Recent content by patty q

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  1. patty q

    Summer Sausage finishing question

    Never did that process but I have done a steam chamber in the smoker . I set them out room temp and place in smoker with a internal probe in one sausage set temp at 140 No Chips until casing dry then bump temp to 155 and add chips for 2 hours at this point. Place a small pot of boiling water in...
  2. patty q

    Maple Bourbon Pops Wet Brine

    I'd go with straight maple syrup , the maple crown could be used but you'll still want to add straight syrup or it'll have bitter after taste .As far as ratios I'd experiment , also might want to use Brown Sugar
  3. patty q

    Hi All from South Jersey

    Hi I'm new to the site and interested in learning as much as I can to enhance my knowledge . I've been smoking for about 12 years . I started with an electric smoker and have been using a propane vertical smoker . I've made snack sticks , slab jerky, sausage, pheasants , shark , scallops and shrimp
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