cdavis

Here’s a thought lol. I take the Turbinado sugar and smoke the c**p out of it. 125deg with heavenly amounts of smoke. When I figure it’s had enough, I smoke it for another hour lol. After cooling, I put it in a regular shaker. I use it with addition of regular seasoning on pork chops, chicken, jalapeño poppers, bacon, you name it it’s all good on the grill! Anyway, I bet that would be delicious in summer sausage. Thanks for the idea, I’m trying it on the next round

It takes the mushiness out of your sticks. Also helps give them a nice snap when you break them or bite them off. Must have for me

I would like to say THANK YOU ALL for your help and advice.
This is by far the best form by a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.

mrobisr
Man-O-Man do those look awesome!
How deep of a dish should a guy use to avoid the eye burns?
I can’t wait to give this a try

That’s exactly what I do
A bit more baby sitting than I like but it needs to be done

Sounds like way too much sure cure. Do the math and use a digital scale. Never have gone as low as 1lb batch though. 5lb is the smallest I’ve done

I just got done making them
I used a 8X8 roughly 2 in deep. No problems with overflowing. Biscuits are pretty delicious
Thanks for sharing this recipe

Hello All,
I made the biscuits swimming in butter again. Turned out wonderful. This time I used a disposable foil pan. Dimensions 9 3/8 X 9 3/8 X 2 3/8 tall. Perfect size pan! The biscuits came out about 2 inches tall versus 3 inches. Next rendition is going to be using smoked sugar versus regular sugar. Thanks again for sharing this recipe it is wonderful!

I just got done making them
I used a 8X8 roughly 2 in deep. No problems with overflowing. Biscuits are pretty delicious
Thanks for sharing this recipe

Here’s a thought lol. I take the Turbinado sugar and smoke the c**p out of it. 125deg with heavenly amounts of smoke. When I figure it’s had enough, I smoke it for another hour lol. After cooling, I put it in a regular shaker. I use it with addition of regular seasoning on pork chops, chicken, jalapeño poppers, bacon, you name it it’s all good on the grill! Anyway, I bet that would be delicious in summer sausage. Thanks for the idea, I’m trying it on the next round

mrobisr
Man-O-Man do those look awesome!
How deep of a dish should a guy use to avoid the eye burns?
I can’t wait to give this a try

Thank you

cdavis

Mr. Davis,
Sounds like we have identical smokers and we have identical stalling problems. I don’t believe it’s our smokers because the stalling problem is to common throughout the smoking world. I’m sure there’s a logical answer for it, but I’m not smart enough to answer that question. That’s why I’m on MEATGISTICS because they’re all kinds of experienced and intelligent people on this site. A few months ago I had a similar post and everyone rushed to me with answers about the Sous Vide process. I took their advice and went and picked up a Sous Vide. It saves me countless hours and even more importantly the worries of proper internal temperature. Yesterday I had 14 pounds of summer sausage in the smoker and stalled out 130 to 135°. I vacuum sealed them all and put them in the hot water and they were all cooked evenly to the proper internal temperature. Then ice bathed them and then hung them up in my shop. My shop is at 50° so I might let them hang in there for a couple days. I took them to an internal temperature of 165°, I was reading through the posts here and it appears that a lot of folks are going to 160. Maybe someone could shed some light on that topic. If I knew how to post a picture I would post a picture of my Sous Vide set up. Hopefully this helps someone as it has helped me out a lot. Thank you all for your advice it is greatly appreciated.