First actual go
of sausage in the new fridge smoker it was a total success
Started out by slicing 5 pounds of elk for jerky. I found this in my spice cabinet from last year thought I'd give it a go
Put the seasoning in the slices in my Revo. love this thing for infusing flavor
<a href="http://s762.photobucket.com/user/billteri1/media/2017/IMG_1436_zpsxxwxnmut.jpg.html" target="_blank"><img src="http://i762.photobucket.com/albums/xx263/billteri1/2017/IMG_1436_zpsxxwxnmut.jpg" border="0" alt=" photo IMG_1436_zpsxxwxnmut.jpg"/></a>
Then I mixed 5 pounds of ground elk with 3pounds of pork and 2 pounds of pork fat are use the baking mix from curley sausage kitchen for this batch
Placed mix in cake pans and let both sit in fridge overnight to cure
I fired up the fridge smoker this morning using Kingsford bricks and maple chunks smoked jerky for six hours and bacon for nine slowly brought the temperature up from 100° to 180 throughout the process smoker worked great
Now all that's left to do is let it cool slice it up and enjoy .thanks for looking
Sent from my iPhone using Tapatalk
of sausage in the new fridge smoker it was a total success
Started out by slicing 5 pounds of elk for jerky. I found this in my spice cabinet from last year thought I'd give it a go
Put the seasoning in the slices in my Revo. love this thing for infusing flavor
<a href="http://s762.photobucket.com/user/billteri1/media/2017/IMG_1436_zpsxxwxnmut.jpg.html" target="_blank"><img src="http://i762.photobucket.com/albums/xx263/billteri1/2017/IMG_1436_zpsxxwxnmut.jpg" border="0" alt=" photo IMG_1436_zpsxxwxnmut.jpg"/></a>
Then I mixed 5 pounds of ground elk with 3pounds of pork and 2 pounds of pork fat are use the baking mix from curley sausage kitchen for this batch
Placed mix in cake pans and let both sit in fridge overnight to cure
I fired up the fridge smoker this morning using Kingsford bricks and maple chunks smoked jerky for six hours and bacon for nine slowly brought the temperature up from 100° to 180 throughout the process smoker worked great
Now all that's left to do is let it cool slice it up and enjoy .thanks for looking
Sent from my iPhone using Tapatalk
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