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Polish Sausage, CB, & Buckboard w/Qview

post #1 of 7
Thread Starter 

I'll let the pictures do the talking:

 

Picture097.jpgPicture102.jpgPicture104.jpgPicture107.jpgPicture108.jpgPicture114.jpgIMG_1886.jpgPicture101.jpgPicture098.jpg

post #2 of 7

That is a beautiful thang all around!!  Love your set-up, but I'm really interested in your polish sausage - they look beyond delicious!!

post #3 of 7

Sauage are just awesome, but I really love your little or big setup. Hard to believe you get enough heat.

post #4 of 7

Nick....Your just smokin' up a storm!!

 

Looks Great!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #5 of 7
Thread Starter 
Thanks for the comments guys. Terry, it gets plenty of heat. I've had this thing get up to around 300 before.

I used hi mountain bb cure for the loins. I guess I didn't soak long enough in fresh water cause it's a little on the salty side. Sausage turned out great. The casing was a little tough an hour after coming out of the smoke but it's softened up some today. I'm hoping it continues to soften up a little more.

Question: should I vacuum pack and freeze whole pieces of the CB or slice and then vacuum and freeze?
post #6 of 7

Nice.......thumbs up...........

post #7 of 7

I slice and portion then vac seal and freeze .

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