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Fish / Lox using sockeye?
« Last post by BBQ_Ben on Today at 02:55:57 pm »
I’ve done lox using more or less the SpyGuy recipe using Atlantic salmon. Today CostCo had some great sockeye salmon and it’s time to refresh my lox supply, so...

Question - this is much smaller and thinner than the salmon I usually use. Do you reduce cure times (dry or wet) for sockeye or do you stick with more or less 8 hrs for each?

Thanks!


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Sausage Making / Re: Fresh Bear Brats
« Last post by Orion on October 16, 2019, 07:51:18 pm »
I wouldn’t mess with that sausage either. You do have the option of using a little liquid smoke when cooking them which will certainly give you a smoky flavour or do them on a grill with wood chips .
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Sausage Making / Re: Fresh Bear Brats
« Last post by Habanero Smoker on October 15, 2019, 02:05:00 pm »
Hi Deadbull;

Welcome to the forum.

As watchdog56 has stated, it is unsafe to hot smoke them, using temperature less than 180°F. The USDA states you can safely smoke/cook fresh sausage at 200°F. I have done this in the past with Italian sausage, and you do get some smoke flavor. Doing it this way you fully cook them, then they can be frozen, and they only need to be thawed, and browned to be served.

It is important to get the temperature up to 200°F, as quick as possible - after the sausage is loaded into the smoker. This is a challenge for the Bradley's 500 watt element. You may have to smoke in very small batches, or apply the smoke at 200°F and move the sausage to a preheated oven to finish cooking. Do an internet search to see how to cook sausage in the oven. I've used a temperature of 300°F and bring the sausage to 160°F. I'm not familiar with game sausage, so cook the bear sausage to its recommended internal temperature..
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Sausage Making / Re: Fresh Bear Brats
« Last post by watchdog56 on October 15, 2019, 12:03:28 pm »
Usually with fresh brats there is no Cure #1 in them. IF they have no cure you DO NOT want to thaw and hot smoke them. With temps under 180 (if not under 180 they will fat out and dry) it is not safe to cook them for any length of time.  Unfortunately I think you will just have fresh brats which you can thaw but should be cooked within a couple of days of being thawed.
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Sausage Making / Fresh Bear Brats
« Last post by Deadbull on October 15, 2019, 06:26:00 am »
I recently harvested a bear and had it processed I to jalapeno cheddar brats.  They are fresh brats and came to me frozen.  I was wondering if/how to properly thaw, hot smoke and refreeze the whole batch.  I have approximately 40 pounds.
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Thanks for the update. Glad you got everything up and running.
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Update:

The fact that I drilled holes all the way through the back back panel to mount the new element was the issue. I have since mounted the bolts inside the back panel against the back of the smoker cabinet and filled the holes behind the bolts with high temp silicon. Smoker works better than ever, especially with the Auber 1200 WSD PID. I can't believe I ever tried to smoke anything without a PID. The last time I did a pork butt, I was up every hour of the night trying to get the temperature within a reasonable range. Now I can truly set it and forget it. I can have the smoker turn down to 140 F after the pork butt hits the magic number so I don't have to be there at the exact moment. I will be getting a lot more use out of this smoker now.
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I never installed a fan so couldn't give you any information on that. The posts about adding a fan are mixed, but there have been a few positive post on the fan that Auber sells.
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The Black Bradley Smoker (BTIS1) / Re: Old smoker with the temperature slider
« Last post by KDX on October 12, 2019, 06:17:23 pm »
Thanks for the info gentlemen. Would it be worthwhile to add a fan? If so, what should I get?
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The Black Bradley Smoker (BTIS1) / Re: Old smoker with the temperature slider
« Last post by Gafala on October 12, 2019, 02:33:34 pm »
I have a 4 rack digital and I use a Auber PID and two Auber AT 210A one meat thermos and one  alligator clip like Habanero Smoker at the end of the smoke and cook I also use a ETEKCITY  infrared thermometer to check final temp.
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