- - Getting me a smoker! Clueless!
(https://www.huntingnet.com/forum/camp-cooking-game-processing/396092-getting-me-smoker-clueless.html)
BlackLab
12-17-2014 08:02 AM
1 Attachment(s)
I'm firm believer! Anything you can cook in an oven you can smoke in a smoker. :party0005:
Uncle Nicky
12-22-2014 01:59 AM
Originally Posted by GPMD
(Post 4173272)
Here's a quick question, I want to add some cheese to my summer sausage and snack sticks. I mixed cheese in with burgers last year and it totally melted out when cooked on my grill. Just discovered hi temp cheese and bought a pound for 8.99 as I expected to have to put sausage in an oven before I got the smoker. Now I'm wondering though, since I will be smoking the meat at a lower temp,is high temp cheese needed or does regular cheese hold up under smoker temps? It sure would save some money not needing the hi temp
Stick with the high-temp cheese for ANY product that goes into your smoker, even if you are smoking at lower temperatures (typically 150-165 for sausage making). Normal cheese may not "escape", but will melt...the taste will be there, but you won't get the "chunks" of cheese that you're probably looking for.
Uncle Nicky
12-22-2014 02:05 AM
Some jerky & keilbasi I made this weekend in my electric smoker. I own a Smokin-Tex.
