Maple Pepper Bacon Sausage Using Bearcarver's Loaf Method

disco · Nov 15, 2014

SmokinVegasBaby said:
Disco, I'm curious about something. I don't have an electric smoker YET so how would this work in my offset smoker? My guess is I would have to run my smoker at a lower temp than I normally run it correct? I would smoke it for 3 hours and do like you did - finish cooking in the oven. Does that sound about right?

Josie

Here we run into something I have in abundance, ignorance.

I know nothing about offset smokers.

The purpose of the low smoking temperatures are twofold.

First they allow a slow cook to give time to get smoke on it.

Second is to slow cook so you don't get the fat rendering out and ruining the texture.

I would think that you would be fine if you could keep the temperatures around the 200 to 220 F range. You would just have less time in the smoke.

Disco

smokinvegasbaby · Nov 15, 2014

Disco said:
Here we run into something I have in abundance, ignorance.

I know nothing about offset smokers.

The purpose of the low smoking temperatures are twofold.

First they allow a slow cook to give time to get smoke on it.

Second is to slow cook so you don't get the fat rendering out and ruining the texture.

I would think that you would be fine if you could keep the temperatures around the 200 to 220 F range. You would just have less time in the smoke.

Disco

ok thanks D.

smokinvegasbaby · Nov 15, 2014

Disco said:
Here we run into something I have in abundance, ignorance.

I know nothing about offset smokers.

The purpose of the low smoking temperatures are twofold.

First they allow a slow cook to give time to get smoke on it.

Second is to slow cook so you don't get the fat rendering out and ruining the texture.

I would think that you would be fine if you could keep the temperatures around the 200 to 220 F range. You would just have less time in the smoke.

Disco

one more question - smoking at that temp (200-229F) how long do you think it will take to smoke?? Anyone......????

disco · Nov 15, 2014

SmokinVegasBaby said:
one more question - smoking at that temp (200-229F) how long do you think it will take to smoke?? Anyone......????

Of course, time isn't the main issue, the internal temperature is. You want to cook it to 150 F. I would guess that would be about 3 to 4 hours.

smokinvegasbaby · Nov 15, 2014

Disco said:
Of course, time isn't the main issue, the internal temperature is. You want to cook it to 150 F. I would guess that would be about 3 to 4 hours.

ok got it. thanks again.

driedstick · Nov 15, 2014

I am going to try this but smoker the whole time for me - Thanks Disco

DS

smokinvegasbaby · Nov 15, 2014

driedstick said:
I am going to try this but smoker the whole time for me - Thanks Disco

DS

DS - I will follow your lead - let me know when you make this.

Josie

disco · Nov 15, 2014

driedstick said:
I am going to try this but smoker the whole time for me - Thanks Disco

DS

SmokinVegasBaby said:
DS - I will follow your lead - let me know when you make this.

Josie

Two advanced foodies like you guys making my recipe? There is sweat on my brow and I may not sleep. The pressure. THE PRESSURE!

smokinvegasbaby · Nov 15, 2014

Disco said:
Two advanced foodies like you guys making my recipe? There is sweat on my brow and I may not sleep. The pressure. THE PRESSURE!

LOL Disco! just drink a couple bottles of red wine that will make you sleep better! no pressure my friend

I can't wait to make your recipe.

disco · Nov 15, 2014

SmokinVegasBaby said:
LOL Disco! just drink a couple bottles of red wine that will make you sleep better! no pressure my friend

I can't wait to make your recipe.

Actually, I am trying to persuade the missus I need calming. If that doesn't work, I will try the wine.

ssorllih · Nov 15, 2014

I Like the idea of the cracked pepper corns in the mix.

smokinvegasbaby · Nov 15, 2014

Disco said:
Actually, I am trying to persuade the missus I need calming. If that doesn't work, I will try the wine.

you are cracking me up Disco

disco · Nov 15, 2014

ssorllih said:
I Like the idea of the cracked pepper corns in the mix.

You and my friend. He has me make this for him and just loves the pepper. Thanks!

Disco

driedstick · Nov 16, 2014

Disco,,will nfdm work instead of skim milk????

SVB - deal

disco · Nov 16, 2014

driedstick said:
Disco,,will nfdm work instead of skim milk????

SVB - deal

I would think it would be fine.

Sorry, SVB is a new acronym to me and I don't know what it means.

driedstick · Nov 16, 2014

SVB=SmokingVegasBaby - I was also replying to her I have NFDM here I will try it when I do this recipe - Thanks Disco

DS

bigtrain74 · Nov 17, 2014

Cant believe I missed this thread. Nice work Disco!

disco · Nov 17, 2014

BigTrain74 said:
Cant believe I missed this thread. Nice work Disco!

Thanks, BT!

Disco

shimsham · Nov 23, 2014

I made a 2 lb. batch of this today - turned out great! Thanks, disco.

Rafter H BBQ · Nov 23, 2014

Disco, I'am not sure how I missed this thread ! What a great tutorial, video & overall just a great thread ! I gotta give this a try, just hope to do it the justice you did ! Tasty lookin snack !

:points1:

Maple Pepper Bacon Sausage Using Bearcarver's Loaf Method

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