Want to smoke meats and cheeses

[charlz]

I usually make a couple hundred pounds of sausage for Christmas and Easter. I use an old commercial fridge and have a steel pot inside that I use to burn the wood. It has served me well. I usually put charcoal in the firepot and throttle it down to get the casings dry. Once the casings are dry i put in the wood and bring up the temp. If you try to smoke it before the casings are dry it will make the casings rancid. Time is the essence here. Took many years to get the recipe and technique down.

Oh man! That sausage looks fantastic! I love smoked fish but haven't made any in years... you guys are putting thoughts in my head

Charles

 

[srossman]

I usually make a couple hundred pounds of sausage for Christmas and Easter. I use an old commercial fridge and have a steel pot inside that I use to burn the wood. It has served me well. I usually put charcoal in the firepot and throttle it down to get the casings dry. Once the casings are dry i put in the wood and bring up the temp. If you try to smoke it before the casings are dry it will make the casings rancid. Time is the essence here. Took many years to get the recipe and technique down.

Is that the easter day meal? If so what time is dinner? Those look great. Thanks for sharing. I'm still debating on how far I want to go on a smoker. I was thinking of something that would be easy to get the basic hang of, and then work my up from there if she who must be obeyed at all times will allow it.