Chickens and Loin

Discussion in 'Poultry' started by dacdots, Nov 12, 2007.

  1. dacdots

    dacdots Master of the Pit OTBS Member

    Was a nice day here for smoking.Two chickens,a pork loin,and some "skinneys."Everything came out great,I really like those little smoked sausages.
    [​IMG]
     
  2. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Oh Yes ... Lookin' Good dacdots [​IMG]
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Looks great Dave. I can smell those sausages from here [​IMG]
     
  4. deejaydebi

    deejaydebi Smoking Guru

    Looking good David! That pups standing by waiting for one of those sausages to roll his way!
     
  5. scotty

    scotty Smoking Fanatic

    [​IMG] OK NOW WHATS A SKINNY PLEASE[​IMG]
     
  6. rip

    rip Smoking Fanatic

    Thats some good looking stuff.
     
  7. dr. ken

    dr. ken Newbie

    Hello! How do you smoke your chickens? I have tried some but always looking for a better way!!!Thanks! Ken
     
  8. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Skinnies are the small sausages you see in Dave's pic above.
     
  9. scotty

    scotty Smoking Fanatic

    Are skinnys kin to fatties and hand made from bulk sausage????

    [​IMG] Inquiring minds need to know[​IMG]
     
  10. dacdots

    dacdots Master of the Pit OTBS Member

    scotty,that is correct.I make the sausage links in the fall when I get a pig and freeze them,then I can take them out anytime and smoke them for about three hours.They are killer.

    Ken,very simple,I just rub them down with evoo and whatever spices you like then smoke for 5 to 6 hours.They are so tender its hard to get them out of the smoker without falling apart.

    Debi I didnt even notice Scout in the pic until I posted it.You are right he is my smoking buddy,if Im in the shed smoking or working up meat he is always waiting outside for his share.He is a very loyal old friend to me.
     

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