Summer sausage in New elect. UDS (Water Pressure tank.)

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exhaustedspark

Smoking Fanatic
Original poster
May 12, 2011
515
12
Springdale Washington
Could not wait as i needed my meat fix.

The smoker is not done but it does work great and the meat dont know its not done.

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Yea i know. Paint the darn thing.

5 hrs and viola

I am realy happy with this unit.

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I let hang for 2 hrs and then stuck in fridge.

Next day.

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Man it tast great.  The shakes are gone.

Happy smoken

Karl
 
HAAHAHAHAH, like you said the meat doesn't know it's not done!  Looks like a great job, any info on what kind of sausage you made?
It is a hi-mtn ss mix.

These mixes are kinda bland by my taste so i always follow there direction for the mix and the cure but then i added 4 pcs of habenaro pepper(They were cut in half when i dried them) and a bulb of garlic and a cup of dried onions and tbl spoon of black pepper.

I think it turns out great.

The Habenaro realy gives it an attitude.

Karl
 
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