Quote:
Originally Posted by Dinny Blues
I am going to SAUTO'S on Saturday for a rearend swap. (no homo) Decided to make one or two of those bacon explosions.
The recipe calls for Italian sausage, and I have never bought any that I liked. I decided to make some of my own because that's just the kind of SOB I am.
Cubed up 5 pounds of loin roast (so it will be lean) and threw it in a bag with the seasonings to macerate in the frigidaire overnight. It smelled SOOO good when I was mixing it up that my mouth was watering.
Gonna grind it today and roll up a couple explosions tomorrow to smoke at SAUTO'S on Saturday.
What kind of smoking chips should I use? I'll be using my Weber grill with briquettes and lump. Available choices of smoking chips are limited to; hickory, mesquite, apple, cherry or maple. Willing to mix and match.
TIA, sorry if repost and Happy Turkey Day.
Dinny
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Sounds out-****ing-STANDING. I typically use 1/2 hickory/apple.