Mike, when I cut up mine on the table saw (not the best idea), I would soak them overnight in a 5 gal. bucket of water before using the next day.

quote:

Originally posted by JTEX:


Check out Cook Shack electric smokers. I've had one for ten years, awesome for brisket and pork butts!

Looked...

They look nice but well out of my budget!

Here is a good looking recipe I hope to try soon.

I'm hijacking your thread.

You mentioned "legendary" food purveyors. Bill, you are living at ground-zero. It was called Mrs. Allen's in 1970 when I started eating there. https://www.youtube.com/watch?v=SRgaoGJzdqk The place looks exactly the same.

I would drive 40 miles out of my way at least once a week to get to Mrs. Allen's. I was living in Abilene at the time and hitting rigs every day somewhere between Wichita Falls and San Angelo. I would schedule at least one day a week so that I would hit Mrs. Allen's around lunch time. The fried chicken was that good.

I have two distinct memories of Mrs. Allen's.

One day I watched them bring out a fresh plate stacked high with fried chicken and an old man used his hands to take every piece of chicken off the plate and lay them on the table, then he picked the best piece and put every other piece back on the plate, with his hands. The rest of us were speechless.

Another day, I watched a woman and her four kids eating chicken like starving animals. I was guessing that would be the only meal of the day for them. They stuffed themselves until one of the smaller children started throwing-up at the table, which caused a second child to do the same, I had to immediately call time out, get up, pay my bill, and hit the door.

You can have your thread back now.

Ann, that sounds like a great sausage recipe; I'll have to try it.

With breakfast sausage you do not have to smoke it nor stuff it into links either. You can use it as patties.

This I will make for sure soon but with venison instead of the beef...

Ann, the blueberry maple breakfast sausage sounds fabulous, and that bologna recipe is very intriguing what with the crushed ice cubes and all those spices. Will try that one.
Ken, I have heard about Allen's since before I moved here; there is at least one Youtube on it. The parking lot is always packed and I will try it soon. Thanks for the prompt!

quote:

Originally posted by JTEX:

Check out Cook Shack electric smokers. I've had one for ten years, awesome for brisket and pork butts!

Wow! That thing is a tank. I think I am going to have to buy one.

Thanks for the tip.

We are going to make these recipes. Thank you for posting them.
One thing we do is grind the meat with the seasonings and spices when we make sausage.
This gives a better mix we feel. if the flavors need adjusting, we will add more on the second grind or mix it in.
WE also have a flat/ round stick jerky tool that we use to make sausage links. Just run out a line with the round stick attachment, cut to desired length and freeze on a tray with wax paper and then use the food saver and freeze.
coues ds

Good idea using the jerky gun! I still want to try mastering natural casings for sausages.

Ann, you might check Amazon for a book on sausage making by this old Czech fellow by the name of Rytec Kutas, I bought a copy many years ago, but who could forget a name like that?

Yep Randy, I have his book!

I've had a Cook Shack smoker for 33 years and it to this day works absolutely great. Ive had to replace the electric element 1 time. They are great smokers

Good deal, Ann! He has a lot of knowledge in that book.

I have used a Smoke Vault quite a bit. A trick I learned - keep it out of the sun!!! The sun (especially) on the front door where the thermometer is will give you a false reading and have you running back and forth adjusting the dial. As a matter of fact I used to hang a piece of plywood over the deck to keep it in the shade. Never a worry. This was a propane model - easy peasy.

I am getting ready to do another run of smoked cheese. I like to give them away at Christmastime. People are fascinated with it and cannot understand how easy it is to do.

Also, going to make some jalapeno poppers with smoked cream cheese to go with my grilled (home grown beasts) chicken wings this evening. Insane!

quote:

Originally posted by BaxterB:
I have used a Smoke Vault quite a bit. A trick I learned - keep it out of the sun!!! The sun (especially) on the front door where the thermometer is will give you a false reading and have you running back and forth adjusting the dial. As a matter of fact I used to hang a piece of plywood over the deck to keep it in the shade. Never a worry. This was a propane model - easy peasy.

I plan to use one of those digital meat probes that blue tooth to your phone once I get rolling. Technology can be useful.

Ann: Your descriptions of the yummy food is killing me! Stop it! Stop it!

UEG: Ann certainly has a knack for it doesn't she?

quote:

UEG: Ann certainly has a knack for it doesn't she?

Amen, Bill! Amen!

Yes, Indeed!

Here is a useful link. TONS of info there.

Meats and sausages