Power User

After seeing the soup that [tex_77] made yesterday I decided to make a smoked sausage and potato soup.

Jonathon well at least it doesn’t sound like the poor guy suffered.

calldoctoday yep, 25lbs went to the land fill. I didn’t care about the cost of seasoning. It was the venison and pork trim I couldn’t get back. Well over $100

wdaly Sous Vide sounds good too. I thought about that, but more chances of an oven being in the house than sous vide. The sous vide sounds better, but the oven sounds easier. I just hope I was really of some help. Afterall, you did all the hard work & we cannot wait to see the final results.

calldoctoday Thanks for your help. I’m thinking of finishing in the sous vide, but the oven would be easier.

Tex_77 sounds and looks great

OleSmokey That is great & sounds like it was a great experience. Once you get on the mainland you can take those trains too & see the countryside & get places quick I understand. I am glad she enjoyed it all & got a good experience out of it too.

twilliams Wow! That must have been devastating too, loosing all that meat & wasted effort. That is sad.

calldoctoday She was only over there for a semester of undergrad school about 6 years ago. She did enjoy her semester in Galway. Her and a cousin where able to travel on the weekends to several European countries because air fares from Dublin were very cheap.

That sounds about right with those low temperatures. Even though you have it set at 180°. I am sure those temps have a pretty substantial impact on it. Maybe another hour or so to go. I don’t know if wrapping it would be good for a Canadian Bacon. You will lose some of your smoke, but you have a lot of smoke already in that amount of time. You could also consider taking it inside to the oven if you can at least get down to 200°. I know it sounds like cheating, but you have got to do what you have got to do to keep it safe, get it done, etc. & you have already acquired a lot of smoke flavor. Sounds like you are having the reverse issues as we are trying to keep this Doppel Bock brewing right with this unscheduled heat & humidity spell that hit us overnight.