Home Made Sausage, Cured, and Smoked Meats - Page 57

I don't see why you would not be able to use one of these on it:
http://www.amazon.com/KitchenAid-SSA-Sausage-Stuffer-Attachment/dp/B00004SGFQ/ref=sr_1_1?ie=UTF8&qid=1349223652&sr=8-1&keywords=sausage+stuffer+tubes

As a non-veg person, I appreciate this thread.

okay I need help... am about to purchase a smoker- something small, simple and bombproof. as much as its cool to have those digital thingimajiggy control models, putting them here half a planet away would mean if it breaks I'm screwed. I checked masterbuilt and the reviews are mixed... halp, guyz!

Masterbuilts seem fine as long as you get the model that has a removable heating element, which the one I posted does. Previous model required a whole shell to replace the element.
I don't have any problems with mine and I use it pretty often, I think.

Saw this guy pop up on slickdeals:
http://www.amazon.com/gp/product/B00104WRCY

cheapest it has been...should I hop on this one?

edit: looks like the price went up--was down to $146.

After suffering with the touchy propane one I have I might get this too! If its windy I have three tiny half sheet pans I stand around the bottom of mine to keep the burner from blowing out. This would certainly be a step up and no pesky propane tanks to get refilled. Hmmm.

well, now the price seems to have jumped back up to normal range...its only $20 more, but if it is going to stay at that price, I don't see a need to buy it until I actually need it/have space for it.

Especially considering amazon prime will get it to me in less time than it will actually take to smoke something.

Pulled the trigger. Deliver on 10/11. Anyone in the DFW area need a propane smoker?

Have you made the pork rillettes?

Even better with some crunchy Fleur de Sel!

OTC, that's the one I keep referring to. The only draw back that I can think of is that it doesn't smoke very well below 180 or so, but I think that can be mitigated by using wood dust instead of chips.

Pio and b1os, add some Sriracha or a good dose of cayenne on top of the rilletes and it's da bomb!
I don't remember if Matt's recipe calls for any juice, but I made mine in a slow cooker with 1 to 1 ratio of apple juice and water and thought it came out really well