Food Smokers and Smoking Tips/Tricks/Techniques

Man that does look good! I'm going to have to try it for sure!

 

Gene Yus.

 

Looks pretty good. I've thought about doing a smoke on a pork butt then cutting it up and doing a deep fry on it. Friend on mine is from Puerto Rico and he has made Crane Frita which this would be but it would be smoked first. I know his with some fried rice was the bomb.

 

dont forget the chicharrones

 

I love chicharrones

 

Could never forget those. GOOD STUFF.

 

I have this, bought from Amazon. Works great. I know there's another member here that has the same thing

 

I'll probably get the maverick. I'm not an everyday, or even every weekend smoker

 

Thermoworks smoke ftmfw!

 

I have a Maverick, but one probe went dead. I'm still using it for now but I've bought this one for my family to get me for Christmas.

 

this will cover the $5
https://www.amazon.com/Pulled-Pork-...qid=1480560925&sr=8-3&keywords=pork+bbq+claws

 

I have a thermopro, and have no issues with it so far. I have taken the remote with me down into my basement and it's keep it signal just fine.

 

Well my buck I shot this season isnt the greatest tasting so I decided to try making some summer sausage...I mixed it up per instructions yesterday evening and now I have it in the smoker "cooking". Its 120 for 1hr then up to 140 for an hour then 160 for 30 min, then 180 til internal temp is 156....hopefully it turns out decent.

 

Need an update on this when you are finished! Pictures help too!

 

I'll try to get some pics of the end product, not much to take a pic of with the summer sausage in its casing.

 

You say you mixed it up per the instructions. What recipe did you use? How "fine" did you grind it? We need some details man!

 

Whats off in the taste? Real gamey tasting or something? If gamey is the problem you can soak it in milk and it usually helps some.

 

Its one of those "High mountain summer sauge kits" from Cabelas... it was 4.5lbs of venison, 24oz of beef fat, 1/2cup+1/4+1tbs+1Tsp seasoning and 1/4 cure for end total of 6lbs of meat or 2 summer sausages at about 3lbs a piece..is that better

 

Well the wife and daughter said it was gamey, but it really was a little bland tasting to me...I usually have good results with Montreal seasoning and grill but this guy was just plain bland...like it needed more salt. He might have been running some doe for a while and his electrolytes were low...

 

1 hr down, now to start the smoke