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Charcutere

I received the book as a gift yesterday. Are you using your egg or another smoker for sausages, etc. looks like it would be difficult to hang rings of sausage to say the least. How are you smoking them?

Comments

  • TjcoleyTjcoley Posts: 3,528
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • vidalia1vidalia1 Posts: 7,091
    Like TJ said...just lay them out...no need to hang rings...and yes I do a lot of curing & smoking on the BGE...
  • I just got that a-maze-n smoker for cold smoke. It works awesome. For $40 I am thrilled. I cold smoked bacon for 14 hours overnight last night and it barely raised the temp in the egg at all. I used Traeger apple pellets and they worked perfectly but there are many other flavors to play around with. You just clean out your firebox and I sits right on the fire grate . Perfect for charcuterie.
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Brined turkey!, Canadian Bacon!

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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