What have you smoked lately? Q-view...
Gator- Looks good and I like your home made smoker set-up.. Can you share any more details on your smoke process?? ( temps, time, do you let the sausage hang a day before smoking etc).. I smoke a lot of normal beef, pork, turkey etc but would like to get into sausage next fall. Thanks
Processed/smoked 25lbs venison wieners and 50lbs sausage over the last week. First two dowels of sausage are Jap with pepperjack cheese 2# each and back two dowels garlic 3# each. I cut them in around 1lb chunks and seal. Weiners I don't take the time to twist, just smoke them in longer chunks, cut to length and seal. All 60/40 venison/butt. Always a sigh when it's over and in the freezer.
Gobbler - never froze them and reheated, not sure how that would turn out.
Just smoked a 6 lb prime rib at approximately 30 minutes per lb at 225 degrees. Pull it at 125-130 and let it sit for 15 minutes. Seasoned the outside heavily. One of the best things you can make one the smoker!
Has anyone smoked a prime rib and froze it for later, how would you recommend re-heating it,it would be smoked to medium rare.
Fowler- Glad the turkey smoke worked out for you.. I did another prime rib in the smoker and it turned out great,, Perfect medium rare finish and the best part is we get another meal from the leftovers.
PW/!2 Pack- I have tried to "crisp up" the skin under my oven broiler after the smoke and it still remains chewy.. Not a big deal but just thought I would mention it for Fowler..