Roll Call (Start Here First)

[Deepwoodsbutcher]

samgregg I’m sure you’ll find lots of helpful information here. We look forward to hearing from your experiances as well. Welcome aboard

[dawg]

samgregg
Welcome to the community. If you have questions just ask. Also, a lot of older threads will have answers too.

[salmonmaster]

samgregg like everybody else said, WELCOME Lot of good knowledge here.

[wdaly]

samgregg Welcome to the community. This is the place to learn and perfect your skills.

[bocephus]

samgregg Welcome to the community.

[calldoctoday]

samgregg Welcome aboard & welcome to the neighborhood Sam. If you like smoking & drinking, plus the process of getting to that point, you will love it in this neck of the woods with lots to be learned from everyone & deals to be had.

[Denny O]

samgregg What a nice grill/smoker, the Yoder YS640!! Whoop whoop I’m envious! Welcome Sam.

[GWG8541]

samgregg welcome aboard. You’ve landed in the right place. This is a community of people willing to help.

[mrobisr]

samgregg Welcome to the board, I promise you are in the right place to learn.

[PaPaSmokes]

thanks for the add, im from Lone Jack, Mo. and i have been smoking for 20+ years, started on my original Oklahoma Joes Offset and a weber. I have since graduated to a Pitmaker Vault which i absolutely Love and just acquired a PK100 to begin my sausage journey with. I started selling bacon and bbq about 3 years ago as all my friends said i should. we have developed some distinct flavors and people seem to be receptive so im moving on. i built a purpose built kitchen in my back yard and hope to have the local health inspector come and tell me what else i need besides a 3 compartment sink. everything else is stainless and up to par, i think… i have learned so much in just the 2 days ive been in this community, i hope i can impart knowledge of my successes and failures as well as glean some myself moving forward.
I cook on a Pitmaker Vault as previously mentioned and a PK100, love them both, Bacon seems to be my biggest strength with brisket and pulled pork a close 2nd. i hope to get up to speed quickly on sausage as well.

[zbigjeff]

PaPaSmokes Enjoy the journey within this discussion group. People will try just about anything and aren’t shy about saying when it went well or bombed. Also, there’s no stupid question and the people do have experience within that question subject will pounce in to HELP. Just plan on having some fun.

[Mcjagger]

PaPaSmokes Welcome aboard !!

[bocephus]

PaPaSmokes Glad that you found the communty, I think you will have a lot of good input. It is always good to hear about the successes, but also the failures as that is how we all learn and improve. Welcome aboard.

[GWG8541]

PaPaSmokes enjoy the journey. If you go retail, let us know. My sister and brother inlaw live in the Sedalia area, so I’ve been to the big metropolis of Lone Jack before. Post picture of the process.

[PaPaSmokes]

GWG8541 shhh, we are already retail to our friends and others. Check out our little Facebook page @papasmokesbbq and read some reviews and maybe order some.

[cdavis]

samgregg welcome aboard. Glad you’re here

[cdavis]

PaPaSmokes welcome aboard. Very nice equipment. Congrats. Just join in and make yourself at home.

[Keith Roever]

Please be patient while I learn how to navigate this site.

My “group” has been making cold cure venison summer sausage for a few years. We are having serious challenges with mold, air pockets, and non-uniform shrinkage (instead of nice round shape, think violin). We use the Walton’s H. We have a huge smoke house with an outdoor firebox and piped in smoke. We have accumulated all the right equipment to make the work fun. We typically make 250 pounds.

Our process: Double grind equal amounts of pork and venison. Mix spices and cure into meat. Stuff in 2.20 inch X 16 inch fibrous casings. Hang in smoke house and immediately begin 2 days of smoking. Let hang for approximately 6 - 8 weeks.

We have added full spectrum lights and a fan with the hopes of reducing mold but it doesn’t seem to be working.

Any comments would be most welcome.

[Jonathon]

Keith Roever Welcome aboard! I’d suggest you join the @Dry-Cured-Sausage group and this would be a great post to create as a question in Meat Processing section. When you go to hit submit there is a drop-down in the blue box, hit the ask question. You can just copy and past what you have above. Also, tag the Dry Cured Sausage group by typing the @ symbol and then as soon as you type out sausage after that you should see that group at the bottom.

One thing you might want to include in that post is what cure you are adding to your sausage.

[Keith Roever]

Thanks. I’ll give that a try.