Jonathan you wanted pics of the different types of smokers for the groups , here’s my custom cabinet!
Best posts made by s.a.m
RE: Sauerkraut Sausage
10 lbs. pork butt
3 Tbsp. canning salt
1 Tbsp sugar
2-3 Tbsp chopped garlic, (bottled works fine)
2 Tbsp dried marjoram
2-3 Tbsp course ground black pepper
2 2 lb packages saurkraut rinsed once and pressed dry
1 pint ice water (important to be ice water)
Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thouroughly, maintaining approx 34-38 degrees to prevent sme aring. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refriger ator) maintaining approx 34 degrees overnight…hang on sticks if possible (to d ry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.
I have NOT tried this, yet! KRAUTWURST
RE: New Groups to Help Everyone on Smokers
What about us diy’ers? I built a custom smoker from a commercial all stainless and aluminum refrigerator. Its 30+ cu.ft. At this time it works on 2 1000 watt hot plates which is my issue I am running short on getting it up to temp. Would like any thoughts
You could put a pellet burner in it.