Recent content by ctaylor
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Maverick ET-733 meat probe problem
I received a new ET-733 for Christmas and have gotten to use it several times so far. One of the probes reads right on, the other probe is reading about 100 degrees high. I have tried changing the batteries, changing the bad probe into the other port hole and it still reads very high. By doing...- ctaylor
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- Replies: 3
- Forum: Meat Thermometers
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Smoking bacon in MES 40 2.5
Bear, That's the recipe I am going to go by. I ordered a ampns this morning so I should have it by the time the belly is ready to smoke in about a week. Have you ever tried adding syrup to the cure to get a maple flavor? Thanks for the recipe you wrote, it looks delicious.- ctaylor
- Post #6
- Forum: Hot Smoked Bacon
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Smoking bacon in MES 40 2.5
Hey all, I'm going to be doing a dry cure for a pork belly and had some questions with the smoking process for my smoker that is listed in the subject. I've read where I can do a cold or warm smoke to finish the belly. It sounds like the cold smoke seems to be the best. I do not have the...- ctaylor
- Thread
- Replies: 12
- Forum: Hot Smoked Bacon
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Summer sausage not getting done
Finally got the pics posted but they are in my original post. -
Summer sausage not getting done
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Summer sausage not getting done
Thanks everyone for telling me to be patient. I woke up at 2:30 this morning and the IT was 155 on all the rolls. I took them out and cooled them down to about 100 and then hung them to bloom until about 6 this morning. After that I packaged and froze some of them. The sausage turned out very... -
Summer sausage not getting done
Thanks for all the advice guys. I'll post pics when it finally gets there. I still like about 6 more degrees till I cool it off. By now all the casings look shriveled up. Once I cool them back off and let them bloom, will they start to look good again or stay shriveled up.? I've read where... -
Summer sausage not getting done
I suppose I'll try setting my smoker on 180 and hope the spikes dont stay for too long. If my IT still doesnt come up by after i get off work this afternoon I will have to try dumping the sausage in the hot water to finish it out. Is it normal for the sausage still to be that "juicy" at this... -
Summer sausage not getting done
When i stuck the thermometer in the end of the roll, the logs seems very juicy still. I dont think the fat has rendered because i never went over 170. I followed the recipe to the T and it is one i found on this site that seemed to have very good reviews. Would it be taking so long because... -
Summer sausage not getting done
Hey everybody, Need some quick advice for the pros please and thanks in advance. I've got about 11 rolls of 2 1/2" x 20" logs in the smoker right now and set on 165. I started at 100 and worked my way up to the 165. It has been at 165 for about 11 hours and only has an internal temp of 145... -
Smoked venison summer sausage with Traeger
If my oven only goes down to 170 degrees like I think it does, is this temperature still too hot? Will the fat still render at 170 like it would in the smoker at this temperature? Thanks for your advice, and I will look into a master built smoker. Are they pretty versatile, can I smoke about... -
Smoked venison summer sausage with Traeger
Would the process and recipe be the same as doing it in the oven?...still need the cure in the mixture I assume? I'm not sure if my oven will go down to temps that low. -
Smoked venison summer sausage with Traeger
Hey all, I'm new to the forum and have several questions for the smokers out there if you don't mind me asking. I'm going to make some sausage this weekend and found the recipe on this forum. Most everything I have researched says to start the smoking process at 100 to let the casings dry...
