Recent content by Sarowe

I made some wild hog summer sausage.  Was on smoker for 11 hours.  2 hr at 135 then 2 at 155 then 7 at 195.  Drier on last 9 hours Internal temp on hottest was 160.  Coldest was 152.  I pulled them. They are quite wet.  They taste great.  I just put them in my oven at 275 with door open to...

I do a dry cure then smoke for 3 ish hours typically.  I've never tried glazing.  However last weekend I found ghost pepper infused maple syrup and decided this would be a good experment. Should I glaze after pellicle is formed then smoke?  Or smoke about an hour then glaze.  I don't want to...

I have a 3D.  The box temp is not holding at what I set.  Today it was reading 200 when I had it set at 160.  Then it was at 150 when I had Auber set to a155.  Previously it held VERY steady. 

I have a 3D.  When I make summer sausage I monitor internal temp of sausage.  Since the dryer covers that hole I'm not sure how to get the prob in???

There are a few recipes here for jerky marinade that do not use any additional cures.  Joes recipe looks very good.  Do I need to add a curing salt to this for safety?

Anyone use it?  What is it like?

I have a 3D and want to smoke some salmon Should I use small chips and start at low temp for a few hours and then ramp up?  Or just use chunks in foil boats and simply set the Auber to 170-180 and run til my internal temp is where I want.  Also how long will the salmon keep if vacuum packed...

1) Tony mentioned he does not put liquid in the smoker with skin on poultry.  Why?  In the same way beer can chicken is so good, I would think the extra moisture would help.  2). If I cook multiple chickens but with plenty of room for airflow between them, how much will my cook times be...

Should I put a container of liquid in smoker to add moisture/steam?

Hi. I'm Stephen.  I'm just north of Tampa.  I have smoked for years using a Bradley with an Auber.  I just got an SI3D.  Have yet to start it up though.  I've primarily smoked summer sausages.  And sometimes chickens.  I'm looking forward to trying out this smoker.

I make summer sausage in my Bradley.  I just upgraded to an SI 3D.  I originally figured I'd just use a similar algorithm as I did with my Bradley.  Is the SI a much wetter environment?