Jim Lampe
TVWBB 1-Star Olympian
smoked this 5 lb slab on the 17th of December
finally got around to slicing and packaging it yesterday
i used used Kingsford and FOGO lump with hickory and apple wood for smoke.
if i remember correctly, it took a short 4 hours to reach 150ºF...
and here it is.
i tossed it in a large plastic bag, flung it into a rather large snow pile (none to speak of now, and i'm liking that ALOT
),
and completely forgot about it until the next day.
Glad some winter rodents did not find it before i regained my useless senses at times.
Finally yesterday, i sliced it up.
unfortunately, i only got to taste the "drop-offs" (the bits and slivers that do not get packaged).
All this is going to a generous sausage making friend who recently supplied me with 6 lbs of fresh Kielbasa.
I actually think I'll get the better of the swap.
..and here's is my favourite Christmas gift.... ▼
´ö` Thank you all for stoppin' by! <('@')>
finally got around to slicing and packaging it yesterday
i used used Kingsford and FOGO lump with hickory and apple wood for smoke.
if i remember correctly, it took a short 4 hours to reach 150ºF...
and here it is.
i tossed it in a large plastic bag, flung it into a rather large snow pile (none to speak of now, and i'm liking that ALOT
),and completely forgot about it until the next day.
Glad some winter rodents did not find it before i regained my useless senses at times.
Finally yesterday, i sliced it up.
unfortunately, i only got to taste the "drop-offs" (the bits and slivers that do not get packaged).
All this is going to a generous sausage making friend who recently supplied me with 6 lbs of fresh Kielbasa.
I actually think I'll get the better of the swap.
..and here's is my favourite Christmas gift.... ▼
´ö` Thank you all for stoppin' by! <('@')>
very much appreciated!
