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Had a JD sausage roll so I threw it on the smoker with the ribs Im doing today. At 225-250 how long do these things take? What temp or how do I tell when its done. Thanks.
NSF for ground pork is 170*, at your temps this will take 1 1/2 to 2 1/2 hrs. I usually turn the bottom side up after an hour or so they cook more evenly.
Smoked my first fatty Saturday - JD Maple, turned out excellent! We didn't eat the whole thing so Sunday morning I sliced it up for on fried egg samiches...Good stuff! Threw in a small spam on Sunday, I'm not a fan of the stuff, but this added a new depth and flavor to it...Think I need to have the cooker a little warmer, didn't carmelize the outside too good. I will be experimenting with this one...
I'll have to look up the recipe Dutch!! Thanks (I'm partial to the maple) I also did the stuffed jalapenos with breakfast sausage and they turned out great...Now if I can figure out a way to get a thin strip of pepperjack down the middle of the sausage...
Michelle, my gravy recipe is found here: http://www.smokingmeatforums.com/viewtopic.php?t=964. When I do ABT's I try to get the largest jalapeno peppers that I can find. I slice the pepperjack cheese into 3/8 X 3/8 inch sticks. The secret is to put the cheese stick in the pepper first then put the sausage in.
A friend of mine gave me 4 fatties (JD original) and I am going to smoke them bad boys this coming weekend! Earl - that gravy recipe looks real good! I think I may try that with some biscuits!
Geez, I just ate lunch and I am already hungry again!
Yea, I hear ya, Earl. Well if I can just manage to stay away from this website while I'm at work, I might actually get some more done instead of sitting at my cubicle dreaming and drooling about what I'm gonna smoke next! LOL
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