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and very tasty !
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This is pretty much the same cuts and quantity I do every year. Sausages second run.
My smoker is made of stainless steel though.
It took me just one season (10 years ago) to find out Bradley smoker is too small for my appetite.
What do you use to generate smoke?
This is what I use and how...
In order for the wood to be effective it is necessary to keep it dry.
The best types of wood for drying meat are oak, beech, ,maple, ash tree...
Beech and maple produce a golden brown color of smoke, which is certainly transferred to the flesh that is dried while, for example, oak gives a brown color. If you want red meat, it is best to use a beech tree.
It is best to get good quality smoke using shavings and chipboard without bark. Air flow is also very important in the average of drying, ie. smoked meat.The most important thing when drying meat is the optimum temperature, which is best achieved with a smaller amount of wood.Of course, you need to know how to maintain a fire, because a lot of smoke is not good, because it affects the quality of meat and is not healthy.
