Well I have around 3 lbs of summer sausage in the oven right now and has been in since around noon and just got done mixing up a batch of the Mexican Chorizo for tomorrow. At least when the weather is wet and cold out I have other things I can play with. Should end up with about 5lbs of the Chorizo
- Thread starter old
- Start date
Ultradog MN
Well-known Member
- Location
- Twin Cities
Sorry Old,
You can't make summer sausage now.
It's winter.
Well technically it's still fall till the 21st or so but you get my drift.
You can't make summer sausage now.
It's winter.
Well technically it's still fall till the 21st or so but you get my drift.
teddy52food
Well-known Member
What is chorizo? Maybe something I know by a different name?
Billy Shafer
Well-known Member
It is a Mexican Sausage.
Hey Rich, I got it today and thanks a lot...greatly appreciated. Now I need to find a whole day to make some, never realized it had to bake for 8 hours total! Also glad you included the seasoning salt recipe, I will make that for sure as it's easy and quick and a heck of a lot less expensive than the store bought stuff (and no nasty preservatives). I'm also glad the meat rub recipe was on that 3rd page, I'm always smoking meat...more times than not ribs because it's my wifes favorite. The picture below is from last Friday. Beef ribs and a bowl of veggies (taters, squash, carrots and onions)
I also could have included a recipe for jerky. I pretty much had to include the seasoning salt recipe or you would have been missing one key thing you needed to make it LOL. Have a batch of Chorizo in the oven right now and a pot of beans on the stove. Doing a beans and pork roast combo tonight for supper
Gordo, I guess the answer would be "whatever the ambient temperature outside is at the time". Of course the smoker would have to be off so there wouldn't be much smoke.
OK I know, don't be a smart azz.....LOL.
This one is propane so the box is not insulated. When the water tray in the bottom is full and the burner is on high it TOPS out at just over 200 deg. F with the vent on top barely open. As the water burns off the heat rises, but I can't say how high as I never let it run out of water because the meat will dry out too quick. I would guess with a tray full of water, the burner on low and the top vent all the way open it could easily run at 140 to 150...but that's a guess. Buddy of mine has an electric unit that is insulated that gets a lot hotter than mine so he can cook faster but I love this one because I can use it anywhere (don't need an electrical outlet) and slower is better when smoking in my opinion. The wood chips go in the center of the tray and the burner surrounds that area as it looks similar to a burner on a water heater.
OK I know, don't be a smart azz.....LOL.
This one is propane so the box is not insulated. When the water tray in the bottom is full and the burner is on high it TOPS out at just over 200 deg. F with the vent on top barely open. As the water burns off the heat rises, but I can't say how high as I never let it run out of water because the meat will dry out too quick. I would guess with a tray full of water, the burner on low and the top vent all the way open it could easily run at 140 to 150...but that's a guess. Buddy of mine has an electric unit that is insulated that gets a lot hotter than mine so he can cook faster but I love this one because I can use it anywhere (don't need an electrical outlet) and slower is better when smoking in my opinion. The wood chips go in the center of the tray and the burner surrounds that area as it looks similar to a burner on a water heater.
Jason,
I sent it to you but the email bounced back just like it did with Rich. I used "[email protected]" exactly as the PM was sent to me, no idea why it came back. Maybe it"s a Yahoo thing. Tell "ya what, I"ll include it here as a photo. Not too sure you will be able to read it but it"s worth a try I reckon.
.
I sent it to you but the email bounced back just like it did with Rich. I used "[email protected]" exactly as the PM was sent to me, no idea why it came back. Maybe it"s a Yahoo thing. Tell "ya what, I"ll include it here as a photo. Not too sure you will be able to read it but it"s worth a try I reckon.
.
We sell tractor parts! We have the parts you need to repair your tractor - the right parts. Our low prices and years of research make us your best choice when you need parts. Shop Online Today.
Copyright © 1997-2024 Yesterday's Tractor Co.
All Rights Reserved. Reproduction of any part of this website, including design and content, without written permission is strictly prohibited. Trade Marks and Trade Names contained and used in this Website are those of others, and are used in this Website in a descriptive sense to refer to the products of others. Use of this Web site constitutes acceptance of our User Agreement and Privacy Policy TRADEMARK DISCLAIMER: Tradenames and Trademarks referred to within Yesterday's Tractor Co. products and within the Yesterday's Tractor Co. websites are the property of their respective trademark holders. None of these trademark holders are affiliated with Yesterday's Tractor Co., our products, or our website nor are we sponsored by them. John Deere and its logos are the registered trademarks of the John Deere Corporation. Agco, Agco Allis, White, Massey Ferguson and their logos are the registered trademarks of AGCO Corporation. Case, Case-IH, Farmall, International Harvester, New Holland and their logos are registered trademarks of CNH Global N.V.
Yesterday's Tractors - Antique Tractor Headquarters
Website Accessibility Policy