Absolutely a work of art

Hello All,
I made the biscuits swimming in butter again. Turned out wonderful. This time I used a disposable foil pan. Dimensions 9 3/8 X 9 3/8 X 2 3/8 tall. Perfect size pan! The biscuits came out about 2 inches tall versus 3 inches. Next rendition is going to be using smoked sugar versus regular sugar. Thanks again for sharing this recipe it is wonderful!

I just got done making them
I used a 8X8 roughly 2 in deep. No problems with overflowing. Biscuits are pretty delicious
Thanks for sharing this recipe

Here’s a thought lol. I take the Turbinado sugar and smoke the crap out of it. 125deg with heavenly amounts of smoke. When I figure it’s had enough, I smoke it for another hour lol. After cooling, I put it in a regular shaker. I use it with addition of regular seasoning on pork chops, chicken, jalapeño poppers, bacon, you name it it’s all good on the grill! Anyway, I bet that would be delicious in summer sausage. Thanks for the idea, I’m trying it on the next round

mrobisr
Man-O-Man do those look awesome!
How deep of a dish should a guy use to avoid the eye burns?
I can’t wait to give this a try

Thank you

cdavis

Mr. Davis,
Sounds like we have identical smokers and we have identical stalling problems. I don’t believe it’s our smokers because the stalling problem is to common throughout the smoking world. I’m sure there’s a logical answer for it, but I’m not smart enough to answer that question. That’s why I’m on MEATGISTICS because they’re all kinds of experienced and intelligent people on this site. A few months ago I had a similar post and everyone rushed to me with answers about the Sous Vide process. I took their advice and went and picked up a Sous Vide. It saves me countless hours and even more importantly the worries of proper internal temperature. Yesterday I had 14 pounds of summer sausage in the smoker and stalled out 130 to 135°. I vacuum sealed them all and put them in the hot water and they were all cooked evenly to the proper internal temperature. Then ice bathed them and then hung them up in my shop. My shop is at 50° so I might let them hang in there for a couple days. I took them to an internal temperature of 165°, I was reading through the posts here and it appears that a lot of folks are going to 160. Maybe someone could shed some light on that topic. If I knew how to post a picture I would post a picture of my Sous Vide set up. Hopefully this helps someone as it has helped me out a lot. Thank you all for your advice it is greatly appreciated.

I would like to say THANK YOU ALL for your help and advice.
This is by far the best form by a long shot. I belong to several fishing message boards, a few of them could take some lessons from the MEATGISTICS site.

Hi Jamieson,
What temp do you smoke to? 1 hr sound awesome.

mrobisr
HI,
Do you an water agitator in the roaster oven?
Lid on or off?
175deg water? How long in the water roughly to achive 160 internal?

twilliams
HI TW,
I have an electric Smoke Hollow. It’s indoors with a ambient temperature of 60 deg.
Cook schedule of:
120 1 hr flu wide open
135 1 hr w/smoke flu ½ open
150 1 ½ hr w/smoke flu ½ open, water in the pan
160 ½ hr w/smoke flu ½ open, water in the pan
180 wo/smoke flu 1/8 open, water in the pan. Looking for 160 internal.

Meat: 8lb Venison process plant added pork fat to the venison 4lb ground pork

Water: fill a quart jar with ice to the top and fill with water twice. Exactly how much water is a guess because the jar is at least half full of ice after using the water.
I don’t dump the ice in while mixing.

Thanks for helping me out. Can’t wait to try this method out
Hopefully this weekend

Kinda sounds like the way to go. Once you hit 160deg internal would you ice bath?
Do you have to repack after the cook in the water? I’m very interested in this process. Sounds like it will take the summer sausage and sticks to the next level.
Thanks JohnG5!

Will a large roaster over work?

I have a question to ask about cooking stalling out while i;m smoking summer sauage and sticks

No matter what I do I cant get the internal temp to 160

somwhere around 140 - 150 is as high as i can get it to go

stick and summer sauage in the smoker for 11 -12 hrs

I have 3 different thermometers for smoker temp and 3 different meat thermometer and they all pretty much agree with each other
I believe the meat protein is good. I’ve been using Pepper Stick mix and Cranberry Flavored mix. Sure Cure, Sure Jell, Citric Acid
Also following the cook schedule very close. Meat is very tacky prior to stuffing also

I love to grow and dry habanero peppers. After dry a super chop them into almost dust and small flakes
Then you can use them on pizza, put them on jerky while dehydrating and/or smoking, sprinkle them on while grilling ribs or burgers. The habanero and ghost pepper will put a hurt on you while processing if not careful Use gloves and a mask and ventilated area especially when you are super chopping at the final stage