• 13
  • 24
  • 8
  • 16
  • 4
  • 12
  • 14
  • 9
  • 20
  • 27
  • This topic is deleted!
     

    1
  • 8
  • 4
  • 4
  • 1
  • 25
  • 6
  • 5
  • 16
  • 10
  • 10
  • 2
  • 16
  • 4
  • 4
  • 3
  • 51
  • 3
  • 2
  • 2
  • 5
  • 6
  • 4
  • 2
  • 16
  • 9
  • 1
  • 7
  • 4
  • 7
  • 13
  • 9
  • 11
  • 2
  • 2
  • 7
  • 9
  • 2
  • 4
  • 19
  • 2
  • 5
  • 5
  • 3
  • 2
  • 2
  • 9
  • 3
  • 2
  • 3

Recent Posts

  • Agreed. I will mix smoke

    30 minutes 130 C and later 30 minutes 71 C

    After that will finished 100% grill on fire…

    I hope to get flavour and safety even to take in refrigerator

    Sorry for boring,

    I will talk to my meat guy if possible to cure all my coarse chopped meat

    only for me in this case.

    If positive reply, I will start back smoking topic

    read more
  • @LaBarca-cf like @Joe-Hell said you can still get some smoked flavoring by just adding lump wood or wood chips to your smoker. The Hickory Smoke Powder would work as well. The issue is without I would not recommend cooking/smoking it at low temperatures to start off. You run too high of a risk of getting people sick with food poisoning and if you are trying to make a business out of this then getting people sick will stop anyone from eating at your cart more than once.

    So, adding wood chips/lump wood and using hickory smoke powder will help with the taste and if you cook them over wood you should still get some color, it just wouldn’t be what we would consider a true smoked sausage here.

    read more
  • @LaBarca-cf You could get a little smoke flavor by using hardwood coal and/or adding wood to your fire. If you are going with an offset style grill it should be pretty easy. There is also Hickory Smoke Powder you can buy from Walton’s that would give flavor but still allow you to cook quickly and safely.

    https://www.waltonsinc.com/hickory-smoke-powder

    read more

Recent Topics


Who's Online [Full List]

14 users active right now (1 members and 13 guests).
craigrice, tabmitch, PatrickB, Jonathon

Board Statistics

Our members have made a total of 6.6k posts in 1.3k topics.
We currently have 5.2k members registered.
Please welcome our newest member, 1137Guinness.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

17
Online

5.2k
Users

1.3k
Topics

6.6k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.