Thread: Sausage and Smoke Cooking

/Carbide teeth and slow speed.

Probably cheaper to burn up cheap set of Home Depot or Menards bits for a hole or two

Originally Posted by 32t

/Carbide teeth and slow speed.

Probably cheaper to burn up cheap set of Home Depot or Menards bits for a hole or two

I used my Milwaukee 1/2" drill and I think that it's about 900-1000 RPM. Anyway yea it's better to burn up some cheap drill bits and get it done.

I am liking how it's pretty much sealed up and will keep the elements out.

If your smoker is leaking out to mch smoke for those two holes you are not making enough smoke. :thinking

Originally Posted by 32t

If your smoker is leaking out to mch smoke for those two holes you are not making enough smoke. :thinking

Oh believe me, the smokers making plenty of smoke. I just figured that with the padding from the silicone it would be easier on my probes.

Maybe in a few days when I'm making some more of the beef ham, I'll get a picture of how much is coming out of the thing.

A hard shoulder or kink on your probe wire coud be a problem.

Anything to solve that is good.

Originally Posted by 32t

A hard shoulder or kink on your probe wire coud be a problem.

Anything to solve that is good.

I hadn't had a problem in the past. I was just making sure.

Practicimg the 6 P's

Renewed my Costco membership after a 5 years lapse.
I can’t beat their prices or portions for bigger meat orders so grabbed a full eye o round to try beef ham!
Eyed a full strip loin roast to try dry aging it but one thing at a time.
Will be making up my brine and will be skipping the injection step as I don’t have an injector. Just let it soak an extra couple days. Figure if I start tonight it’ll be ready to smoke weekend after next.

Meanwhile I played with the traeger last night and made a small strip loin roast and tiny tots for the misses and me.

I feel the traeger is basically a wood fired outdoor oven, with a smoke feature. It’s not a replacement for a grill and will never do a steak justice. Does ok on roasts, and kicks as on the smoking of bacon but I think the Weber, and the kanayama will still have a place in my bbq arsenal.
I actually think I need to build a pen, or shed of sorts to contain them all, but still allow access..
Will really help with longevity and temp stability in the winter.

Mike, do you have any kind of Veterinary Supply near you?? If you do, you can always get a hypodermic needle and apply the brine to the inside. It's not as fast as the regular needle but it does work.

Just a thought.

Makin beef ham!
Eye of round, almost 3kg’s when trimmed.
Brine made, and I picked up an injector today to load up the core.



She took the injection easily,and swelled up with each shot into her midst.
Figure the eye is so open grained she’ll be cured by Sunday now. Will need to flip her every day though as the she isn’t fully under the brine in the tub.
Looking forward to seeing the results.

Looking good! I see that you found an injector, you'll be glad that you have it.

It's funny--Your putting yours in and I'll be taking mine out of the brine tomorrow and then into the smoker. I'll finish in the oven again, it's just easier than getting the smoker up to temp.

I'm sure that you'll like it, I really still can't believe how much it tastes like ham.