Recent content by slevin

Unfortunately I do not have a sous vide cooker. Is it a good investment for making sausages? How long would you still keep the sausages in smoke?

No plans to be honest, I just know my MES struggles with hot spots. I've had sausages where one end is 152 but the other end is like 138. I try and do my best at flipping them but there is always places that never get over 150. Just want to make sure I am being safe.

Thank. I thought it killed everything. Thanks for the help.

Sorry if this a still a silly question but can someone explain this to me. My question is, if you are using a cure in sausage, why does everyone insist that you smoke it to an IT of 150*? Isn't it safe to eat at a much lower IT, seeing as the cure would have killed all the bacteria? Thanks...

Perfect thanks. I'll have to check your post out later. Your signature doesn't show on my phone for some reason.

Yes, I do know how they work. Thanks for the reply. I guess I should have worded my question better. See the below reply for what I was worried about.

The only thing that I can see being an issue is that it is only 1/2 psi out. I don't know if that would be enough to get it that hot.

Do you guys think this safety valve will work for a homemade black pipe burner I am making for my smoke house? Thanks

Sorry I should have been a little clearer with my questions. Should you dry it too before putting smoke on it? Does it absorb smoke the same as a whole meat meaning if I do 3 hours of smoke on my regular jerky would the smoke flavor be close to the same? Maybe they are silly questions, I'm just...

About how long do you keep the smoke on it? Is it kind of the same as muscle jerky? I normally dry it for an hour at 120 then bump it up to 140and put smoke on it for 3 hours. Then after that 170 till finished.

I was gonna do it with my gun until I saw this post. As Dave pointed out.... but then I'd have a gun to clean.

Perfect thanks! I am gonna be attempting some GB jerky this weekend and I want to make sure I'm all prepared.

Sorry to necrobump an old post.... How do you tell if your GB is cooked enough? Isn't it kind of hard to get and internal temp when it's so thin? Thanks.

Thanks guys!

Hrmm. That's what I thought. It seems like there are so many smoke box accessories out there but no one ever talks about the safety side of things.