Up Keith's Photo Album » Pictures of food » Smoked Meat » Mennonite Farmers Sausage » Attempt #3 Prev Next Slideshow

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  IMG_0010.JPG - Now smoke at 130 F for 3-4 hours, and then increase the temperature to 150 for 1 hour. Then remove the sausage and ribs, and smoke the chicken and the pork loin for a few more hours. Note that all of this will need to be "finished" cooking. When you cook them, the internal temperature should be 170.  
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 Now smoke at 130 F for 3-4 hours, and then increase the temperature to 150 for 1 hour. Then remove the sausage and ribs, and smoke the chicken and the pork loin for a few more hours. Note that all of this will need to be "finished" cooking. When you cook them, the internal temperature should be 170. Download Original Image
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