Fun coming on Sunday

[crankybuzzard]

Chubs been smoking for 12 hours and only 147 IT. They are killin me

I'm 16 hours in on mine and at 149... It's worth the wait though!

 

[fwismoker]

Nice Adam!!   So you're using the the new cooker for the hang?   What's keeping the temp and giving the smoke?

 

[disco]

Best fed dog around.

Disco

 

[pc farmer]

Sliced shot.   Not very happy with it.

IMG_20160125_065252395_zps8ioyviuh.jpg

• pc farmer
• Jan 25, 2016

 

[tropics]

Why not happy?

Richie

 

[twoalpha]

 

[pc farmer]

 
Why not happy?

Richie

To much fat in it.

The casings aren't loose from the meat.

Texture of the meat is good and the taste is good.

Might have to fry it or bbq it to cook some of the fat out.

 

[tropics]

 
To much fat in it.

The casings aren't loose from the meat.

Texture of the meat is good and the taste is good.

Might have to fry it or bbq it to cook some of the fat out.

Adam it could have been the grind,hard to say but fry it ,let us know how it comes out.Now please slice that BBB Points for a good post an honesty

Richie 

 

[pc farmer]

 
Adam it could have been the grind,hard to say but fry it ,let us know how it comes out.Now please slice that BBB Points for a good post an honesty

Richie 

Thanks.

It was a course grind.  I like course sausage.

I used 3lb 80/20 beef and 2 lb pork butt.    It was on my mind about being to fatty.

I need to make more sticks anyway.   

I will fry some tonight.

 

[tropics]

 
Thanks.

It was a course grind.  I like course sausage.

I used 3lb 80/20 beef and 2 lb pork butt.    It was on my mind about being to fatty.

I need to make more sticks anyway.   

I will fry some tonight.

The dog will love ya.Sorry I had to do it.

Richie

 

[pc farmer]

 
The dog will love ya.Sorry I had to do it.

Richie

Oh that was low.   

 

[gary s]

 
Sliced shot.   Not very happy with it.

IMG_20160125_065252395_zps8ioyviuh.jpg

• pc farmer
• Jan 25, 2016

Was that the inebriated batch ??   What are you unhappy with it ?

Gary

 

[crankybuzzard]

 
To much fat in it.

The casings aren't loose from the meat.

Texture of the meat is good and the taste is good.

Might have to fry it or bbq it to cook some of the fat out.

I'm sure it'll eat just fine!  Make sure you note what you did on this one and make a subtle change or 2 on the next batch.

My casings tend to be tight on my SS, loose from the meat usually means you had a fat out, so tight casing is a good thing.

I'd say for a first run on the new pit, you had a success, and the pooch ate well too!

 

[pc farmer]

I'm sure it'll eat just fine!  Make sure you note what you did on this one and make a subtle change or 2 on the next batch.


My casings tend to be tight on my SS, loose from the meat usually means you had a fat out, so tight casing is a good thing.

I'd say for a first run on the new pit, you had a success, and the pooch ate well too!

My casings is stuck to the meat.

 

[b-one]

Sorry to hear your having issues,my dog has stolen a whole rotisserie chicken and a seven pound strip roast each time I had to lay for dinner out on top of it!

 

[crankybuzzard]

My casings is stuck to the meat.

How long was the sausage in the casing before smoking? Where did you get the casings? Did you soak the casings before stuffing?

 

[pc farmer]

Only minutes before going into the smoker at 120 with no smoke.

Cabelas is where I got the casings.

I soaked them for a hour before stuffing.

 

[crankybuzzard]

Only minutes before going into the smoker at 120 with no smoke.

Cabelas is where I got the casings.

I soaked them for a hour before stuffing.

Unless you had some high temp spikes, I'm at a loss...

 

[pc farmer]

Unless you had some high temp spikes, I'm at a loss...

I was watching it the whole time. No spike in temp.

 

[pc farmer]

 
Nice Adam!!   So you're using the the new cooker for the hang?   What's keeping the temp and giving the smoke?

I was using my new vertical,  I used a propane burner in the bottom of the CC  and a tube for smoke.