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Venison Summer Sausage
I pull mine at 150 it let set in room till cool then paper bag in frig 24 hours to set color I use 35% pork -
12-14 lbs turkey Pellet grill/smoker temp?
I would smoke at 195 for 3 hours for smoke then 325 till done -
"Hot" Smoked Cheese
We have hot smoked cheese for years now people thought we where weird till they ate it we put it in little bread pans of desposinal One and smoke at 200 it will melt some and take on different texture once it cools some eat it warm wow!!!- fullsmoke
- Post #14
- Forum: Smoked Cheese
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Smoked Cheese, The First Batch of the Winter
Looks good did some today my self!- fullsmoke
- Post #22
- Forum: Smoked Cheese
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Brisket from last weeks competition
It was injected and has light sauce on it -
Brisket from last weeks competition
Thanks there was only 3 points difference between 1-3 -
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Brisket from last weeks competition
- fullsmoke
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IMG_1683.JPG
- fullsmoke
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- Album: Brisket from last weeks competition
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Pork butt from last weeks competition
- fullsmoke
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IMG_1684.JPG
- fullsmoke
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- Album: Pork butt from last weeks competition
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pellet smoker
Shouldn't matter on temp prob may need bigger vent to let heat out -
Smoking pork tenderloin
It's not ideal for pulling no but if you put them in aluminum pans with apple juice and pineapple juice cut oranges and apples up and coke and smoke them that way it will work and won't dry out and you have a good juice to add to them in a roaster ! Butts would be the best choice for sure and...
