How Cool. About how long will it take to cure those summer sausages? It looks to be about 3ftx3ft? Think I will copy most of your ideal.
Thanks
Tarp.

@tonyinecuador said in Hi, I am Tony from Ecuador:

a 60% tax on direct shipping products ? WOW Guess Health care isn’t that cheap after all.LOL

@jonathon These were ground fresh, sometimes maybe added a couple Serrano’s. These are really hot jalapenos. They work very well,it must be this S.E. Texas heat.
I got a shirt made from alpaca , super warm but never ate it.thought I’ve eaten most everything.

I did my 70/30 with pork fat ,came out very nice. Cooks nice, also add a few ground jalapeño gave a little zing.

@jonathon I just reread my old post .Not sure what I was drinking but 275• is way to high !
All my brickets I shoot for 215 to 225 max . Just did a 20# one for13 hrs wrapped it after about 8hrs
Its was moist and as tender as my heart.lol
Remember like we say about smoking "if your looking you ain’t cooking " No peaking!

Thank You Sir:
Tarp

Re: LiveStreaming & Meatgistics University!
Is there still a live streaming happening today if so is there a link to it?
Thanks G.T.

Thanks Yeah I drink a few waiting on it to cook last night! LOL
I’m thinking that if you need more cheese, and I like lots of cheese, that pepper jack might work with it?

I know better but, got delayed by thunderstorms so I didn’t put on smoker till 1530 so it was midnight before everything cooled and was put up. The ghost cheese is great! I did a 10# batch total and added 1 1/2 cups to about 8# and mixed. Then at about 5 #s left and added .50z of Encapsulated Citric Acid. The ECA is OK, but my wife does’t care much for it. This was just a try I’ve never used it. Think it would be better in snack sticks. Now the Ghost cheese gives a great Hot kick. We both love it. Might need a little more but not to much. I just stuffed some plain then with only cheese, then the ECA also. A little of each. Also added a little smoke for 2 hours then used my gas heat to keep the temperature controlled. Bottom line is the Ghost cheese has got a real punch so a little goes a long way. I will be added it to other things I want to spice up.

@gerygaub
If you want boiled meat then add water except for maybe a cup to keep it moist. Covered in a foil pan and tin foil top. 275 will work if you need extra time for beer lol. I would just wrap it and smoke it till medium rare.
Good luck Tarp.