slotown last edited by
I just put together a small batch of these last night. Getting happy in the fridge, and will stuff in hogs casings this afternoon.
My question is I would like to to get a little smoke on them before I grill/freeze them and would like to know the best way and times for doing this. I have a MES 40 electric smoker to help.
@slotown I would say the best way to do this would have been to add some Hickory Smoke Powder when mixing it but it sounds like we might be a little past that! If you have something like Flip Professional Smoke Box and cold smoke it for a little. This shouldn’t be a problem if it is as cold wherever you are as it is here right now! just make sure you put the smoke source as far away from the meat as possible so it does not heat it up. A probe thermometer would be a good idea to make sure your meat is staying below the low 40’s!
Just had the inside loins pan fried with some onions and butter. Delicious. A little salt and pepper and that’s it.
Compound. I actually missed one same morning. Sorry to say that. Not into admitting that. Getting old sucks… Lol.
@erich52 I bought an actual Walkin cooler from a guy who had it sitting stacked in his garage. He was going to put it up to process then his kids moved so he didn’t have a use for it. We also got a 3 bay sink from him too. Lots of restaurant resale places have panels but I talked to one guy said Pamela are cheap but the get you on the corner pieces and doors. Ours is 5’x9’. We can easily fit 4 deer on the one side plus still have plenty of shelf space or wheel the carts out and hang more. First full season with it so we’ll see how it goes. Ran 38-40F without a problem last night.