Made some English Muffins and focaccia today. Same dough. A bit over fermented, but I knew they were going in pans.

New approach with English muffins, trying in two different pans. A 4” mini cake pan with 120g dough weight and a lodge 3” 7 hole pan with 70 gram dough weight. In overn for 5 minutes then pulled to flip in order to stop the domed top.

Focaccia is ...

I got a couple of pork bellies (skin on, ugh) at Costco, getting a little better at pulling the skin off, but it's still a PITA and no one in my family will eat anything I make with pigskin. And I hate my bacon with it on, but oh well. I skinned 'em.

Also grabbed a 3-pack of St. Louis ribs and have been wanting to try porkstrami for a long time now, just haven't ever go...

Made up some "summerish sausage " out of some venison burger. Mixed in some green onion cheese for s game changer!

I hadn't thought about putting this up for sale here, but here it is. If you like details, I got details.

P̵r̵i̵c̵e̵ ̵r̵e̵d̵u̵c̵t̵i̵o̵n̵ ̵t̵o̵ ̵$̵4̵5̵0̵0̵

Delivery possible within a day's drive, for additional cost.

This hand built offset smoker is brand new and ready to cook!

Located in Bartlesville, OK - about 40 minutes north of Tuls...

Quick question ; Never finished sausage SV. Doing brats (29-32mm), if I get them to about 130° after approx 4 hrs smoke and want to get to 151°, (per chart 1 1/4 hr.)
Do I still need to go the 75 mins? Going to SV naked so don't want to poke more than absolutely needed.