Welcome to the club!Six summer sausages in the smoker closet right now.
Made six of them last week and have eaten one. Holy smokes, it was delicious! (Pun intended)
Glad I'd saved a bit of grinder meat to make more of them.
These have been my first foray into cured meats and smoking. The smoker was a $35 Little Chief from Craigslist. It does a single temp that is only high enough to really only add some hickory flavor, so I need to finish these in the oven at a low temp later. Needless to say I'm already researching more serious smokers and making some kind of curing system to get into some more advanced charcuterie. Looks like we've got a new off-season hobby forming.
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What's the difference with 2-2-1? Texture?Doing St. Louis spareribs tonight. I prefer a 2-2-1 cook time over 3-2-1 at 225-250 degrees. First coat with a little peanut oil then cover in your favorite rub and smoke 2 hours spraying twice with apple juice. Next wrap in foil with squeeze butter, turbinado sugar(or brown sugar), honey, and tiger sauce and back on the smoker for 2 more hours. View attachment 255208 View attachment 255209
No for that stick to 3-2-1. The 2-2-1 when done right your bite should break away with basically no resistance yet the rest of the meat doesn't pull off to. Should be a bite mark so clean you dentist could identify you by it.