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  1. skinnyt

    Beef Tenderloin for New Years Day. Need advise

    I'm going to be smoking a 4 lb tenderloin. I know to take it off when the internal temp is about 135 deg.  I've read where you need to wrap it in bacon to keep it from drying out. Should I do this?
  2. skinnyt

    Football Sunday GO LIONS!!!!

    here's an update with bacon wrapped poppers
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    CAM00147.jpg

    • skinnyt
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    • Album: Football Sunday GO LIONS!!!!
  4. Football Sunday GO LIONS!!!!

    Football Sunday GO LIONS!!!!

    • skinnyt
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  5. skinnyt

    Football Sunday GO LIONS!!!!

    Here is a QVIEW of my day watching Football
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    CAM00145.jpg

    • skinnyt
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    • Album: Football Sunday GO LIONS!!!!
  7. First smoked summer sausage

    First smoked summer sausage

    • skinnyt
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  8. skinnyt

    First smoked summer sausage

    Been on about an hour
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    CAM00143.jpg

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    • Album: First smoked summer sausage
  10. skinnyt

    First smoked summer sausage

    Its been cured overnight and about 3 lbs 20 inches long and 2.5 inches dia. This is my first so did not want to do a lot if it does not come out good.
  11. skinnyt

    First smoked summer sausage

    Well its time, I just started smoking my first summer sausage on a cold Michigan morning. I'm using hickory wood on a charcoal smoker. What temp should I maintain and how long? QVIEW to follow....
  12. skinnyt

    All Beef or Pork and beef summer sausage

    I bought the high mountain starter pack original. I'm new to this so I bought an all in one kit for my first time.
  13. skinnyt

    Hello from Carleton, Michigan

    Hi everyone. My name is Tom, I live about 45 minutes SW of Detroit. For the last couple of years I've mainly been smoking ribs only. I think I've got those down pretty good. Now I am going to try my hand at sausage making. I'm starting with summer sausage. I would like to get into doing Brats...
  14. skinnyt

    All Beef or Pork and beef summer sausage

    Tomorrow I will be attempting to make my first batch of summer sausage. I've read where you need beef and pork. Can you use just a straight beef? 
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