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I keep wanting to try one myself!! This might just be the thread, with pics, that pushes me over. I can grind up my own pork...and i have homemade bacon. Hmmmmmm
Have to let us know how the next one comes up!!
We smoked some of the sausages. Out of 50lbs total, more sausage made the following day, around half was smoked.
I feel, and I need to experiment WAY more before I feel I can say definitively, that some sausages simply give themselves better to being smoked than others.
Andouille? Great...
If you ever in the PNW, let me know. Sausage is fun and surprisingly easy to make honestly.
We did chicken and pork. Picking up to do some more this upcoming weekend hopefully.
Oh and those bangers are no joke!! Sage really helps them "pop" just don't smoke em!!!! Boil em and you get WAY more...
So this past weekend we had a strong itch to do some more smoking. We gathered the necessary meats, prepp'd the smoker, had a ice bath ready and the vacuum sealer ready.
How did we do you may be thinking after such a short opening sentence? Well let me show you
Here is the first batch of wood...
Hope I'm not reviving a dead thread here but just really liked what I was seeing in the thread!!
I assume you are using this:
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AGS-CT20
I ask because my brother and I just picked up 17 pounds of pork belly to turn into some bacon. I...
I will most definitely try it!! I think our current venture is to get 17 pounds of bacon ready to be smoked so might way to this Friday to give Tri tip a try!
Wife doesn't want me....over doing it on meat we store in the house. Pssh. Like that is a thing and/or possible!!
Big Soccer, football whatever, fan checking in and I am extremely stoked for the World Cup.
I am still a bit sore about US dropping the ball the last World Cup. We were in a group that we could/should have gotten out of and possibly made some noise.
Now we are in group Death. The injury to the...
thats the 35lb smoker from smokin-it website.
we platue'd(phone is ac3ting up and adding letetrs to words) at 150 i believe. we took it to....185 i believe. we've heard 200 if doing pull porked which we werent doing.
we killed the heat and let it sit in its juices for 45 minutes than cut in the...
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