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My new cold smoker (reviving an old post) finally in action!
#5061324
04/09/14 04:10 AM
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Joined: May 2011
Posts: 28,031
skinnerback
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OP
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So, finally got my new cold smoker up and running last weekend & ran my first test batch of smoked pork sausage through it (12 lb batch). I must say, it was REALLY good. I am getting more excited now than ever. The smoker is a used stainless steel insulated commercial food warmer box, measures 4 1/2 ft X 4 1/2 ft inside. New temperature element in door & smoke stacks on top, front view. Inside I built two levels of racks, can see heating elements & SS shroud covering them. Rear view is the junction box that holds the temperature controller/ relay etc...unit uses separate 120V power supplies. One for the heating elements, one for the controller, & one for the smoke generator. Jumped power for circulation fan. Wired them separate in case I needed to split due to load, ended up not being a problem. RTD (temperature sensor) also flexed in. Also drilled holes in both sides for my meat thermometers, one in lower rack sausage & one on opposite side on top rack so can monitor temp and pull sausage when hits target (safe) temperature. Smoke generator & circulation fan. Pork Sausage, all "organic" Texas pork for the hippies out there. Tried different sausage tying methods, all part of the test. Sausage ready to come off & go into the ice bath, then to hang till dry. It turned out a lot better than I anticipated. Was GOOD! Meat is from corn fed porkers that my kids & I harvested, Old Plantation Smoked Sausage Seasoning, cure, and a little extra smoked Hungarian Paprika, butcher's grind black pepper, & minced garlic. Heated some up and took it to work this morning, sliced it up on a cutting board & walked away. Was gone in no time with people asking to buy some ha ha. Then I told them it was feral pork & they said "no way, that's better than store bought". Well, duh if it tastes bad, weird, or gamey you're doing it wrong! I am picky about my meat from the shot to the table for a reason. Getting ready to do a 60 lb batch this weekend, then I will be making a mess of venison summer sausage & snack sticks. Then it will finally be time FOR HOMEMADE BACON!! Can't wait....
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5061437
04/09/14 09:38 AM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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Awesome job Skinner that turned out nice!
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5061456
04/09/14 10:55 AM
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Joined: Jul 2008
Posts: 33,391
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,391 |
Ultra MAGA '24.
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5061542
04/09/14 12:46 PM
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Joined: May 2011
Posts: 28,031
skinnerback
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OP
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5061583
04/09/14 01:10 PM
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Joined: Nov 2007
Posts: 13,204
CCBIRDDOGMAN
Bird Herder
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Bird Herder
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Haven't had it in years but never spit any out. I am a sucker for happy endings and strapped cowboys.
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5061612
04/09/14 01:23 PM
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Joined: Sep 2012
Posts: 12,867
PMK
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I think you need to send me some for taste verification before I can make additional comments but sure looks good!
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5064418
04/11/14 01:28 AM
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Joined: May 2009
Posts: 1,784
RobertY
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: RobertY]
#5064599
04/11/14 02:48 AM
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Joined: May 2011
Posts: 28,031
skinnerback
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OP
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Thank you. Getting things in order now to do a 60 lb batch of this this weekend, then will make some hot pork sausage (still debating smoking the hot, probly will) & some more pan sausage. Then, on to the venison........
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5065864
04/11/14 09:25 PM
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Joined: Jul 2006
Posts: 14,278
Fooshman
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5070097
04/14/14 08:26 PM
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Joined: May 2011
Posts: 28,031
skinnerback
OP
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OP
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So, processed a 60 lb batch of hickory smoked pork sausage last weekend. I let this batch go a little too long in in the smokehouse (wind was effecting temperature & time), so sausage started drying a little & casings got a little hard Will make some adjustments and try again. Eventually I will have this perfected, at least that's the plan. Thanks for looking.
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5070740
04/15/14 01:40 AM
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Joined: Sep 2006
Posts: 32,516
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,516 |
Nothing like cooking with heavy smoked sausage, I like eating it also. After stuffing and hanging in the smoker poke some holes in the sausage with a pin will allow it to dry some while smoking and some of the juices flow out that are pulled out by the salt in the sausage seasoning. The heavy smoked sausage also works well just cooked in the Microwave.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: kmon11]
#5071026
04/15/14 03:53 AM
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Joined: May 2011
Posts: 28,031
skinnerback
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Nothing like cooking with heavy smoked sausage, I like eating it also. After stuffing and hanging in the smoker poke some holes in the sausage with a pin will allow it to dry some while smoking and some of the juices flow out that are pulled out by the salt in the sausage seasoning. The heavy smoked sausage also works well just cooked in the Microwave.
I can't wait to try some of this batch in a gumbo or sauce piquant. Sausage & sauerkraut in the skillet is also calling my name....love that stuff The batch I did last weekend I only smoked for 2 hours & couldn't taste the smoke at all, this batch I pumped the smoke for 8 hrs and it has a very nice hickory wood smoke flavor. Just got finished bagging it up.
Last edited by skinnerback; 04/15/14 03:57 AM.
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5072970
04/16/14 03:36 AM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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Upon us all, upon us all, a little rain must fall
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5082870
04/22/14 07:49 PM
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Joined: Oct 2004
Posts: 39,551
redchevy
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My FIL always talks bad about feral hogs no good to eat nasty things etc. but he don't know how many of them he has raved over at the house.
Most of it is in peoples heads. Ive found cat/dog claws in tamales from SA that tasted great... kinda scary hugh?
Looks great!
It's hell eatin em live
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: redchevy]
#5082987
04/22/14 09:18 PM
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Joined: May 2011
Posts: 28,031
skinnerback
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I've been cooking & eating the heck out of this batch, taking it to work to share & get opinions on, gave a bunch to my hunting partners to do the same with.... it has been a real hit, getting lots of compliments. Lots of folks wanting to buy some. Honestly, the first batch & especially the second batch is better than any sausage I've ever bought from a store. I let folks try it, compliment it, then I tell them that it's feral pork not domestic pork. Oooh, ahhh, wow, really? I made a pot of home made sausage & shrimp gumbo Easter Sunday at my sister's. I sliced & fried up 3 lbs of sausage first, then set aside while I sauteed my onions & veggies. Got ready to put the sausage back in the pot & there was hardly any sausage left, had to fry up some more You're right, most of that "it's no good" stuff is in people's heads. If you do your part 99% of the time you will end up with a good product. One thing about processing your own is you know exactly what you're getting, & you know how well that meat has been taken care of. Thanks for the compliments.
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5083026
04/22/14 09:40 PM
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Joined: Sep 2012
Posts: 12,867
PMK
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I still need a sample ... what type of seasonings are you using? prepackaged or mixing your own? My dad used to buy a small wooden keg (probably 25 lb of seasoning) of sausage seasoning from some meat packing place in San Antonio that was some of the best sausage I have ever eaten but I don't recall the name of where he bought it. He would fine tune by adding a little extra spices that he preferred (usually more garlic & red pepper) and we would make lots of sausage (link & pan) each time we got enough grinding meat (deer & feral hogs mainly).
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: PMK]
#5083439
04/23/14 01:56 AM
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Joined: May 2011
Posts: 28,031
skinnerback
OP
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I still need a sample ... what type of seasonings are you using? prepackaged or mixing your own? My dad used to buy a small wooden keg (probably 25 lb of seasoning) of sausage seasoning from some meat packing place in San Antonio that was some of the best sausage I have ever eaten but I don't recall the name of where he bought it. He would fine tune by adding a little extra spices that he preferred (usually more garlic & red pepper) and we would make lots of sausage (link & pan) each time we got enough grinding meat (deer & feral hogs mainly). I have been using AC Legg's "Old Plantation" Seasoning for a few years now, I like it. I used 80% feral pork & 20% bacon ends & pieces for extra fat content, even though I really didn't need the extra bacon because these pigs have been plenty fat (corn fed ha ha). I measured my seasoning to match the feral pork meat, then for every 12 lbs of meat I added two tablespoons of Smoked Hungarian Paprika, two tablespoons of "butcher's grind" black pepper, & three tablespoons of minced garlic for a mild smoked pork sausage. Used natural casings & cold smoked with Hickory. I wanted this sausage to be mild enough that the wemens & childrens can eat it. It smells fantastic cooked in the house. The next batch of smoked pork sausage will be HOT pork. I found that after rinsing, soaking your natural pork casings for at least 24 hrs then adding some lemon juice towards the end helps the casing's "stretchability" (is that a word?). I think the hardest part, for me, is learning how to make a sausage with a good "bite" I am learning & all ears if someone wants to chime in. I'm getting addicted to this.....
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5083747
04/23/14 08:40 AM
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Joined: Jun 2010
Posts: 7,852
wacorusty
THF Trophy Hunter
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"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5084582
04/23/14 07:25 PM
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Joined: Sep 2012
Posts: 1,938
Classic Rocks
Pro Tracker
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Is that a Bradley smoke generator? How do you like it? I see Cabelas in Allen has then in stock.
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: Classic Rocks]
#5085004
04/23/14 11:47 PM
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Joined: May 2011
Posts: 28,031
skinnerback
OP
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OP
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Is that a Bradley smoke generator? How do you like it? I see Cabelas in Allen has then in stock. Yes it is, so far it works great & not using nearly as many wood biscuits as I thought it would.
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Re: My new cold smoker (reviving an old post) finally in action!
[Re: skinnerback]
#5090102
04/27/14 06:30 PM
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Joined: Aug 2011
Posts: 13,415
jdk1985
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