Whatchya smokin

[LPS]

Those are beautiful Scenic.  I can taste them from here.

[Scenic]

Thanks.  This time of the year when the temps start dropping is the time I do a bunch of smoking.  Sausages are next on the list.   Have some sticks, polish and summer sausage to do.   

[Gunner55]

Those are beautiful Scenic.  I can taste them from here.

MMMMMM!!! Smoked salmon, my favorite.

[Leech~~]

Thanks.  This time of the year when the temps start dropping is the time I do a bunch of smoking.  Sausages are next on the list.   Have some sticks, polish and summer sausage to do.

I agree, I have been waiting for cooler weather.  On the schedule is Ribs, pulled pork and wings! 

[glenn57]

As boar would call'em smoked another batch of shingles!!

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[mike89]

I'm heading that way real soon!!!   lunch on you buddy!!!   

they sure look good again!!!   

[glenn57]

I'm heading that way real soon!!!   lunch on you buddy!!!   

they sure look good again!!!   

i'm home for mist the day!!!!!

[mike89]

I'd love too, but the computer gal is coming back out to finish up on my PC...   

[LPS]

Is she hot?  Better have a bottle of wine sitting right there so she see's it.   

[mike89]

Is she hot?  Better have a bottle of wine sitting right there so she see's it.   

aw nope..  and don't need that headache!!   

[Bobberineyes]

After trimming off 3 pounds of fat , the brisket was at 8 pounds.  Hit the Traeger bout 5:30 this morning,  Hopefully it'll come off around 1 or 2 to rest for an hour.

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[Scenic]

Looks great

[Jerkbiat]

  YUM!!!

[Bobberineyes]

Fired up the pit boss bout 10. 7.5# Rack of pork,  can't say I've ever done one, so this will be a learning adventure.  Some online say they'll go 4 hrs at 225, but I'm thinking this thick chunk of meat will probably go n hour per pound,  we'll see!!

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[mike89]

me likes!!!   

[LPS]

Yowza!!!   That looks great!

[glenn57]

best hook up da chasitity belt now already!!!!!!!

[Bobberineyes]

Maybe Glenn!! Well verdict is in, very tasty and tender. Yanked it at 142 and let rest for 15 minutes. No need for Dotch's cutlery Glenn!! 

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[glenn57]

 

[mike89]

yup me likes!!!!   

[LPS]

That is absolutely beautiful.  I can smell it from here.

[mike89]

That is absolutely beautiful.  I can smell it from here.

not me, wind is in the direction I guess   

[Jerkbiat]

It has a great smoke ring on it. Bet it was tasty!

[KEN W]

Goose Summer Sausage. Best I can make. Kids love it. As good as store bought.

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[Scenic]

Maybe Glenn!! Well verdict is in, very tasty and tender. Yanked it at 142 and let rest for 15 minutes. No need for Dotch's cutlery Glenn!! 

I missed this one....looks really good.

[Scenic]

Goose Summer Sausage. Best I can make. Kids love it. As good as store bought.

Looks great.   That is one I have not made yet.

[KEN W]

I have used powdered smoke for quite a few years for all my sausages. I still use my smoker for ribs, pork butts, and brisket.

With summer sausage I add a fermenter [powdered buttermilk]. Then allow it to sit in the fridge for 2-3 days after baking to ferment and get the tangy taste of summer sausage. Then slice it.

Don't need a smoker
Tastes the same every time.....not to much smoke or not enough smoke
Can cook all of it in the oven, just put tinfoil on the bottom for drippings
Don't need smoker wood

[Jerkbiat]

So what does powdered buttermilk cost compared to fermento? We use fermento in our summer sausage.

[Steve-o]

Ken, if your recipe isn't secret, would u share the whole thing?

The powdered smoke and buttermilk sound innovative.

[KEN W]

So what does powdered buttermilk cost compared to fermento? We use fermento in our summer sausage.

Yup....but Fermento is basically milk turned into buttermilk and called Fermento. But harder to find. Grocery stores have powdered buttermilk in a can. Basically the same thing. And it gives the same tangy taste after allowing it to sit in the fridge for a few days to ferment.

I used to use Fermento years ago. But found that buttermilk does the same thing. 1 cup for 10 lbs of meat. If you are making a big batch, just use a carton of buttermilk. But you have to add some kind of sugar for the bacteria in the buttermilk to feed on and make it tangy. I use Corn Syrup Solids.

I usually mix it 50-50 game meat and beef. Beef makes a firmer SS than adding pork. Especially when using soft bird meat.

I will post up my recipe.