Chickens and Loin

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dacdots

Master of the Pit
Original poster
OTBS Member
Jul 3, 2005
1,154
11
Ripley WV
Was a nice day here for smoking.Two chickens,a pork loin,and some "skinneys."Everything came out great,I really like those little smoked sausages.
ca9ba8ee_vbattach15576.jpg
 
Looks great Dave. I can smell those sausages from here
icon_smile.gif
 
Hello! How do you smoke your chickens? I have tried some but always looking for a better way!!!Thanks! Ken
 
Skinnies are the small sausages you see in Dave's pic above.
 
scotty,that is correct.I make the sausage links in the fall when I get a pig and freeze them,then I can take them out anytime and smoke them for about three hours.They are killer.

Ken,very simple,I just rub them down with evoo and whatever spices you like then smoke for 5 to 6 hours.They are so tender its hard to get them out of the smoker without falling apart.

Debi I didnt even notice Scout in the pic until I posted it.You are right he is my smoking buddy,if Im in the shed smoking or working up meat he is always waiting outside for his share.He is a very loyal old friend to me.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky