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Question for Sausage smokers
When you smoke your sausages, do you smoke them until they are totally cooked (165 degrees), cold smoke or something in between? I had seen some pics on this site where someone had done a 4-5 hour smoke, but they did not look fully cooked. I remember growing up and having smoke sausage that was... -
Someone vandalized my smoker!
Came home one night this week and the dumpster in my yard was overturned and I noticed that my smoker (MES) was out of place and the door was open. I closed the door and latched it and noticed that the hinges were bent like someone tried to rip the door off. I had it a little over 2 weeks. I...- mcoppin
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- Replies: 26
- Forum: General Discussion
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Dried Beef recipe?
During my college days (many years ago), I worked part time at a meat market. During deer season they would make dried a dried beef (venison) out of the hind quarters. It was in a mesh and smoked. We would get them from our other store so I didn't see how they made it. We would slice it paper... -
My first batch of Pepperoni snack sticks on MES
Here is my first batch of pepperoni/cheese sticks. They taste great!- mcoppin
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- Replies: 14
- Forum: General Discussion
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How many also Homebrew
I am new to the forum, but was wondering how many also homebrew. I brew my own wine and beer and know a lot of fellow home brewers who also like to smoke meats. I have also been making my own sausage for years, but have tended to make most of it fresh. I was afraid to smoke sausage, because I...- mcoppin
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- Replies: 30
- Forum: General Discussion
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New NoDak Smoker
Just purchased a Masterbuilt to do sausages. Did a batch of Pepperoni sticks today and thanks to this forum it was a success. Had the smoke tray placed incorrectly, but thanks to info posted to this forum I fixed it and they turned out wonderfully! Looks like a great forum and look forward to...
