Toggle sidebar

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.
  1. S

    Smoking a boneless pork shoulder

    Does anyone do an ACV & Oil brush on these, or just keep it sealed until the end when you think you’re close and have to temp it?
  2. S

    Smoking a boneless pork shoulder

    Thanks fellas! I’ll let you know how it goes!
  3. S

    Smoking a boneless pork shoulder

    Hey all! I have a DynaGlo offset, vertical, charcoal smoker and I am doing my first pork butt(shoulder.) My normal meat market is COVID closed, so I had to take what I could get at the grocery story, which was a 4.5lb boneless pork shoulder. Unfortunate not to have the bone, but such is life...
  4. S

    Best duration for hot smoking raw, homemade polish sausage.

    I was planning on smoking them at 225*F. But, I’m open for suggestions. 10lbs. 3 Hrs. Uncured. No rotation. 225* That’s the plan as of now.
  5. S

    Best duration for hot smoking raw, homemade polish sausage.

    Thanks all! I wasn’t planning on curing them. How many days/what would it take to cure them? Is it worth it?
  6. S

    Best duration for hot smoking raw, homemade polish sausage.

    Hey all! New to this and looking for advice. I have an offset charcoal smoker, with a few different species of wood to add to the charcoal for smoking. I am making homemade polish sausage with a marbled pork shoulder, and 80/20 ground beef. Choosing garlic, majoram, salt and pepper to season...
Top Bottom
Back
Clicky