Maple Pepper Bacon Sausage Using Bearcarver's Loaf Method

Discussion in 'Sausage' started by disco, Sep 15, 2014.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Here we run into something I have in abundance, ignorance.

    I know nothing about offset smokers.

    The purpose of the low smoking temperatures are twofold.

    First they allow a slow cook to give time to get smoke on it.

    Second is to slow cook so you don't get the fat rendering out and ruining the texture.

    I would think that you would be fine if you could keep the temperatures around the 200 to 220 F range. You would just have less time in the smoke.

    Disco
     
    Last edited: Nov 15, 2014
  2. ok thanks D.
     
  3. one more question - smoking at that temp (200-229F) how long do you think it will take to smoke??  Anyone......???? [​IMG]
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Of course, time isn't the main issue, the internal temperature is. You want to cook it to 150 F. I would guess that would be about 3 to 4 hours.
     
  5. ok got it. thanks again.
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I am going to try this but smoker the whole time for me - Thanks Disco

    DS
     
  7. DS - I will follow your lead - let me know when you make this.

    Josie
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Two advanced foodies like you guys making my recipe? There is sweat on my brow and I may not sleep. The pressure. THE PRESSURE!
     
  9. LOL Disco! just drink a couple bottles of red wine that will make you sleep better!  no pressure my friend [​IMG]I can't wait to make your recipe. 
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Actually, I am trying to persuade the missus I need calming. If that doesn't work, I will try the wine.
     
  11. I Like the idea of the cracked pepper corns in the mix.
     
  12. you are cracking me up Disco [​IMG]
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You and my friend. He has me make this for him and just loves the pepper. Thanks!

    Disco
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Disco,,will nfdm work instead of skim milk????

    SVB - deal
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I would think it would be fine.

    Sorry, SVB is a new acronym to me and I don't know what it means.
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    SVB=SmokingVegasBaby - I was also replying to her I have NFDM here I will try it when I do this recipe - Thanks Disco

    DS
     
  17. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Cant believe I missed this thread. Nice work Disco!
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, BT!

    Disco
     
  19. shimsham

    shimsham Fire Starter

    I made a 2 lb. batch of this today - turned out great! Thanks, disco.
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Disco, I'am not sure how I missed this thread ! What a great tutorial, video & overall just a great thread ! I gotta give this a try, just hope to do it the justice you did ! Tasty lookin snack !

    :points1:
     

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