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  1. sacrifice

    Incorrect Temperature Readings?

    Hi all, Yesterday I smoked a 22 pound turkey which I brined for 18 hours and then put in the smoker (CookShack Amerique) at 225 degrees.  I figured it would take around 10 - 11 hours for the bird to be done, and was shooting for a breast temp of 165 to 170.  This was probably my 30th attempt at...
  2. sacrifice

    Bacon Brine Problem

    I am curing bacon using Pops cure. I made one gallon of cure and placed a half gallon of the cure in two Foodsaver bags with a slab of pork weighing about 6 pounds each, and sealed the bags. All was well for 8 days with no leaks.  However, I decided to leave for a while and while I was gone one...
  3. sacrifice

    Summer Sausage and Liquid Smoke

    OK - Thanks for the info - No liquid smoke.  
  4. sacrifice

    Summer Sausage and Liquid Smoke

    Finally getting around to making summer sausage in my smoker.  I have made Polish Sausage, but never summer sausage, and I am finding that many of the recipes I run across include the use of liquid smoke, even when smoking in a smoker.  So, my question is - is liquid smoke necessary when cooking...
  5. sacrifice

    Homebrewers Roll-Call

    HI all, Been brewing for about 5 years.  I do all grain and usually 5.5 gallon batches.  My last brew was an IPA using all Amarillo hops, and is a beer that I try to brew every year - it is really good.  I bottle all my beer.  I have 9 batches in the bottle at this time and have not yet figured...
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