Thread: Sausage and Smoke Cooking

I've been a busy boy. I needed bacon and I used Duncan Henry's recipe and I really like it. I let it sit in the marinade for a week then rinsed it off and dried it really well, then out in the smoker at 130 degs to dry until it got tacky.

Here it is ready to go get smoked.



I recently picked up a shorter smoke tube, this one will keep a good smoke going for around 2 hours.



I let it burn for about 5 minutes than into the smoker it went.



I waited until no smoke could be seen coming out of the smoker so I raised the temp to 180 and waited till the probes hit 135 degs internal temp and pulled them out.



I sliced it up and gave it a go and boy was it good! Not very salty but very tasty.

Looking good!

I have an expandable smoke tube that at the short lenght burns about 3 hour. If I wanted 2 I would just fill it 2/3.

I see you burned yours vertical. Is there any reason for that? I have only done mine horizontal.

Every time I use this thing it’s a cold, wet day. I’m always trying to keep it dry and keep the smoke out of the garage.

First BBQ of the season. Family will be over around 4:30 and this will be in the cooler about 4 resting.
Just past the stall and into the butcher wrap for a few more hours.

My coworker has one of those fancy smokers that you can control and operate from your phone.

He put a pork butt in the smoker in the morning and came to work. His wife works at home. He got a smoker alert and called her. And she checked it out. During all this he found out that they had a power bump and then there was a Swan in the back yard that was wounded. He shut off the smoker with his phone and restarted it. Everything worked fine. His wife called the bird rescue place and they came out to get it.

The butt turned out fine but slightly slower. I haven't heard an update about the bird.

Who would think that a swan would possibly shut down your smoker?

He is our Master Electrician and we have many issues at work with people calling us about power bumps. How am I to know the exact cause? Next time I may tell them it was not the proverbial squirrel but a swan that flew into the wires.....

Just cooked a brisket today and rendered the fat from the trimmings. A good source that many might not think about in their everday life.

Save enough, Tim. Make some bar soap the old fashion way. Cold cure.

Originally Posted by outback

Save enough, Tim. Make some bar soap the old fashion way. Cold cure.

The 10 plus Lb brisket I bought had over 3 lbs of trimmings.....

Originally Posted by 32t

The 10 plus Lb brisket I bought had over 3 lbs of trimmings.....

I got two big bags of soup bones and ox tail to render down, plus a whole brisket in the freezer. Been looking into making soap with it. Don't know what else I'd use it for. Ideas..??

I render it me use it for deep fry