Did 10 pounds of Summer Sausage yesterday. No photos of the cook as I was playing with my new Tappecue. Had a hard time figuring out how to make a graph out of the data. Got it figured out after reading the instructions...I really hate to do that
Hung the chubs in the Bradley and the outside temp was around 60 degrees at 9am. The meat temp was around 45 when they went in the smoker. Set the PID for 130 for 1.5 hours then had it bump temp up 10 degrees every 2 hrs. There is a drop in temp around 10:30 as that is when I put the AMAZN smoker in for 3 hrs of Hickory. Then there is another big drop in temp around 11:30 as I opened the door to check an make sure everyone was still having fun in the smoker and to move the AMAZN around a bit for a better draft. Left the door shut for the rest of the smoke. At 3:24 the IT hit 152 and I shut the smoker down as well as the Tappecue.
The chubs went into a cold water bath then bloomed for 2 hrs. Then went in the fridge overnight. They have been vac sealed and will be sent to my daughter in Atlanta on Monday.
The more that I use the Tappecue the more I like it. Thanks for looking!
