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Incorrect Temperature Readings?
Hi all, Yesterday I smoked a 22 pound turkey which I brined for 18 hours and then put in the smoker (CookShack Amerique) at 225 degrees. I figured it would take around 10 - 11 hours for the bird to be done, and was shooting for a breast temp of 165 to 170. This was probably my 30th attempt at...- sacrifice
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- Replies: 2
- Forum: General Discussion
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Bacon Brine Problem
I am curing bacon using Pops cure. I made one gallon of cure and placed a half gallon of the cure in two Foodsaver bags with a slab of pork weighing about 6 pounds each, and sealed the bags. All was well for 8 days with no leaks. However, I decided to leave for a while and while I was gone one...- sacrifice
- Thread
- Replies: 1
- Forum: Hot Smoked Bacon
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Summer Sausage and Liquid Smoke
Finally getting around to making summer sausage in my smoker. I have made Polish Sausage, but never summer sausage, and I am finding that many of the recipes I run across include the use of liquid smoke, even when smoking in a smoker. So, my question is - is liquid smoke necessary when cooking...
