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Old November 12, 2018   #46
taboule
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>>>>
Here is what I put in it for ten pounds of pork.
1 cup sangria.
........

>>>>

I like any recipe that starts with alcohol. It reminds me of Julia Child (bless her soul) she started all her cooking with uncorking a bottle of wine and having a glass.

Since I got into smoking meats (i.e. BBQ), sausage making has been the next item on my list. Gotta get me a nice grinder, have looked at various makes/models and cant decide.
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Old November 12, 2018   #47
Worth1
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Cold smoking.
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Old November 12, 2018   #48
Rajun Gardener
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What are you smoking with, both method and wood.
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Old November 12, 2018   #49
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I'm modular.
Smoking with pecan.
You can see the smoke stack of the BBQ contraption coming up through the bottom of the smoker.
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IMG_20181112_115.jpg

IMG_20181112_24849.jpg
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Old November 12, 2018   #50
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That'll work good! Are you doing your smoking in shifts?
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Old November 12, 2018   #51
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I have no idea, I will go to bed tonight and do it again tomorrow night.
Maybe..
Depends on what it looks like tonight.
Might stoke it up before I go to bed and let it do what ever it wants to do.
Sucks doing this during a work night.
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Old November 12, 2018   #52
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Use the snake method on your chips and make it as long as you can. It last 8 hours in the drum when I smoke. Let me find a pic.
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Old November 12, 2018   #53
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I can't find a good pic but I did this and wrapped the charcoal all the way around the basket and set wood chips on the charcoal instead of those bigger pieces. If you have small chips and they're dry you might be able to just line those up and light the end, it work perfect with wood pellets.
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Old November 12, 2018   #54
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I have a charcoal coal fire going in a SCH 80 pipe fire box no way to snake it.

Its like feeding a fire box on a steam train.
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Old November 12, 2018   #55
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Here is a link to the wiki site explaining cold smoking with the usual warning.
I fully trust what I am doing.
If you don't know what you are doing don't do it till you do.
Mine is running at around 78 degrees F.
Thus the reason the homemade wood smoker doesn't burn to the ground with my meat in it.
https://en.wikipedia.org/wiki/Smokin...)#Cold_smoking
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Old November 12, 2018   #56
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I know all that and didn't even check it. I was just giving suggestions to make it last through the night so you can get some sleep.

You'll manage it, I'm sure!
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Old November 12, 2018   #57
Worth1
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Quote:
Originally Posted by Rajun Gardener View Post
I know all that and didn't even check it. I was just giving suggestions to make it last through the night so you can get some sleep.

You'll manage it, I'm sure!
I know you knew but was letting other people know too.
I'll get sleep as it will be an outdoor refrigerator till I get home tomorrow.
I will just leave the meat in the thing and go to bed.
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Old November 12, 2018   #58
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I wish more people were as excited about sausage and salami as I am.
I was raised poor and we couldn't afford such things from a store even if the had it.
It was when I was maybe 15-16 years old that I had my first taste of summer sausage at a rich ladies house.
We were watching the Good the Bad and the Ugly movie.
My parents weren't there.
I thought I had died and went to haven.
Then around 22 or so I had my first Bratwurst.
It was in Germany, again heaven.
Somewhere around the age of 24 or so I started making my own with a little chop wright meat grinder that belonged to my wife's grandmother.
We had lots meat growing up but not cured smoked sausage and salami.
There was talk of a smoke house and so on but it never came to pass.

To me cured sausage and salami was for rich folks.

Then in the service I discovered dry salami, what the thing to behold.
From then on I never looked back and continued my quest for the perfect salami.
I didn't even know what yogurt was until I was in the Marines.
But my mom made the best corned beef from fresh meat.
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Old November 12, 2018   #59
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Good looking sausage sausage Worth. I love making sausage but I only do so during the winter usually since the temp is much easier to control. I haven't made any in about a year other than breakfast sausage and I have several pork butts in the freezer that needs to be used up so I will be making Polish and summer sausage sometime this winter.
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Old November 13, 2018   #60
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Thanks Arlie.
I filled the fire box up with pecan wood and went to bed around 9:30.
Here is what it did overnight.
The pepperoni is still in the smoker drying.
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IMG_20181113_8921.jpg
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