Smoking Some Beef/Pork

Discussion in 'Sausage' started by macbillybob, Feb 24, 2010.

  1. First try with new smokehouse setup. Appears to be holding around 150 on low. Will crank it up in a little while to 170 or so. Finish off with internal temp around 150.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a good set up let us know how it does and lets see how the sausage comes out
     
  3. Here are the Sausages. Came very tasty.



    Had some sausage meat leftover (what won't come out of the stuffer and one sausage had a blowout when tying) So I made a Fattie with cheese and jalapenos. How about a bacon cheese burger with jalapenos?
     
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    All looks good.

    Good Idea with that extra sausage, I usually just fry it up and stuff myself!

    I'm thinking your way might be better.
     

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