Hello newsletter friends!
Welcome to another wonderful edition of the smoking meat newsletter. I am really excited to show you what I have come up with for this week!
All of you have probably at least heard of the bacon explosion. It's simply ground breakfast sausage, cheese and a lot of other goodies all rolled up into a chub, wrapped in a blanket of bacon and smoked for 3 hours.
When Read more [...]
Q: Thanks for the continued effort Jeff! Love this stuff.... I have some meat related questions but they're actually pre-smoking questions, preparation really. Hopefully you'll have an idea or a reference for me.
I'm a big fan of salami other cured meats, I want to make my own stuff and then smoke it! I think it would be amazing. I need some help on how to make the salami / proscutto / or other traditionally Read more [...]
This page is about smoking sausage but perhaps not in the way you are thinking of. If you are looking for instructions for smoking sausage in a smokehouse at low temps then this is not the correct page.. you should go to the forum and look at the sausage category for that type of information.
This page is about smoking sausage in a smoker at 225 degrees for 3 to 3.5 hours.. specifically the round chubs Read more [...]