Recent content by cheech

No I never made it happen. Always wanted to just never pursued it.

After 20 years my smoker was rusting out so I sold it and planning to head out in Sept to check out Katz smokers and will likely get one of those.

It hs been a few years now since you got the smoker how has it been working? I am just starting my search and trying to find the perfect smoker.

Correct. Rereading the instructions it was a kit for summer sausage that is also used as snack sticks. Their cook to temp was 158f but to me I like the well done version

So I made a batch of snack sticks and part of it was… overcooked. Actually I found I prefer that to the softer texture. would it work if I took some of the already cooked sticks and recook it to the tecture I am after?

Wow that looks great!

Like what has been said make it test it taste it. But start with the base recipe so that you have a standard to base future recipes from.

wow thanks for sharing your knowledge

I am told Big Moe's is also available at Meijer stores and is a very good sauce

Congrats and welcome to the club

I would love to have those who have a recipe in Jeff's book and going to be at Memphis in May to sign my copy. If you are going to be there and willing to sign your page please let me know.

-make sure to add butter between the skin and the meat, -not sure but from what I gather does not matter if you place breast up or down -mix your dry spices up with oil I prefer olive oil and a few drops of sesame oil -even after brining I find that placing the turkey in a oven bag works...

I would guess that rather than it going bad the heat would be increased by the amount of pepper in there.

Adding to my to do list. thanks for sharing.