Post by: 92xj on January 22, 2016, 01:42:13 PM
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Post by: toyman2 on January 22, 2016, 02:40:38 PM
Post by: carpsniperg2 on January 22, 2016, 02:46:57 PM
Post by: HUNTINCOUPLE on January 22, 2016, 02:50:38 PM
Post by: 92xj on January 22, 2016, 05:26:47 PM
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Post by: et1702 on January 22, 2016, 05:52:35 PM
Looks awesome! What are the dimensions of the roof, and I'll pull some of the left over tin I have from re-roof of house. See you in a couple weeks.
ET
Post by: 92xj on January 22, 2016, 06:05:24 PM
Hey ben,
Looks awesome! What are the dimensions of the roof, and I'll pull some of the left over tin I have from re-roof of house. See you in a couple weeks.
ET
52" wide by 49"-50" deep would work perfect.
I was itching to get started so went and bought wood, couldn't wait two more weeks, haha.
Post by: 92xj on January 23, 2016, 05:52:23 PM
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Post by: vandeman17 on January 23, 2016, 06:14:45 PM
Post by: Mark Brenckle on January 23, 2016, 06:52:40 PM
Post by: gasman on January 23, 2016, 07:00:24 PM
:tup:
Post by: h2ofowlr on January 23, 2016, 07:46:02 PM
Post by: 92xj on January 23, 2016, 08:06:09 PM
Post by: vandeman17 on January 23, 2016, 09:05:24 PM
Post by: 92xj on January 24, 2016, 06:47:09 AM
Post by: Wea300mag on January 24, 2016, 07:27:55 AM
Post by: WCTaxidermy on January 24, 2016, 09:25:17 AM
Post by: jackson7 on January 24, 2016, 09:37:50 AM
Post by: 92xj on January 24, 2016, 04:06:30 PM
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Post by: 92xj on January 24, 2016, 04:11:43 PM
The side vertical pavers are used to control air intake, slide them over to open up the opening and allow more air in.
The cinder block that pulls out will allow me to access the cast iron pan that will hold my wood chips. Will be able to dump ash and add wood without opening the house door and releasing heat and smoke.
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Post by: Elkrunner on January 24, 2016, 06:58:59 PM
Sent from my iPhone using Tapatalk
Post by: The Weazle on January 24, 2016, 09:15:50 PM
Post by: Blacklab on January 25, 2016, 02:04:26 AM
Post by: jordanramos_79 on January 25, 2016, 07:15:23 AM
Post by: jackson7 on January 25, 2016, 11:08:24 AM
Post by: Simcoe hunter on January 25, 2016, 10:05:34 PM
Post by: 92xj on January 26, 2016, 04:34:58 AM
Post by: 92xj on January 30, 2016, 02:33:29 PM
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Post by: bearpaw on January 30, 2016, 02:38:26 PM
Post by: 92xj on January 30, 2016, 05:47:40 PM
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Post by: Boss .300 winmag on January 30, 2016, 06:35:39 PM
How far in does your thermometer probe extend into the smoker?
Post by: 92xj on January 30, 2016, 06:44:42 PM
Great looking smoker! :tup:
How far in does your thermometer probe extend into the smoker?
Not as far as it needs to be, 4 inches. But tomorrow, holes get drilled for my maverick and that will temp where it needs to read.
Post by: Simcoe hunter on January 30, 2016, 07:51:47 PM
Post by: 92xj on January 30, 2016, 07:59:01 PM
Click and scroll down a little
Post by: HUNTINCOUPLE on January 30, 2016, 08:10:24 PM
Post by: Wea300mag on February 10, 2016, 05:50:49 PM
Post by: Encore 280 on February 10, 2016, 05:54:20 PM
Post by: 92xj on February 10, 2016, 08:01:11 PM
Went and bought 54 pounds of cheese that will get smoked Friday and a 14 pound pork belly that is getting cured and will hit the smoker next Friday.
Post by: TRD1911 on February 10, 2016, 09:49:24 PM
Post by: jackson7 on February 10, 2016, 11:09:24 PM
Post by: Blacklab on February 11, 2016, 07:31:17 AM
Post by: 92xj on February 12, 2016, 07:55:43 AM
Got 60 pounds of cheese loaded up and smoking.
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Post by: 92xj on February 12, 2016, 07:56:32 AM
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Post by: Woodchuck on February 12, 2016, 07:57:23 AM
Post by: h2ofowlr on February 12, 2016, 08:29:29 AM
Post by: et1702 on February 12, 2016, 08:31:43 AM
How's the metal roofing going. If you need me to bring those longer pieces w/me tomorrow, just let me know. Awesome build, can't wait to see it.
Take care,
ET
Post by: 92xj on February 12, 2016, 09:17:10 AM
Looks good. Don't think I could eat that much cheese though!
You'd be surprised how fast it goes. Some will be gifts. My wife and I use it in place of every cheese. Sandwiches for lunch, hamburgers, potatoes, burritos, lasagna, pizzas, every single thing you use shredded cheese, sliced cheese and cubed. My wife freaking loves the stuff.
Post by: 92xj on February 12, 2016, 09:19:55 AM
Hey Ben,
How's the metal roofing going. If you need me to bring those longer pieces w/me tomorrow, just let me know. Awesome build, can't wait to see it.
Take care,
ET
Roofing starts in a few hours. I don't think I'm going to need anymore but will let you know this evening. Looking forward to tomorrow. Looks to be a little windy so the snake will be more pleasant to break her in.
Post by: Netminder01 on February 12, 2016, 10:05:12 AM
Post by: 1bugman on February 12, 2016, 10:34:08 AM
Post by: haugenna on February 12, 2016, 10:45:45 AM
Awesome build btw.
Post by: 92xj on February 12, 2016, 11:12:29 AM
Are you concerned at all with wind and potentially blowing the unit over?
Awesome build btw.
I have a tiny little concern but the thing is freaking heavy and doesn't wobble when pushed on. Also, I placed it in the corner protected by wind with the fence on the west and south side. I did buy some cable to run from the roof line on the back to the metal fence post. Might install that this weekend to ease my mind. Tomorrow is projected to be mild wind around 20, so I'm curious what kind of movement I'll get.
Post by: Woodchuck on February 12, 2016, 11:19:24 AM
Post by: 92xj on February 12, 2016, 02:40:59 PM
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Post by: Boss .300 winmag on February 12, 2016, 05:31:47 PM
Your facia board on the down side of your roof is going to take a beating from water with nothing to protect it. :dunno:
Post by: 92xj on February 12, 2016, 05:49:03 PM
Nice I love smoked cheese. :dunno:
Your facia board on the down side of your roof is going to take a beating from water with nothing to protect it. :dunno:
With an average of 5" of rain a year, I'm not concerned with it. Tricities...
Post by: Boss .300 winmag on February 12, 2016, 06:13:26 PM
Post by: 92xj on February 14, 2016, 02:34:44 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20160214_141047109_HDR_zpshvtotvv4.jpg&hash=9fcc04ffcdcb9cb00e74bda09fb29f4499479723) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20160214_141047109_HDR_zpshvtotvv4.jpg.html)
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Post by: vandeman17 on February 14, 2016, 05:36:03 PM
Post by: JAFL on February 14, 2016, 06:24:57 PM
You might want to put a few pieces of that cheese into the back of the frig and age it a few months.
We do smoked cheese for gifts at Christmas.....it is aged from 8 to 12 months...it gets so much better when you let the flavors all meld.
Anyway, the smoker looks good and soon it will be black and smell wonderful!!
Post by: JODakota on February 14, 2016, 06:53:53 PM
Post by: 92xj on February 19, 2016, 08:09:46 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20160219_080349083_HDR_zps6kgrsuof.jpg&hash=5f2bb969d31d0adc93eb9c262f2b146e150d81d0) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20160219_080349083_HDR_zps6kgrsuof.jpg.html)
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Post by: Alchase on February 19, 2016, 10:05:08 AM
Post by: Netminder01 on February 19, 2016, 10:14:57 AM
Post by: 92xj on February 19, 2016, 10:28:50 AM
I am absolutely amazed at how well this build regulates and distributes the heat between different elevations. Right now the probes have a roughly 16" difference and the temps are only 3 degrees different when I took the picture, as I am typing it's a 2 degree difference.
Also, the wind started to scare me last weekend and then I saw 40 mph winds forecasted for yesterday so I added wind protection. Yesterday at work I was wondering how it all held up in the 40 mph wind with gust well above. When I got home, all was well.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20160219_101656637_zpswloc2gam.jpg&hash=54ec414d628c2d99c518f39b818a2ae65b7b352a) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20160219_101656637_zpswloc2gam.jpg.html)
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Post by: haugenna on February 19, 2016, 12:03:59 PM
Post by: 92xj on February 19, 2016, 12:11:21 PM
Can you fill up a section of block with concrete and drop a cement anchor through the bottom plate? That should hold the front down.
I could but in the 6 years I've been here we've never received a 20 plus mile per hour East wind. The door is facing straight East. Our stupid crazy winds are always West and South. Now that I said that tomorrow will be a hurricane from the east.
Post by: haugenna on February 19, 2016, 03:26:17 PM
Post by: 92xj on February 19, 2016, 04:32:29 PM
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Post by: bearpaw on February 19, 2016, 04:35:50 PM
Post by: deerhunter_98520 on February 19, 2016, 06:23:24 PM
Post by: Blacklab on February 20, 2016, 07:36:37 AM
Post by: The Weazle on February 20, 2016, 09:35:17 PM
Sent from my iPad using Tapatalk
Post by: Gobble Doc on February 21, 2016, 08:41:02 AM
Post by: Kit Carson on February 21, 2016, 09:17:28 AM
Post by: Netminder01 on February 22, 2016, 09:13:54 AM
I'm inspired. I want to try bacon sometime.
:yeah:
Post by: Lincoln4 on February 22, 2016, 09:45:21 AM
Post by: dmv9 on February 22, 2016, 09:50:42 AM
Post by: 92xj on April 23, 2016, 07:52:27 AM
Rested in the fridge all night and just thrown in the smoker this morning. Hopefully they turn out.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20160422_120600072_zpsxp8coc2x.jpg&hash=5dc039ea080dfd33a4b63435e4771a994054171f) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20160422_120600072_zpsxp8coc2x.jpg.html)
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Post by: 92xj on April 23, 2016, 08:42:15 PM
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Post by: haugenna on April 24, 2016, 07:45:21 AM
Post by: Blacklab on April 25, 2016, 07:41:03 AM
Post by: h2ofowlr on April 25, 2016, 08:14:15 AM
Post by: Elkrunner on April 25, 2016, 10:00:29 AM
That looks awesome. FYI my wife loved the cheese, pretty much ate it all with the kids while I was out of town..
Post by: Timberstalker on April 25, 2016, 10:56:39 AM
Post by: Skyvalhunter on April 25, 2016, 11:49:50 AM
Post by: 92xj on April 29, 2016, 02:35:58 PM
Post by: Woodchuck on April 29, 2016, 02:50:18 PM
Post by: gilroym on April 29, 2016, 03:39:01 PM
Just got finished grinding, mixing and stuffing 35 pounds of duck sticks. Will be hitting the smoker first thing in the morning.
Do you know if those Ziploc bags you used for the cheese are cheaper then the food saver bags?
Post by: 92xj on April 29, 2016, 03:57:56 PM
Just got finished grinding, mixing and stuffing 35 pounds of duck sticks. Will be hitting the smoker first thing in the morning.
Do you know if those Ziploc bags you used for the cheese are cheaper then the food saver bags?
They are cheaper and they are a much better product. They come in rolls just like the food saver bags. Cut and seal to whatever size you need. Thicker, higher quality and never false seals with them. They are my go to vacuum seal bag
Post by: Timberstalker on April 29, 2016, 03:59:51 PM
Just got finished grinding, mixing and stuffing 35 pounds of duck sticks. Will be hitting the smoker first thing in the morning.
Do you know if those Ziploc bags you used for the cheese are cheaper then the food saver bags?
They are cheaper and they are a much better product. They come in rolls just like the food saver bags. Cut and seal to whatever size you need. Thicker, higher quality and never false seals with them. They are my go to vacuum seal bag
Where do you find them?
Post by: 92xj on April 29, 2016, 04:01:03 PM
Just got finished grinding, mixing and stuffing 35 pounds of duck sticks. Will be hitting the smoker first thing in the morning.
Do you know if those Ziploc bags you used for the cheese are cheaper then the food saver bags?
They are cheaper and they are a much better product. They come in rolls just like the food saver bags. Cut and seal to whatever size you need. Thicker, higher quality and never false seals with them. They are my go to vacuum seal bag
Where do you find them?
You're too close to me for me to tell you. You might get to my secret stash and buy them all before I do tomorrow.
Walmart
Post by: Timberstalker on April 29, 2016, 04:02:06 PM
Just got finished grinding, mixing and stuffing 35 pounds of duck sticks. Will be hitting the smoker first thing in the morning.
Do you know if those Ziploc bags you used for the cheese are cheaper then the food saver bags?
They are cheaper and they are a much better product. They come in rolls just like the food saver bags. Cut and seal to whatever size you need. Thicker, higher quality and never false seals with them. They are my go to vacuum seal bag
Where do you find them?
You're too close to me for me to tell you. You might get to my secret stash and buy them all before I do tomorrow.
Walmart
LOL! I'm headed there now! Just kidding. Thanks for the tip.
Post by: 92xj on April 29, 2016, 04:04:13 PM
Just got finished grinding, mixing and stuffing 35 pounds of duck sticks. Will be hitting the smoker first thing in the morning.
Do you know if those Ziploc bags you used for the cheese are cheaper then the food saver bags?
They are cheaper and they are a much better product. They come in rolls just like the food saver bags. Cut and seal to whatever size you need. Thicker, higher quality and never false seals with them. They are my go to vacuum seal bag
Where do you find them?
You're too close to me for me to tell you. You might get to my secret stash and buy them all before I do tomorrow.
Walmart
LOL! I'm headed there now! Just kidding. Thanks for the tip.
Just leave me one 8" roll, I'll need that for my snack sticks tomorrow.
Post by: gilroym on April 29, 2016, 04:19:49 PM
Post by: 92xj on April 29, 2016, 04:47:06 PM
do they work with the food saver sealers?
yep
Post by: PlateauNDN on April 30, 2016, 03:21:07 PM
Just got finished grinding, mixing and stuffing 35 pounds of duck sticks. Will be hitting the smoker first thing in the morning.
Do you know if those Ziploc bags you used for the cheese are cheaper then the food saver bags?
They are cheaper and they are a much better product. They come in rolls just like the food saver bags. Cut and seal to whatever size you need. Thicker, higher quality and never false seals with them. They are my go to vacuum seal bag
Where do you find them?
You're too close to me for me to tell you. You might get to my secret stash and buy them all before I do tomorrow.
Walmart
LOL! I'm headed there now! Just kidding. Thanks for the tip.
Just leave me one 8" roll, I'll need that for my snack sticks tomorrow.
do they work with the food saver sealers?
yep
I'll agree 92, the Ziploc bags work much better. I ran out of the food saver on an elk and needed just a roll and wally world had no food saver ones but had a bunch of the Ziploc so I gave it a try. They are everything you just said and they're the only lyrics ones I buy for my food saver vacuum sealer. I buy a double roll every pay day just in case, never know when the apocalypse will hit and everybody needs them. :chuckle:
Post by: 92xj on April 30, 2016, 04:17:43 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FMobile%2520Uploads%2FIMG_20160430_073413473_zpsfqwxkpkz.jpg&hash=6b3fdc4617b6b4212f9a4f1828e28ca65c62ef38) (http://s452.photobucket.com/user/92xj92yota/media/Mobile%20Uploads/IMG_20160430_073413473_zpsfqwxkpkz.jpg.html)
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Post by: The Weazle on May 06, 2016, 06:55:42 PM
Post by: 87Ford on May 06, 2016, 07:11:42 PM
Post by: Bomber52 on May 09, 2016, 05:17:59 PM
Post by: seakev on May 09, 2016, 05:24:02 PM
Post by: wildweeds on May 22, 2016, 09:42:30 AM
Post by: Taco280AI on May 22, 2016, 10:01:52 AM
Post by: HUNTINCOUPLE on June 13, 2016, 08:53:25 PM
Post by: 92xj on June 13, 2016, 09:09:10 PM
Looking real good! Now that you have some smoke time in on it what would you change about the build? Planning our smoker build and will be stealing some of your thoughts if that's ok? :tup:
So far I've done 60 pounds of bacon, 50 pounds of summer sausage, 25 pounds of snack sticks, 90 pounds of cheese and some salt...There is absolutely nothing I would change. I got incredibly lucky with the design, size, exhaust ports and air intake. After 20 minutes I can have a 1-2 degree difference between 24 inches of elevation in the cooking section. I think having so many options to adjust the exhaust plays a huge roll in that. The burner holds temps beautifully and can jump up 5 degree increments with ease. It's just plain perfect. I will be reverse engineering this to have a set of plans on paper, for when this one burns down, flies away in the wind or gets sold, I will be building the next one exactly the same.
Actually, now that I typed all that there is one thing. I would make the door as wide as possible so I could get the dowels in and out with sausage hanging on them a little bit easier. Right now I have to drop one side of the dowel a little lower than I would like and the meat all slides to that lower hand sometimes. If the door was a little wider I wouldn't have to drop one end as low.
Post by: 92xj on June 13, 2016, 09:16:03 PM
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Post by: HUNTINCOUPLE on June 14, 2016, 09:29:32 PM
Post by: MacAttack on June 28, 2016, 10:23:39 PM
Post by: gilroym on June 30, 2016, 08:35:29 AM
I will be reverse engineering this to have a set of plans on paper, for when this one burns down, flies away in the wind or gets sold, I will be building the next one exactly the same.
Will you be sharing these plans with your HW compadres?
Post by: trapperguy22 on September 28, 2016, 02:37:54 PM
Post by: 92xj on September 28, 2016, 03:38:20 PM
I see in the first pictures the blocks were three high and now they are two high, was it just to high with three rows? Yep, 2 rows ended up being the perfect height How tall is the wood part? I do not know off hand, but I believe I took measurements and posted somewhere in the thread. When I get home I will measure for you, or if I get a minute, I will reread my post and find it. I want to say the front part of the wood structure is 6' and the back is 5'6" or so. How do put wood chips in? In the first row of cinder blocks there is one block that slides in and out. When wood chips are needed during the middle of a smoke, I slide the block out, reach in and grab the cast iron skillet. I dump the skillet in my fire pit, add more chips and place it back in the open block hole. I never open the wood door and my temps stay where I need them while adding chips. Do you use both burns or just one Depending on what temperatures I need determines if both burners are going or not. I want to say when I get around the 130 degree mark and greater I run both burners.? Thanks for the info
Anything else, let me know.
Post by: 92xj on September 28, 2016, 03:52:32 PM
Is the smoker sitting on the base or did you secure it?
Just sitting there, nothing is holding it down and the blocks are not mudded or glued.
Post by: trapperguy22 on September 28, 2016, 03:53:18 PM
Post by: 92xj on September 28, 2016, 03:53:29 PM
I will be reverse engineering this to have a set of plans on paper, for when this one burns down, flies away in the wind or gets sold, I will be building the next one exactly the same.
Will you be sharing these plans with your HW compadres?
I never did create the plans. If someone wanted measurements is be glad to take them for them.
Post by: 92xj on September 28, 2016, 03:56:17 PM
Thank you again for the info, been thinking of building one for a while now and yours looks awesome. Do you remember where you got your burners?
Either agri supply or northern tool online. Somewhere around 20-30 bucks. They are still working like a champ for a little cheap thing.
Post by: trapperguy22 on September 28, 2016, 04:00:34 PM
Post by: 92xj on September 28, 2016, 04:02:08 PM
I see you have a damper in the blocks on the one side do you have the same thing on the other side too?
I do but I always forget about that one and only use the one on the side closest to the grass that's under the shelf. Not sure if the other one is really needed.
Post by: 92xj on November 13, 2016, 08:30:08 PM
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Post by: Boss .300 winmag on November 13, 2016, 08:35:46 PM
Post by: 92xj on November 13, 2016, 08:48:13 PM
Which grinder is that?
1hp. Just got it and love it.
Friday I ground 50 pounds of elk for burger/meatloaf/taco, etc. and Yesterday I did the 50 pounds of fowl. The reason I got it was for the bigger throat. My .5hp ground plenty fast but was a pain in the butt on the second grind and mixing the already mixed meat into the throat. The 1 hp with the bigger throat makes pushing the second grind through amazing. Switching from .5hp to 1hp increased my process time by easily two times, if not 3. Way quick now.
Post by: Oh Mah on November 13, 2016, 08:53:45 PM
Post by: 92xj on November 13, 2016, 09:03:38 PM
it all looks delicious,how do you know when its done smoking?
I have a temp probe in the dead center of one of the logs at the top. When it reads my desired temp I temp check random others with my thermapen. If they all read ready and I pull them out and into an ice bath. The key to summer sausage is to keep the smoker temp below 170ish degrees so your final product isn't dry and crumbly because you melted/rendered all the fat out because your smoker temp got up above 175.
Post by: carpsniperg2 on November 13, 2016, 09:03:45 PM
Post by: Oh Mah on November 13, 2016, 09:19:24 PM
very cool,thanks i got to try this.it all looks delicious,how do you know when its done smoking?
I have a temp probe in the dead center of one of the logs at the top. When it reads my desired temp I temp check random others with my thermapen. If they all read ready and I pull them out and into an ice bath. The key to summer sausage is to keep the smoker temp below 170ish degrees so your final product isn't dry and crumbly because you melted/rendered all the fat out because your smoker temp got up above 175.
Post by: Oh Mah on November 13, 2016, 09:20:21 PM
Post by: Oh Mah on November 13, 2016, 11:43:44 PM
Post by: 762Armo on November 14, 2016, 12:58:46 AM
Post by: 92xj on November 14, 2016, 06:12:01 AM
those are stuffed perfect.i have watched this done on u-tube and these that you did are awesome.whats the trick?i see more control with the press would be one. what is your mix?if you don't mind.I am gonna try with venison.
Take your time. Grind fine. Load the stuffer carefully getting every single air pocket out. Stuff the casings tight, going slow until you get the hang of it. Keep the smoker temperatures low. Follow waltonsinc.com cooking times and temps for summer sausage. Do not rush, do not melt the fat.
60-65 percent duck/goose, 35-40 percent trimmed pork shoulder.
AC Leggs blend 114 for the seasoning for summer sausage and blend 125 for the bologna.
Post by: Elkrunner on November 14, 2016, 06:25:31 AM
Which grinder is that?
1hp. Just got it and love it.
Friday I ground 50 pounds of elk for burger/meatloaf/taco, etc. and Yesterday I did the 50 pounds of fowl. The reason I got it was for the bigger throat. My .5hp ground plenty fast but was a pain in the butt on the second grind and mixing the already mixed meat into the throat. The 1 hp with the bigger throat makes pushing the second grind through amazing. Switching from .5hp to 1hp increased my process time by easily two times, if not 3. Way quick now.
That is awesome man! Save some of that Bologne for a scouting trip. Want to try that.
Post by: Oh Mah on November 14, 2016, 08:47:01 AM
Awesome thanks!those are stuffed perfect.i have watched this done on u-tube and these that you did are awesome.whats the trick?i see more control with the press would be one. what is your mix?if you don't mind.I am gonna try with venison.
Take your time. Grind fine. Load the stuffer carefully getting every single air pocket out. Stuff the casings tight, going slow until you get the hang of it. Keep the smoker temperatures low. Follow waltonsinc.com cooking times and temps for summer sausage. Do not rush, do not melt the fat.
60-65 percent duck/goose, 35-40 percent trimmed pork shoulder.
AC Leggs blend 114 for the seasoning for summer sausage and blend 125 for the bologna.
Post by: Oh Mah on November 14, 2016, 06:10:48 PM
correct me please.
170 deg. smoker until meat is what temp.
how much smoke?
Ice bath for how long?
I'm gonna be using hickory chips.my smoker is a gas smoker.
thanks for your input.
Post by: 92xj on November 14, 2016, 08:07:09 PM
Smoker temps
First hour at 125 degrees
Second hour at 145 degrees
Third hour at 155 degrees
Forth hour till finished 170-173 degrees.
USDA and food safety folks will always say go to 160 degrees, most all wild game cooks pull theirs at 152 degrees, I go 154-157 degrees internal temp.
I then throw in an ice bath for 10-20 minutes.
Post by: Oh Mah on November 14, 2016, 08:16:41 PM
Post by: trapperguy22 on November 24, 2016, 02:24:26 PM
Post by: 92xj on November 24, 2016, 02:33:31 PM
Have you had any problem with the chip plan breaking? I was curing my smoker yesterday and I split a cast iron pan.
I have not and I've burned more hours with it than I can count. Did you happen to have it on the burner empty and smoking hot then throw wet wood chips on it? That's about the only way I can think of cast iron breaking besides a bad casting when being made
Post by: trapperguy22 on November 24, 2016, 02:55:27 PM
Post by: 92xj on November 24, 2016, 03:04:26 PM
Post by: trapperguy22 on November 24, 2016, 03:43:57 PM
Post by: runamuk on November 24, 2016, 05:18:09 PM