Thread: Sausage and Smoke Cooking

It’s grey and rainy at our cottage in eastern Ontario as well. Good day to put on a fire and hone a few blades and/or smoke a turkey.

Probes are 2 different models, I am reusing my old thermoworks in meat probe and kept the new one in a drawer, hence the different plug ends.
Always good to have spare probe or 2,,

Originally Posted by MikeB52

Probes are 2 different models, I am reusing my old thermoworks in meat probe and kept the new one in a drawer, hence the different plug ends.
Always good to have spare probe or 2,,

Mike, Do you get notices of sales from ThermoWorks?? On occasion they run various probes on sale--Just wondering

Nope, not on their mailer Roy. You tipped me off to the last deal from them, which was appreciated..
Here’s the finished bird, t’was delicious.
Nice and smokey and so tender that my cutco serrated carver shredded the meat, I had to pull out the Japanese blade to keep the slices together.

Originally Posted by MikeB52

Nope, not on their mailer Roy. You tipped me off to the last deal from them, which was appreciated..
Here’s the finished bird, t’was delicious.
Nice and smokey and so tender that my cutco serrated carver shredded the meat, I had to pull out the Japanese blade to keep the slices together.

Damn that bird looks nice! Glad to hear that it came out not only very tender but delicious to boot.

I'm thinking that since you recently made a purchase that you will get notices (as long as you included your email).

....

I smoked a couple of pork loins this afternoon. I laughed as I put on the gloves to prevent frost bite which is very similar to a burn rather than from the heat of the smoker.

I at first thought that my probe may have bit the dust but it ended up being a leaking battery.

Cleaned the connections and inserted new ones and the temperature reappeared!

My youngest daughter and one of her kids (the oldest stayed home not feeling well) were here for the afternoon and supper.

I fixed a whole pork side of pork ribs on the Traeger and made some 'oven fries' and steamed some 'fresh' corn on the cob. Sorry no pics of the cook but here's my plate:



Dessert was some Chinese Five Spice Oatmeal & Almond cookies.

My son decided to make some Venison and Ham Potato sausage.....

We will see how this turns out!

Originally Posted by 32t

My son decided to make some Venison and Ham Potato sausage.....

We will see how this turns out!

Were the spuds raw?

Years ago I made a fresh sausage for a gentleman for his wife who was from Sweden. It had beef, pork, potatoes and seasonings. My recipe suggested that the sausage be immediately frozen to keep the spuds from turning brown and to thaw in water in the frig to also keep the spuds white.

The guy's wife was very pleased. However I didn't find the sausage that great.

Please let us know how it comes out!