Finally done! Started at 130 and went to 170 in 8 hrs, overnight in the fridge. . Will do it again. Taste great. Smoked with apple wood. I was worried that I didn't pack it tight enough during the process. It looks OK to me. Thank to all that have help me through this. http://i1244.photobucket.com/a...

Thank's Just in time.

Almost to the finish line. Question Can I give the 2 1/2 dia fibrous casings a ice water bath after I reach 152 IT temp.

Need advice! First time with this 2 1/2 dia fibrous casing. All I know is cook or smoke at low temp. Start at 130 and slowly raise to get 152 IT temp. I am using Butterbean's recipe as it is great. I want it for lunch meat, so I haven't made up my mind to smoke or not. Then sit in the fridge for thr...

I can only tell you of my experience with the masterbuilt electric. To much wood and I will get the same thing. On a calm day it will only take a very little bit of wood to get a thin blue smoke. At least you have a blower. Once the wood gets going it is very hard to control

Thanks to all of you. In Marinskys book, salt is to be between 1.5-2% per pound. But with the difference in the scoville of the capsicum. There is no way really to tell. As a beginner that is a tough row to hoe. I will keep making test patty's tell I get it right. There is still melding over night t...

Hate to be a pest but did you smoke yours. Kind of scared of changing the taste.

I will have to call you MR Butterbean. I made 5lbs of your recipe and there was some left in the barrel with the spices from the first grind. I fried the patty up. The taste is great almost knock my socks off. I am thinking of not smoking the 2 1/2 fibrous casings or I can get 3 inch. I plan on stuf...

In learning to control capsicum heat. Question! which would have more concentration in sausage, cayenne or red pepper flakes. Also what would be the formula for getting the right amount of heat percent wise for mild,moderate and heavy amount. Per pound or kilo. I have ruined some sausage in my humbl...

Supper thank's Butterbean. I picked up 2 1/2 dia fibrous casings today. I will use nfdm' I have both.

As a beginner. How much red pepper flakes and nfdm or soy concentrate did you use. Also what is the size of the chub. The baloney sounds great. The picture is the seller of this, hungry now.

Excellent point CW. Stay above the grass.

Testing double barrel debreziner (kranska) for meat sticks. stuffed in 21 mm collagen casings. I like mine a little more meaty. IT temp 148 and in the fridge for three days. 30% weight loss. I took of the collagen casings off because of the shrinkage. The test patty was very tasteful, just right. Th...

Welcome Tasso Hyde park has a recipe index with a bazillon recipes and are great to do. You will meet CW (chuckwagon). It is a good thing to listen to him as he has helped us all. If you like, go to project B and B-1 and read CW's information on bacteria. It will keep you above ground. Good luck

Newly Buck Taylor (gunsmoke) comes to our state fair every year to sell his paintings. They are top of the line. Wished I could afford one. I got to talk to him because of my Will James paintings. We all got some age on us now. only memories. No contest on the stash. El ducko is just jealous because...