oregon smoker
Smoking Fanatic
temps dropped today. going to run at least the second batch (reruns due to it being too cold) and if the temps hold I will get the third batch in pics to follow....
Tom
Tom
Tomorrow is the Mrs. B-day so I'm going to grill her a nice chunk of Wild Salmon complemented with baked potato, our own Bruschetta and a bottle of her favorite wine with some of the smoked cheese.
SMB
yes I chopped the cheese up in about a 3/16 square. I then separated them onto a paper plate and put into the freezer over night so when it goes into the meat mix the cheese is frozen. I tried to keep the temps as close to 170 as possible but had a few spikes to 180 at the final temp. I started it around 100 and slowly brought up the temps. I pulled them at about 160 degrees IT
Question about your summer sausage with cheese in it. Did you just chop the cheese up and mix it in the meat. Also what temps did you smoke the summer sausage at?
How long did it take you to get to 160 internal temp?
yes I chopped the cheese up in about a 3/16 square. I then separated them onto a paper plate and put into the freezer over night so when it goes into the meat mix the cheese is frozen. I tried to keep the temps as close to 170 as possible but had a few spikes to 180 at the final temp. I started it around 100 and slowly brought up the temps. I pulled them at about 160 degrees IT
Keep on Smokin,
Tom