Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on February 24, 2012, 04:28:43 PM
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Well i was going to put smoke to the SL with my MAK but i cant hold the temp at 90* It either wants to be 72-113* Cant have that.
So i have the PID running @89 in the 6 rack with heavy smoke being delivered via AMZNPS and apple smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/IMG_1072.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01563.jpg)
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Got one of the chubs cut open. Had to look and taste.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0018.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0020.jpg)
New camera $ shots. Taste is on the $. Needs 3 days hang time still.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0021.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0022.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0024.jpg)
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You are good and that looks delicious..Pam .☆´¯`•.¸¸. ི♥ྀ.
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Lookin' good, and probably tasting better.
Art
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When its a couple weeks to the SEGASO I will make some of the SL.
The SLB is done.
Its guuuuud
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/slb3.jpg)
The test cut chub is mine. Rest going to NC this weekend.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/slb5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/slb6-1.jpg)
Casings peel right off.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/slb7.jpg)
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Beautiful Rick!
( and thanks for the tip on it's ultimate destination....I may ambush Art as he is coming from the mailbox ;D ;D ;D)
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There'a a better chance it's headed to his son in the Charlotte area.
Art