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  1. Smaterchew

    Cold Smoking....trying to keep temps down.

    Hi folks, I have a modded MES with a PID controller. For the last 3 nights, I have been cold smoking 10lbs of bacon. My issue has been....even though it is in the 40's at night...just running a AMNPS....my temps go up into the 70's and not much airflow. Also I usually ended up with the tray...
  2. Smaterchew

    Smoker reccomendations please

    I built my Frankensmoker for sausage. Got maybe 50 bucks in it and it works like a charm. An old Masterbuilt Electric Smoker (MES) given to me with the controls fried. Did an easy rewire on it so the element works straight off the plug. Then built a PID controller to control temps form 0 to 500...
  3. Smaterchew

    Can you add seasoning to bland snack sticks?

    Someone gave me a box of Cabelas Hot Sticks Snack Stick Kit. I tried it out using 5lbs of venison burger with fat. They give you an amount to use per lb. if doing less than the 25lbs the kit will make. 1 Tbsp of Seasoning per lb and 1 3/4 tsp of cure. I added an extra Tbsp of seasoning to the...
  4. Smaterchew

    Spicy Pepperoni Two Ways: Sticks And Sliced (w/ Pics & Recipe)

    I think powdered buttermilk is used primarily as a binder, with a little more "tang", than regular powdered milk. I know when using buttermilk in other recipes other than sausage, that is the reason given. It adds a little more flavor than regular milk.
  5. Smaterchew

    Best smoker for sausage making

    I have several smokers....Weber Smokey Mountain, GMG Daniel Boone, Broil King, Orion, but none were Sausage Smokers....so I built one! For less than sixty bucks too! It's a sausage making machine! Here's a link...
  6. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    Tallbm, tell me more about this convection fan. I am interested to see if I could use it in Frankensmoker?
  7. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    Sorry, didn't see your question till now. It was a 3"- 3 foot section sold at Home Depot. It's what they had and worked well at causing the updraft I was looking for. Gonna do pepperoni in it this weekend!
  8. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    Thanks! I don't know about skilled...lol. This site helped me tremendously!
  9. Smaterchew

    Spicy Pepperoni Two Ways: Sticks And Sliced (w/ Pics & Recipe)

    Ok, I'm hooked...I was just telling a buddy I'd like to try making pepporoni....giving this a try next weekend. One question, what did you use for casings on the snack sticks? Also, how did you tie them off on the ends? I've not made snack sticks yet so this will be a first. Also, I know what...
  10. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    Here's the link: uxcell 250mm x 150mm x 130mm Dustproof IP65 Junction Box DIY Case Enclosure Gray let's see if I did it right...
  11. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    The ground runs from the extension cord coming in, straight to the receptacle. The box, being plastic doesn't have to be grounded.
  12. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    They're all sitting around looking very jealous...
  13. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    I just ordered about everything off amazon. A cheap waterproof box, an Inkbird ITC-106VH PID controller, (I tried to add links but they wouldn't show up) a couple of toggle switches, a receptacle, and a short extension cord. Wiring it was pretty easy....let me know if you want a wiring diagram...
  14. Smaterchew

    Summer sausage

    I just made jalapeno and cheddar summer sausage. Turned out real good...Here's the recipe I used. I did not do numbers 3, 4, 16....no reason other than I didn't have them....lol 1) 5 lbs coarse ground lean beef 2) 5 lbs course ground fatty pork butt/shoulder 3) 3/4 cup + 1 tblsp low fat...
  15. Smaterchew

    It's been a long time comin, but FrankenSmoker is here!

    Well folks, after hanging in the shadows for many moons...I'm making my first post. Been wanting to get into making sausage for quite awhile but like I do most things, I research it to death. Just want to say first and foremost, you guys and this forum have been my "go to" for just about...
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