Wittdogs Weekend

[wittdog]

nice stuff Dogger.
Gonna start grinding some pork, shortly, for polish sausage. I will have cure in it, so what temp profile should I run in the smoker?
Happy Birthday D

Place sausage in smokehouse preheated to 120*. Keep for an hour or until casing are dry.
Gradually raise temp of smokehouse to 165* Apply heavy smoke for about 4hrs.
Continue to cook sausage until the sausage’s internal temp is 152*
Remove from smokehouse and cool with cold water until internal temp is 110* Allow to bloom till desired color is reached.
Place in Fridge overnight. Then cook or vac pac.

 

[Rag1]

Thanks, got it. I didn't throw out the andoooii with the metal shrapnel because it was too good....I just chew easy. Hope the pollack sausae is as good.

 

[wittdog]

Chicken is done….

Butts are still on the WSM chucging along…

 

[Nick Prochilo]

It keeps getting better!

 

[Cliff H.]

If I knew how to make sausage our great minds would have for sure been thinking alike, I have a chicken on my drum.

 

[Uncle Bubba]

Tell D Bubba said happy birthday.

 

[wittdog]

Remember these…they are finally done cooking….

I love those pieces that get stuck on the grates…..Cooks snack.

 

[Unity]

Great looking food, Dave. So D is 6 now? Tell him he got another Happy Birthday wish.

--John 8)
("BBQ combo," huh? )

 

[Cliff H.]

You have had a full day wittdog. You should sleep well tonight.

 

[wittdog]

 

[Puff1]

A sammie with that sounds good right about now.
Looked great!

 

[Rag1]

Those birds look nice....good skin.
What did D get for his B Day......tongs and a jar of rub?

 

[wittdog]

Those birds look nice....good skin.
What did D get for his B Day......tongs and a jar of rub?

A rerelease of a classic game..Crossbows and Catapults...