Thread: Sausage and Smoke Cooking

There's a sensor that's inside the smoker. The unit is plugged into the wall, the cord that you can see goes to the smokers hot plate.It switches the hot plate off and on as needed.

Yea I just wish I had this years ago!

That Biltong is really coming along nicely. 50% weight loss already--it's won't be long now

I think my box is so efficient at moving air that the drying time has been very quick. I’ve stopped running the fan overnight the last two nights to allow the meat time to normalize a bit. Don’t want the outside so dry the inner moisture gets trapped anywhere. Some things need time.
Smells Frikkin incredible though and my clan are very excited to try it out.

Originally Posted by 32t

I have used switches like that for many applications such as heat tracing pipe, decrystalizing honey, and curing tobbacco.

Never in a smoker though.

Actually the one for the honey is to heat a reptile mat.

I thought that all would enjoy how the guys down under do Biltong

Originally Posted by cudarunner

I thought that all would enjoy how the guys down under do Biltong

Came across this last year at one of the local supermarkets.

Originally Posted by onimaru55

Came across this last year at one of the local supermarkets.

Happen to try any??

Originally Posted by cudarunner

Happen to try any??

Oh yeah. Opened the pack when I got in the car. Was empty before I got home

Well that’s a mass production shop i could work in!
My smallest slabs of Biltong are now at the right hydration levels to test so without further ado,,,,



As the piece got smaller it got drier, and is almost crunchy at the tip.
Really nice finished mouth feel and flavour, and chew.
Similar to jerky in texture, but damn that’s a nice heat that builds as the piece softens while you chew.
Different thickness of slice provides a different chew as well.

I’m a fan.. family gave it a thumbs up as well!

I managed to smoke my first batch of dry cured bacon as per that video recipe Roy posted up earlier.
Done on the new traeger, and in the fridge now overnight to cool before slicing.



Was taking forever to hit 135 internal as it’s a cold night so I bumped the smoker up to get her over the hump, made a little of the fat shiny, but overall, looks pretty good.
Really looking forward to tomorrows slicing so o can check the cure penetrating.
I have some sourdough proofing in the fridge to make some blt’s tomorrow for lunch!!

Slices and cooling before packaging.
Had to stop for lunch!

The first slab, happy I had complete cure penetration.

And the second half. Also full pink cure.

Buddy approved.

Good eats. Not to salty and a perfect bacon taste. Hand cut so some are thicker slices, and more chewy accordingly, but it’s all good.
Thanks for the inspiration Roy.
Fun to learn new stuff.