Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
-
Brisket issues
Just smoke that bad boy and post pics when it's done. -
Cure Question
Yup, cure #2 at 1/4 teaspoon per 1-1/4 pound. The main difference is cure#1 is salt and sodium nitrite. Cure #2 is salt, sodium nitrite, and sodium nitrate. Cure #1 is used when you are going to be cooking the meat, and cure #2 is used for dry cured meats. Think of cure #2 as a time released cure. -
Spatchcock turkey questions
If you dry the skin overnight in the fridge you will have crispy skin at 325 smoker temp. I did this one yesterday.- rtbbq2
- Post #14
- Forum: General Discussion
-
what's fatting out?
Yes, also don't put sausage in a hot smoker. It can make the casings tough. -
what's fatting out?
Don't run your smoker any higher than 165 and you should be able to avoid the fat melting. Sausage is done at 152 degrees then plunge into ice water to cool to 100 degrees. Keep sausage from being shriveled up. -
Tough Sticks and Summer Sausage
Sometimes casings can be tough. Try to soak then Sometimes casings can be tough. Try soaking overnight and reminding. That seems to remove more salt. Als -
Pellet Grill Purchase to do Sausage
180 degrees is too high to smoke sausage. I own a RecTeq but bought a Master built MES30 for doing sausage and fish. -
What your favorite Thanksgiving Side Dish
I haven't made onion pie in a long time. Thanks for sparking my memory.- rtbbq2
- Post #40
- Forum: Side Items
-
Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015
I have the same one. Good size for me. Works like a dream... -
Kielbasa and Ring Bologna in the New Smokehouse
Very nice looking sausage! -
New to smoking sausage....
................................We have rules about pics around here... -
-
New to smoking sausage....
I can't add anything to what already has been said except. Enjoy your smoke..... -
-
Char-griller Kamado Kooker 16619
Dan, I have had my Kamado Kooker for some years now. You should start with a 1/4 of a chimney of lump coal at most. Keep the vents open to only 2 at the top and almost closed at the bottom. You will get the low temperature you are looking for. A diffuser stone is a must so good that you ordered...- rtbbq2
- Post #46
- Forum: Charcoal Smokers
-
Oops, left meat out
It seems simple to me. If the food was left out over night...THROW IT AWAY OR RISK FOOD BORN ILLNESS!.........RTBBQ...- rtbbq2
- Post #29
- Forum: Food Safety
-
Salami Question
Cure #2 is normally used for dry cured meats that are hung at room temperature such as salami pepperoni and such. http://curedmeats.blogspot.com/2009/04/critical-ingredient-cure-1-and-2.html Check out the link....RTBBQ...
