- Dec 31, 2024
- 4
- 7
Hi, I am a married mom of 2 boys, and my husband and I enjoy homesteading and making our own food. We have ventured into the smoked meat category. We have done smoked meat, aka pastrami and montreal smoked meat, and we smoke our own bacon. We have reently just started into pepperoni, summer sausage and pepperettes. This picture is todays 1st load of SS chubs and Peperette Coils. We had a nightmare of a challenge with the stuffing aspect of the pepperettes and will have to acquire a new tool to assist the next time. SO for now they are just loosely stuffed in hog casings.
Next load is a coil of pepperoni.
Smoked for 1 hour at 150 Deg with smoke and damper closed, than raised to 170 with damper 1/2 open until internal was 145. Raised temp to 175 and opened damper fully to finish to IT of 152. Hopefully will be anouther couple hours yet. I think it looks pretty darn good. Had to rotate a few of the coils so they dried out/finished the same.
Can someone explain as I am new what FAT OUT Means???