Cold smoking or adding additional smoke to your grill
Tomg last edited by
Walton’s has a marvelous little gadget called A-MAZE-N-TUBE Smoker. If you haven’t seen one in action or tried one yet, they’re very nice, about 1.5" in diameter and either 6" or 12" long. They will either let you cold smoke softer stuff like cheeses on your BBQ grill or add additional smoke to whatever you’re grilling. I absolutely love this thing. And it’s so easy to use, you just fill it with flavored wood pellets, light it and set it where you want the smoke, only hard part is sometimes getting it lit, I use a propane torch, that gets it going every time.
If you are just using a lighter though, a propane torch is much faster than a standard lighter.
For others who may not have seen these smoker tubes before, you can watch our video to see what they are and how they work:
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?