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  1. T

    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...
  2. T

    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...
  3. T

    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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