Thanks Case. That would be great. That's what made me think of doing this in the first place. We had hot dogs that tasted like pastrami split on toasted rye bread with cheese and sauerkraut. Tasted just like a pastrami rueben.
I have been packing this recipe around for a year or more and I haven't tried them yet!
Excellent. I even have all the ingredients including juniper berries. Ever been to the Savory Spice Shop in the Old Mill Case?
I certainly have! I like being able to buy small amounts of spice at a time, or large amounts. On Newport Devores Market across from Newport Market also has bulk spices but not as many as Savory.
Yes we definitely don't have any shortage of juniper! Have you ever tried smoking with juniper? I never have but I believe it is used in some traditional Italian smoked meats. I used to order from Penzy but started using Savory Spice stuff when they opened.
I haven't tried it for smoking. I have cooked over it and sage plenty when out camping or hunting in the desert. We do ribs and chicken right over the fire/coals. The sage gives off a strong flavor to the meat, the juniper seems to be pretty mild.
Oh man. Sorry Case! I have been having trouble keeping my AMNPS lit in this cold weather at this altitude. Right now I have 15lbs of BBB in cure ready to smoke on Monday. Need to get the mod done so I don't have to keep opening the door to relight. My last sausage smoke I ended up finishing with chips because it was getting frustrating. Looks like we might get some snow tomorrow! Oh, and I ordered a new Mav ET-733 so I can have more meat probes and a temp probe by using 2 Mavs.
I might consider the AMNTS. I never have any trouble in the summer months. I think that last humid weather we had got to my pellets. I moved the ones I use most often inside and will take more care in drying them from now on, in the oven like Dave suggested.
