Recent content by firefight

I smoked about 80 lbs of pulled pork for my son's grad party. My plan is to use 2 Nesco's to serve them. Amyone ever used chicken or beef broth to keep pork moist? Thanks!

Turned out fine. There is just a small amont of fat, can hardly recognize it.

145 in the smoker. Meat temp at that time was around 130ish. I never exceed 170. I too try to stay around 165 tops.

Alright guys....3 batch is in the works. So far so good. No water problems as before. I am in the 11th hour st 145 degrees. My only concern is the outside of the casings have an oily feel. I did let the meat sweat for 3 hours so not sure if its a issue or not.

Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off.

Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off.

So upon further review.....I believe fat content was too high. I also believe that an extra cup of water during the mixing process added to the problem. Ill chock this up to lessons learned.

Those are my favorite! Good luck!

Yes same as before. 20 LB of chuck beef and 5 LB pork butt

I used dry seasoning and cure. Mixed with 25 pounds of meat and a couple cups of water. The meat sat for about 24 hours in the fridge. Toke the meat out of the fridge and proceeded to stuff. The only water added was to mix the seasoning. My 1st go around, I did the identical thing but didn't...

I have a question I hope someone can answer. What would cause too much moisture in my sauage? On this round, when I stuffed the casings I had a large amount of water solution coming from the stuffer. Now with the sauages in the "sweat" stage.....the casings are filled with water.

I still use foil and yes I sprinkle bwon suger in the foil. For me, it just makes them sweeter...sticker....messier....just plain delicious! Lol! Before rest...i then grill them to give them just a little crisp.

Learned quite a bit. Not sure if the seasoning is what I am looking for but definitely need to bump it up per batch slightly. Kinda looking for a tangier flavor where this is more of a Bologna flavor. Probably would also mix dry and wet wood chips.