R U going to smoke it?
The logs are in a chlller till tomorrow for the cure to work
then will heat / smoke real slow to 165 degrees internal
Then into an ice bath for 15-20 minutes
What temperature do you smoke at? If I smoked at 165F, it took 12-14 hours to get just to 150F. It would stall in the 140s. Now I will smoke 4-5 hours, then I vacuum seal and finish off in the sous vide. Reaches 160F in about 1-2 hours.
How do you know the internal temp and then place it in ice water without water getting through the probe hole?
treat it like a bung holewithout water getting through the probe hole?
How do you know the internal temp and then place it in ice water without water getting through the probe hole?
well,,,,it could be a variety of ways,,,,
- i make educated guesses....
- I use the “press method” like all the high speed steak chefs,,,,
- bluetooth temp monitor stuffed into the sausage,,,
- Gorilla tape over the hole,,,
- Dry ice water,,,,
- Cosmic forces,,,,
- Temp gun that reads 3D temp
- High speed temperature gun i “borrowed” from Raytheon,,
- That little bit of potential water ain’t gonna hurt nothing,,
lots of methods,,,
I hate you.
Has anyone tried smoking it in a pellet grill on low heat? If so, what were the results?
LMAOwell 5 different people did a taste and all 5 gave thumbs up on this version,,,,
now to determine if it was actually good,,,or they just didn't want to tell a one-eyed fat man that it tasted bad???
it's a keeper
Did a small run (3, 2.5in by 24in) on my Pit Boss , because I did not want to pull the big smoker out for a small run . Ran smoke only for about 2.5 hours and finish them in the oven wrapped in foil at 225 degrees until they had an internal temp of 150 degrees. Came out great!Has anyone tried smoking it in a pellet grill on low heat? If so, what were the results?
How do you know the internal temp and then place it in ice water without water getting through the probe hole?
You keep that up it may be even LONGER before you see ST8s house again. LMAOHe just glares at it until it tells him its temp.
Awesome! I got a Pit Boss for Christmas last year and have been trying different things on it. I’ve always thought about doing summer sausage. My next big project is gonna be a whole turkey for thanksgiving this year.Did a small run (3, 2.5in by 24in) on my Pit Boss , because I did not want to pull the big smoker out for a small run . Ran smoke only for about 2.5 hours and finish them in the oven wrapped in foil at 225 degrees until they had an internal temp of 150 degrees. Came out great!
I’ve been wanting to smoke a whole turkey but haven’t committed yet, if you do it post the results !Awesome! I got a Pit Boss for Christmas last year and have been trying different things on it. I’ve always thought about doing summer sausage. My next big project is gonna be a whole turkey for thanksgiving this year.
Every time I see this clip I think about @woodmoose and his visit to the sheriff’s department....LMAO