Smokin!!!!!

[JOHNNY QUEST]

I fired up my custom built fully automatic yaller/black smokehouse tonight. 40lbs. deer/hog sausage in 32 ta 35 millimeter hog casings..
the mix is 60-40.. its been in there for 1 hr. now. :D

[LoopTech]

Looks like it's gona'a be good.. I do pork and briskets the same.. Open on the pit at 350 for 1.5 hours.. Then Put them in a Pan.. Close that pan up with foil.. Then reduce your heat to 175.. Then cook for 12 hours.. Don't open that pan.. I guess that my secret is to marinade the meat in the frig. for 24 hours.. using only Harleys seasoning.. Sorry I can't tell you folks where to buy Harleys.. I get mine from a retired Game warden.. I think he gets this seasiong from a guy around Giddings.. send me a pm And I'll try to put you in Touch with, my freind, the Retarted Possom Cop

[JOHNNY QUEST]

Its done now.... Internal temp hit 156 and i quik dipped them in cool water... I used a sage oil and some other seasonings that really gave it a great flavor...

Randall

[Roger]

Man, You do'n all the good!http://img.photobucket.com/albums/v225/Rooster5101/funny%20stuff/Bacon.gif