Breaking in the Smoke House

Discussion in 'Sausage' started by raptor700, Jan 10, 2012.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    Started with 20 lbs of pork

    [​IMG]

    Then cut into 1' cubes and seasoned with this, and 1 oz. of cure #1

    and refrigerated over night

    [​IMG]

    Smoke rolling

    [​IMG]

    The AMAZNPS doing its job

    [​IMG]

    Finished after 10 hours of cherry smoke (it's all the pellets i had left)

    [​IMG]

    Came out great

    [​IMG]

    I would rather use hardwood on my bacon and sausage but the cherry isn't too bad.

    It tastes very good [​IMG]

    Thanks viewing 
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Awesome, Raptor!  Can you add a pic of the whole smokehouse itself?
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good neighbor!!

       Craig
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

      Thanks neighbor [​IMG]
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Here it is James

    [​IMG]
     
  6. roller

    roller Smoking Guru SMF Premier Member

    That is some good looking sausage Rap and an extra nice smoke house...
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well your smoke house looks like it does pretty good. I like the sausages and 'm sure they are mighty tasty too.
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I want one......................................[​IMG]

    Awesome rap....... great looking sausage

    Joe
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I dig the smokehouse!

    How about a tour?

    Did (1) row of the AMNPS really put out enough smoke to fill your smokehouse?

    Todd
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking sausage Rap!

    Didn't even know you had a smokehouse!
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice.

    I sure do miss mine  [​IMG]   [​IMG]
     
  12. Looks great Rap. Is that kind of a breakfast sausage flavoring you used? I noticed sage on the label.
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Very Nice...JJ
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

      Thanks Roller


      Thanks Mark, the sausage is good. Looking forward to a cajun style next [​IMG]


      Thanks Joe,

    That means a lot coming from a sausage King [​IMG]
     


      Thanks Todd, 

    When i was seasoning it i lite both ends of the AMZNPS because i didn't think it would produce enough smoke.

    But it made too much smoke.

    So when i hung the sausage i only lite one end and it worked great for 10 hours.

    As you can tell from the pics, it was producing some good smoke.
     


      Thanks AL, I just built it last week.
     
     
  15. raptor700

    raptor700 Master of the Pit OTBS Member


      Thanks JJ
     
  16. raptor700

    raptor700 Master of the Pit OTBS Member

      here's some more pics

    It's a Pops Clone, i built it using his Smokehouse build thread.

    It works great and only cost $78.00 to build

      I still have more racks to install

     [​IMG]

    [​IMG]

    [​IMG]

    The AMZNPS worked flawlessly [​IMG]

      Thanks Todd [​IMG]

    [​IMG]
     
  17. thunderdome

    thunderdome Master of the Pit

    I like the smokehouse. That pellet smoker is something else
     
  18. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Congrats on the new smokehouse....Looks like it works great!
     
  19. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Sausage look great and nice work on the smokehouse!
     
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    It all looks great from here - nice job 
     

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