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Old 08-18-2015, 09:27 AM   #1
BottomHeavyKate
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Home curing, smoking, sausage making....

I posted a week or two ago about how I have too many hobbies.....so I'm adding another.

My dad and I ordered an electric smoker and a meat grinder this week. We butcher all of our own meat but we send it out for processing. Which, with my new food allergies, can be worrisome. I want to bring it all in house. I also have a large, double glass door fridge that I can use solely for curing and aging and a chest freezer that can be dedicated to this process.

We're going to start simple. Smoking some fish we caught over the weekend. Then I'm going to do a simple smoked venison polish sausage and a simple breakfast sausage. I'll be moving into bacon/pastrami/curing as I get the handle of things.

Does anyone do this sort of thing? Have any tips?

This is also going to lead to hunting other things....we don't really eat much duck but there are some great cured and smoked recipes that I want to try.
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Old 08-18-2015, 09:38 AM   #2
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if I had the yard space and time, I'd build a cold smoking shed.

The making of sausage is something I want to be involved in.

Due to things catphish posted long ago, I really want to make basturma.
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Old 08-18-2015, 09:40 AM   #3
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I think some duck prosciutto will go well with some home brewed belgian ale......

I'm pretty sure I'm just working on getting off the grid entirely.
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Old 08-18-2015, 09:41 AM   #4
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I'm asking Santa for an electric smoker this year. I smoked about a ten-pound pork loin over the weekend and spend way too much time keeping things at a constant temperature. I'd rather load up a smoker and forget about it than go out there and add wood or charcoal every half an hour or so
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Old 08-18-2015, 09:45 AM   #5
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We bought the Masterbuilt glass door 40 inch unit. I'll let you know how well it works.

It was also $40 cheaper from Masterbuilt on Amazon than it was in retail stores. Free delivery via Prime. It'll be here Thursday.
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Old 08-18-2015, 09:51 AM   #6
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Due to things catphish posted long ago, I really want to make basturma.
Can't believe you remember that. Ha ha.

Normally I do it during the late fall when I can find a clean, cool, and dry place to let the meat "hang out" for a few weeks, but since we now live in a shoe box sized apartment I'm not sure if I'll be able to do it.

Coincidentally, that shoe box is an hour and a half north of San Diego (Newport Beach) and I will probably be in San Diego in November if not sooner.

Still adjusting to So Cal life. I expect that if I do try and make it this year it will probably take twice as long; everything happens more slowly here it seems.
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Old 08-18-2015, 09:57 AM   #7
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I'll definitely have to try making basturma.

I'm also going to can some meat as well.
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Old 08-18-2015, 09:57 AM   #8
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We bought the Masterbuilt glass door 40 inch unit. I'll let you know how well it works.

It was also $40 cheaper from Masterbuilt on Amazon than it was in retail stores. Free delivery via Prime. It'll be here Thursday.
Yup - already looked at it and saw that great price. Looks like you read the same reviews I did

I did see one review that said the glass in the door was kinda useless as condensation kept you from seeing anything. I do imagine a glass window in a smoker wouldn't be much fun to keep clean - but yeah, I'd be interested in hearing what you think of it after you've used it a bit.
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Old 08-18-2015, 09:59 AM   #9
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I have some cheap-o electric thing my folks bought us a while back, but it doesn't get used very often. that's about to change, as a friend of mine posted up about smoking bratwurst, and it looked amazing.



seriously considering an upgrade to my smoker though, as it's just "on" or "off" - there's no temperature control.
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Old 08-18-2015, 10:28 AM   #10
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Yup - already looked at it and saw that great price. Looks like you read the same reviews I did

I did see one review that said the glass in the door was kinda useless as condensation kept you from seeing anything. I do imagine a glass window in a smoker wouldn't be much fun to keep clean - but yeah, I'd be interested in hearing what you think of it after you've used it a bit.
Indeed. I read a ton of reviews....also that the glass door was useless for looking through. It appears that Masterbuilt doesn't make the 40" version in a solid door.
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Old 08-18-2015, 10:40 AM   #11
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I approve of this thread!!!!
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Old 08-18-2015, 10:47 AM   #12
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Indeed. I read a ton of reviews....also that the glass door was useless for looking through. It appears that Masterbuilt doesn't make the 40" version in a solid door.
I might just paint the inside of the glass black
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Old 08-18-2015, 10:51 AM   #13
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Can't believe you remember that. Ha ha.
It changed me.


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Coincidentally, that shoe box is an hour and a half north of San Diego (Newport Beach) and I will probably be in San Diego in November if not sooner.

Still adjusting to So Cal life. I expect that if I do try and make it this year it will probably take twice as long; everything happens more slowly here it seems.
That's cool man. When you make it down, we should grab a beer (or the other way around... I try to make it above Orange County at least once a year).
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Old 08-18-2015, 10:54 AM   #14
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A group of my friends butcher a pig each summer and cure, smoke, sausage make. If you want more ideas i can introduce you all.
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Old 08-18-2015, 11:56 AM   #15
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Can't believe you remember that. Ha ha.

Normally I do it during the late fall when I can find a clean, cool, and dry place to let the meat "hang out" for a few weeks, but since we now live in a shoe box sized apartment I'm not sure if I'll be able to do it.

Coincidentally, that shoe box is an hour and a half north of San Diego (Newport Beach) and I will probably be in San Diego in November if not sooner.

Still adjusting to So Cal life. I expect that if I do try and make it this year it will probably take twice as long; everything happens more slowly here it seems.
whoa, I had no idea you moved. I though you were Chicago for life!
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Old 08-18-2015, 03:00 PM   #16
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whoa, I had no idea you moved. I though you were Chicago for life!
We sent him out to start up a west coast syndicate, since you Cali shits are so disorganized.

Sadly, it appears our viceroy has begun to adopt the all-nonsense, do-the-fuck-ever mindset, wearing flip flops to work and walking like a sloth. I hear he bought a skateboard.
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Old 08-18-2015, 03:03 PM   #17
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where's the pickle recipe?!
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Old 08-19-2015, 10:46 AM   #18
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The mother fucking smoker is here!
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Old 08-19-2015, 10:49 AM   #19
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dude I am NOT smoking any pickles wtf
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Old 08-19-2015, 11:07 AM   #20
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dude I am NOT smoking any pickles wtf
I bet your pickle has been smoked more than once.
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Old 08-19-2015, 11:11 AM   #21
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dude I am NOT smoking any pickles wtf
Hold on, I should have it for you today or tomorrow.

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Old 08-19-2015, 11:38 AM   #22
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I bet your pickle has been smoked more than once.
Not before he had those ribs removed.

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Old 08-19-2015, 02:39 PM   #23
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Never tried curing meats but I have done a ton of smoking. I still prefer charcoal for smokin but if that electric one does the job for you then rock and roll. sure looks nice and has quite a bit of room. Probably a bit easier to load than mine is and also easier to tend.
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Old 08-19-2015, 02:44 PM   #24
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The "well its been about 2 hours, time to load up again" being eliminated, might sell me on it. I'm still pro-charcoal, but the convenience factor...
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Old 08-19-2015, 02:47 PM   #25
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The "well its been about 2 hours, time to load up again" being eliminated, might sell me on it. I'm still pro-charcoal, but the convenience factor...
Yeah, I can definitely see the advantages. Especially temp control in the winter as well. I smoke year round.

I've always been pro-charcoal, and I've done side by side comparisons and still prefer it, but the 10% difference in finished product might get beat out by my 100% lazy fucking attitude.
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Old 08-19-2015, 02:56 PM   #26
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...but the 10% difference in finished product might get beat out by my 100% lazy fucking attitude.
Exactly.
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Old 08-19-2015, 03:01 PM   #27
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Exactly.
I have a weber smokey mountain and it works great. In 10 years or so if I need to replace it I MIGHT go electric.

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Old 08-19-2015, 03:06 PM   #28
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Picking up 1/2 of a hog that was shot Friday night, put in the freezer Saturday and cut up today by the butcher. Will need to get some more hickory chips to soak before putting them in the fire.
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Old 08-19-2015, 03:08 PM   #29
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The ease/simplicity that electric is offering me is definitely worth it to me. Especially when I'll be dealing with the curing and sausage making as well. I need that portion of it to be just simpler.

I'll be smoking fish here in a few days.....then do I make homemade bacon first or smoked polish sausages.......
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Old 08-19-2015, 03:11 PM   #30
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The ease/simplicity that electric is offering me is definitely worth it to me. Especially when I'll be dealing with the curing and sausage making as well. I need that portion of it to be just simpler.

I'll be smoking fish here in a few days.....then do I make homemade bacon first or smoked polish sausages.......
Let us know how you like the new toy!!!
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