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  1. jrod62

    How can you safely send summer sausage through the mail ???

    Smoked some Summer Sausage, Snack Sticks, Cheese to give away for Christmas. Would like to send some to my Daughter that lives in Alaska. Will be using 3 day priority   mail . Will put it in a cooler bag. I do have ice packs that I can use. or was thinking Dry Ice. not sure where to get...
  2. jrod62

    Todays Pork Shoulder plan

    Here a link to check out..got to chef jimmy's reply. He explans it pretty good http://www.smokingmeatforums.com/t/107989/can-someone-explain-the-4-hour-rule-i-am-new-at-this
  3. jrod62

    Italian Sausage

    Looks good copy and will have to give this a go .....thanks
  4. jrod62

    Todays Pork Shoulder plan

    I'm not a fan of "sitting it out to get to room temp". The 4 hours to hit 140 degrees rule starts when you take it out of the frig.  will check back later see how its going.
  5. jrod62

    Made these last night

    Looks good. Thumbs Up
  6. jrod62

    First Breakfast Fatty

    Nice !!!!
  7. jrod62

    Stuffed pork loin roast

  8. jrod62

    Greg Camper

     to SMF
  9. jrod62

    1st Fatty

    That's one good looking fatty!!!!!!
  10. jrod62

    Smoked then Fried chicken legs

    Right into the batter
  11. jrod62

    New Alaska Smoker

    :welcome1: my daughter lives in Seward up there
  12. jrod62

    Smoked then Fried chicken legs

    Here a link to one I did . http://www.smokingmeatforums.com/t/108675/smoke-deep-fried-chicken-onion-rings-and-bake-potato-now-with-q-view
  13. jrod62

    Smoked then Fried chicken legs

    I have done this few times. I smoke them until IT around 140. Then deep fry them.......you will love it. So go for it.
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  17. jrod62

    Overnight Easter Pulled Pork in the UDS

    Yes it's pulled......trying to upload pictures from my phone but its not working for some reason
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