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Drying out pre-smoked sausage
I purchased some smoked Hungarian hot garlic sausage from my favorite vendor / deli. It's fine to eat as is, and I certainly have, but it's much better after drying for a few days (up to a week). In the past, I've followed my grandpa's method of simply hanging from any structure that would... -
First lox on the MES30
I've enjoyed lox forever (at least my knees think I'm that old), been making it for years, but just smoked one on a real, live smoker for the first time this morning. (The other piece of fish is blackfin tuna, caught off the OBX last week) I cured for longer than usual, mostly simply because... -
Hello from NC
Hi! I'm Max. I've been smoking meats (typically salmon, sometimes sausage) for a few years on a grill with wood chunks. Don't currently have a grill, but just bought a Masterbuilt Sportsman's Elite smoker and can't wait to dive right in! Because of my love for lox and smoked cheese, I'm...
