Homemade Sausage Making

Ordered the A-MAZE-N-PELLET-SMOKER and it arrived today.


This is what was inside the box. One oak, one hickory, one maple and one cherry pellets all two lbs. bags. And of course the pellet smoker and a torch head.


So I got my Reveo all fired up with 3 lbs. of whole mussel eye of round and hi-mountain mesquite mix. First time using the reveo for this kind of jerky.


Got the pellet smoker burning. Don't know how much smoke that will give me but this is just a test ???
Ahh....read the instructions. Says fill one roll to get 3 hours of smoke


Out to my cold smoker and DBS we go


Pellets smoking real good in the cold smoker


Lots of smoke coming out of the top of the Bradley


Seven of eight hours from now hopefully the jerky will be done


I got to give this thing an A+. It burnt down to next to nothing in 3 1/2 hours. I think I like this thing and now have a choice of different flavors to choose from.



Sure dont get much out of three lbs of meat

I bought A-MAZE-N-PELLET-SMOKER a few month ago. Defiantly A+ I buy pellets locally for $10.00 for a 20lb bag.
Apple
Hickory
Pecan
Maple
Oak
Alder
A flavor for everything one bag should last me along time and I smoke almost every weekend.

Hi Brewoz,
The photo of your smoker has got me very interested. The big box on the side must have all the controls in it. Do you think the venturi smoker is sufficient for your needs.
I love all the slabs of bacon waiting to be smoked.
The reason I am asking is because I am in the process of converting/building a bread proofer to which I am going to fit a New Zealand stainless verturi style smoker. I am still thinking about controls though.
Regards,
Jan.

I was interested in this smoke generator for two reasons.
1st because it seems very efficient and 2nd because it seems to be just one rate of smoke generation. Often the recipe calls for light smoke and then heavy smoke and then sustained medium smoke.

Hey Ross
I made a post on this thing earlier, and have to say it is a neat idea, I really like the one I have. I would like to try the pellet smoker sometime.

Devo
Mail me some of that jerky looks like good stuff! When I fill my A-maze-n smoker full with hickory saw dust, it will burn for about 6-7 hours.

Wally

My A-maze-n smoker has been my go-to smoke generator for some time.

I use it quite a bit for cold-smoking cheeses, as well as long, cool smokes for sausages. Great for smoking just about anything. Pretty dern' reliable & steady smoke.

-Kevin
Here's a shot of it in action a while back when doing some bierwurst...

Hey Kevin
Is there mustard seed in your bierwurst? I can see them gleaming like gold nuggets, bierwurst with mustard seed is one of my favorite salamis.
Did you use a homemade seasoning or package for the wurst?
Wally

NorCal Kid wrote:My A-maze-n smoker has been my go-to smoke generator for some time.

I use it quite a bit for cold-smoking cheeses, as well as long, cool smokes for sausages. Great for smoking just about anything. Pretty dern' reliable & steady smoke.

-Kevin
Here's a shot of it in action a while back when doing some bierwurst...

Image

Where's the smoke?

Crusty,
The venturi smoke generator on the side of my box is an ornament. I used it for a while,
but fond it to be the best creosote generator I could have built. Since I got a A-MAZE-N-PELLET-SMOKER I will never use the venturi again. I fill two rows and light both ends witch give me plenty of smoke for roughly 3 1/2 to 4 hrs smoke.

uwanna61 wrote:Hey Kevin
Is there mustard seed in your bierwurst? I can see them gleaming like gold nuggets, bierwurst with mustard seed is one of my favorite salamis.
Did you use a homemade seasoning or package for the wurst?
Wally

Wally, There is mustard seed in this recipe, although its not so obvious in some of the 'glamour' shots I took. I used a recipe, not a mix.

ssorllih wrote:Where's the smoke?

The price one pays for extended photo set up & leaving the smoker door open = a smokeless smoker shot.

Here's a shot for those needing to see some smoke....

NorCal Kid wrote:

ssorllih wrote:Where's the smoke?

The price one pays for extended photo set up & leaving the smoker door open = a smokeless smoker shot.

Here's a shot for those needing to see some smoke....

Image

Just a thought, but I'd open the damper on the firebox just a tad if I were you. I mean your smoker would be Great if you was smokin whales or somethin but as they are out of season, it's just way too much smoke IMO.

Swallow

Naw, that's just what NorCal calls a "light smudge". He's using "damp tire" for fuel.

Gets a unique taste sensation. Not for everybody.