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Re: A little sausage makin
[Re: blumsden]
#2292508
11/14/17 08:05 AM
11/14/17 08:05 AM
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Joined: Dec 2009
Posts: 9,046 USA
marshmud991
OP
14 point
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OP
14 point
Joined: Dec 2009
Posts: 9,046
USA
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Tell us a little about your smoke house, I've always wanted to build one. Size? Airflow? How you regulate temps and so on. That sausage looks like some fine eating. I slobbered a little bit on the keyboard. It's just a simple wood frame 6'x6' with medal siding on it. As for as temp control, I drilled small holes in a 4ft piece if 1/2" pipe and have propane for the heat. I stack green oak wood on the burner and control temp with a regulator. I try to keep my temp around 170 deg and toward the end of the smoking process I will raise temp to around 200deg to do what we call sweating it. Which is to render out a little more of the fat and to shrink the casing, thus the wrinkles you see in pic.
Last edited by marshmud991; 11/14/17 09:20 AM.
It's hard to kiss the lips at night that chews your a$$ all day long.
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