Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Question on Ribs
I still use foil and yes I sprinkle bwon suger in the foil. For me, it just makes them sweeter...sticker....messier....just plain delicious! Lol! Before rest...i then grill them to give them just a little crisp. -
1st time smoking summer sausage
Learned quite a bit. Not sure if the seasoning is what I am looking for but definitely need to bump it up per batch slightly. Kinda looking for a tangier flavor where this is more of a Bologna flavor. Probably would also mix dry and wet wood chips. -
1st time smoking summer sausage
I used seasonings from a local meat locker. 1st grind was through...dont remember the size but it was the Med blade and then reground it through the fine. -
1st time smoking summer sausage
Color...texture....smell.....all spot on. Taste is OK but will up seasoning next round. Great smoke flavor. Total cook time: about 9 hours. -
20170219_205314.jpg
- firefight
- Media item
- Comments: 0
- Album: 1st time smoking summer sausage
-
1st time smoking summer sausage
All right.... time for the results: -
-
-
-
1st time smoking summer sausage
That kinda what i did. Slowly bumped it up....It didnt swing 20 degrees like I said I would. Just got done eating some home made brats and they were awesomw! 152 degrees.....almost there! -
20170219_183128.jpg
- firefight
- Media item
- Comments: 0
- Album: 1st time smoking summer sausage
-
1st time smoking summer sausage
I got a question that I didn't think about till I started the smoker this morning. Do or Do not put water in the water pan? I dont have any in right now. -
1st time smoking summer sausage
- firefight
- Album
- Comments: 0
-
1st time smoking summer sausage
I have them cased and awaiting the smoker tomorrow morning. Fried up the remaining meat from the tube and early signs point to a very tasty sausage! -
20170218_171656.jpg
- firefight
- Media item
- Comments: 0
- Album: 1st time smoking summer sausage
-
1st time smoking summer sausage
So heres my plan for Sunday, my 1st time smoking summer sausage: Starting at 120-130 Iam going to let the meat "sweat" for 2 hours. Then start smoke at 130-140 for around 4 hours. Finally push the temp to 160-170 till i have an internal temp of 155. Sound about right? Opinions? Ideas? -
20170217_190131.jpg
- firefight
- Media item
- Comments: 0
- Album: Myself
