What have you been smoking?

[addy1]

And @Mike in Vermont I used your wife's receipt for the bacon, put maple syrup and honey on it as the soak.

 

[Mike in Vermont]

That is awesome, addy.

 

[Tiny Termite]

Here is a very simple way of smoking Garlic Mushrooms, hopefully some of you will join me in the Forums, it's a great site with lots of Idea's and tips.

http://www.smokingmeatforums.com/t/247328/smoked-garlic-mushrooms


SmokingBunny

 

[Tiny Termite]

Smoked Dauphinoise Potatoes

http://www.smokingmeatforums.com/t/249049/smoked-dauphinoise-potatoes

Enjoy

SmokingBunny

 

[Mike in Vermont]

Sounds good. I might give it a try.

 

[DoDad]

I have a Bradley smoker.

 

[Mike in Vermont]

Smoked All Beef Summer Sausage

A little over 3 pound raw chuck roast was cubed, fresh garlic added and ground. It was then added to water, whole mustard seed, fresh ground pepper, coconut sugar, kosher salt, and insta-cure.

The mixture was placed in Mahogany casing. (not edible). You have to pre soak the casing, to make it pliable enough to use. One end comes tied. The other end has a loop so you can hang it in the smoker. After stuffed and tied, they sat in the fridge for 24 hours.

The next day, the smoker was set at 200 degrees and hickory chips were added. The upper rack stayed in the smoker, and the bottom 2 were removed. a heavy wooded skewer was placed on the top rack. Each of the casings were fed up through the rack and the loop ran through the skewer.

They smoked for 3 1/2 hours until they reached an internal temp of 160 degrees, then, quickly chilled.

They came out REALLY good. A strong flavor with a medium kick.

 

[addy1]

looks good!