Denny O I keep checking Sam’s but likely they will never get it back. The one you linked is what I use though. I still have a few bottles from my last stock-up luckily. Think I will make these today as well 🙂
I stopped smoking my bacon up to 150 a few years back. It just seemed like bacon jerky to me because it was already cooked. Now I just cold smoke it for a few hours and that leaves it uncooked. Then I fry it the way bacon is supposed to be cooked. Sooooo much better and I do sell out.
Colton Cook I know he has done some, he is out for a while but hopefully he sees this. he did one in the last year and I heard it was amazing. Yeah, smaller the better to a certain extent, you don’t want it tiny tiny but nothing over 60.
Ridley Acres Gumbo is the best, hands down. I have tried a lot of goose & duck in my younger days & Gumbo wins them all. Marinated & smoked goose chips/jerky is good too. Then after you get all the meat off for gumbo, jerky, breasts, etc. save a few of the carcasses up for some Goose Bone Broth.
huntincrazyj I just made some bacon out of a “left over” pork belly I had, not as nicely shaped as yours but I tend to agree with processhead I don’t dry rub as it is too salty for my liking. I like to inject with something like Blue Ribbon Maple Bacon Cure that has Sodium Erythorbate in it and then let it sit overnight in a 50% strength solution. Much less of a salty taste and faster.
If this helps-I called excalibur seasonings toll-free number and spoke with very helpful folks. The gentleman I spoke to knew all about the bacon seasonings and cures. Very knowledgeable and helpful.
tarp this cold smoke inside diameter is 24” deep, 32” wide, 7’ front height and 8’ rear height. It is a 2x4 framework with sanded plywood interior walls with osb exterior wall. I have a circulation fan at the bottom and the exhaust vent goes out of my shop wall
You can add a binder to help hold moisture, be sure to use extra water also, not much extra. I use esp but not at the rate they recommend. Does the trick and not noticable in the taste. Also add about 30% pork to the 70%venison, including the trimmings in the pork. Use the fattier meat in a butt, along with the cap. Save the lean for something else.
wknight022 Where can you purchase esp, extrasensory perception? 🤣 🤣 🤣
assume the jumbo summer sausage cases, so less of them hanging…but yeah, I can’t see getting 100 lbs in there. But man, the time and work to bring large diam SS up to temp! I for sure would do large loads of SS just 1 or 2 hrs smoke, then off to the SV!
TheHojo mine never really raises above 80 or 90 degrees in the cold side of my Treager, probably would be the same on the hot side depending on where the maze was put. The hot side has much more surface area to heat than the cold side. I put my maze in the hot side and smoke in the cold side when I use it.
An ice water bath does a great job for a do-it-yourselfer, and lowers the temperature quickly. At a commercial scale operation, the sausages are partially cooled with a cold water shower after they come out of the smoke house. Then they are placed in a refrigerated cooler where the temperature of the sausages is dropped further.
Mark I had the same problem. What I did was this: went out and purchased a hot eye (plug in hot pad used in dorm rooms) I bought mine from a dollar store, 1 in expensive 8" cast iron pan. Place the cooking eye in the very bottom of your smoker with the skillet on top of it, run the cord of your cooking eye out the front of smoker and plug it in. I use this all the time for cold smoking fish, pork belly for bacon, etc. This rig also works for smoking pork butt, pork loin, etc. you just have to work with your temp. control. I have used flavored pellets, chips, chunks, and dust to smoke with and no problems you will however have to keep a close eye if using wood dust as it burns quicker. I hope this helps you out, anything further I can help with please reach out!!!
You missed my point, I use that old Little Chief to only apply smoke to product that I’ve already cooked thoroughly or my dry cure stuff I make, or cheese etc. Product that I cook by other means but then want to run a hit of smoke on it for smell and flavor, hence “cold smoking”, smoking without getting up to cooking temps!!
Tex_77processhead They were absolutely delicious and oddy for maybe the first time ever they were just as good the next day! I pigged out on them in the morning! The Sweet Heat ones were the least favorite, the sauce is heavy on mustard and that has a tendency to cook out. Other two were awesome!
samspade Yes, Sous Vide will prevent the stall since there will not be any evaporation energy able to cool the sticks since the water has nowhere to go. If you are interested in this then thenew Waltons Smoker Soaker towel is an easy way to get humidity into your smoker!
Unless you personally left a ton of meat on the back ribs, i feel that a braise is a waste of time. Too little meat that will shrink to nothing. That is why i smoke and foil to at least 200 degrees and probe tender.
Jesser #1, I agree with Paul. Meat is 70% water, held in place in protein bonds etc. When you freeze it, the ice crystals mess up that bond, and water leaks out. In whole muscle, it only leaks from surface, and interior gets mostly reabsorbed. But in ground meat, it leaks from surface…which is everywhere. I freeze meat in chunks, and try not to do ground frozen.
#2. There are tons of SV threads where folks express opinions on bagged vs unbagged. I probably posted remarks both ways. Some juice gets in water. Cooked sausage, like smoked, has less juice come out, so less worry there for unbagged. Most folks say no loss of smoke flavor. Poaching in water has been the German go-to method, forever. But sometimes if I only hit the smoke for 1 hr or 2, and I want it all, I bag them to be sure all smoke stays on.
– tenderness of casings. Most folks say long drying of casings is what causes toughness. Moist cooking seems to help. I’m not totally sure myself, as I don’t think my casings are tough often enough to form an opinion. Some 8 hr smoked TX hotlinks were tough, won’t do that again.
Jesser I pull all my sausage at 130’s and sous vide @ 145f for however long the USDA pasteurization chart shows. At this point the sausage is fully cooked and safe to eat as is or you can grill, fry, or reheat any way you desire and know that it is a juicy and safe to eat product.
PaPaSmokes yes absolutely add cure to your meat block that you will be smoking/cooking at a long extended interval. You can add it to fresh product such as fresh bratwurst but not necessary as long as you cook at a typical fast interval until internal temp reaches desired temperatures of 160*, 165* for chicken all for food safety.
I also believe my temperature probe is off as well as the meat probes. I can handle the meet probes by using different probes or instant read but right now it appears that when I set to 160 my grill is running about 180. Just looking for ideas to keep lower temps.
If the temperature probe that monitors the chamber is inaccurate, the controller will never regulate properly to the set temperature.
I suggest checking the chamber probe against a known accurate thermometer.
processhead Do you have problems with condensation in the flue?
I haven’t seen any. I would expect some puddles on the floor where the smoker ties into the main stack, and I am not seeing that happen. It is a double wall flue pipe, so it may stay warm enough to avoid condensation.
Thanks for the reply. I make chicken—Buffalo Blue Cheese with Bacon brats. They are fresh. But if I combine my brat procedure with my cured sausage, it’s very close to what you describe. Time to give it a try.
I’ve had the same experience with long cook times. Over time I’ve found what works well for me. My experience has been that the sticks are very sensitive to the amount of fat added when trying to bring up to temp (160). One batch I decided to add what I thought was an excessive % of fat and when I put them on the smoker they were up to temp in less than 4 hrs (smoker never got over 190). (I ramp up the temps the same every time I cook. However, my pellet smoker will not consistently stay lit if I go below 150, so I start at that temp.)
I’m still experimenting with fat and water content but the ratio that came right up to temp was 6 lbs venison, 2lbs of lean pork butt, 2 lbs of lard (for a 10lb mix) I add the spices, cheese and pink salt based on 10lbs, and have found about 1/2 cup ice water per 1lb of mix is about right. In this case, 5 cups. Never added anything but spice mix curing salt and water.
I’ve found to its much more difficult to smoke in cold weather. I have done it, but I cover my smoker with fiberglass welding blankets from harbor freight as insulation. The more meat in the smoker, the longer it takes. My 30" x 17" smoking grill will handle 10lbs. (1 layer of sticks with some space between each stick) and I rotate them because of smoker hot spots.
Hope this helps!
jakeanderton I have used a pork loin before in a fresh sausage. It was around the time I first heard that pork loin has less intramuscular fat than chicken breast. I made some side by side with no fat added as I wanted to see what the difference in taste/texture was. Turns out that even with less fat pork loin makes better sausage than chicken breast, even if it has less fat.
I would still recommend adding pork fat though. I haven’t had to buy it in a while but it shouldn’t be more than $2 a lb at your butcher…or that is what it was in 2020 when I bought a case of it. I vac sealer it in the largest chunks I could but still have had to slice off some of the oxidized parts when I defrost it. I think that bag might have gotten slightly pierced though.
wanda0554 they are fine. I started smoking mine 1 hour at 120* no smoke. Then add smoke. Then 1 hour at 130* then 2 hours at 140* then I put it in a large stock pot with 170* water and put probes in meat and pull at 160* . It only takes minutes to reach. Then put in an ice bath. You still get the smoke flavor.
Labradorbob I do not care for the high temp cheese. Use any extra sharp or very hard cheese, cube it first. Then smoke for a few hours at very cool smoke temps. Then in the refer or dehydrator at very lo temps for a few hours. Works great. We like the taste & texture much better than high temp cheese.
If anyone is looking for an awesome grill/smoker temp probe, the thermoworks smoke is awesome. I highly recommend it to anyone.
Not affiliated in any way shape or form. Just an extremely happy long time user. I have others but my go to, is the thermoworks smoke, and thermopen one.
I have both of those as well. Actually, have two Thermopens and gifted another to my son. Great products. One probe I had for the Smoke failed. Went to order a new one and decided to talk to customer service first. Was curious if I did something wrong with it. Long story short, they sent me one at no cost. This was many years after original purchase. I was stunned. Will now look at the waterproof one.
BTW badexpresso. I see you haven’t joined Team Orange yet. Solidify your membership here!:orangehat: 😉👍
Tried it 3 weeks ago. Sticks were below on screen trays and 6 - 24” x 3” summer hanging. Had temp probe s in some of each. When the slim Jim’s were close, everything went into the Sous Vide for final cooking. Only thing is the Summer was a little short on smoke. I even used the same meat/ Spice mix. Only difference was the caseing. Used carrot fiber
Not being on a well or city water we have a cistern and trucked water so we conserve it as much as possible. I use ice or fresh snow (not Yellow) in the meat hack and add water to cover the product till the temp has sufficiently lowered. I then place the product on a Clean large beach towel and roll and wipe it to dry and remove any drippings. I usually let it sit for a day in the refrigerator and then vacuum seal and freeze.
ricnordl no need to apologize, the countries in that region are really close together and share many traditions. Folks in this community, are always willing to help and if we don’t have an answer, we do our darnedest to figure it out.
sugarman Any more once I get my snack sticks, summer sausage, etc to 140 I just water bath it till it hits 165. I use a large steam table pan on my propane burner and do in 15-60 minutes what would take hours in the smoker way better heat transfer in water than air. Got this time from this group and love it
I’ve been using “Lumber Jack” pellets. 40 lb bag from $7 best sale to $11 everywhere around here.
Wait you are finding 40lb bags for $7-11? Locally Farm and Fleet sells Lumber Jack 20lb bags for $11 which is pretty good. I order pallets from factory and end up paying $14-ish per 40lb bag including the shipping to my house. Last order was $860 total for 1.2 tons (60 x 40lb bags).
My bad! 20lbs. They are buy 3 get one this month. Still 10/11 dollars a bag here. I’ll know better tomorrow, I’m going to get a few.
julian 11am till 6pm and your butts are done? WOW, for me to make pulled pork from bone in I’m 16 hours start to finish. I put my 2 butts in a dry cooler wrapped in towels and leave them till next morning. When I open the foil they are still so hot I wear heavy rubber gloves.
I cook mine @ 225 / 235 degrees in the cabinet. Foil wrap around 155 / 165 and set in a cambro @ 205.
Appears identical to the Pitboss Copper which is less than half the price at Lowes. I made a wooden dowel system with a few small blocks of wood and dowels that slide onto the top rack positions. allows me to hang 44" sticks draped in half over the dowels…15 lbs easy on 2 dowels…