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Broth in Nesco with pulled pork?
I smoked about 80 lbs of pulled pork for my son's grad party. My plan is to use 2 Nesco's to serve them. Amyone ever used chicken or beef broth to keep pork moist? Thanks!- firefight
- Thread
- Replies: 1
- Forum: Catering & Large Group Gatherings
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Cold smoker
Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off. -
MES cold smoker
Anyone out there have or tried the Masterbuilt cold smoker attachment? Thoughts? I have heatd it is really easy to oversmoke stuff and that it should only be powered on to loght the chips then turned off.- firefight
- Thread
- Replies: 1
- Forum: For New Members
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2nd try with summer sausage
I have a question I hope someone can answer. What would cause too much moisture in my sauage? On this round, when I stuffed the casings I had a large amount of water solution coming from the stuffer. Now with the sauages in the "sweat" stage.....the casings are filled with water. -
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? -
Myself
Hey all! I am from Minnesota in good old USA. I have been smoking meats for about 6-7 years. Mostly ribs....pulled pork.....turkey and chicken. I have recently dabbled in smoking my own ground food and will try some summer sausage this weekend for the first time!
