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Cold Smoking Sausage - Getting Started
As soon as the casings, pricker, and binder arrives from Butcher and Packer. -
Cold Smoking Sausage - Getting Started
Being a visual person that is exactly what I was looking for. Thanks……… -
Pork Shoulder n Ribs
Cannot go wrong with that......Nice looking food. Now........what to serve with it?- Jim_C
- Post #4
- Forum: Pellet Smokers
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Cold Smoking Sausage - Getting Started
If I am reading what you have said correctly, then don't exceed 170f inside the smoker, which makes sense. It means I would need to re-think how I approach the recipe above: "2 hour at 175f (79.4c), then I bump up to 200f (93.3c) until I reach an internal of 150f (65.5c)" Perhaps 2-4 hours at... -
Cold Smoking Sausage - Getting Started
My apologies. I am trying to learn how to smoke sausage. I don't think I can do it in the Smoke Vault I have and I'm trying to find an answer. I'll keep researching. -
Cold Smoking Sausage - Getting Started
From the research I have done on SMF and internet, I am seeing two methods for smoking sausage. One looks like this: (https://twoguysandacooler.com/cajun-green-onion-sausage/) 1 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open) 1.5 hours at 125f (51.6c) – this... -
Cold Smoking Sausage - Getting Started
I was reading bacon_crazy510's post on Cajun Green Onion Sausage and it has me circling back to what I need to do to cold smoke sausage. I originally went down the path of getting the Smoke Vault 24 to run at a low enough temperature to do cold smoking. I now do not believe that's possible. The... -
Cajun Green Onion Sausage
The sausages look great. I'll need to go lookup the recipe. Nice work! -
Anyone using Inkbird or any other wireless thermometers?
I have been debating about going to wireless/Bluetooth probes. This thread has been helpful. To some extent I consider them a toy to play with. As with any battery based product there comes a time where the battery will no longer charge. I'm not certain I can justify the cost for what is...- Jim_C
- Post #14
- Forum: Meat Thermometers
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Salumi Palooza Jan, 2025 (Culatello 2024)
One heck of a lot of work! That takes a lot of preparation. I’m impressed. Of course with all that product you’ll need to share some with your buddies on SMF. 😀😀 -
Smoked cream cheese
These look larger than the cream cheese in the Philadelphia package at the local market?- Jim_C
- Post #51
- Forum: ABT's and all things Appetizers
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Grilled up some quick burgers on the Hasty Bake
Nice work. Nothing beats a grill burger. Particularly when the buns are toasted on the grill where the meat was grilling. Extra flavor.- Jim_C
- Post #6
- Forum: Grilling Beef
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This is a must try Italian Sandwich
Good looking sandwich. I like the thin flat bread. Great sandwich material.- Jim_C
- Post #2
- Forum: General Discussion
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Pork shoulder
That looks great! I miss the rotisserie from a now long gone BBQ. There is something to be said about a slow cook with fat dripping on the embers. The smell alone is something. I still have the motor. May need to look at a mod on the Memphis Pit Boss I have.- Jim_C
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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Tri-Tip on the Grill
Living shame when tri-tip costs more than brisket............- Jim_C
- Post #16
- Forum: Grilling Beef
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Pork Belly for the win!
Nice looking pork belly. I'll bet it goes well with ramen noodles. Good job! -
