Smoker Upgrade!
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Retired157
Pretty sure you got this! Have fun!Thanks for all the advice & encouragement. Like anything else I guess, the ‘first time’ is always the hardest… ufda; lots just went through my head there! Guess the good news is this… I follow directions really well.
Hey… Thanks to everyone!
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Everything is measured out. Time for one more beer and then wait; in the morning, we ‘go’. By the way John… that was one hell of a ‘sealing’ job on that binder!
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Everything is measured out. Time for one more beer and then wait; in the morning, we ‘go’. By the way John… that was one hell of a ‘sealing’ job on that binder!
Retired157 Chamber sealers do a great job, and that wasn’t a full pull
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What a great group of people, don’t think you would find this kind of cooperation and helpfulness anywhere else, great job guys.
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Retired157 Chamber sealers do a great job, and that wasn’t a full pull
Yep… I bought a chamber sealer as well. I figured if I was going to take a life, deer or elk, I wanted to make sure that after processing it myself, it would be around long enough for me to enjoy.
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What a great group of people, don’t think you would find this kind of cooperation and helpfulness anywhere else, great job guys.
Hey… any of you guys out there doing this for the first time and using this ‘forum’; hang on. You’ll get so much info you won’t know if you’re ‘coming or going’! Good news though, it’s all useful and you can develop your own “Working Guide”… courtesy of Papasop!
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Hey… any of you guys out there doing this for the first time and using this ‘forum’; hang on. You’ll get so much info you won’t know if you’re ‘coming or going’! Good news though, it’s all useful and you can develop your own “Working Guide”… courtesy of Papasop!
Retired157 It can get someone into overload, but it is all good info and many good people to help sort it out
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Ok John… as I sit here waiting on the mailman, I’ve been getting things laid out in the garage and running around town a little. Here’s my ‘stuff’ as I prepare for the big day tomorrow.
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/6/6287D7D2-FA00-4EC1-B08A-FBAD4832F9B8_1_201_a.jpegJust trying to make sure that everything I will need is out where I can get to it. I have all the grinder parts in the freezer so they’ll be cold. Do I lube them before the freezer trick or after… ?
I’ve got all my meat out and thawing. I’ll watch it as the day goes on and put it in the refrigerator before it completely thaws… trying to keep it frosty.
Got my wood, Hickory, ready for the smoker when the time comes. I’m going to use those ‘disposable’ baking pans for water/humidity for the smoker. Went and got a couple of sponges to aid in the evaporation process; even ‘equipped’ them with two ‘wicks’ each… just thought it might help keeping that ‘upward’ draw. Here’s a pic…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/9/92A45C39-9270-40C0-9E95-EF54C0FD556A_1_201_a.jpegYes; I even made myself a ‘fake’ SS… just trying to get the ‘fit’ right both here in the smoker and also my Sous Vide cooler cooker.
Just about ready to measure/weigh out my spices & additive’s. I have to run back to the store and grab two bags of ice; forgot that as I was out but hey, I did remember the beer!
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/B/B83E80A7-B2C2-462A-9255-67FEA443D7DE_1_201_a.jpegIf you think I’m missing anything, speak up now or forever hold your beer!
Retired157 Only thing I see missing is chairs for all of us to join you. That would be a blast. Good luck. You got this.
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Ok John… as I sit here waiting on the mailman, I’ve been getting things laid out in the garage and running around town a little. Here’s my ‘stuff’ as I prepare for the big day tomorrow.
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/6/6287D7D2-FA00-4EC1-B08A-FBAD4832F9B8_1_201_a.jpegJust trying to make sure that everything I will need is out where I can get to it. I have all the grinder parts in the freezer so they’ll be cold. Do I lube them before the freezer trick or after… ?
I’ve got all my meat out and thawing. I’ll watch it as the day goes on and put it in the refrigerator before it completely thaws… trying to keep it frosty.
Got my wood, Hickory, ready for the smoker when the time comes. I’m going to use those ‘disposable’ baking pans for water/humidity for the smoker. Went and got a couple of sponges to aid in the evaporation process; even ‘equipped’ them with two ‘wicks’ each… just thought it might help keeping that ‘upward’ draw. Here’s a pic…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/9/92A45C39-9270-40C0-9E95-EF54C0FD556A_1_201_a.jpegYes; I even made myself a ‘fake’ SS… just trying to get the ‘fit’ right both here in the smoker and also my Sous Vide cooler cooker.
Just about ready to measure/weigh out my spices & additive’s. I have to run back to the store and grab two bags of ice; forgot that as I was out but hey, I did remember the beer!
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/B/B83E80A7-B2C2-462A-9255-67FEA443D7DE_1_201_a.jpegIf you think I’m missing anything, speak up now or forever hold your beer!
Retired157 I have not seen one of those old card tables like that in a long time. Margaret & I used one I had as a kitchen table for a while when we first got married & she made me get a normal bed & some resemblance of a kitchen table.
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Retired157 I have not seen one of those old card tables like that in a long time. Margaret & I used one I had as a kitchen table for a while when we first got married & she made me get a normal bed & some resemblance of a kitchen table.
calldoctoday said in Smoker Upgrade!:
Retired157 I have not seen one of those old card tables like that in a long time. Margaret & I used one I had as a kitchen table for a while when we first got married & she made me get a normal bed & some resemblance of a kitchen table.
We have a couple of those card tables, wife does puzzles on one and the other is in my man cave for snacks when friends come over.
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I’m trying! I hope u r right.
Retired157 good luck man. You’ll do
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Ok everyone if you were wondering, yes; I actually did make my first batch of Summer Sausage yesterday! It was a long day. I started at 6:30am and had the SS in the refrigerator for its ‘over-nighter’ at about 9:30pm. Guess I won’t get that ‘speed’ award.
Here’s what I can tell everyone… you were right! Everything that I did at the suggesting of many of you worked out as expected. Yes, I am very pleased with what I was able to get done yesterday. By the way, my smoker upgrade worked CRAZY GOOD!
I got up this morning and decided to ‘sacrifice’ my little ‘chub’ (is that what a stick of SS is known as?). It tastes great! My first go at this appears to have been a success! Thanks for everyones’ help… and especially John for getting me that ‘binder’!
Ok… here are some pics from my day yesterday and up to this morning. I cut all the ‘chubs’ in half now and when I am done with this message, I will go out and seal my SS for freezing.
One last thing before the pics… what you guys FAILED to tell me was that when it comes to the mixing process and getting to ‘High Protein Extraction’, a guy better be ready for a ‘Work Out’! Holy Cow… My arms looked like Popeye’s when I was done.
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg
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Retired157 I would lube it just before you put it together for grinding
Hey… just wanted to thank you!
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Ok everyone if you were wondering, yes; I actually did make my first batch of Summer Sausage yesterday! It was a long day. I started at 6:30am and had the SS in the refrigerator for its ‘over-nighter’ at about 9:30pm. Guess I won’t get that ‘speed’ award.
Here’s what I can tell everyone… you were right! Everything that I did at the suggesting of many of you worked out as expected. Yes, I am very pleased with what I was able to get done yesterday. By the way, my smoker upgrade worked CRAZY GOOD!
I got up this morning and decided to ‘sacrifice’ my little ‘chub’ (is that what a stick of SS is known as?). It tastes great! My first go at this appears to have been a success! Thanks for everyones’ help… and especially John for getting me that ‘binder’!
Ok… here are some pics from my day yesterday and up to this morning. I cut all the ‘chubs’ in half now and when I am done with this message, I will go out and seal my SS for freezing.
One last thing before the pics… what you guys FAILED to tell me was that when it comes to the mixing process and getting to ‘High Protein Extraction’, a guy better be ready for a ‘Work Out’! Holy Cow… My arms looked like Popeye’s when I was done.
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/475C268E-26EE-4B8E-9AD6-C3FEE444007A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C57FE9BF-5082-4112-8395-F803C39F7DFA_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/7/7B1AA31D-C669-45A7-8AF0-696AC7E0BD53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/1DDCBCFF-64EB-449F-8F34-A37644FAE57A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/0/0EB96B5D-0B2C-4018-BAB2-DC4E83162EE8_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/18D2C532-B9CF-4F08-A2B8-7D5742FDD8B3_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A531E0C3-6714-4DDC-8567-DC594711230E_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/D/D92799F1-DF5F-420B-99FB-49BD126BAB53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/AD058297-362C-4B63-80E5-E920EEADB53A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A8647C18-B6D3-4908-A99C-6A9B56EC0055_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/26A61DFD-8221-484A-9253-3352352FAD83_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/E0774DCB-B9C1-45FC-A982-61355F77233C_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/24027EE9-B67A-4E6D-98DD-04580A8F7822_1_102_o.jpegRetired157 Looks great. Congrats on your success and thank you for the detailed pictorial of your process. You really put a lot of time and energy into your prep & process. Now you can sit back and enjoy your SS (with a cold one of course!).
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Ok everyone if you were wondering, yes; I actually did make my first batch of Summer Sausage yesterday! It was a long day. I started at 6:30am and had the SS in the refrigerator for its ‘over-nighter’ at about 9:30pm. Guess I won’t get that ‘speed’ award.
Here’s what I can tell everyone… you were right! Everything that I did at the suggesting of many of you worked out as expected. Yes, I am very pleased with what I was able to get done yesterday. By the way, my smoker upgrade worked CRAZY GOOD!
I got up this morning and decided to ‘sacrifice’ my little ‘chub’ (is that what a stick of SS is known as?). It tastes great! My first go at this appears to have been a success! Thanks for everyones’ help… and especially John for getting me that ‘binder’!
Ok… here are some pics from my day yesterday and up to this morning. I cut all the ‘chubs’ in half now and when I am done with this message, I will go out and seal my SS for freezing.
One last thing before the pics… what you guys FAILED to tell me was that when it comes to the mixing process and getting to ‘High Protein Extraction’, a guy better be ready for a ‘Work Out’! Holy Cow… My arms looked like Popeye’s when I was done.
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/475C268E-26EE-4B8E-9AD6-C3FEE444007A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C57FE9BF-5082-4112-8395-F803C39F7DFA_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/7/7B1AA31D-C669-45A7-8AF0-696AC7E0BD53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/1DDCBCFF-64EB-449F-8F34-A37644FAE57A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/0/0EB96B5D-0B2C-4018-BAB2-DC4E83162EE8_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/18D2C532-B9CF-4F08-A2B8-7D5742FDD8B3_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A531E0C3-6714-4DDC-8567-DC594711230E_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/D/D92799F1-DF5F-420B-99FB-49BD126BAB53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/AD058297-362C-4B63-80E5-E920EEADB53A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A8647C18-B6D3-4908-A99C-6A9B56EC0055_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/26A61DFD-8221-484A-9253-3352352FAD83_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/E0774DCB-B9C1-45FC-A982-61355F77233C_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/24027EE9-B67A-4E6D-98DD-04580A8F7822_1_102_o.jpegRetired157 Can’t believe that’s your first batch. They look amazing. Your equipment is pretty nice as well. Glad you were able to get the results you wanted.
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Hey… just wanted to thank you!
Retired157 Not a problem, your summer sausage project is now in the books and looks great!
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Ok everyone if you were wondering, yes; I actually did make my first batch of Summer Sausage yesterday! It was a long day. I started at 6:30am and had the SS in the refrigerator for its ‘over-nighter’ at about 9:30pm. Guess I won’t get that ‘speed’ award.
Here’s what I can tell everyone… you were right! Everything that I did at the suggesting of many of you worked out as expected. Yes, I am very pleased with what I was able to get done yesterday. By the way, my smoker upgrade worked CRAZY GOOD!
I got up this morning and decided to ‘sacrifice’ my little ‘chub’ (is that what a stick of SS is known as?). It tastes great! My first go at this appears to have been a success! Thanks for everyones’ help… and especially John for getting me that ‘binder’!
Ok… here are some pics from my day yesterday and up to this morning. I cut all the ‘chubs’ in half now and when I am done with this message, I will go out and seal my SS for freezing.
One last thing before the pics… what you guys FAILED to tell me was that when it comes to the mixing process and getting to ‘High Protein Extraction’, a guy better be ready for a ‘Work Out’! Holy Cow… My arms looked like Popeye’s when I was done.
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/475C268E-26EE-4B8E-9AD6-C3FEE444007A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C57FE9BF-5082-4112-8395-F803C39F7DFA_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/7/7B1AA31D-C669-45A7-8AF0-696AC7E0BD53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/1DDCBCFF-64EB-449F-8F34-A37644FAE57A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/0/0EB96B5D-0B2C-4018-BAB2-DC4E83162EE8_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/18D2C532-B9CF-4F08-A2B8-7D5742FDD8B3_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A531E0C3-6714-4DDC-8567-DC594711230E_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/D/D92799F1-DF5F-420B-99FB-49BD126BAB53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/AD058297-362C-4B63-80E5-E920EEADB53A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A8647C18-B6D3-4908-A99C-6A9B56EC0055_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/26A61DFD-8221-484A-9253-3352352FAD83_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/E0774DCB-B9C1-45FC-A982-61355F77233C_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/24027EE9-B67A-4E6D-98DD-04580A8F7822_1_102_o.jpegRetired157 Sometimes it’s hard to be a one man band when it comes to making sausage. Most of the time I am that band as well. Hand mixing does take time and strength, I’m glad I only do 5 lbs. at a time, but I use a bowl. The meat lug might make it easier, but the S/S bowl is faster to clean up.
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Ok everyone if you were wondering, yes; I actually did make my first batch of Summer Sausage yesterday! It was a long day. I started at 6:30am and had the SS in the refrigerator for its ‘over-nighter’ at about 9:30pm. Guess I won’t get that ‘speed’ award.
Here’s what I can tell everyone… you were right! Everything that I did at the suggesting of many of you worked out as expected. Yes, I am very pleased with what I was able to get done yesterday. By the way, my smoker upgrade worked CRAZY GOOD!
I got up this morning and decided to ‘sacrifice’ my little ‘chub’ (is that what a stick of SS is known as?). It tastes great! My first go at this appears to have been a success! Thanks for everyones’ help… and especially John for getting me that ‘binder’!
Ok… here are some pics from my day yesterday and up to this morning. I cut all the ‘chubs’ in half now and when I am done with this message, I will go out and seal my SS for freezing.
One last thing before the pics… what you guys FAILED to tell me was that when it comes to the mixing process and getting to ‘High Protein Extraction’, a guy better be ready for a ‘Work Out’! Holy Cow… My arms looked like Popeye’s when I was done.
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/475C268E-26EE-4B8E-9AD6-C3FEE444007A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C57FE9BF-5082-4112-8395-F803C39F7DFA_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/7/7B1AA31D-C669-45A7-8AF0-696AC7E0BD53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/1DDCBCFF-64EB-449F-8F34-A37644FAE57A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/0/0EB96B5D-0B2C-4018-BAB2-DC4E83162EE8_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/18D2C532-B9CF-4F08-A2B8-7D5742FDD8B3_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A531E0C3-6714-4DDC-8567-DC594711230E_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/D/D92799F1-DF5F-420B-99FB-49BD126BAB53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/AD058297-362C-4B63-80E5-E920EEADB53A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A8647C18-B6D3-4908-A99C-6A9B56EC0055_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/26A61DFD-8221-484A-9253-3352352FAD83_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/E0774DCB-B9C1-45FC-A982-61355F77233C_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/24027EE9-B67A-4E6D-98DD-04580A8F7822_1_102_o.jpegRetired157
Looks awesome. Great pics as well. -
Ok everyone if you were wondering, yes; I actually did make my first batch of Summer Sausage yesterday! It was a long day. I started at 6:30am and had the SS in the refrigerator for its ‘over-nighter’ at about 9:30pm. Guess I won’t get that ‘speed’ award.
Here’s what I can tell everyone… you were right! Everything that I did at the suggesting of many of you worked out as expected. Yes, I am very pleased with what I was able to get done yesterday. By the way, my smoker upgrade worked CRAZY GOOD!
I got up this morning and decided to ‘sacrifice’ my little ‘chub’ (is that what a stick of SS is known as?). It tastes great! My first go at this appears to have been a success! Thanks for everyones’ help… and especially John for getting me that ‘binder’!
Ok… here are some pics from my day yesterday and up to this morning. I cut all the ‘chubs’ in half now and when I am done with this message, I will go out and seal my SS for freezing.
One last thing before the pics… what you guys FAILED to tell me was that when it comes to the mixing process and getting to ‘High Protein Extraction’, a guy better be ready for a ‘Work Out’! Holy Cow… My arms looked like Popeye’s when I was done.
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You did well!
Hand mixing is not for the faint of heart or those who fear cold hands, but it looks like you got good protein extraction and it all begins there. -
Retired157 Sometimes it’s hard to be a one man band when it comes to making sausage. Most of the time I am that band as well. Hand mixing does take time and strength, I’m glad I only do 5 lbs. at a time, but I use a bowl. The meat lug might make it easier, but the S/S bowl is faster to clean up.
Meat Lug… ? Send me a pic please. Yeah, I can’t imagine doing much more than 10 lbs by hand! Guess I’ll be running around town to our local ‘thrift’ stores and see if I can come up with a nice big S/S bowl.
My wife just got home and had a piece of my SS… it passed! She likes it. I really like the consistency of how the sticks turned out… solid. I think that ECA gives it a ‘tangy’ flavor… like store-bought. I like it.
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