Recently after I make A batch of cured sausage I have been taking A couple of sticks down to the fire station. They really enjoy it and it is my way of saying thank you for your service.

Re: New Batch of Dry Cured BaconI have been using part of A pork butt and use the dry bacon cure. I figure about 3 days A inch then add A day then just finish it like regular bacon. Much meatier and also much cheaper and easier to find. They are usually about 3 pounds a piece usually have at least 1 curing in the fridge. Love my BLT on whole wheat toast.

Did A dry brine on A 12 pound turkey 2 days ago. Cooked it in my cook shack smoker today used about 3 ounce of hickory and pecan. Smoked for about 4 and A half hours. Until the temp in thigh was 175 then covered with foil for A half hour. Best turkey I have ever made stayed juicy and just the right amount of smoke. Cook shacks web page has A lot of good recipes and good information about smoking. Love my new 20 year old cook shack 150.

I bought A bunch like 6 pork loin roast they were all about 5 pounds apiece. There is not enough of A fat cap to use for sausage so I have been using them for pulled pork. I put the roast in my CookShack 150 at 225 for about 4 hours or so the internal temp was about 160 degrees . Real nice smoke color to it then I bring it in and finish it in my instapot. Put it on top of trivet and cook manually for 1 hour. When I went to remove the bone came right out makes great pulled pork.

Max Baer jr. who played Jethro Bodine is still alive he is 103 years old. One of my favorite shows growing up.

I have made A lot of chicken sausage both cured and fresh. A lot of my friend prefer over the pork, just remember to add about 15 to 20 % more seasoning.

Cooked about A 16 pound turkey today in my cookShack 150 vintage smoker today. Used about 4 ounce of A mix of cherry and pecan wood. Cooked for about 6 and A half hours let it relax for A half hour. Best Turkey I ever cooked stayed very moist, I dry brined it dry for 2 days. Love this CookShack smoker, cooked it at 250 degrees turned out great.

RafterW I have decided that the best cheese to smoke is mild or medium cheddar. I slice it about A 1/2 inch thick and smoke for about an hour with apple wood. Then I wrap it in parchment paper and refrigerate for at lest 4 days before I eat it. It seems to always come out good.Also dice it and freeze it and use it in my snack sticks and summer sausage does not melt stays whole.

Used my new Barton 22 grinder, what A difference from my genetic 8 grinder. What us to take me 20 minutes now takes 2 very satisfied with the purchase.

I buy these 2 1/2 gallon ziplock bags at dollar tree 5 to A box and put my sticks or sausage in there. Tried it without bagging did not like the flavor as well and also did not like the oil and particles in my water and in my sous vide. Tried both ways like bagging them better. Easy to put probe in sausage in that big bag, no reason to vac seal.

Welcome you will enjoy it here, lots of good information and better people than most sites.

Yes just following the Waltons video on making bacon with A dry rub did not soak it first time too salty to eat. Know nothing about some formula Dave was talking about just followed Jonathan advice in his video turns out good. Will continue to make it that way.

I use the dry rub for my buckboard bacon turns out great make sure to soak for 30 minutes, drain and soak for 30 minutes more before smoking. Smoked some today with cherry pecan wood looks great.

No difference link patty same ingredients. I make almost all my breakfast sausage bulk because I do not like the collagen casing and can not afford the sheep.

Congratulations on your 500 post. Have enjoyed and benefited from many of your post. Hope you start on your next 500, thanks for the help.

I bought A bunch like 6 pork loin roast they were all about 5 pounds apiece. There is not enough of A fat cap to use for sausage so I have been using them for pulled pork. I put the roast in my CookShack 150 at 225 for about 4 hours or so the internal temp was about 160 degrees . Real nice smoke color to it then I bring it in and finish it in my instapot. Put it on top of trivet and cook manually for 1 hour. When I went to remove the bone came right out makes great pulled pork.

I always use sure gel in all my chicken sausage,as for the water between 1 to 1.5 ounces per pound hard to say some seasoning seem to take more some less. I kinda go by look and texture mix very well to get the protein extraction. Hope this helps just made some jalapeño smoked sausage from chicken one of my favorites. Also if using breast may need more water than if using thighs I personally prefer the the thighs.

I have never used A down vote, seems like 10 A day out to be enough. If you need to you can use some of mine.

Once you try the buckboard bacon think you will be surprised how well it turns out. Have only used Walton’s dry bacon rub never have injected it or used brine. So no reason you couldn’t just not my thing like the dry rub.

Have been using A combination of pecan and Apple for the wood real nice color and flavor. Have to go light on the wood in my Cook Shack it really puts out the smoke.