Can someone check my math :)

[paul catt]

Lots of smoke ...(just turned em up for the final push )

Smoking K and CB 002.JPG

• paul catt
• Feb 20, 2013

My on-site meat inspector shows up and wants to know why they are not done yet ....

Smoking K and CB 003.JPG

• paul catt
• Feb 20, 2013

He think they are most likely no good and that I should throw them on the ground and he will take care of them for me

 

[paul catt]

just learned the hard way that if you have a MES with a remote ..... don't put the remote IN your pocket .......I kinda shut it off lol ... no harm done I think

 

[paul catt]

Into the hot bath

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• paul catt
• Feb 20, 2013

Into the cold bath

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• paul catt
• Feb 20, 2013

Sliced ...

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• paul catt
• Feb 20, 2013

Eaten

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• paul catt
• Feb 20, 2013

it was good ..but I think next time I will put a little more garlic in it or use fresh garlic ... its the greek in me that loves the garlic

here is the whole batch ....

Smoking K and CB 011.JPG

• paul catt
• Feb 20, 2013

 

[sound1]

 

[jp61]

Nice job Paul, sausage looks good!

 

[paul catt]

Thanks Joe

Ok so as soon as I took them out of the smoker I tried them and they were not as good as I though they were going to be ...I had to hurry off to work and threw them in the fridge in much disappointment to my dog who was hoping I would leave them on the counter lol .. OK after coming home from work  and they had sat up for a while I ate one cold ...its fantastic .. is this the norm ?   You have to let them sit up for a while ?  anyone else  notice anything like this ... still need better garlic...I don't think its the amount  ..I think its the quality of the garlic I have

 

[sound1]

Resting seems to mellow and distribute the flavors....Nicely done.