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Is this alright to do?
I never fully cook my kielbasa while smoking. never let the smoker get above 150* this is what it looks like after 6 hrs in the smoker this is what it looks like cooked this is before smoke -
looking for a cook book for smoking
there are all kinds of great smoking and BBQ cook books out there. Jeff that runs this forum had a very good one I highly recommend and Myron Mixon also have several his newest Every Day BBQ is awesome- uncle_lar
- Post #2
- Forum: Sauces, Rubs & Marinades
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What kind of salt do you use?
I use Kosher salt for just about everything. sea salt on my popcorn :) -
Question on curing
I just about always mix stuff and smoke all in the same day, I have tried it both ways and there is no difference in the results -
Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke _kielbasa and ham___________ for Thanksgiving.”- uncle_lar
- Post #141
- Forum: General Discussion
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Question on collagen casings
no do not soak them stuff them just the way they are. slip the whole thing onto your stuffing tube if it will fit if not, pull off the length you want and slip it onto your tube. you will need to tie the ends as they dont stay twisted too well -
Hello From Central IL
welcome to the forum from another Illinoisan and Firefighter. allot of very good info and allot of god friends too be found here, welcome aboard! -
Venison,Neck Roast
looks fantastic, I have a neck roast in my freezer that Im going to have to get out now. :) good job -
PRIME RIB (Properly Tasted!!)
Looks fantastic Bear! now ya got me going, I have one in the freezer that just may be coming out this weekend -
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Need Kielbasa help!!
first off I think you ground it way too fine. I have made allot of kielbasa and I grind it once through a 3/8 plate 150* for about 8 hrs with hickory. never let the smoker get any hotter than 155* remove and let it hang and bloom before I package it I then poach it for about 20 minutes... -
Smokin a 5lb. Roast Beef in a MES40"
the advice will depend on the cut of beef you are going to smoke. in example, a chuck roast would get smoked allot different than a sirloin roast.- uncle_lar
- Post #2
- Forum: Electric Smokers
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GOSM burning wood chips
I have a GOSM and I got rid of the small chip pan that came with it and use a 8x8 3" deep pan. .an old cast iron skillet works too. I put chips and sawdust in and cover it with foil. I leave about a 1" space in the middle open and it works great no flames- uncle_lar
- Post #3
- Forum: Propane Smokers
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First Harvest of 2013
love fresh asperagus! mine is just starting to pop through here in north central Illinois last year I battered and deep fried some. it was fantastic that way too!- uncle_lar
- Post #11
- Forum: Common Vegetables
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Pork Butt Hams with Pop's Brine -updated
great looking ham! very nice! -
Hello from North Central Illinois
Welcome Cumo! another Illinoisan here. I live right down the road from you in Hennepin ! your gonna love this place! let me know if there is anything I can do for ya! -
Experimental shaved pork loin
looking good so far! I love smoking a nice loin then shaving for sammies! make sure you pull it about 145 max so it stays nice and juicy -
Kielbasy
Looks like it wasn't smoked long enough. I smoke my kielbasa for about 8 hours to get the nice dark tone always use water pan and leave damper wide open smoke @140* let it get up to about 160@ or so the last hour or 2 at the most.only time I ever get white is when the links are too close. my...
