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Summer Sausage - Page 2

post #21 of 22

Great open shot sam........ I looks tasty.................drool.gif

 

 

Joe

post #22 of 22

GOOD JOB--- I ALSO HAVE A BRADLEY AND I FOUND THAT I PUT T HE SUMMER SAUSAGE IN THE BRADLEY ABOUT (MIN.) 1 HOUR BEFORE SMOKING AND LET IT HANG AND DRY.. DURING THE WINTER -( MY BRADLEY IS OUT INTO  SHED) - I  JUST PUT THE SAUSAGE IN THE BRADLEY OVER NIGHT AND HANG UNTIL MORNING THEN I FIRE UP THE BRADLEY  (SO  WHAT I'M SAYING IS LET IT HANG AND DRY FIRST.. NOW TURN ON BOTH THE SMOKER AND TEMP AT 100 DEGREE FOR A HOUR  THEN TURN IT UP  TO 160  AND LET IT GO ..HAVE THE DAMPER FULL OPEN --THEN AFTER A HOUR TURN DAMPER  TO HALF -PUT  A REMOTE THERMOSTRATE IN MEAT  AND WATCH UNTIL IT REACHES 160-165  FOR 1/2 HR. THEN GO TO THE ICE BATH UNTIL IT REACHES UNDER 100 AND HANG  TO DRY AND TURN  TO BEAUTIFUL DARK RED COLOR ,,, COOL IN FRIG  AND ENJOY ...

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