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burner
Nice build Eddie...can u prove dim....space between each shelf....space between each hold....- mr b
- Post #7
- Forum: General Discussion
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Smoker Design Advice
- mr b
- Post #19
- Forum: Smoker Builds
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Smoker Design Advice
- mr b
- Album
- Comments: 0
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AKSBK_VALVE.jpg
- mr b
- Media item
- Comments: 0
- Album: Smoker Design Advice
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Some Andouille and Kabanosy
This Saturday....who all is invited?....lol -
Some Andouille and Kabanosy
Sausage looks great.....what the length of the sausage? They will go good in some GUMBO....YUMMY GREAT JOB! -
Boudin Boudin
Whistech Yes i have smoked some before.....they turned out great..... -
Electric Smokehouse Design Help
Nice, very nice smoker.... Where you get the burner or auto pilot from...- mr b
- Post #19
- Forum: Smoke Houses
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Boudin Boudin
they are good with some club or ritz crackers....... ohhhhhh boy.... -
Smoked Sausage in MES 30
MES 30.... Tropics... gave us the measurements to put smoke rack in it.....it works great for now until i get finished with my crate smoker...- mr b
- Post #3
- Forum: Electric Smokers
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Michigan insulated smoke house
Where the measurements.....this looks like a good project....- mr b
- Post #28
- Forum: Smoke Houses
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Smoked Garlic Sausage
lol....Yes I only use the 35-38 MM Hog casing.... Again thank you for your help and assistance.... I have a wooden crate im turning into a smoke house... will put pic on here when completed... -
Smoked Garlic Sausage
Ok.... it's the MES 30 and when i complete my crate smoker I will place pics on here... -
Boudin Boudin
Yes, I tried chicken liver and sometime mixed pork & chick liver together....Great Taste...lol Try it with a little BBQ Sause or put cheese in it..... Boy oh Boy -
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sausage casing slightly rubbery
Hello there.... I just smoke mine 1st hr on 130 to dry them....after that straight to 170 for 5 to 6 hrs.....after smoking...cold bath to get temp down to 100 or 110....let air dry to get blooming going for 2hrs....the refrigerator...that how i do mine... look at my forum...mr b -
Need some info regarding sausage casing......
Hog casings....35-38mm....smoke sausage on low heat...to high will cause it to lose fat and juices....
