Page 55 of 58
Posted: Thu Dec 03, 2015 19:08
Holly Mackerel ! Bob 😳. Is that a new strain of Botulina?
Posted: Sat Mar 05, 2016 20:29
Some nice all pork smokies fresh out of the bradley smoker. These have some cheddar and fresh jalapeno in them for a mild kick. I have already convinced the wife to put in a total meat grinding and curing section in the basement so I can expand on the hobby. So hopefully I'll have it ready before next winter.
Posted: Sun Jun 12, 2016 04:39
Beginner Posting Pics...
Posted: Tue Jul 12, 2016 15:57
Just posting a couple of pics as an experiment...these were Jalapeno/cheese pork and venison. they are pretty good...
Nice, now I know how to post pics...
Posted: Tue Jul 12, 2016 16:15
Great looking sausage Rich! Did you use regular cheddar or the high heat stuff? And is that a PK (or Cabela's) Pro Smoker?
Posted: Tue Jul 12, 2016 16:23
I used hi-temp cheese at 10% cheese to meat, the smoker is a Masterbuilt with their version of a cold smoker attached. I'm still finishing up the cabinet/chamber it is sitting on.
Posted: Thu Jul 14, 2016 02:27
That looks wonderful.
Posted: Thu Jul 14, 2016 05:55
Thanks you sir. It goes real well with a cold frosty beverage !
Posted: Wed Jul 20, 2016 21:01
This past weekend I had time to stuff and smoke sausage using the basic Polish hot smoked recipe from Marianski (link below); leaving out the marjoram and adding paprika.
I also added Soy protein isolate.
As said above in an earlier posting this is the learning curve with my new smoker, for first time it worked out not too bad but I need to work on the smoke volume for the next time.
I think the sausage could have been a bit darker, also it took about 2-1/2 hours total smoking time.
The recipe flavor is very good, and soy isolate did a perfect job.
Polish Hot Smoked Recipe
Any suggestions or critique are always welcome
Stuffed 28 - 32 casing
Linked to 8"
In the smoker
Sawdust smoke genrator
After smoking and cold shower
Close up of sausage hanging overnight
Lookin Good !
Posted: Wed Jul 20, 2016 21:29
Those look great! Personally I would rather have less of a smoke flavor than a strong one.
For more smoke from the Amazin-
If you have a lower vent try leaving wide open or crack open the door.
Having only used pellets and not sawdust its hard to compare but the pellets work best if very dry, I microwave them first or in the dehydrator for a few hours.
Its a learning curve with all new equipment...enjoy!
Posted: Thu Jul 21, 2016 02:12
Posted: Thu Jul 21, 2016 05:19
looks damn tasty !!
Posted: Thu Jul 21, 2016 10:55
Thank you for all the compliments.
Bob, last night after work I did a quick test on the smoker by moving the bottom damper full open. With the construction of this smoker, the damper is on the opposite side where I place the Amazin and it had no effect. I'm sure if they were both on the same side it would have worked.
Some time back our member here crusty044 (aka Jan) sent me some photos of how he runs an aquarium pump air line into his smoker over the Amazin. I rigged something similar up last night with a inline flow control valve, keeping it about 2 inches above the Amazin. That made a huge difference.
For the time being I can jam the air line fitting (it's made of a brass bulkhead with a steel tube) in the door to keep in place. Later I can drill a hole in the side to feed the bulkhead fitting through.
Once I have mounted it all this weekend I will take photos and post them as well.
Thank you also for the advice
Posted: Fri Jul 22, 2016 08:47
I dry my dust out in the oven for a while, and I find that different woods burn differently in the amazin. I usually use apple as a base, then mix in other flavours, but don't use too "fine " otherwise you won't get the airflow and it will smolder out. Too large and it will burn too quick leaving soot. Try for a 3mm chip in the amazin and it should last about 7 hours with a bottom damper (and top for airflow) open- so a nice thin smoke.
Prob is, if you hot smoke, hard to get a lot of flavour into the sausage if you get straight into the heat ( 1 it isnt smoking for that long, 2 - after the outsuide is cooked it wont allow anymore flavour in) I try to impart the flavour as a cold smoke for several hours, then ramp up for the colour and the desired internal temp.
Posted: Sat Jul 23, 2016 15:04
Thank you BM, very interesting info!