Make your mouth water this morning! :cheers2
Attachment 193261
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Make your mouth water this morning! :cheers2
Attachment 193261
That is some good looking sausage the color is perfect. Do you have a picture of your smoker. I have been wanting to build one. I have been smoking mine in a friends smoker. He converted a metal shop cabinet into a smoker and it works great. The only problem is shop cabinets are not cheap.
Pretty.
Built her myself from an old propane tank!
Bertha Burnalot! :Rofl
Attachment 193315
That is a nice one. I bet you can get it good and hot for hot smoking.
What kind?
Nice! The smoke is pouring out of that perfectly. That's the way to do it right there. Thanks for posting.
Nice Randy, but I will have to have a taste to determine if that is the best you have ever made! lol
Dwyane,
We want to come spend the weekend soon, and Harold said to bring some for the grill! :popcorn :fingerdance
Bertha will run about 145 degrees in the cold weather, and 170 in the hot.
Sausage are cold smoked this time of year, and need to be cooked before consumption. :yikes
Pure pork sausage, with hickory.
Put on propane heat for 1 hour (to dry casings so that smoke doesn't discolor) , then add hickory over burner via stainless pan, smoke for 3 hours.
EAT! :bash
Quote:
Originally Posted by shadow
Sounds good Randy! We do ours with Pecan wood and smoke at 165 to 170 for 4 hours. We do pure pork and pork/deer mix, talk about good!Quote:
Originally Posted by Slab Hunter
Hickory! :highfive
Quote:
Originally Posted by shadow
You use Hickory! I will stick to Pecan! lolQuote:
Originally Posted by Slab Hunter