Thread: Sausage and Smoke Cooking

Never heard of sheep casings being used before, would that be part of the different taste?

Originally Posted by Grazor

Never heard of sheep casings being used before, would that be part of the different taste?

I fried up a link or two and found the casing's very tender and I couldn't detect any flavor from them

Working to make 8 pounds of belly into bacon.

Adjusted the burner wrong so I am starting about .5 hours later than I wanted....

Certainly doesn't look store bought!

I will have many ends and pieces.

Cooling tonight and I will have to see how it tastes later. Some is a little salty.

Originally Posted by 32t

Certainly doesn't look store bought!

I will have many ends and pieces.

Cooling tonight and I will have to see how it tastes later. Some is a little salty.

I bet it doesn't 'Taste Store Bought' either--

Had some cheap centre cut beef ribs from Costco tonight. Damn, they were good! I do a variation of the 3-2-1 method with these things, and it works pretty good. My own rub that has black pepper, kosher salt, mustard powder, onion powder, garlic powder, and sumac spice.

3 hrs. @ 225 degrees, wrap in butcher paper for an additional 1.5 hrs. and then 1.5 hrs. uncovered @ 250 degrees. Still firm and just before fall off the bone. Yummy!!!

Thermoworks still has their sales on.
I upgraded my smoke to the smoke X, just so I could buy the billows as well.
Psyched to have it in time for Christmas.
Basically a thermostatically controlled blower fan that clips into the inlet at the bottom of the smoker and gets up to and maintains your set point till you run out of coals.

Really handy for sub zero cooking where it’s a different battle and vent regimen