with the AMNPS with it inside the smoker and the door closed. That's why we do the mailbox mod.
  11. captrichc

    First attempt at a pork butt

    Thanks, it really was great. Especially with the home made coleslaw and bbq sauce. Thanks Gary, much appreciated. 
  12. captrichc

    First attempt at a pork butt

    It was SOOO GOOD.  My only gripe was the pork cooled extremely fast once pulled. Renewed the fat this morning off of the ajou* sp.  This morning.  Will use it to reheat for football today.
  13. captrichc

    First attempt at a pork butt

  14. 1452993406261-1851703676.jpg

    1452993406261-1851703676.jpg

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  15. captrichc

    First attempt at a pork butt

    All pulled. 
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    20160116_200949.jpg

    • captrichc
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  17. captrichc

    First attempt at a pork butt

    all done. Resting now. B4 shredding
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    20160116_195203.jpg

    • captrichc
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  19. captrichc

    First attempt at a pork butt

    I smoked this with the fat cap up so that the rendering fat would keep the meat  moist.  That's correct right. 
  20. captrichc

    First attempt at a pork butt

    Maybe opening every hour had something to do with it?
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