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Recent content by TheReluctantCraftstronaut

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    40 to 140 in 4...A Guideline and what to consider...

    I have a 40-140 in 4 issue and I think I'm OK, but I'm curious what the SMF brain trust might have to say. I'm currently smoking two 8.5 lb each BONELESS pork butts in my MES 40 electric smoker. It's been 7 hours since meat went in at 32 deg. F and now it's at 132 and 135 IT for the two butts...
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    Need guidance on smoking NON-cured sausages

    Just an update. I decided to smoke some of the linguica in advance, as it was a cured sausage. I attempted to do this properly, but I accidentally bumped up the temp on my smoker's remote and ended up over-cooking the test batch, so they were tasty, but grainy and lacked all fat. I grilled...
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    Need guidance on smoking NON-cured sausages

    I appreciate everyone's input. I don't spend a lot of time on this forum, but I always get good feedback and advice. I'll experiment a bit and post how it all turns out.
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    Need guidance on smoking NON-cured sausages

    Sorry if I'm beating a dead horse, but if I cook the fresh sausages at 225 and once I hit 165 IT, throw them in an ice bath immediately, vacuum seal, and freeze, will they reheat on a grill/griddle OK or am I setting myself up for disappointment?
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    Need guidance on smoking NON-cured sausages

    I understand a bit better now. Thanks!
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    Need guidance on smoking NON-cured sausages

    Thank you. For the fresh sausages, do you have advice on the temperature I should cook with to be safe, while not also rendering out all the fat?
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    does anyone know what kind of pepper i need to add to "mild Italian" sausage to make it hot

    I made some Italian for the first time this past weekend, so I may not be the best resource. But all recipes I found called for crushed red pepper flakes, and many also called for cayenne as well. I used both and it tastes good!
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    Need guidance on smoking NON-cured sausages

    So I'm fairly new to smoking and I'm completely new to making/smoking sausages. This past weekend I made 6 lbs of spicy Italian, 6 lbs of linguica, and 5 lbs of brats. Unfortunately, I wasn't thinking about the 40-140 in 4 hours rule, so I only used cure # 1 on the linguica because that recipe...
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    First bacon cure and cold smoke

    There was not much moisture present throughout the process. I think the vacuuming hindered that a bit. At the end, it had some moisture, but less than you'd expect from a thawed piece of meat straight from the store.
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    First bacon cure and cold smoke

    I posted this in the "pork" subforum before realizing this board was here. I didn't have any luck there, so I'm reposting. I have just finished curing and cold smoking bacon for the first time. Honestly just nervous about food safety with my cure. Does my process sound alright? Had two...
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    Stall, operator error, impatience, or smoker issue?

    Thanks for the help! Interesting idea! Do you find that bark is preserved when you vac seal, freeze, then serve later? I've only read maybe 6 threads here so far and I think all of them mention the Amazen Pellet Smoker. I did get the cold smoke attachment, which I plan to use in the future...
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    Stall, operator error, impatience, or smoker issue?

    Thank you. I only removed the chip loading tray from the bottom of the smoker enough to add chips. I'm sure some heat was lost, but I would assume that is minimal. Maybe not?
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    Stall, operator error, impatience, or smoker issue?

    I'm completely new to smoking meat with a real smoking setup. Until yesterday, I've only ever used a gas grill with indirect heat, putting chips wrapped in foil pouches on the flame. Never was too scientific, and to step up my game, the Mrs. got me an MES 40 1st generation smoker for Christmas...
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