Agreed. I will mix smoke

30 minutes 130 C and later 30 minutes 71 C

After that will finished 100% grill on fire…

I hope to get flavour and safety even to take in refrigerator

Sorry for boring,

I will talk to my meat guy if possible to cure all my coarse chopped meat

only for me in this case.

If positive reply, I will start back smoking topic

About Lasagna will be frozen one from traditional markets… just to enjoy the fire a bit more and offer kind of pasta…

I was in the route with my friend instagram

Bikers n BBQ

Many pics there from our last 30 days (3 events) season.

Now, I will have my own biz smaller and ready made sausage just to heat and sell.

Hard to smoke fresh meat looks like

Sorry, but conversation changed in some point in here…

I want to smoke this fresh coarse chopped meat sausage to get that special flavour and color skin…

Grill we do have in whole city…>

I mean, to grill just to heat up the food for sales…

Very good advice about warm water many thanks for that…

I have no access to Sausage production, as I buy it from meat store only.

Is there possible to smoke that still?

By the way, I will show you how converting my grill to pitsmoke very soon…

It’s under construction for next 10 days

SO I will take it and start laboratory before take streets for sales…

This is my mini Foodtruck deal.

https://sites.google.com/view/labarca/home

Thanks for support Folks!

Joe Hell said in Hi from Brazil. New Smoker in here.:

coarse chopped meat

coarse chopped meat
coarse chopped meat
coarse chopped meat

THanksss

Hello Team.

Thanks for Support.

Yeah Translation hard for me in this case.

But will show you what I want to smoke and take in refrigerator to stock more and just Grill.

3 - 5 days, thanks!!

About sausage It’s not Cured and Meat Pieced I mean…

https://www.youtube.com/watch?v=ZgxAiVxmQhM

How to correclty smoke that please?

U said

If it is not cured then you are going to be in the “danger zone” of 40° F to 140° F (4° C - 60° C) for too long

Can you review Whole schedule ?

30 minutes X Degress
30 minutes X Degress
30 minutes X Degress

Lowdown to 77 Celsius
and keep monitoring the internal themp
to score 71 Celsius…

Vacum Pack and ICE.

Any extra review? Any tip for Grill that later?

Wazup? I’m in the streets with my mini foodtruck

I never been in this biz before but capitalism and taste bring me here now!

Smoked Meat WTF GOOD TASTE YA!!!

Question from me 'r about meat pieced sausage smoking

30 minutes 52 celsius
30 minutes 64 celsius
30 minutes 130 celsius{

Lowdown to 77 Celsius
and keep monitoring the internal themp
to score 71 Celsius…

Question is about Pieced Meat Sausage

Is that ok to put in protect bag and put in Water w Ice Blocks???

How long time in cold water ?

After that, How long time still ready to eat if protected in refrigerator?

I’m thinkg to have small sausage stock to just get heat and serve…

Is it ok?

Thanks for this MEATGISTICS PROJECT