- Aug 27, 2008
- 5,170
- 409
I just got a chance to catch up here...lots of goodies in the smokers today. This is a recipe I just started using few weeks ago, and had such good results with it for the cold sliced sammies that I had to grab more bone-less/skinless thigh @ Sam's last week to do it again.
Here's the original q-view & recipe if you're interested:
http://www.smokingmeatforums.com/for...ad.php?t=83568
I started a cure on these about 5 days ago, just to be sure I wouldn't have any meat going bad, as I didn't want to refreeze it (purchased in a partially frozen state)...I also wanted to get the meat chopped/mixed with cure/seasonings right away while I had the time to do it.
3# chubs wrapped in poly, ready to be smoked:
Onto my Smoke Vault Jerky Grate, so I can hopefully avoid sagging through the grates...started a cold smoke for about 1 hour 45 minutes to start, then bumped to 250*:
160* I/T...going to pull them for a pat down to remove external grease and for chilling @ 170* (it should be just a slightly drier sausage this time):
I only have 2# left in my freezer from the last batch, so this is just in time!
Back later with the finish!
Thanks for peekin'!
Eric
Here's the original q-view & recipe if you're interested:
http://www.smokingmeatforums.com/for...ad.php?t=83568
I started a cure on these about 5 days ago, just to be sure I wouldn't have any meat going bad, as I didn't want to refreeze it (purchased in a partially frozen state)...I also wanted to get the meat chopped/mixed with cure/seasonings right away while I had the time to do it.
3# chubs wrapped in poly, ready to be smoked:
Onto my Smoke Vault Jerky Grate, so I can hopefully avoid sagging through the grates...started a cold smoke for about 1 hour 45 minutes to start, then bumped to 250*:
160* I/T...going to pull them for a pat down to remove external grease and for chilling @ 170* (it should be just a slightly drier sausage this time):
I only have 2# left in my freezer from the last batch, so this is just in time!
Back later with the finish!
Thanks for peekin'!
Eric