Last night (Tuesday), I cold smoked some sausages my buddy and I made up on Monday. Smoked on my 110-gallon offset with a half-chimney of charcoal and added applewood chunks. Smoked for about 2½ hours or so. Then I pulled them and put them back in the fridge to 'bloom' and absorb smoke. These are about 55/45 pork/beef, mostly a kielbasa style, around 14.5lbs of plain, maybe 5lbs of jalapeno style - ran out of casings and had to freeze about 5kg of the jalapeno to case up later.
While resting to cure overnight before smoking:
Last night's cold smoking:
Was a loooong day. Back at it today at 0530. Tomorrow is Turkey Day and I'm sure I'll be up even earlier. Oh well, it's fun.
Morning smoking going on, gonna get the sausages up to 145ºF, then pull, chill and they'll be ready to heat and serve.
This morning, about 9 lbs of bacon, cured with Chud's bacon cure at 4% total cure, about ~2.5% salt or so.
And the sausages getting some more smoke and heat.
Lotsa cookin' the next coupla days!
Oh, yeah, the Fireboard link:
While resting to cure overnight before smoking:
Last night's cold smoking:
Was a loooong day. Back at it today at 0530. Tomorrow is Turkey Day and I'm sure I'll be up even earlier. Oh well, it's fun.
Morning smoking going on, gonna get the sausages up to 145ºF, then pull, chill and they'll be ready to heat and serve.
This morning, about 9 lbs of bacon, cured with Chud's bacon cure at 4% total cure, about ~2.5% salt or so.
And the sausages getting some more smoke and heat.
Lotsa cookin' the next coupla days!
Oh, yeah, the Fireboard link:
Comment