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Before, During, and After. #7068935 02/07/18 03:15 AM
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Kentucky Native Offline OP
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Jalapeño cheddar smoked sausage.
60/40 lean venison and hog mix.
Cherry smoke.




Re: Before, During, and After. [Re: Kentucky Native] #7068949 02/07/18 03:28 AM
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skinnerback Offline
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Looks awesome!

Re: Before, During, and After. [Re: Kentucky Native] #7068970 02/07/18 03:44 AM
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Heck yes

Re: Before, During, and After. [Re: Kentucky Native] #7069015 02/07/18 04:54 AM
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Bee'z Online Happy
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O my... food


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Re: Before, During, and After. [Re: Bee'z] #7069092 02/07/18 12:14 PM
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Stub Offline
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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?

Last edited by Stub; 02/07/18 12:17 PM.

texas flag








Re: Before, During, and After. [Re: skinnerback] #7069208 02/07/18 01:59 PM
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Originally Posted By: skinnerback
Looks awesome!


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Before, During, and After. [Re: skinnerback] #7069214 02/07/18 02:02 PM
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Originally Posted By: skinnerback
Looks awesome!
well done!


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Before, During, and After. [Re: Stub] #7069224 02/07/18 02:07 PM
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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!


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

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Re: Before, During, and After. [Re: Bee'z] #7069227 02/07/18 02:09 PM
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Originally Posted By: 2Beez
O my... food


It's hell eatin em live
Re: Before, During, and After. [Re: Kentucky Native] #7069309 02/07/18 02:54 PM
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High temp cheese? If so, where did you get it?


Big ones line-up, little ones bunch-up
Re: Before, During, and After. [Re: booger] #7069677 02/07/18 07:32 PM
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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.

Re: Before, During, and After. [Re: Stub] #7069722 02/07/18 08:04 PM
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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.





Re: Before, During, and After. [Re: Kentucky Native] #7069894 02/07/18 11:17 PM
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You need to ship me a sample to inspect for you. It needs the Fat Man Seal of Approval ya know. food


Bobby Barnett

Re: Before, During, and After. [Re: Kentucky Native] #7070206 02/08/18 02:50 AM
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I would before a minner could swim a dipper food

Re: Before, During, and After. [Re: bobcat1] #7070306 02/08/18 03:50 AM
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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.


Re: Before, During, and After. [Re: Kentucky Native] #7070339 02/08/18 04:34 AM
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food


Bobby Barnett

Re: Before, During, and After. [Re: Kentucky Native] #7070447 02/08/18 12:48 PM
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Originally Posted By: Kentucky Native
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.



Neat looking setup up


texas flag








Re: Before, During, and After. [Re: Kentucky Native] #7070512 02/08/18 02:08 PM
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Great!

Re: Before, During, and After. [Re: Kentucky Native] #7070557 02/08/18 02:32 PM
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eeks333 flehan


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Re: Before, During, and After. [Re: Kentucky Native] #7070738 02/08/18 04:25 PM
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Finished product:


Re: Before, During, and After. [Re: Kentucky Native] #7070889 02/08/18 06:45 PM
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AWESOME!!!


George Blitch
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"Keep your aim as true as your word" - GB
Re: Before, During, and After. [Re: Kentucky Native] #7070893 02/08/18 06:47 PM
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What time is supper tonight? I used the smoke in the air yesterday to triangulate your position.

Re: Before, During, and After. [Re: Kentucky Native] #7070926 02/08/18 07:14 PM
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That does look good. Real damn good.


Cast

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I have a short attention spa
Re: Before, During, and After. [Re: Kentucky Native] #7070940 02/08/18 07:22 PM
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Very nice...


You did what?
Re: Before, During, and After. [Re: Kentucky Native] #7071024 02/08/18 08:35 PM
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up


"everyone that lives dies but not everyone who dies lived..."

~PMK~
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