On Sunday I smoked some country style ribs for 4.5 hours. I used B&B lump with some pecan wood the last 90 minutes or so. Here they are from start to finish to plated up. They sure were good. DH was eating them cold this morning(had leftovers cause DS2 decided to stay at his grannies)
Today we made a small batch, about 50 pounds, of wild hog and deer sausage. So I had to smoke some of it. I know the flavor will be better in a couple of weeks but we haven't had homemade sausage in a couple of yrs. We usually make a couple of hundred pounds at a time. Most of this was done in links(long links) I did put back a couple of packages to do fatties with. DS1 made some regular link sized ones those are what I smoked. I also had some beef steak things. Threw on some pineapple to.
I smoked the sausage for about 3.5 hours, the steak 2 hours and the ribs and pineapple about 1 hour.
here's the sausage at put on at about 3:20
Here I put the steak things on at around 5:00 look at that sausage at this point the sausage was about 110*
At 6:00 I put on a couple of leftover country style ribs to heat up and some pineapple. No pics this time but here is the finished products at about 6:50 all piled up
Here is the steak and sausage plated up. DH loved the steak and the sausage was really good. It is going to be good and spicy.
The first day I had a hard time keeping my temp at 200* it keep wanting to drop to 190* so I keep adding lump sometimes unlit once I lit it before I added it. After doing some reading I realized I didn't start with enough lump in my box. So today I remedied that and was able to keep my temps at around 225* to 235*.
