Remove to paper towels to drain. Dry meat strips at 145F (63C) in your usual manner until meat is dried to 40-50% of its original/green weight. Darrin Deile, Stan's Super Valu, Store Owner, "Fully retire? About 8 years ago we put out a family cookbook and my father gave us his recipe. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) It wasn't the best but it was okay. Chill meat/fat to 30F (-1C), grind 2-3 times through a 1/8 (3mm) plate. 1/2 tsp dry mustard powder (1.15 g) 2 1/2 tsp dry mustard powder (5.75 g) 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Get over youself. Hunters may use venison in place of the beef and pork to produce kielbasa. I like giving time for flavors to marry, Im glad I did! patties. NOTE: Rita Darr suggests far less salt here 1 tsp per lb of beef instead. If you used dried herbs, try using fresh next time and see which you prefer. Depending on meat thickness and the drying method, whole-muscle jerky can take 6-12 hours to dry. Tie the ends with a good strong string or twine. If you want to make your own casings, take the pig intestines, empty the contents and use a dull knife to scrape the contents out. 7. Mix very well. Definitely keeping this in the repertoire. 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) This will become a staple for my familys breakfast! Thank you! Transfer brisket to Ziploc freezer bag, seal bag, cure at 38F (3C) for 7 days, turning brisket bacon every day. 1 lb. Hearty chunks of smoked sausage and canned tomatoes with chilies add just the right amount of zip to a packaged rice mix. Combine ground meat/fat with remaining ingredients; mix together well until the mixture is sticky and batter like. --------------------------------------------------------------------------. George Just. I added two tablespoons of water and let the sausage rest overnight. Thank you! 5 lbs, 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) I had to exclude the pepper and red pepper for sensitivity and subbed oregano for marjoram and it was still so delicious, even with the changes!! 6. Margaret Eid, Huron, South Dakota. This might be why some people are confused. You could have just bought any breakfast sausage and added more sage to it and got the same results. I do a 70/30 ratio. 1 tbsp hickory smoke powder (5.0 g) 1/3 cup hickory smoke powder (25 g) 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) It infused sage flavour to the breast, basted it, and was the treat that everybody competed for over and above the stuffing. 1. 3. They eventually emigrated to western North Dakota (Dunn County). I've not tried any of them yet, but they should be self-explanatory. 2% May not seem like a lot but cheap and poor quality additives like dextrose (causes pathogenic bacterial gut growth in a high sugar diet which the FDA recommends is >35g for men + >25g for women), msg, undisclosed spices (really?! From you article I can tell you are well intentioned. It's easiest if you use your hands to mix. Required fields are marked *. Adding more or less of a particular spice will change the flavor of your sausage without causing too much damage to the end product, in fact, the change could enhance the flavor. He's still farming at age 84 and here it is: William Brethauer's German Sausage Recipe, 1/2 of a 1.25 oz. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Sure to impress. 2. Beef bacon can be stored safely at 38-40F (3-4C) up to 7 days or vacuum seal and freeze up to 6 months. If you don't own a sausage stuffer you can freeze the sausage in patties or in small bulk packages. Then they would disappear again. Free! Grind meat in a grinder or pulse in a food processor until pea-sized. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg). 6. Store bought I don't have the option. Smoked sausage and onions features a mustard sauce balanced by Balsamic, honey and vinegar. Add to 1 qt of water (most sausage recipes say to add the qt. 1 1/2 tsp dry mustard powder (3.45 g) 2 1/2 tbsp dry mustard powder (17.3 g) Good recipe. 2. Let stand for several hours. Do not allow the water bath to get hotter than 170F (77C). Sausage Recipes | Homemade Jerky 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Lightly toast in a dry skillet over medium-low heat. This one is by far the best recipe I have ever used. Ingredients: 10 lbs. Cut the head through the jaws so the lower half of head is separated. 7. It's a team effort.Willis running the kitchen with a handful other employees having the ability to produce up to 1700 pounds a day. 7. 9. 1/4 cup brown sugar (57.9 g) 1 1/4 cup brown sugar (290 g) Although pink curing salt #1 isnt required in the production of homemade jerky, it is recommended because it inhibits the growth of pathogenic bacteria, reduces spoilage and improves the color and flavor of the product. 1. You may reduce the cooking time by removing the salami chubs from the smokehouse when they reach an internal temperature of 120F (49C). It takes about 10 seconds for the temperature to be accurately displayed with this unit. Skip a day or two and then smoke it again. 29 / 60. Do not allow the water to get hotter than 170F (77C). 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) 6. Combine ground beef/pork with remaining ingredients; mix well until the mixture is sticky and batter like. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. Homemade Italian Sausage (So Flavorful!) - Spend With Pennies "It's selling itself, we haven't put a whole lot into marketing." The word homemade is the key. "They come from miles around, i got cousins in Wisconsin they come home and take a cooler full back." Jeanne Horn, Duluth, Minnesota Go to Recipe 11 / 19 Taste of Home German Brat Seafood Boil Willis Caldwell , Stan's Super Valu "Everyone knows about it, everyone compliments about it, everybody seems to hear about it, it's a really well known product, that's because of George.". 32-35mm prepared hog casings. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28 .5 g) The BEST Homemade Breakfast Sausage Recipe - Self Proclaimed Foodie Do not allow the water to get hotter than 170F (77C). 5. Instructions. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. CORN SYRUP - Sweetner This is a fantastic recipe and will be my go to. Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. Ruth Ann Ruddell, Shelby Township, Michigan Go to Recipe My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: Popular store bought breakfast sausage contains the following: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE. 1. In medium sized bowl, thoroughly combine all ingredients. 28-30mm cellulose casing, 1. 6. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) 7. pinch of ground cloves. In addition to making breakfast sausage patties, I use this same exact recipe in other savory breakfast treats. Next day slice brisket bacon and *cook in usual manner. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). Clean and easy and it mixed quite thoroughly and evenly. and put 60 hours a week,". Breakfast Sausage - Ducks Unlimited George Just, Stan's Super Valu. Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Its easiest if you use your hands to mix. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. The town is known for its annual sauerkraut festival that has been running for nearly a century, but thats not the food that people travel hundreds of miles to visit this town for. Use 80-85% lean venison trim to 15-20% beef fat. Wipe down the pan and add the butter. baking dish. 5 lbs. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) I realize that if I am again to taste the delicacy, I will have to make it. Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. 7. Place ground meat into a large bowl. For 46 years, 80-year-old George Just has been seasoning sausage in the heart North Dakota's German country. Darrin Deile, Stan's Super Valu, Store Owner "It makes it somewhat rareyou can't have it all the time.". 25 lbs. 4. Hang venison hot dogs in preheated 130F (54C) smoker, dampers wide open; hold at this temperature for 1 hour, or until casing is dry to the touch. Grandma liked a little garlic in hers but grandpa didn't so she always had to make two batches. Shape into twenty 3-in. The recipe is a well kept secret that has been used in the sausage for over one hundred years and no other person or place can replicate the perfection Stan's SuperValu has nailed down. Chill beef/fat to 34F (1C), grind one time through a 1/4 (6mm) plate. Krissy, I AND hoards of other people TOTALLY AGREE WITH YOU! 1 lb. Have a few small ones and some medium sized ones. All methods were delicious! I love the taste of sausage - just not crazy about pork. 3 1/4 tbsp paprika (23.4 g) 1 cup paprika (117 g) 1 1/2 tbsp white pepper (12.2 g) 1/2 cup white pepper (60.8 g) Thanks for sharing your comment too. If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) A few tips for your trip: 1. Well, at the risk of demonstrating just how good I am NOT at this sort of thing, here is a photo of one of the chubs of sausage after hanging for a few days at room temperature: Germans from Russia Heritage Collection at North Dakota State University, http://library.ndsu.edu/grhc/foods/recipe/sausage.html, http://library.ndsu.edu/grhc/foods/recipe/summersausage.html, http://library.ndsu.edu/grhc/foods/recipe/liver.html, http://library.ndsu.edu/grhc/foods/recipe/headcheese.html, http://library.ndsu.edu/grhc/foods/foodways/leberwurst.html. The USDA suggests cooking sausage to an internal temperature of 160F (71C). Love sausage gravy and biscuits. Combine remaining ingredients in a glass bowl or tub; mix well. 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) I hope you enjoy this as much as four generations of our family has over the years. Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? Traditionally my family used sage flavoured, regulat grind, pork sausage to stuff the kneck hole of our roast turkeys. Thanks for the recipe. The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. 3. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. Did you think it needed to be more salty, sweet, or spicy? Boil til soft like gluten. One section has the 1 lb of meat and the other just lists the other ingredients and no quantity for the meat. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. My sister decided that he must be thinking he was dying to turn loose of his recipe. STEP ONE: Smoked Dakota Bratwurst. Krissy, Your email address will not be published. Bulk sausage is almost always the catalyst which ignites a persons interest in this captivating craft. From your remarks I take it that you may not have thought through your comments about Jimmy Dean brand sausage.It happens to be the most consumed sausage in the US. Love this recipe to use leftover pork shoulder after making Gaby's Instant Pot Pork Carnitas. Remove finished bacon from smoker refrigerate overnight. And Wishek will continue its sausage legacy for years to come. Cheesy Sausage Potatoes Recipe: How to Make It - Taste of Home Stuff the sausage very tightly into plastic sausage bags. Next day, hang kielbasa in preheated 130F (54C) smoker with dampers wide open; hold for one hour. I really need to dip into sausage-making more often - I'm glad you like the German/Czech recipe! Cut away all visible fat and connective tissue from the beef or venison. Ive been looking for a sage breakfast sausage recipe that I could adjust to a lower sodium version as my husband must follow a sodium restricted diet. Start with 15 lb hog rind cooked separately (a gluey mess!). 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120F (49C). *You may use soy-protein concentrate in place of non-fat dry milk. Upon the completion of your first batch, you may think the finished sausage is terrific as is or theres too much coriander or fennel seed or not enough pepper to suit your taste. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/ . Once poached they will keep in the fridge, tightly wrapped, for up to a week. Venison Country Sausage | Recipes from Guide Outdoors 1/4 tsp cayenne pepper (0.55 g) 1 1/4 tsp cayenne pepper (2.75 g) Happy eating! A word of caution to not bash commercial brands for something that you may or may not understand. I keep everything super cold. It is better than any other homemade sausage most people will ever try and they can't get enough of it. Bend the test piece into the shape of a horseshoe. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 1/3 cup pickling salt (102 g) 1 2/3 cups pickling salt (512 g) 8. All spices together equal 0.03%of total by weight. grain for a chewy bite. 19 Hearty Bratwurst Recipes | Taste of Home Made these twice so far and every time they're good. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties. Hold till internal temp of links is 152F (67C). Get more stories delivered right to your email. Do not allow the water bath to get hotter than 170F (77C). We mixed three pounds of pork butt and two pounds of ground elk from my husband's hunt last year. The German/Czech sausage recipe here is exactly what I've been looking for. Cheesy Cheddar Broccoli Casserole. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. The most difficult part of the whole process is waiting for the bacon to cure. Hang German bologna at room temperature for 1 hour to bloom. 1. I have heard the story many times of my grandmothers blowing up and how she washed green beans off the kitchen ceiling and walls for days. 3/4 tsp coriander, ground (1.28 g) 1 1/4 tbsp coriander, ground (6.4 g) Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like. For the best results, use 75-80% lean venison trim to 25-20% beef fat. 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) 1 tsp ginger powder (2.3) 5 tsp ginger powder (11.5) Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Take out of water and put between boards with weights on top to make flat. 2. Hunters may use venison in place of the pork butt to produce first-rate hot links. I will try this with fresh home ground pork, probably pork butt. 8. For the first time in decades, I now have a recipe that will do that job. Hang kielbasa at room temperature for 1 hour to bloom. When you are satisfied with the seasoning, stuff the sausage. Stuff freshly mixed sausage batter into fibrous casings, refrigerate overnight to cure. SALT - Salt 22-24mm sheep casing/21mm collagen casing. If my parents gave you a jar of leberwurst, you were either a close relative or one of their best friends. Reduce heat to medium-low. by removing the salami chubs from the smokehouse when they reach an internal temperature of 120F (49C). We'll see how it goes. They freeze well in plastic bags at this point. Pressure cook for 75 minutes at 10 pounds pressure or whatever your canner indicates for pork meat. 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g) I used to grind my own Hamburger but not so much any more with beef prices. ground venison 3/4 cup brown sugar 1/4 cup canning / pickling salt 3 T. fennel seed 2 tsp. Use 75-80% lean venison trim to 25-20% pork fat. It takes about 10 seconds for the temp to be accurately displayed with this unit. packages for breakfasts for 2. Will certainly make this recipe again. * 6. In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix. Famous Wishek sausage recipe unchanged since 1909, UPDATE: Bismarck Police Release re incident at BHS, Judge sets bond for 76-year-old woman accused of killing terminally ill husband, News release from Williston Police Department, Closed Caption Inquiries - (701) 255-5757. Learn how your comment data is processed. Leah moved to North Dakota when she was 12 years old and has traveled from the Red River Valley to the badlands and many places in between. I need to start over. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) Cooking advice that works. PORK - obviously and it's a good thing that it is the first ingredient. If its pretty dry, add some fat. Thanks Ron and drinks. Please read my disclosure policy. I used all dry herbs. If you read the comments, the only comparison was less unknown ingredients than store bought. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Summer Sausage (1) Mix together: 66 lb. *Stainless steel bacon hangers are available at online sausage and jerky supply stores. To prepare them, gently poach them in lightly salted water and then fry or grill them. I like jimmy deans sausage in a hurry. Can't wait to try your recipe. They're always a treat, but especially alongside pancakes or French toast. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Source: That Low Carb Life Smoked Sausage Green Beans and Potatoes Casserole I doubled the red pepper and cut the salt in half and was pleased with the results. For best results chill the sausages overnight. Homemade German Bratwurst - The Daring Gourmet Prep takes 5 minutes, then you can cook for 8 hours on low or 4 hours on high. Sausage is primarily a combination of ground meats and fat laced with measures of salt, herbs, spices, and other ingredients, including sugar or dextrose, and sometimes cure and a binding agent. 25 lbs. 2. Put in casing and bring slowly to 160 F. Or you can seal in pint jars. 3. Test fry a patty to check the seasoning. You can keep the tube and cut into pieces, or slice in half or slice in small pieces. I used about 60% lean venison and 40% fatty pig. It could happen, because my idea of a particular sausage might not be what you had in mind, a problem easily remedied by personalizing the recipe formula. 9. I had 1.8 pounds of pork so increased ingredients to allow for extra weight! I grind my own pork to use for many things, and your recipe did not disappoint! Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. 1 teaspoon brown sugar - 4.17 grams (0.00092%) 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) Here's an example of breaking down the 2% stuff 1 pound is equal to 453.6 grams, 1 ounce is equal to 28.35 grams. As a community that can claim three homelands (Southwestern Germany, Southern Russia and the American Midwest), the Germans from Russia have interesting food traditions.. One aspect of those traditions is, of course, sausage. Homemade jerky is certainly worth the effort. 1. Sausage Recipes * 1 1/2 tbsp paprika (10.8 g) 1/2 cup paprika (54 g) These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you can slice the links into coin-size pieces and add to your favorite soups and stewsits a great sausage no matter how you eat it. We I think that's going to be up to the Lord I guess as look as they let me in the door I'll continue to help." Hope that all is well ~. Many thanks to drinks and Tas. Super easy and quick, and made a dense & yummy Saturday breakfast! I thought I would share some of these sausage recipes with you and see if anyone would like to try them. 6. Add the sausage and cook for about 1-2 minutes per side, until sausage is browned and renders fat. The molasses made it a little sensitive to high heat, BUT it also gave it a great texture and caramelization. Mix all ingredients thoroughly and let stand for a couple of hours before casing. 6. Mix again and let sit overnight before I package for freezer. How would you rate BA's Best Breakfast Sausage? 6. If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. Twist the sausages into links. Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Glad you enjoyed! Combine ground pork/fat with remaining ingredients; mix/knead well until the mixture is sticky and batter like. Hang brisket in 110F (43C) smoker, vents wide open, hold (no smoke) until surface of brisket is dry to the touch. Elaine Hubbard, Pocono Lake, Pennsylvania. Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. *You may use soy-protein concentrate in place of non-fat dry milk. 3. I still crave its' peppery flavor. She's always had a passion for writing and has participated in novel writing challenges such as NaNoWriMo multiple times. Love North Dakota? I'm on low sodium so I can eliminate the salt if I choose. To the uninformed, a product that bears the name of sweet Italian sausage would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. 8. 5 lbs. I use dried sage/thyme, so I cut back to 1 tsp each. Darrin Deile, Store Owner, Stan's Super Valu. Drain potatoes; arrange in an ungreased 13x9-in. Place pork in a large bowl. 5. The small intestines were used for this. Pinch the seam to seal. The casing wasn't nearly as crispy as I would have liked, so I put the sausage back in for another . Add chips, close vents, gradually raise smoker temp to 170F (77C). It's one of my husband's favorite dishes, and he has no idea it's lower in fat. Place potatoes in a large saucepan and cover with water. 20 lb good pork chunks, boiled til ready to eat, and then ground coarse, 5 cloves (per pound?) 1 tbsp apple cider vinegar (15 ml) 1/3 cup apple cider vinegar (75 ml) nutmeg 2 tsp. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). 1. Add pork; mix lightly but thoroughly. Combine ground meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like. Hang hot links at room temperature for 1 hour to bloom. Hang venison hots at room temperature to cool then peel off casing. 3. Bessarabia, Ukraine, Crimea and the Volga River Valley were some of the main points of settlement; These "Volga Germans" (Wolgadeutsche) and "Black Sea Germans" (. I'm a newbie to sausage making and did my first stuffing last week. In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160, 5-6 minutes on each side. To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. 1 1/2 tbsp red pepper flakes (9.45 g) 1/2 cup red pepper flakes (47.3 g) Remove and throw away the teeth. So, I have no picture capturing leberwurst in a jar to share with you. I doubled the recipe, put it all in the bowl of a kitchen aid mixer and ran it on medium speed with dough hook for about 5 minutes. Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage! 1. Your Recipe Are you an engineer? Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. Add the liquid to the sausage. Use judgment and personal taste. Get creative, but taste before you cook and be aware that the flavors will intensify during cooking (i.e., careful with the salt!). 5 lbs. This Small Town In North Dakota Is Famous For Its Sausage - OnlyInYourState I used this with ground beef as a base for sausage gravy. Bet you didn't know that the legendary Slim Jim was created in the basement of Adolph Levis during the Great Depression. Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). * 8. Measured up all ingredients 5 times the recipe for our 5 pounds of meat, froze chubs in one pound packages and made several patties. The whole family loved it. My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. Add chips, close vents, gradually raise smoker temp to 170F (77C). Let it hang in a cool place (but don't freeze it) for a day or two, then smoke it. It never disappoints. 5. Add water as needed if mixture is dry.
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