Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
You do lose some smoke flavor but the mouth feel makes it worth it. I cold smoked for 8 hours then poached and they came out really good. I made sure the water was already at 150 to ensure the least amount of time being poached. In theory you should lose the minimum possible amount of flavor.
Don't have the sous vide setup although am considering it. I would give the texture a 8/10 and smoke 8/10. Happy medium. I do think having the water up to temp helped a lot along with the 7 hour smoke.
Thanks guys. I'm going to try an 8hr cold smoke them poach. Instead of putting in cold water, I'll have the water at 150 to make sure that they don't stay in the water too long. Can't multi day smoke because I'm making Jambalaya today :)
It is summer in FL so will definitely check the temps before I put them on tomorrow. Maybe put some ice cold water on the deflector plates to make sure the temp stays low but I've also heard humidity is the enemy of smoke penetration. There is so much info on this subject that it is so hard to...
I guess I never mentioned I cold smoke for 4 hours using an Amzn tube. Maybe 6 will help? I will probably continue poaching. I know there is only so much smoke that can be absorbed. I have seen people on this forum cold smoke for 12+ hours. I do appreciate everyone's help. So happy to have found...
Hi all,
I know that casing chewyness has been talked about a lot on this forum. Basically I have a Kamado so controlling temps after the cold smoke is not that easy. I have been poaching with good results. The color after blooming turns into that beautiful red and the sausages do have great...