Homemade Sausage Making

If you let them dry for about four or five days oh man do they get better. About 55F and 75% humidity or so!!!

Here's mine:

orf wrote: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 have a sliding damper on the chimney and I use a digital thermo with the probe stuck thru a small hole. Thanks for the comments. orf...

That's about how I control temps on my cinder block smoker. Are you able to cold smoke around 70F? What about 180ish?

Straight out of marianksis brown book

Orf-Nick, my question is, how do you keep all the critters out, as it would seem the smell of grease and meat would be a magnet for them. Thanks in advance.

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 bring er up to about 165° and finish them in a pot of simmering water till 154°. orf...


nuynai-with the door.

nuynai wrote:Orf-Nick, my question is, how do you keep all the critters out, as it would seem the smell of grease and meat would be a magnet for them. Thanks in advance.

I get a few spiders and what not when the smokehouse isnt in use. But with smoke running through it everything scatters, there's no problem.

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 bring er up to about 165° and finish them in a pot of simmering water till 154°. orf...


nuynai-with the door.

That's interesting orf. I may have to try out with a big fire at first.

If you're able to get your smoker hot why do you finish in simmering water? I thought about doing that with a design I had in mind that would only cold smoke but I was concerned that finishing it off in simmering water would not give me the same result. Have you noticed any difference?

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 only at about 120° to 125°.

about the big fire at the beginning,don't know if it right or wrong but it seems to work o.k. for me so far. also seeing your photos the size of your wood chunks are alot smaller than what I use,not that its wrong of course, I'm just sayin.

I thought nuynai meant 4 legged critters. orf...

Orf, I did. Know guys who had fox, etc. come on down and see what's for dinner after smelling all that goodness.

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

Thanks for all your assistance, as you been there, done that, and got the T shirt.

nuynai wrote:Orf, I did. Know guys who had fox, etc. come on down and see what's for dinner after smelling all that goodness.

While the smoke was running? Guess he learned to hold his breath, hahah!

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

Hey Orf... that's pretty doggone cute! Nicely done. Just don't paint the INSIDE!

Best Wishes,
Chuckwagon

As long at works, let it be!

Just don't put a round hole about a foot in diameter in the bottom shelf.