Food Smokers and Smoking Tips/Tricks/Techniques

Don't give them any ideas. Our gun laws as asinine enough.

 

The venison summer sausage finally got to temp...@4:45pm Pacific time. Im going to let them cool in the fridge overnight and break one open tomorrow. Watching the temp is almost like watching brisket...The directions are kind of vague but it worked. I guess thats why they didnt put a specific time on how long for the internal temp takes.

 

yeah, the mix had lots of garlic and peppercorns so if anything its well seasoned! It almost smelled good enough to fry a pattie up last night when I was mixing the stuff.

 

well in all my years hunting Ive only had a one inedible deer...I hope this one doesnt turn out to be my #2...I think it will be ok though...just needs more spices

 

So I might be in charge of the Christmas prime rib (roast) this year. I was thinking reverse sear with smoke till 115 or so then into a hot skillet for the sear
Has anyone done this? I'm thinking like 200* in the smoker maybe?

 

Did on last year for Turkey Day. I did mine on a pellet grill. 180 for an hour (smoke) and then 250 until i hit 120 in the center. Herb crusted.

 

We have done our New Years Eve Prime Rib in the smoker a few times and it always comes out great. Tend to age it in cheese cloth for at least a week before hand. Then trim off the extra dry bits, put a nice rub on it (with PR I don't do a rub that is too powerful or too sweet) then put it on to just smoke for about an hour then up the temp to 250ish and let her go until it's at the temp we want. Pull it then, let it sit tented for a little while to tighten up and then slice away. As bigfoote13 said I have a pellet pooper also so things are fairly easy to control.

 

Not to be that guy, but technically that's a loin. Tenderloins from a pig are much smaller, about a foot long an a few inches in diameter. The last loin I bought I turned into 9 lbs of Canadian bacon. It was a huge success.

I find loins to be a lot like chicken breast, in that they take other flavors well and are easy to dry out & overpower with smoke. Definitely a great cut for food value vs $$ though!!

 

Success...well for me anyhow...the summer sausage tastes good to me, the family hasnt tried it yet but I think it turned out good!Its good to have a smoker with digital controls and meat probe. This is the kit I used...

http://www.cabelas.com/product/HOME...gclid=CIOH75uY1tACFRAxaQoduncF0A&gclsrc=aw.ds

 

@scottalot they had butts on sale for $1.29 at the food lion yesterday. I got the last one though sooooo sorry? haha

 

did you try that recipe for burnt ends that was posted a few days ago? thats my plan for this current butt.

 

It doesn't look like it but I'm still curious, was any of the smoke able to penetrate the casing? If so, what would you say the smoke level is on a scale of 1-10 (where 10 is like a 12 hour brisket )?

 

Well its not going to have a smoke ring. Ive never seen any that has a smoke ring. I think it does pick up some of the mesquite flavor. I'd say prob 1-2 just enough to know its there but not overpowering. Also depends what type of chips used. Mesquite seems to work well.

 

will do. i just froze it though. my next month will be too busy to smoke anything. its camping season! this year they provided the fire for us! (sorry if too soon)

 

Thanks for the info!

 

That looks really good. I think I will order the kit then it will force me to order the grinder for my KitchenAid

Thanks for the link.

 

definitely would help to have two people when you do this, If you had a video of me it would have been comical...

 

I got a breakfast sausage mix for the remaining 2.4 lbs of ground I had set out for the summer sausage. I tried a pattie and it was different but good. I think I'll let it sit in the freezer a day or 3 and see how it works then. Should be good once it marinates.

 

We will have to compare notes. Mines thawing for sunday! Just can't decide in pellet popper or on the 26.75 webber.