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#7068935 - 02/06/18 09:15 PM Before, During, and After.
Kentucky Native Offline
Tracker

Registered: 09/19/11
Posts: 556
Loc: Benbrook, TX
Jalapeño cheddar smoked sausage.
60/40 lean venison and hog mix.
Cherry smoke.




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#7068949 - 02/06/18 09:28 PM Re: Before, During, and After. [Re: Kentucky Native]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 12789
Loc: Rockport, Tx.
Looks awesome!

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#7068970 - 02/06/18 09:44 PM Re: Before, During, and After. [Re: Kentucky Native]
JLP83 Offline
Pro Tracker

Registered: 03/22/17
Posts: 1112
Loc: Aledo
Heck yes

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#7069015 - 02/06/18 10:54 PM Re: Before, During, and After. [Re: Kentucky Native]
2Beez Online   happy
Chihuahua

Registered: 07/17/15
Posts: 9801
Loc: Lake Texoma, TX
O my... food
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#7069092 - 02/07/18 06:14 AM Re: Before, During, and After. [Re: 2Beez]
Stub Online   happy
THF Celebrity

Registered: 04/27/05
Posts: 19003
Loc: The Outer Limits
Originally Posted By: skinnerback
Looks awesome!
Originally Posted By: JLP83
Heck yes
Originally Posted By: 2Beez
O my... food


All over that food

Do you have your own smoke shed, if so how long did you smoke it?


Edited by Stub (02/07/18 06:17 AM)
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texas flag








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#7069208 - 02/07/18 07:59 AM Re: Before, During, and After. [Re: skinnerback]
bill oxner Online   content
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Registered: 11/03/09
Posts: 45348
Loc: Katy-Fulshear
Originally Posted By: skinnerback
Looks awesome!
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#7069214 - 02/07/18 08:02 AM Re: Before, During, and After. [Re: skinnerback]
PMK Offline
THF Trophy Hunter

Registered: 09/10/12
Posts: 7002
Loc: Central TX (Gtown/Austin)
Originally Posted By: skinnerback
Looks awesome!
well done!
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"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#7069224 - 02/07/18 08:07 AM Re: Before, During, and After. [Re: Stub]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 33925
Loc: Over yonder.....
Originally Posted By: Stub
Originally Posted By: skinnerback
Looks awesome!
Originally Posted By: JLP83
Heck yes
Originally Posted By: 2Beez
O my... food


All over that food

Do you have your own smoke shed, if so how long did you smoke it?

X2.....looks great!
_________________________
"You're statistically more likely to be killed by Hillary Clinton than an NRA member. - PolitiDiva

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

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#7069227 - 02/07/18 08:09 AM Re: Before, During, and After. [Re: 2Beez]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 27640
Loc: Texas
Originally Posted By: 2Beez
O my... food
_________________________
It's hell eatin em live

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#7069309 - 02/07/18 08:54 AM Re: Before, During, and After. [Re: Kentucky Native]
booger Offline
Veteran Tracker

Registered: 11/01/06
Posts: 2704
Loc: central Texas
High temp cheese? If so, where did you get it?
_________________________
Big ones line-up, little ones bunch-up

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#7069677 - 02/07/18 01:32 PM Re: Before, During, and After. [Re: booger]
Kentucky Native Offline
Tracker

Registered: 09/19/11
Posts: 556
Loc: Benbrook, TX
Tillamook sharp cheddar. I buy it at Costco in big blocks and then dice it into pieces. The fat will melt out of the meat before this cheese will. If I'm careful with the fire temperature I've found I don't need the hi-temp cheese.



These are slices from some summer sausage using the same cheese. As you can see very little melt in the finished product.

I did try to take a short cut one time and run the cheese through my largest grinder plate instead of cubing it...I'll never make that mistake again.

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#7069722 - 02/07/18 02:04 PM Re: Before, During, and After. [Re: Stub]
Kentucky Native Offline
Tracker

Registered: 09/19/11
Posts: 556
Loc: Benbrook, TX
Originally Posted By: Stub
Originally Posted By: skinnerback
Looks awesome!
Originally Posted By: JLP83
Heck yes
Originally Posted By: 2Beez
O my... food


All over that food

Do you have your own smoke shed, if so how long did you smoke it?


Not quite to the smoke shed level yet...more of a large smoke box. A fabricator friend had a large stainless tank (about 3'x6'x3') that a client never picked up and he passed it along to me for scrap price. The box holds about 50 pounds of sausage on sticks. I cut a hole in the bottom to run a large pipe and at the other end of the pipe is a firebox.

My smoke schedule is ever evolving but this is pretty close:

Case meat the night before and hang in refrigeration to dry cases and let flavor develop.
140 degree smoke until the internal temp reaches 100 degrees.
Increase smoke and heat to 155-160 degrees for 3-4 hours.
Increase heat to no more than 175 degrees to bring internal meat temp to 140 degrees.
Finish the cook at no more than 225 degrees looking for an internal meat temp of 145-150.
Immediately shower or dunk in water to stop the cook and bring the sausage temperature down below 100 degrees.
We then hang in refrigeration overnight until we package.





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#7069894 - 02/07/18 05:17 PM Re: Before, During, and After. [Re: Kentucky Native]
bobcat1 Online   content
Veteran Tracker

Registered: 07/22/07
Posts: 2943
Loc: Sanger, Texas
You need to ship me a sample to inspect for you. It needs the Fat Man Seal of Approval ya know. food
_________________________
Bobby Barnett


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#7070206 - 02/07/18 08:50 PM Re: Before, During, and After. [Re: Kentucky Native]
bp3 Offline
Pro Tracker

Registered: 08/06/11
Posts: 1204
I would before a minner could swim a dipper food

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#7070306 - 02/07/18 09:50 PM Re: Before, During, and After. [Re: bobcat1]
Kentucky Native Offline
Tracker

Registered: 09/19/11
Posts: 556
Loc: Benbrook, TX
Originally Posted By: bobcat1
You need to ship me a sample to inspect for you. It needs the Fat Man Seal of Approval ya know. food








You're more than welcome to a sample. About 40 pounds of snack sticks will be coming out of the box around midnight.


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