Recent content by smokibones

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  1. smokibones

    First time making smoked sausage

    Makes sense on the bacteria growth.  What is done with commercial sausages?  I buy them uncooked at the supermarket.
  2. smokibones

    First time making smoked sausage

    I use a digital thermometer (DigiQ).  Monitors temp of meat with 4" probe and inside of smoker with another probe. No, I hung them up in a cool, dry place to cool off. Then sealed them and put them in the freezer.    Thanks for the comment.  I really liked them at the stage in the photo.   I...
  3. smokibones

    First time making smoked sausage

    The bottom photo is the sausage after 3 hrs of smoking, when I stopped the smoke. I left the smoker heating burner running, but I never did get the smoker over 130 deg. After about 6 or 7 hours, I moved the sausage into a 170 deg oven to finish at 152.  My smoker is a Pitmaker Vault. Excellent...
  4. First time making smoked sausage

    First time making smoked sausage

  5. smoked sausage in cooker.jpg

    smoked sausage in cooker.jpg

    • smokibones
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    • Album: First time making smoked sausage
  6. sausage stuffed on table.jpg

    sausage stuffed on table.jpg

    • smokibones
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    • Album: First time making smoked sausage
  7. smokibones

    First time making smoked sausage

    I read many recipes on how to make smoked, cured sausage before I did my first try.  I made 10 lbs of mixed pork and beef and mixed in 2 tsp. Prague powder no 1. with my spices.  I ground it, mixed it with the spices and cure and left it overnight in the refrigerator. I stuffed it and smoked it...
  8. smokibones

    Oyler smoker

    I am looking for a J&R Oyler 700 or 700e in good , used condition.   Cash buyer. I am interested in any price. The software made me put in a figure, which I don't understand since I am a buyer, not a seller. 
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