Thread: Sausage and Smoke Cooking

A very good kettle smoker. Some swear by those tiered baskets. Never had one personally but hear good things.
Enjoy and share the results!!

My son brought over some venison to grind. 12 - 1 gallon freezer bags 1/2 frozen or so. The first grind 1 min 4 sec for the bag and the second grind is a bit slower because it being ground doesn't want to go down the throught and the auger doesn't grab it as easy was 2 min 41 sec. That thing will grind as fast as you can feed it!

No new pictures today but there is some back in this thread. LOL

I try to stay up on the latest USDA Recommendation on Internal Temps. I have some older books that have recommend lower internal temps than what are now recommended today.

Here's a link that might be helpful for all

https://www.fsis.usda.gov/food-safet...nd-food-safety

Originally Posted by cudarunner

I try to stay up on the latest USDA Recommendation on Internal Temps. I have some older books that have recommend lower internal temps than what are now recommended today.

Here's a link that might be helpful for all

https://www.fsis.usda.gov/food-safet...nd-food-safety

I'm a bit fluid on temp for all my cooking. Chicken and pork I'm always fastidious on what the gov saya is good. Beef however is always a ballpark of readiness.

I tend to agree but it's just that years ago when someone got ground beef it 'usually' came from a cow or two. Now it can come from 1000 different animals. I find it better safe than sorry. I'd hate to give some smoked salami to someone only to have them come down sick.

I have some experimental salami in the smoker as I write, it's 159.2 degs and it need to get to 160 degs. I'll check with my TermoWorks to make sure.

If you butcher your own animals or know when and where you deer are harvested you have much control over them.

Once they enter a packing plant or meat locker you loose that control and I tend to over cook them to cover my rear.

Originally Posted by 32t

If you butcher your own animals or know when and where you deer are harvested you have much control over them.

Once they enter a packing plant or meat locker you loose that control and I tend to over cook them to cover my rear.

I agree, but only a couple of degs

Not sausage nor smoke, but not doing any traditional stuff for Thanksgiving.
Gonna try doing some 'shotgun shells' on the grill for snackies. Looks good!

Originally Posted by sharptonn

Not sausage nor smoke, but not doing any traditional stuff for Thanksgiving.
Gonna try doing some 'shotgun shells' on the grill for snackies. Looks good!

What's in those?

Our next big meal is Christmas, I'm going a bit different this year and we're having an Indian buffet style meal.

Geek

Tamales!.........


Oh....Bacon wrapped Haggis rolls sounds good too!