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  1. firefight

    Broth in Nesco with pulled pork?

    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!
  2. firefight

    2nd try with summer sausage

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

    2nd try with summer sausage

  4. 20170903_083701.jpg

    20170903_083701.jpg

  5. 2nd try with summer sausage

    2nd try with summer sausage

  6. firefight

    2nd try with summer sausage

  7. 20170903_083709.jpg

    20170903_083709.jpg

  8. firefight

    2nd try with summer sausage

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

    2nd try with summer sausage

    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.
  10. Cold smoker

    Cold smoker

  11. firefight

    Cold smoker

    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.
  12. 20170309_164436.jpg

    20170309_164436.jpg

  13. MES cold smoker

    MES cold smoker

  14. firefight

    MES cold smoker

    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.
  15. 20170309_164436.jpg

    20170309_164436.jpg

  16. firefight

    2nd try with summer sausage

    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.
  17. firefight

    Newbie

    Those are my favorite! Good luck!
  18. firefight

    2nd try with summer sausage

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

    2nd try with summer sausage

    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...
  20. firefight

    2nd try with summer sausage

    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.
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