thanks I'll give um a try

I can't find cw's catsup recipe on the members list says web page unavailable. thanks orf...

sandy has came and went and I still haven't done the dogs.waiting on casings.I have a couple feet of collogen but have my heart set on 22-24mm sheep which I have to order.no one in my neck of the woods seems to have them. all the old butcher shops use cologen for their stix,funny.unless someone from...

I know this is an old thread but unless I missed it why don't you soak the meat to reduce saltyness?

I live in ne pa. we had some very strong winds a few tree limbs down and lost power from 12.30 am to 3:00 pm. we dodged the bullet on this one.hope everyone else faired well.

we're suppose to be having a hurricane come inland so the hotdogs will have to wait. I haven't got any sheep casings left either . I'll keep you'se updated. orf...

thanks jeff,is there an equivalent for the dex?

2 cups soy protein concentrate
4 tblspns. powdered dextrose


I wanted to try some hotdogs this weekend but don't have the above ingredients,can I make them without or use a substitute of somekind. Thanks orf...

I meant paint the shed.lol yes thats for my veggies. orf...

heres a shot of my little smoker.seems like I should spend more time painting and less time smoking.lol orf...

Hmmm never had smoked fox.LOL.my smoke pipe is only 5" so I don't think they'll get in thru there.

as I say I'm pretty green so I've yet to finish in the smoker. my concern is to much smoke for the time it would take to get to temp. for my taste. and with the fire I still get some smoke along with the heat.I had these stix on for about 4 hours from drying till I took them out and they still were ...

yep. I can get er up or down just by the size and placement of the fire. I get er started with a pretty big fire. before I start smokin,let it burn down to mostly coals adjust fire to get about 120° or so with no smoke for an hour then gradualy add more fuel which in turn adds more smoke and temp. I...

the fire is 6ft. away from the smokehouse. I control the temp by moving the "fire" closer to the pipe. By that I mean I just move the logs .Its not an exact science by no means but it works pretty good.as far as temps go I can get er up to 275° 300° no problem for doing chickens and other bbq. I hav...

heres a closeup of the stix