Ok I did it.

renoman · January 27, 2014, 06:59:08 AM

When you choose your roaster get one that you can use your PID with. Non digital.

Quarlow · January 27, 2014, 07:28:28 PM

Apparently I need a refresher course on reading. It was actually a farmer sausage kit which means it is a dry cure sausage which means I am not set up to dry cure which means I will need to find some other kind of sausage to make. lol what a maroon. So any suggestions for a sausage fairly easy to make and smoke/cook to finish?

Quarlow · January 27, 2014, 07:32:55 PM

Just reading threw Ryteks book, this is a very multifaceted craft. Maybe too multi for me for now, I just got too many things going at this stage in life. I only used the smoker twice last year as it was.

Saber 4 · January 27, 2014, 08:06:30 PM

Quote from: Quarlow on January 27, 2014, 07:32:55 PM
Just reading threw Ryteks book, this is a very multifaceted craft. Maybe too multi for me for now, I just got too many things going at this stage in life. I only used the smoker twice last year as it was.

I'm still working on getting through Ryteks book, don't get discouraged just pick some easy sausage recipes from the recipe site and go for it. It doesn't have to be complicated in the beginning or we'd never make it to the Dark Side. There are lot's of great simple recipes from other members to try. :)

cobra6223 · January 27, 2014, 10:26:14 PM

Hey Q I see your from Surrey, my wife is from Mission and now we live in Iowa! Confused yet? I seen in one of your posts you were talking about Farmer sausage, that stuff is KILLER and when we visit Canada I come home looking like a ring of it. Do you have a recipe to make it with that you might share? Thanks Tim

Habanero Smoker · January 28, 2014, 02:02:06 AM

Don't try to conquer the whole book before you start using his recipes. Just break the book down to how you want to use it. If your interest is in smoked cooked sausage then go to that section of his book for the recipes. You can even convert most of his fresh sausages into a smoke/cook version by adding the proper amount of cure. The only thing you need to change is the smoking cooking method, which many have outlined in various threads.

Also there are many recipes on this site and on the recipe site that you can use.

Quarlow · January 28, 2014, 04:01:22 PM

Great advice Saber and habs. I would never try to conquer the book cause my memory is too frickin' short. LOL Cobra I was just using a kit so I don't really have a recipe. I could scan threw Ryteks book if you want and type it out. It would take me a while as I am pretty slow with the keyboard.lol

cobra6223 · January 28, 2014, 10:07:15 PM

Thanks Q but I think have Ryteks book also, was just hoping you had like the real macoy from home.

Pic-N-Stick · January 29, 2014, 06:16:39 AM

Quote from: renoman on January 27, 2014, 06:59:08 AM
When you choose your roaster get one that you can use your PID with. Non digital.

Man, I didn't even think about that! 8) Would the PID need to be auto-tuned to work properly?

Shawny · January 29, 2014, 12:23:31 PM

Q. What is the Ryteks book?

tailfeathers · January 29, 2014, 12:42:29 PM

Rytek Kutas wrote a book entitled "Great Sausage Recipes and Meat Curing". Many consider it the "bible" of curing and sausage making.

Sent from my iPhone using Tapatalk

Shawny · January 29, 2014, 03:42:29 PM

Thanks, I will be looking that book up. I just got into smoking sausage.