That's what I did in my Masterbuilt Duk reading your recent posts I had the feeling that is what you did - thanks for confirming. DW still has her eyebrows raised having told her I am going to buy a hotplate this w/e. I won't be telling her Masterbuilt also has an electric smoker. BTW while waiting...

redzed wrote:We have whole pork legs on sale here this week for $2.20 kg.

Chris which store?
Phil

I've made the usual modifications and conditioned my new Masterbuilt 2 door propane smoker. BUT following along with B2 I see starting the smoker at 130F to finish drying the sausage then adding the smoke for a few hours gently boosting the temp. The lowest temp I can get with the propane is 204F wi...

As a freshman sausage maker I`d like to wish all of you a Happy Holiday and good health in the New Year. The input of the regulars on this forum is fantastic and makes this new hobby a daily delight. Thanks!

Best wishes
Phil

The controller Duk has is available on Amazon for $101 (list is $119)

First batch of CW`s beer brats. When eating the test patty DW said it is a keeper. This is the most complex recipe I have tried including using spices, etc not pre-mixed by a 3rd party. I`m still trying to get the stuffing more uniform but am making progress with that. I`m using the LEM 5 lb stuffer...

Like Duk said almost frozen meat grinds best. I would also check the sharpness of your blades and plates and also that they are making good contact ( tight enough) Just ground the meat for CW's Beer Brats. What an improvement! I trued up the plates and sharpened the cutter. I also tightened the pla...

Butterbean, it looks like your bureaucrat must have taken an upgrading course north of the 49th. We were a small scale egg and meat bird producer but had to fold up the tent because of new rules that we simply could not afford to implement and which would not have changed the quality of our product ...

Prepared the loins for my first smoke only to lose the flame in the burner. Put the unsmoked loins into the oven at 200° and slow cooked until reaching IT 150°. Made a bacon sandwich to taste and found it very tasty even though not smoked. Now to solve the mystery of the flameless burner.

pignout - I strayed from B2 projects to do Canadian Bacon which has been covered in other threads on this forum. Kind of a conflict between the great leader CW and the great master DW.

Thanks Ray. I`ve been stirring the brine each day. Yes, I will be rolling the loin in black pepper before going into the smoker. I have to order my sausage making supplies by mail and have not yet bought netting or bags so I plan on smoking (another first) on the rack. I hadn`t thought of string tyi...

CW, in another thread says: "Note that it is most important to keep the temperature as near 38°;F. (3°;C.) as possible. Temperatures much above that point may enable the meat to begin spoiling; below that point, the cure`s effectiveness may be compromised." I'm in day 3 of brining (my first attempt)...

I feel kind of lonely as a newbie since most of the posts I see on B2 are by the experienced sausage makers. Not that I mind since I`m getting all sorts of info and entertainment as I venture on. CW says we should ask questions so here is another one. I was grinding my mixed meat for the second time...

While waiting for the next B2 lesson as well as brining my first Cdn Bacon, DW ordered up fresh loose sweet Italian sausage for her Xmas sausage rolls. I used the recipe CW posted recently but used red wine instead of water. DW signed off this morning: "I really like it!" Happy wife, happy life, eh ...

Duck - I appreciate the time you took to explain my brine question, although it was a bit heavy for 6:30 am. Just put the loin into the brine and saved myself study time by not removing any of the brine. My way of keeping to the brine recipe. Cheers