Toggle sidebar

Recent content by cfarley

  • 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.
  1. cfarley

    Ideas/Suggestions on a smoke then sous vide venison summer sausage

    Sorry that should have been 153*, but no I do not. I think my recipe only calls for 5 pounds of pork to 20 pounds of venison.
  2. cfarley

    Gravity Fed Question

    I have an Assassin gravity fed smoker. I can send you some pics if you like. Just let me know what you would like to see.
  3. cfarley

    summer sausage how much smoke?

    8-12 here as well.
  4. cfarley

    First attempt summer sausage. Success

    Good Job!
  5. cfarley

    Christmas gift for you -- Inkbird Giveaway of WiFi ITC-308 Temperature Controller

    Thanks for the Chance!!
  6. cfarley

    Ideas/Suggestions on a smoke then sous vide venison summer sausage

    I have used SV the last few years making sausage. Pretty simple procedure, smoke until your desired smokiness. SV 155 for 4 hours. Chill and enjoy.
  7. cfarley

    Pampering my MES

    Looks great, care to share the recipe for those nuggets?
  8. cfarley

    Charcoal preferences?

    I prefer lump charcoal. Rarely ever buy briquettes. They burn completely up. Leaving minimal ash.
  9. cfarley

    SV Help/Advice

    I finish all in some other fashion. This isn't out of the tank then eat. Yes his recommended temp is 134 for poultry. I have been SV'ing chicken for a few years now and have not had any issues at 129. Starting out please adhere to the tables listed...
  10. cfarley

    SV Help/Advice

    The chicken breasts are cooked just to pasteurize. They get finished on the grill or oven. I have thrown out way too many packs of $8-10 chicken breasts because I didn't get to them before they spoiled.
  11. cfarley

    SV Help/Advice

    I did some chops the other day. I prefer to usually cook my meat naked, meaning no spices until after you shock it. Steaks, and chops and chicken breasts I usually cook @129 for 4 hours. This typically depending on cut will both be tenderized and pasteurized. So you can leave your protein vac...
  12. cfarley

    Brine time?

    I used Pop’s brine and put my turkey down Sunday. Will it be in the brine too long to smoke on Thursday? Or should I take it out smoke it now and brine another with less brine time. I’m using a fresh turkey with nothing added.
  13. cfarley

    Sassafras

    I love to use sassafras for regular smoking. I didn't know they sold it in pellet form.
  14. cfarley

    Sassafras

    Todd who?
  15. cfarley

    Ribs without the 3-2-1 method

    On average how many hours are you smoking uncovered?
See more
Top Bottom
Back
Clicky