Nice and plump sausage in the smoker!!

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  • Опубликовано: 25 янв 2025

Комментарии • 14

  • @nomoreusmc
    @nomoreusmc 16 дней назад

    So jealous of your convection smoker! Yeah sausage content! 😊

  • @chrisrobinson3771
    @chrisrobinson3771 5 дней назад

    Can you review his chorizo sausage blend!

  • @glitner
    @glitner 10 дней назад

    So I've been watching quite a few videos by Opa Jochen making German sausages and a lot of videos by Poles making various polish sausages and they all have one thing in common. They all smoke at 50-55C or 120-130F for 3-4 hours and then blanch at 80C or 175F until internal is 72C or 162F. Also, they use Kutterhilfsmittel what I'm guessing would a binder and the most common one they use is phosphate and according to Wikipedia they also can use cassein or egg white but in 99% of cases it's always phosphate. Could you elaborate on this?

  • @kevingebert4316
    @kevingebert4316 14 дней назад +1

    Can't wait for this video to drop. hurry up every chance you get LOL

    • @2guysandacooler
      @2guysandacooler  14 дней назад +1

      It'll be live in about 15 minutes😉

    • @kevingebert4316
      @kevingebert4316 14 дней назад

      @2guysandacooler perfect timing I just got done slicing up four slabs of bacon and doing some quality control taste testing

    • @2guysandacooler
      @2guysandacooler  14 дней назад

      @@kevingebert4316 Very cool!!!

    • @kevingebert4316
      @kevingebert4316 14 дней назад

      @@2guysandacooler using my 3.5dw smokin-it smoker. It works great this time of year in Wisconsin where I can smoke 4 slabs, cool it down and leave them hang overnight in sub freezing temps ready to slice next day. Smoker doubles as nice cooler/freezer.

  • @radoslawmurawski3382
    @radoslawmurawski3382 17 дней назад

    Fan is covered by a deflection plate?

    • @2guysandacooler
      @2guysandacooler  16 дней назад

      sort of. The plate deflects the movement of the air so that it doesn't blow horizontal but rather vertical