Chubs been smoking for 12 hours and only 147 IT. They are killin me
I'm 16 hours in on mine and at 149... It's worth the wait though!
Chubs been smoking for 12 hours and only 147 IT. They are killin me
To much fat in it.
Why not happy?
Richie
Adam it could have been the grind,hard to say but fry it ,let us know how it comes out.Now please slice that BBB Points for a good post an honesty
To much fat in it.
The casings aren't loose from the meat.
Texture of the meat is good and the taste is good.
Might have to fry it or bbq it to cook some of the fat out.
Thanks.
Adam it could have been the grind,hard to say but fry it ,let us know how it comes out.Now please slice that BBB Points for a good post an honesty
Richie
The dog will love ya.Sorry I had to do it.
Thanks.
It was a course grind. I like course sausage.
I used 3lb 80/20 beef and 2 lb pork butt. It was on my mind about being to fatty.
I need to make more sticks anyway.
I will fry some tonight.
Oh that was low.
The dog will love ya.Sorry I had to do it.
Richie
Was that the inebriated batch ?? What are you unhappy with it ?
I'm sure it'll eat just fine! Make sure you note what you did on this one and make a subtle change or 2 on the next batch.
To much fat in it.
The casings aren't loose from the meat.
Texture of the meat is good and the taste is good.
Might have to fry it or bbq it to cook some of the fat out.
I'm sure it'll eat just fine! Make sure you note what you did on this one and make a subtle change or 2 on the next batch.
My casings tend to be tight on my SS, loose from the meat usually means you had a fat out, so tight casing is a good thing.
I'd say for a first run on the new pit, you had a success, and the pooch ate well too!
My casings is stuck to the meat.
Only minutes before going into the smoker at 120 with no smoke.
Cabelas is where I got the casings.
I soaked them for a hour before stuffing.
Unless you had some high temp spikes, I'm at a loss...
I was using my new vertical, I used a propane burner in the bottom of the CC and a tube for smoke.
Nice Adam!! So you're using the the new cooker for the hang? What's keeping the temp and giving the smoke?