Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[Smokin Soon]

It seems like the front to pack difference is worse than top to bottom. Front row at 134 back at 155. Pulled a few off the back row.



Looks like I accidently bit one!!

[La Quinta]

SmokinSoon...those look killer!!! Taste good too I bet!!! Well Done!!  :)

[Mr Walleye]

Looks like I accidently bit one!!

Ya think!  ::)

LMAO !   :D  :D  ;D

They look great! Did you give them an ice bath after removing from the smoker?

Mike

[Smokin Soon]

I did not do an ice bath. I pulled with an it of 154 and let them rest. I think this was from Habs, I am not sure. My wife bought me a Thermopen for our anniversary and do I love it! For Sausages it is the most non-intrusive surgical sticker you can get. It's the top tool in my box next to my et-73's

[Habanero Smoker]

Sausage looks good. What type of sausage did you make?

For sausage I always sock them in ice water (for me it's easier then showering with cold water) to stop the cooking, and it lessen the wrinkling. I generally pull them out at 150°F, I used to go to 152°F - 154°F.

[Smokin Soon]

Sausages were made from a Cajun seasoning from A.C. Legg. Added more garlic and cyan. Rytek's book says 160 and then a cold shower. I thought pulling at 154 would be the same. Do the wrinkles really go away after the cold water?

[Habanero Smoker]

Generally the wrinkles will go away, but if it is over cooked they won't. Cold water baths also improves the texture of natural casings.

[Smokin Soon]

Next time I will use the cold bath, as the sausages taste great, but do look a little weather beaten. I need to sharpen my stuffing skills as I popped too many casings in the making. Thought I had just enough water in the mix for things to go smoothly, but maybe not. Back
to Rytek's book for more education. Next try will be Portugese Linguica.

[oguard]

Indian Candy this long weekend. Finnaly get time to smoke some of the salmon we caught this year.

Mike

[pensrock]

Since I'm off for medical reasons, I'm smoking next week vs the weekend. One day doing a brisket, next ribs and finishing with a fresh king salmon. And yes Kummok it is caught fresh not farmed.  :D

[bflosmoke]

I have spare ribs on as type. And tommorrow a Boston butt for a picnic on Mon.

[FLBentRider]

Today - Pastrami - brisket has been curing since last weekend.
Sunday - 2 Chickens
I have 18lbs of Spare ribs for Monday

[Habanero Smoker]

Trying some dinasour bones (whole rack of beef ribs) tomorrow for the first time.

[KyNola]

3 racks of pork back ribs with Jan's Dry Rub and 2 butts totalling 13 pounds with the Renowned Mr. Brown rub frim S&S. ;D

KyNola

[FLBentRider]

Trying some dinasour bones (whole rack of beef ribs) tomorrow for the first time.

They had them at the store where I got the pork ribs, I passed on them. last time they did not turn out satisfactory. Let us know how they turn out.