Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

'IF' the truck runs out of space in the bed--------------------there's always U haul------------

R.E.O. Cheesewagon

Pete <:-}

https://youtu.be/C7rzSslub6U

https://m.youtube.com/watch?v=C7rzSs...ature=youtu.be

Cheese

We are big fans

Saw some pork sausage and pork belly just hanging out today. Temps about 74 degrees. Hung high enough off the ground where the dogs couldn't reach it. Not too many flies this time of year. Should be ready in time for the big Chinese New Years celebration.

I think I am getting the cold part of this cold smoking down.

This is after 45 minutes with the eggs.

Originally Posted by 32t

I think I am getting the cold part of this cold smoking down.

This is after 45 minutes with the eggs.

So are the eggs put in in shell, OR cooked, peeled and then smoked. I've read about doing it both ways.

These were boiled and peeled and then smoked.

1 hour to 1hr15min . I have been tending to smoke things to long so I am giving a shorter time a try.

When in the shell it worked but the smoke stayed in the shell and I don't care to eat egg shells!