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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Gman74 on July 04, 2009, 01:26:10 PM

Title: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: Gman74 on July 04, 2009, 01:26:10 PM
Well after posting a few quick questions here we got the 5lbs of hamburger meet in the smoker.  We followed OU812's directions of slowly increasing the heat by 10 degrees every hour to avoid not over cooking the outside.  Smoked it for 3 hours and cooked for a total of 12 including the 3 hours smoking and it's PHENOMENAL ;D  Thank you OU812 for you insight and suggestions ;)

Here's a few pics I snapped of my blackberry -

(http://i323.photobucket.com/albums/nn457/lundfisher/summersausage1.jpg)

(http://i323.photobucket.com/albums/nn457/lundfisher/summersausage2.jpg)

As this was the 1st attempt we stuck with the original recipe of 5lbs of meat, needles to say nextime I"m doing 10 ;D :D

Went fishing this morn and brought home a coho and king salmon therefore already gonna got the king in the brine for my second attempt @ Indian Candy only this time using coarse salt instead of iodized table salt :-\

Thank you all.

Cheers G.
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: pensrock on July 04, 2009, 01:44:49 PM
Wow, that looks great, I'm going to be putting that on my todo list.  :)
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: Up In Smoke on July 04, 2009, 02:02:55 PM
My list.....I just cannot keep up!
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: FLBentRider on July 04, 2009, 02:17:18 PM
Looks great!

I quit making a list to save the environment.... using too much paper....

Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: Smokeville on July 04, 2009, 02:40:24 PM
Looks great!

I checked the recipe and it calls for "curing salt."

What did you use and where did you find it??

Thanks, Rich
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: Gman74 on July 04, 2009, 03:45:38 PM
I used curing salt.

I am in Milton, Ontario and found a place close to my work in called Canada Compound. They have everything.  1kg of curing salt was $3.25, it is a controlled substance here in Canada but yet you can just walk in and buy it, go figure!

Any questions just ask.

Cheers G.
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: Caribou on July 04, 2009, 04:16:19 PM
Looks great Gman74!
Smoking sausage can be addicting  :D
Carolyn
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: HawkeyeSmokes on July 04, 2009, 06:25:04 PM
Good looking sausage. Think how good the next smoke will be as they only get better!
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: Smokeville on July 04, 2009, 07:40:14 PM
Quote from: Gman74 on July 04, 2009, 03:45:38 PM
I used curing salt.

I am in Milton, Ontario and found a place close to my work in called Canada Compound. They have everything.  1kg of curing salt was $3.25, it is a controlled substance here in Canada but yet you can just walk in and buy it, go figure!

Any questions just ask.

Cheers G.

Hi Gman74, I just sent you an e-mail....

Regards, Rich
Title: Re: RESULTS of my 1st attempt @ the Bradley savoury summer sausage
Post by: OU812 on July 06, 2009, 07:15:54 AM
Gman, that sausage looks good. Glad everything worked out for you, it's easier to say how to make it than it is to wright it.(for me anyway)

I feel a recipe is only a theme, which you can cook each time with a variation.
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