<P>Nice looking product Brian. I'll be in Ohio late June, will come over and see if there is any left. I can imagine sitting around the campfire nibbling smoked pig and telling hunt tales. Maybe again this fall. Got any bear recipes for the smoker? </P>
<FONT face="Georgia, Times New Roman, Times, Serif">Thanks Shaun. I'm sure our paths will be crossing again at a campfire in the near future. No recipe for bear handy at the moment but I'm sure we can come up with something.</FONT><BR><FONT face="Georgia, Times New Roman, Times, Serif"><IMG src="http://www.websitetoolbox.com/images/boards/smilies/idea.gif" align=absMiddle border=0></FONT><BR><FONT face="Georgia, Times New Roman, Times, Serif"></FONT> <BR><FONT face="Georgia, Times New Roman, Times, Serif">If all else fails, the Chef, or Chief Dan, can always steer us in the right direction.</FONT><BR><FONT face="Georgia, Times New Roman, Times, Serif"></FONT> <BR><FONT face="Georgia, Times New Roman, Times, Serif">Hope to see you in June. Will have plenty of smoked products on hand.</FONT><BR><FONT face="Georgia, Times New Roman, Times, Serif"></FONT> <BR><FONT face="Georgia, Times New Roman, Times, Serif">-Brian </FONT><BR>
Looks like fun. I've just about perfected my hot-smoked brisket and am experimenting on pork shoulders now. I'm just using a Weber and indirect heat. It'd be nice to make some homemade Andouille sausage. I've been looking around for a little grill with separate smoke chamber, but I think that'll still transfer more heat than your setup does. Do you think it imprudent to set up a wooden smoke chamber if I was going to use a fire-generated smoke source? What about a hotplate, how hot is the source on your smoke generator?<br><br>Did you use curing salt in your pepperoni? It looks pretty finely ground, would you make it more coarse next time? What did you use for a casing?<br><br>Fine job on the smoker and the smoked meats. You know smoke has to be bad for you, it tastes so darned good.<br><br><br>
<FONT face="Georgia, Times New Roman, Times, Serif">The Bradley smoker uses an electric heat element to heat the wood/chips to smoking temperature. I wouldn't use a wooden smoke chamber for fire-generated smoke. If I didn't come across this Bradley, I would build one like Dean's:</FONT><br><FONT face=Georgia></FONT> <br><IMG alt="" hspace=0 src="http://bowyersedge.com/images/Sausage/sausage2.jpg" align=baseline border=0><br><br>Yes, I used curing salt since I cold smoked this for hours in the danger zone (40-140 degrees). I ground it twice, once through the 3/8" plate and once through the 1/8" plate. Keep in mind that this recipe was for smoked pepperoni which is completely different from the dry-cured stuff you usually see at the store or on your pizza. I probably would not grind it as finely for dry cure, which is a seriously intensive process. One that I'm learning a lot about and hope to try some day. Biggest hurdle is setting up a drying room or drying container that maintains perfect dry curing conditions, about 60 degrees and 60 to 70% humidity.<br><br>I used fibrous casings, 1 1/2 inch X 12 inches.<br><br>-Brian<br>
Pretty cool! But now I'm hungry
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