Recent content by rugbywaz

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  1. rugbywaz

    Old World Smoked Polish Sausage

    Wood was pitmaster blend using an AMPS. Pitmaster is a combination of maple, cherry, and hickory......very very nice Thin Blue Smoke. I think oak would work just fine as well. I prefer hickory and fruitwoods myself.
  2. rugbywaz

    Old World Smoked Polish Sausage

    Pursuant to request......the recipe is as follows: Per 10lbs 9 lbs Pork Butt (have added 1 lb of fat back in past depending on fat level of Butts) (single med-coarse grind) 1 Lbs  Chuck- Beef (single medium -coarse grind) 2 Cups Soy Protien 2 teaspoons Prauge Powder #1 5 Table Spoons Salt...
  3. rugbywaz

    Old World Smoked Polish Sausage

    Sausage was hand made by a family of Polish descent; in a smoker constructed using Polish ingenuity; while drinking Polish Vodka; and listening to Polka music. If it is not "Old World" then I goofed up the recipe.
  4. rugbywaz

    Old World Smoked Polish Sausage

    Thanks gents. Means a lot. Lots of time and effort go into this labor of love. But......its worth it.
  5. Old World Smoked Polish Sausage

    Old World Smoked Polish Sausage

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  6. rugbywaz

    Old World Smoked Polish Sausage

    A few pictures for the gang. Smoked about 10 hours till temp hit 152. Fresh Sausages In Smoker with AMPNS - loaded with Pit Master Blend Over 1/2 way there - 8 hours in ....IT 140...bumped it up to 170 to finish Second picture at about 8 hours And we are done...... fully cooked to...
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  11. rugbywaz

    Looking for a killer bbq sauce recipe!

    This one is mine and works great on pulled pork. Should go with ribs as well. It is sweet and has heat. Good luck! http://www.smokingmeatforums.com/t/125721/woo-woo-bar-b-que-sauce
  12. rugbywaz

    Cold Smoked Strip Loin - Deep Fried - Questions

    I should add.....NO HEAT IN SMOKER. Just the AMPNS smoking away
  13. rugbywaz

    Cold Smoked Strip Loin - Deep Fried - Questions

    Ok. Took the 17lb strip and lightly coated in EVO. Added a liberal sprinkling on Montreal Steak Seasoning. Placed meat into smoker. Outside temp was 23 degrees. Used my AMPNS and added Pit Master Blend. Smoked the Whole Strip Loin for about 4 hours with a TBS.  Smells incredible. Will post...
  14. rugbywaz

    Cold Smoked Strip Loin - Deep Fried - Questions

    Thanks.....what is the logic of not doing it in advance? Problem is a smoker will not be at camp. It needs to be done in advance so it can be made in the woods.
  15. rugbywaz

    Cold Smoked Strip Loin - Deep Fried - Questions

    I could cold smoke without heat......its 32 outside today. What would you think max window would be to cold smoke without cure? WAZ
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