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

Discussion in 'Cheese' started by exhaustedspark, Sep 13, 2011.

  1. 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
     
  2. 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?
     
  3. Paint doesn't make it work better. The meat fix comes first. I see you got your pics to load. The SS looks great.
     
  4. 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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