I would start by brining the chicken. This will help with the moisture of the chicken.

I cooked two smaller turkeys after brining the and cooked the on a pellet grill to the 165. When you let them rest, the temperature will continue to rise. The resting is very important because it helps lock in the moisture in the meat.

Spatchcocking (removing the back bone) helps the chicken cook more evenly. Just remember to press down on the breast of the chicken to help it lay more flat. Your other option is to remove the keel bone in the breast without splitting the chicken in to.

The turkeys I cooked for thanksgiving turned out moist and more flavorful.

Tuffy Stone has a great cookbook I use for giving me guidance on how to cook on my grill. While I don’t always follow the recipe, I do use the cooking techniques on those items I don’t follow his recipe on. I haven’t gone wrong yet.

mrobisr
Thank you! I used the H Summer Sausage seasoning with the Suregel binder. While the seasoning is for 25 pounds, I used 20 pounds of venison and 10 pounds of pork belly. I would have preferred to use pork back but that seems hard to find.

The flavor was just where I wanted it to be.

Dave in AZ

Yes, I added some jalapeños to it. For half of the batch, which was about 15 pounds, I added 3 cups of jalapeños. I could have added more. The sample patties I added, the heat level was close enough to where I wanted it.

I finally made time to make some Summer Sausage using the H Summer Sausage with the help of my son.

I used about 20 pounds of venison and a 10 pound pork belly, high temperature cheddar cheese, with the suregel as the binder.

This is what the summer sausage looked like after the ice bath and letting it rest.

I like the flavor of the sausage. I did add jalapeños to half of the summer sausage.

Jonathon I vote for Saturday mid-day

A technique I learned from my son is to form a small patty and fry it up to check the flavor profile prior to stuffing the meat. This will give you a good idea for how the meat will taste prior to wasting the stuffing materials.

Miller How much Sure Gel did you use? If I remember correctly, the ratio is one box of Sure Gel per 5 pounds of meat.

Did you use any binder in your sausage mix? I made a batch of bratwurst using venison and pork. The first time I made it, I didn’t use a binder. The fat cooked out of the sausage and left empty pockets where the fat was. Then, I learned about adding a binder to the bratwursts. For Bratwursts, I was encouraged to use carrot fiber as the binder. This made a huge difference in the texture of the meat. There were no more empty pockets where the fat cooked out of the meat.

For summer sausages, they recommended using Sure Gel. That made a big difference in the summer sausage. Since you are making a premium sausage, they encourage you not to use any other brand than Sure Gel.

Hopefully this will help you out as much as it has helped me.

Nicolai What part of North Dakota?

I was stationed at Minot for four years during the mid 1980’s.

I’m a retired Air Force veteran, now working IT as a second career.

processhead I’m interested in one. How can we complete this transaction?

processhead Tuffy Stone has a great cookbook. It’s called Cool Smoke. Here is the link for it:

Cool Smoke: The Art of Great Barbecue https://smile.amazon.com/dp/1250137845/ref=cm_sw_r_sms_api_glt_fabc_TKHX1WY9PQKF3TSEW931

He has some great rub recipes for various types of meat. While my preference is the baby back ribs, I do use a dry rub on them. The cooking time will be different because of the thickness of the bones but the technique Tuffy uses is to place them in your smoker after it reaches the desired cooking temperature. Cook them for an hour. Then, spray them with Apple Juice. Continue cooking them for another 30 minutes, followed by spraying them with Apple Juice.

For the pork baby back ribs, after the second hour, spray them with Apple Juice and then you wrap the ribs in aluminum foil and continue to slow cook them for another two hours.

Tuffy’s recipe has you remove them from the aluminum foil and cover them with barbecue sauce at the end, while allowing the sauce to glaze them. My preference is to not add the barbecue sauce. I usually add an extra 30 minutes before wrapping mine in the aluminum foil. Mine come out tender enough that the bones are almost falling out of the meat!

My preferred dry rub for my baby back ribs is Butcher’s BBQ Wild Cherry Rub. It adds a Cherry flavor to the meat that you can smell and taste. It’s not over powering, but definitely adds a pleasant flavor. It’s not too salty. My experience with the store bought seasonings and ribs is they add too much salt. This rub is full of flavor without being salty. That type of dry rub is difficult to find. I cook the ribs on a wood pellet smoker. They sure help with temperature control when cooking without having the luxury of a higher end smoker.

Hopefully this will help you with your beef ribs!

Jonathon This book is available through Amazon, eBay, and other online sellers. I had no trouble finding it!

glen I did order the Apple Bratwurst Seasoning from Walton’s. The reviews indicate the seasoning should be either reduced or used with more meat. I’m interested in trying it with the prices of Apple in it and mixing in the high temperature cheese.

Will I need to add the carrot fiber to this seasoning also? I’m guessing there is a ratio for how much carrot fiber to add per pound of meat.

Here are some Apple Wood Bratwurst I made from venison and pork. I purchased the seasoning from Butcher BBQ before I found this site. The sausage turned out great. I did purchase the casing from Walton’s Inc. I didn’t add any Sure Gel to this batch, but plan to do that next time.
This is what they look like when I cooked them on my smoker.

Here is the seasoning I used. I hope to find some seasoning similar to this on Walton’s Inc’s website.

How much Sure Gel would you add to 10 pounds of meat?

@davidwang do you have one for sale or are you giving it away?