Find's Treasure Forums

Welcome to Find's Treasure Forums, Guests!

You are viewing this forums as a guest which limits you to read only status.

Only registered members may post stories, questions, classifieds, reply to other posts, contact other members using built in messaging and use many other features found on these forums.

Why not register and join us today? It's free! (We don't share your email addresses with anyone.) We keep email addresses of our users to protect them and others from bad people posting things they shouldn't.

Click here to register!



Need Support Help?

Cannot log in?, click here to have new password emailed to you

Changed email? Forgot to update your account with new email address? Need assistance with something else?, click here to go to Find's Support Form and fill out the form.

We started a Smoking and Grilling FORUM

2hours in smoke soo far. Caseless Beef summer sausage, more time to smoke.
1000001152.jpg
 
Love to see pictures
Sorry for not taking pics. We ate the whole thing was good not the best but in the top 5 or 6 . When you grab one at the store make sure it is very wiggly not a huge fat cap but enough. Smoke fore atleast 3 hours then take to 160. Wrap in foil then take to 190 or so then rest for 1 hour. If you picked a good one it will be moist .these are flats from bjs. I quit doing full packer it doesn't work as well. If there are left overs make bowls with tater tot Mac and cheese delicious 😋 my two boys are carnivores. The rub I use is simple .salt pepper brown sugar paprika and a little chili powder. Works well.
 
I will also post my hot Italian sausage recipe it is good made from scratch . It is for 4lb batches I usually make 16 lbs that is what my mixer will handle . Try a 4lb batch and see what you think. I will put it up tomorrow. To late now I have to snuggle my sons fox hound.
 

Attachments

  • 20240920_172329.jpg
    20240920_172329.jpg
    4.6 MB · Views: 9
Perfect temp for your sausage. What smoker do you use. I use the Bradley seems fine I like it for long smokes forget it and let it smoke. No tending like other models I have used. Works well for cold smoking also just the puck burner going. I don't smoke the Italian usually put it on a press for cooking or make some patties I use for home made pizza and turn it in to crumbles in a pan.
 
Perfect temp for your sausage. What smoker do you use. I use the Bradley seems fine I like it for long smokes forget it and let it smoke. No tending like other models I have used. Works well for cold smoking also just the puck burner going. I don't smoke the Italian usually put it on a press for cooking or make some patties I use for home made pizza and turn it in to crumbles in a pan.
Well I bought a Pit Boss Sportsman 1100 & added a side smoke cabinet just so I could get lower temps for beef jerky.
1000000194.jpg
 
That is a nice looking machine does the pellets smoke the whole time or is electric also
It uses electricity to run the PID controller, igniter, auger & fan. It has a auger that feeds the wood pellets to a burn pot.

Depending on pit smoke temp it increases auger speed & fan speed to control a set temperature.

It physically burns the pellets & after it has cooled down, you just vacuum the ashes from the burn pot.

You can smoke, bake, sear, you name it.
 
Top