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Thread: Sausage and Smoke Cooking

  1. #1301
    'with that said' cudarunner's Avatar
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    Here's a little video on how to sharpen your knives and plates for your grinder.

    Many years ago I was at Michlitch Spokane Spice Company picking up some supplies. A couple of guys came in with their dad's grinder plates and knives and asked how much to sharpen them, I can't recall but it was ridiculous and they said they couldn't afford that.

    So I followed them outside and told them to get a piece of glass plate about 1/4" thick and to use the sandpaper. They didn't think that it would work and I said trust me. I gave them my phone number and to try it and to call me with the results. They called a few days later and couldn't believe how easy it was.

    Anyway, I hope this will help some of the guys out there. It's got a bit of B.S. in it but it's good information.

    Enjoy!

    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    outback (11-03-2021), spazola (11-03-2021)

  3. #1302
    32t
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    Looks like it is the time of the year for cold smoking.

    33'F here.

    3 pounds of mild cheddar and 1 pound of string cheese inside.
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    Senior Member blabbermouth spazola's Avatar
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    Quote Originally Posted by 32t View Post
    Looks like it is the time of the year for cold smoking.

    33'F here.

    3 pounds of mild cheddar and 1 pound of string cheese inside.
    I am normally not jealous of your colder weather, but now........damn that sounds good.

  5. #1304
    32t
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    I agree with the sharpening video but I like to keep my plates and knives as a matched pair to have them wear together. This is my opinion makes them last longer.

    This is easier said than done with multiple people using multiple sets which happens around here.

    LOL
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    32t
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    About 1 hour in and 52'F chamber temp.

    I am thinking about opening it up a bit as the smoke is pretty dense.

    Any thoughts?

    Can I smoke it to fast or if the smoke is dense or
    just a shorter time?
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    32t
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    Quote Originally Posted by spazola View Post
    I am normally not jealous of your colder weather, but now........damn that sounds good.
    We get rid of a few bugs and other things! LOL

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    Senior Member blabbermouth spazola's Avatar
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    I usually do two or three hours, air flow seems good.

    Some of my best cheese was on my drum smoker using an old towel as a lid. I used a smoke tube as the smoke source. The towel was not covering the whole top.
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  9. #1308
    32t
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    At 2.75 hrs when I checked it the smoke had ran out.

    The string cheese is a little bitter and tough on the outer layer now but I will have to put it away in the refigerator for at least 10 days to see how it mellows.

    Have patience Tim!
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  10. #1309
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by 32t View Post
    Looks like it is the time of the year for cold smoking.

    33'F here.

    3 pounds of mild cheddar and 1 pound of string cheese inside.
    Timmy has the best ideas!

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    6 pounds of Sharp Cheese cut in half. 6 pounds of Pepper Jack Cut in half and 6 pounds of Colby Jack cut in half.

    I loaded up a smoke tube which will smoke for about 3 1/2 to 4 hours with the damper wide open. I'll wrap it up and wait till Christmas to divvy it up between the kids for their presents.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    All this cheese talk was getting to me. I am blaming Tim.

    I bought a two pound block of colby last night, and dug up my smoke generator. I have no idea where my smoke tube is. It will turn up eventually, probably when I am not looking for it.

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