Thread: Sausage and Smoke Cooking

Pita bread and marinated pork kabobs.

Did you make the bread Charlie ?

Yes, I only made four, bread is a treat nowadays.

This thread always makes me hungry

Well the day before yesterday, I put some salmon in a brine to cure, then after rinsing it well I put it in the smoker. All went well till the heat went off. so if finished it in the smoker.

It came out well.



Then I put some chicken thighs in a brine and let it set overnight. I then used the Traegar to cook it. I'll use it tomorrow to make an enchilada dish.



It's turned cold here so I'll check out the smoker once it warms up a bit. Mean while, the salmon will be good snacks and the enchiladas will be wonderful.

This thread is so nice, I need to get my smoke on this weekend if the weather will cooperate, needing a pork butt

Throw on a couple blankets, Tc. Keep it insulated.!

I may do that but it’s supposed to be 50 on Sunday, and thanks to you my friend Outback Mike I don’t have 2 mercury motors to work on, he came and got them. Purring like 2 kittens

Yes it's time for some sausage.



It's my traditional Polish Smoked Kielbasa but in beef bungs. My hog casing weren't holding up to the stuffing so I used the others. I'll order some more hog guts. If memory serves, the old ones were at least 15 year old but they'd been kept refrigerated and salted. I guess all good things must end.

I got a bit of 'wrinkle' in the skin by not running it under cold water long enough but it's not not too bad. Anyway it's time to make sandwiches.

Damn, those look delicious!