4 degrees F, but who cares..........
Posted: Tue Dec 19, 2006 6:54 pmTurn on the smoke and let it happen. Tis the season for smoking.
I'll be doing some smoked cheese sausages in the next few days.
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4 degrees F, but who cares..........
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Posted: Tue Dec 19, 2006 6:54 pmPosted: Wed Dec 20, 2006 12:12 amChops?, chicken/turkey? sausages, Cheese? No idea whats in the bags.
Turn on the smoke and let it happen. Tis the season for smoking.
I'll be doing some smoked cheese sausages in the next few days.
Turn on the smoke and let it happen. Tis the season for smoking.
I'll be doing some smoked cheese sausages in the next few days.
Posted: Wed Dec 20, 2006 5:15 amLets see...... Chicken, leg of goat, boneless chicken breasts, goat/apple sausage (which were incredible), garlic, almonds, butter and a bunch of sharp cheddar. Going to smoke them again tomorrow and call it good.
All the meats, except sausage, were brined. Going to try the breasts tomorrow.
All the meats, except sausage, were brined. Going to try the breasts tomorrow.
Posted: Thu Dec 21, 2006 3:19 amBreasts were really moist and flavorful.
Pics of some of the rest:
http://2006photos.milneweb.com/dec/
Pics of some of the rest:
http://2006photos.milneweb.com/dec/
Posted: Thu Dec 21, 2006 11:26 amWow that looks good. What wood do you use?. What type of cheese is that,Does the smoke penetrate the garlic much? I think I'll try that on my next run(tomorrow) Your making me hungry. Great work!
Posted: Thu Dec 21, 2006 1:00 pmI'm using mainly alder, with a little bit of apple thrown in at times. The cheese is extra sharp white cheddar, which you should be able to get real cheap. Its expensive here.
Havent tried the garlic yet, it spent 2 days in there. I am curious too.
Havent tried the garlic yet, it spent 2 days in there. I am curious too.