Taylor Ham | Celebrate Sausage S05E19

[@2guysandacooler]

We have several giveaways going on right now. We have the Pro series Smokin-It Smoker in today's video (check the description box for details) We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: kzbin.info/www/bejne/hHXXe4qqgbuLiqc We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: kzbin.info/www/bejne/jKu1pn6eaK2Nb5I

[@dougknight6235]

i would love a new Model 3.5d WiFi Professional Series Smoker from Smokin-It to cook for my family

[@jordanolsen6571]

My smoker is dying i really need to step it up

[@davegonzales617]

I would love a new model smoker from smokin-it. Happy Thanksgiving and smoked food for the family. Thank you for the opportunity.

[@CharlesPayne]

Found this site last year after being depressed from getting hurt at work and getting let go. I love sausage and after seeing the videos I tried to get myself out of my depression so I started trying your recopies and making my own up as well. I just loved your content and making the sausages . People loved them. This brought me confidence and I want to make more sausages maybe even sell some. The smoker would come in handy as right now I have an old charcoal smoker that's limited in controlling the heat. This smoker would make my sausage making journey much easier. Love all the content. Fingers crossed!

[@germed]

Horrible American food

[@AZFrank4x4]

I'm a grandson of two butchers/sausage makers from Germany and I've been smoking meats & making home made sausages for years now. Watching your videos I've come to appreciate the Smok'in-IT Smokers ability to cold smoke/hot smoke with programmable times/duration & temperatures, aka step processing. Something my Pit Boss just can't do. This would allow me to refine my sausage making. If only my dads father had a smoker like this... Thanks again for all the great videos.

[@johnnymuniz9762]

Oh man that's so awesome. Have you made landjager before? My mother's is from Germany and we would get as much as we could when we would go to San Diego,there was a german store out there that we loved.

[@AZFrank4x4]

@@johnnymuniz9762 I have not made Landjager. I have made Weisswurst (my favorite & as my grandfather made it... with Veal), Brats, Bockwurst, German bologna, Braunschweiger, Gelbwurst, Smoked Thuringer, Knockwurst, Schinkenwurst, Leberwurst (Of Course) but I put it in jars so the batch will last longer.

[@johnnymuniz9762]

@AZFrank4x4 Oh man, I was hoping for an authentic German recipe, lol. The rest sound delicious.

[@jeffreyvenier3245]

I am married to a Jersey Girl who grew up 'down the shore' and ate those sandwiches at the beach in Pt. Pleasant... I am foodie from Boston and had never heard of Pork Roll until we met. Amazing stuff and fried up with cheese on a Kaiser roll is about as close to heaven as you can get. I mail-ordered one and we ate it in a few days. I am just getting back into charcuterie and sausage making after 6 or so years. Pork Roll is the first thing I am making! Thank you!!

[@CharlesPayne]

Found this site last year after being depressed from getting hurt at work and getting let go. I love sausage and after seeing the videos I tried to get myself out of my depression so I started trying your recopies and making my own up as well. I just loved your content and making the sausages . People loved them. This brought me confidence and I want to make more sausages maybe even sell some. The smoker would come in handy as right now I have an old charcoal smoker that's limited in controlling the heat. This smoker would make my sausage making journey much easier. Love all the content. Fingers crossed!

[@bobb.4169]

Hi Eric. Trenton New Jersey native here. Matter of fact Trenton cop 32 years, I've driven by Taylor provisions a million times in my career. Good buddy of mine worked there for about a decade. He tells me the dude's who work in the add-mix room have to sign a non-disclosure regarding the spice content. It's proper name is "Taylor Pork Roll" . No mention of ham. If you go into a diner around here and ask for Taylor ham and egg the server will give you a blank stare. The name Taylor ham is some North Jersey slang that they whipped up. My buddy says it looks like you did a pretty good job cobbling it together the only big difference is that Taylor provisions uses a porous synthetic casing, that looks like a thin canvas. Nice work my friend looks like a quality pork roll. By the way love your channel. Be well..

[@danieleltringham5708]

FYI the term "Taylor Ham" is from the original product name "Taylor's Prepared Ham". Eventually the government started regulating what you could call things in the early 1900s, so the Taylor company made up the name "pork roll" to avoid naming regulations, since there was no food known as pork roll. In North Jersey, Taylor Ham was such a fixture that people continue to call it the old name to this day and that's what it is called on restaurant menus also.

[@michaelduncan2759]

Eric, Philly native here. We just always called it Taylor Pork Roll, and that is how it was labeled in the store. However, technically it is a sausage no matter what anybody says. So, in the spirit of the Philly/Jersey area, call it what you want. Because, in your best south Philly accent: “Who died and left you boss?”

[@richardorr7516]

I’ve been following you for a couple years. Awesome job walking through the process to make the Taylor Pork roll. If I can get my wife to let me have some pork from our latest batch of hogs, I’ll be trying this for myself. Great video and series!

[@SausageKingofCanada]

does anyone else get really hungry watching Eric's videos? I know I sure do!

[@dennisschickling2249]

You Got that Right! #STAYSAFE #PHILLYPHILLY 🇺🇸

[@shonawilson8040]

I think I gained 5 lbs watching this video!

[@dennisschickling2249]

@@shonawilson8040 lol

[@chuckgreenwood6259]

Eric, another excellent video. Having been a Chef and an educator I applaud the consistency in your methodology. You're teaching people how to become a great sausage maker not just how to follow a recipe. In this episode you gave us a sneak peek into the research and experimentation that goes into creating or recreating a recipe from scratch. Many hours of effort go into your 30:46 final result. I'm a Smoking-it owner as well but would love to step up my game with the Pro series and see first hand what the addition of convection can do in the smoker. Keep them coming! And well done.

[@redtx100]

October is breast cancer awareness month and being a man with breast cancer puts me in a very small group. While I appreciate how many companies donate their products and resources to assist people living with breast cancer, there is definitely an emphasis, understandably, on things geared towards women. Spa days, pedicures, purses, and such. Things that I am neither knowledgeable of nor interested in. It would be extremely enjoyable to get something to mark breast cancer awareness month that is more testosterone friendly. I assure you if I received a smokin it smoker that I would be sharing its output with my fellow cancer patients. As I am sure you know it's always a good idea to feed the ladies well. Regardless, I truly enjoy your videos and they have cheered me up during some rough times. Please continue putting them out.

[@MrRilarios]

I hope you get better! And I hope you get the smoker!

[@steveballard1423]

I had breast cancer last year and had it removed in February. Not as small of a group as people believe.

[@redtx100]

@@steveballard1423 there are a few of us.

[@redtx100]

@@MrRilarios thank you. May you and yours never experience cancer first hand.

[@mikereitano1055]

Those smokers look good It would be nice to have one This would be a fantastic upgrade to what I have and use now. Thanks for the chance PS. Love your channel they are very informative and explain the process completely

[@EvitaCooks]

​​TAYLOR HAM OR PORK ROLL DEPENDING WHERE YOU ARE FROM IN NEW JERSEY IS A SAUSAGE LIKE NO OTHER ONE OF ITS KIND FOR SURE, TANGY OR SPICY WE LOVE IT EITHER WAY

[@vagrancy]

Taylor is the brand, pork roll is the product. We always called it Taylor ham as well. Union Co. NJ. Taylor ham, egg and cheese on a poppy roll is the best.

[@CobbsQ-qv6jp]

Holy cow! Someone is going to be exceedingly happy! I bought this very smoker due to your channel and recommendations and I LOVE IT! Now I have a few hours before I can watch this video!

[@GuyBigwood]

First off, fantastic video! I have been a meat enthusiast for years. Starting off with BBQ-ing, then processing such as breakfast sausage, and brats. Watching you smoke that meat made it look very doable. I have always wanted to get into smoking meats but have been cautious. Having such a precise smoker as the one made by smoking-it would be a dream come true. I feel it would bring a confidence to smoking that I don't currently have but would sincerely love too. I appreciate the opportunity to be able to put in this drawing. Thanks for a wonderful channel. I enjoy watching your well put together and informative content.

[@nkitt468]

Eric, have watched and subscribed to you for years, there’s no other channel’s recipes I’ll consider making. I have translated all your recipes to use with venison, and none of them have disappointed. Smoking is a great way to mellow out the flavors of venison, so my family eats up anything smoked, especially kabanosy! I really want to smoke salami, but my smoker just won’t keep a low enough temperature while smoking, and my current is a horizontal smoker so I can’t hang meat and keep the casing nice. Thanks again for all your work on the channel! I wouldn’t be the sausage maker I am today without you!

[@McGieHomesteadAdventures]

I absolutely love how seriously you take these recipes! Digging into them till you get through the haze and get accurate information! As far as it not being a sausage……… it’s on “celebrate sausage” now, so it’s definitely a sausage!😂😂😂 Once again you’ve knocked it out of the park! I’m dreading October coming to an end!!! Thank you so much for season 5!!!

[@iFlub.]

Thank you for everything you do Eric! I've had my eye on Smokin-IT smokers for a few years now all thanks to you. Good luck to everyone and keep up the good work!

[@shelbyraines234]

I'm 53 and me and my son hunt and do our own processing we just bought a meat grinder and we,re big fans he's 16 and we have a Walmart one year smoker, and that's about as long as it lasts but we love smoking meats, and seeing how good we can do. God bless

[@mittentrades1164]

Hello Eric!! Long time subscriber and I must say you are my inspiration for getting into sausage making!! No great story here, just an enthusiast and any chance working with a professional smoker would be a dream!!

[@cathyb9287]

Smoking meat and especially any kind of sausage brings me make to my childhood with my 1st generation America Swedish father. Every fall was sausage making time and it was the kids job, with our small hands to hand stuff the sausage. Covid started my sausage making journey and I'm loving it. Being able to smoke those sausages would be amazing. I still most of the work by hand.

[@eschencedqt]

Wow, it's amazing the team over at Smokin-It are supporting the channel AND giving away a Pro series Smoker. Right now I have a Pellet smoker, but I've always wanted a more programmable unit that I can hang sausage in and attach my Bella cold smoke generator to! Great video on the Taylor ham!

[@philipmitchell5821]

I've always loved to cook. A few years ago I received a small grinder as a gift. It stayed in the box for a few months. I watched 1 of your videos a random Saturday morning and thought "I can do that". I've been hooked and making variations of the sausages from your channel ever since. You do a great job. Thanks.

[@martylow6059]

Hello Eric, you have been such an inspiration to me. I am just getting started in the sausage making. I made my first batch of snack sticks from one of your recipes and they turned out really good however I can see that having the right Tools for the Job makes a big difference. I really had to fight to try to get it to turn out with the little smoker that I have and I’m getting really excited watching your videos for all the new sausages recipes that I will be trying very soon, thank you for all those great videos you make it is so helpful for someone who is just starting out.

[@skillitjohnson]

A digital smoker would be unbelievable. Taking the guesswork out of smoking would be beautiful. Love the videos. Please don’t stop!

[@prhilse]

Awesome. Sounds like it is closer to the Case Pork Roll which is not as salty as the Taylor Ham Pork Roll. This is one of my favorite grilling foods during summer cookouts and a staple for breakfast. I can't wait to make this.

[@athf2k10]

Big time fan of this channel and the smokin it smokers have been an impressive reliable product for years. Eric is an amazing teacher and I would love to have the chance to try some of his recipes that involve smoking sausages and cured meats.

[@galehandcrafted777]

This smoker would be a game changer for me. Being able to have complete control over all aspects would be awesome. Cold smoke, hot smoke, all in one unit. Thanks for all the awesome videos. Love the channel!

[@melissaraddatz2721]

Like so many others, having a smoker like this one will up our sausage making game.

[@blaineparker8733]

Eric, thanks for sharing your talents. I have done a lot of home made jerkies, smoked and dried salmon, and even a prosciutto ham. However, in order to make the leap to becoming a real sausage maker, a professional grade smoker is what i need to take my passion to the next level. Thxs again!

[@timvanoli3694]

A Smokin-it-Smoker would be so great to have. I would be able to be so precise with the temperatures and lengths of time. Another great video Eric. I look forward to viewing them each day! Thanks so much!!

[@jockdasher6151]

So timely! I started researching "Pork Roll" about a year ago and have been wanting to make it. Your video may have given me the push I needed. As always, thanks!!!

[@joshual3350]

This smoker would be a super upgrade and forward me into my journey by years. As always, awesome video. Thanks for what you do.

[@TymonScott]

Been watching this channel for years and drooling over those Smokin-It smokers the whole time

[@mikewilliams2251]

i grew up in central jersey- near staten island. we mainly called this pork roll, but sometimes it was referred to as taylor ham... love that stuff~!~!~! looking forward to trying your recipe out. thank you~!~!~!

[@mikewilliams2251]

and yes- slices no thinner than 1/8 inch.... thicker the better~!

[@jamesphillips2216]

The digital smoker would be great addition to my sausage making. It will help a novice turn out great sausage that’s safe to eat. Love the sausage series just wish it was October 1st again. Thanks Eric!!

[@chrisanzelmo6240]

Another great season of Celebrate Sausage! I would love a new Model 3.5d WiFi Professional Series Smoker from Smokin-It simply because I do not have a dedicated smoker and would love to have one to make several of your recipes. Thanks for all you do, Eric!

[@EMunro-u9p]

Our family has been dabbling in sausage making for years. We appreciate your videos very much.

[@kevingebert4316]

That is an awesome prize to be able to win a smokin IT 3.5 DW! I would definitely not turn that down and that'd be great for doing a lot of bacon slabs someone's going to be super happy. Oh my gosh I just saw you move the egg yolk to the center I didn't ever think you could do that without it breaking. so many tips I'm learning here today. That does it! TIme to get some food now you made me hungry great job Eric!

[@SheepdogsHeart]

That smoker looks really fun to use! Low temp smoking has always been a chore to regulate but this smoker makes it a breeze!

[@dustinashworth6986]

Definitely want to throw my name in for the smoker. That's much nicer than what I'm working with. Thanks again for all the information you share

[@2guysandacooler]

​@2Boys_andacooler wow. You should be ashamed of yourself😮

[@StevenEdlundWFG]

Eric , why i want a smoker, is because mine is a low end smoker and I love the programming options. Best in the industry.

[@allenb3333]

Eric, your videos have brought my sausage making to the next level. Currently smoking them in an old gas smoker that struggles to stay at the right temp. I have been eying the smokin it digital smokers for a long time. I do own their cold smoker attachment and love it. Keep the videos coming and thanks!

[@shanehinton646]

I've always admired smoking it smokers and always wanted one. Thanks for a great channel, Eric. I look forward to every episode. Keep up the great work.

[@JeffBarker-m7y]

Hello Eric - I have been watching your sausage videos for quite a while now. I have always wondered what the Taylor Roll was all about, and now I know. Way back in the day my father would always include me when he was making a fresh round of bratwursts to grill up on the Fourth of July and Memorial day. He was always interested in learning the smoking aspect of sausage making. Unfortunately, he passed away in May this year. The Model 3.5d WiFi Professional Series Smoker from Smokin-It would allow me to carry on his love of sausage making and taking it to the next level. I have already begun pulling my kids into the process so they may one day pass along to their children. Keep up the great work!

[@GeorgeDrown]

truly enjoy watching your videos and all the different type of sausages you make. congrats on season 5 so far its been a good one. a smoker would be awesome.

[@natesmultishop1814]

Hey there! Long time viewer here. I am always so stoked for celebrate sausage. I just started a small catering/BBQ business and am currently smoking my sausage on a beat up old traeger and it is very labor intensive building a smoke schedule. A dedicated cabinet smoker with digital control is my next step and boy would I be excited to win this bad boy! Thanks so much! Taylor ham egg and cheese is a favorite brekkysando around here.

[@GaryDavis-h9e]

What a game changer this could be. And it is extremely generous of Smoking it smokers. Good luck to all.

[@Patrick-ou6wb]

A professional smoker takes one to the next level and elevates sausage making😊

[@ridethespiral1219]

I've been part of 2 centuries of Italian butchers and salumi makers. I'd LOVE a smoker, especially a Smokin'-IT smoker. It would make my ancestors smile.

[@xStratosB]

Eric, your videos have been my go-to on my journey to cure meats all year long. Been watching for 1.5 yrs now. I have been using a low-end electric smoker for a while and I am ready to improve my game! That is why I would like to win your give-away! I appreciate the time and detail you spend answering all questions on your recipe pages! They have helped answer any question I have ever had about your recipes. I also often see many repeat questions across multiple recipes and I commend your patience and willingness to continue to answer the 'basic' questions.

[@2guysandacooler]

Thank you for your comment!!

[@arkyhunter2750]

That was a fantastic looking sandwich. I think the Smoking -It smoker would elevate anybody's game. Looks to me to be the best one available, definitely on my wish list.

[@cameronbragg3612]

Really enjoy how serious to take everything in these recipes and give us all the information we need to try it at home !! Thanks eric

[@bigjohnslife2231]

So excited to make! I'm from NJ, now in Maine. I miss pork roll egg and cheese. Was able to grab a whole roll a few years back and I was disappointed on how salty it was. I can't wait to make it for myself. Thank you for all your work.

[@thehyperactivesloth]

Bring on the smoke! Pork Roll on a bagel with egg and cheese is next level!

[@tater6020]

Had been planning on building a smokehouse but winning one of these would be an awesome tool. Thanks for the chance at the giveaway and the awesome videos. Never heard of the Taylor pork roll but going to add it to the list to try!

[@jasonvandean]

Longtime follower on Facebook. Made the biltong box as you show on the site. The meat turned out great! Been on the look for a cold smoker! Thanks for the easy to follow and concise directions in all the recipes!

[@Rocky1115]

My girlfriend and I are just getting into sausage making. She was never into it at all before, but she LOVED the breakfast sausage we made as it tastes so much better than store-bought. We've also made Bratwurst and Italian sausage. She wants to try and make salami, but we don't have any way to ferment a sausage. This opportunity to win the Smokin' It 3.5 would be a huge push to allow us to expand our repertoire and try out new ideas!

[@GarthHarris-p7k]

Your videos are the reason why I got into making sausage. I have just been using a Weber grill to smoke sausage but an electric smoker would be a game changer

[@michaeltoney1160]

This smoker would be a great upgrade to my equipment. The smokin-it smoker would take my sausage making to the next level!

[@Jack-es9xq]

Very generous giveaway! I've been getting around to smoking meats for a couple years since finding this channel . A nice smoker would undoubtedly get me going.

[@Esfan12]

Seen everything you have done/can do with a Smokin-It smoker has been great. I've been looking at them but winning one would be even better. Would make the quality of my cooks even better. Love Taylor Ham. Have been using a different recipe for mine but looking forward to trying yours. Thanks for all you do Eric.

[@RickKaliska]

The Model 3.5D WiFi Convection Pro series Smokin-It Smoker would allow me to program my smoke/cooks and not require my care givers to constantly check time and temp. I'd have that ability myself and not have them going out and manually verifying temps. Your channel helped me create a low salt version of Krakowska for my father during his last year and a half. He had it nearly every day for lunch. Thank you

[@yellowhammer3294]

Eric, loved this vid. I am an avid sausage maker and consider myself to "be just one tool short of being a really good" at it. The addition of the Pro Series Smokin-It Smoker would be a welcome addition to my arsenal. I thoroughly enjoy all you videos. Keep up the good works!

[@shotsfired2188]

Born and bread in New Jersey, Thank you, Eric. Truly thank you, the tangy version holds a special place in my heart

[@dananderson7732]

The combination of low temp control and the program ability of this type of smoker will definitely aid in progressing as a sausage maker. Thanks for the videos!

[@sethv.1349]

A Smokin-It Pro Series Smoker is exactly what I need to up my sausage game for the family here! Thanks for all the cool videos and recipes.

[@karlduenzl745]

Can't wait to try this! I have been waiting for it since I saw the short!! Keep up the great work. Not from New Jersey but New York and I call it Taylor HAM!!

[@wayned5872]

This is a new jersey born & bred food tou have no opinion here nyer😂😂😂

[@williamweaver4946]

Those smokers look amazing. I always admire the one you use in your videos. It would be so nice to have something of that caliber.

[@keithandreotta]

Hi Eric, Thanks for making this one. i am surely interested in giving it a try. I am a North Jersey guy and have been calling it Taylor ham forever. Taylor ham, Egg and Cheese with salt, pepper and ketchup is a quintessential NJ breakfast! As far as the smoker, that would be a dream! i am currently using a Masterbuilt and i know that the Smokin' it smoker would take my sausage making to another level. Thanks for all you do!

[@harithjones3083]

Would really like to try this Smokin It digital smoker for the low smoking temps it can consistently keep. My pellet smoker only goes down to 150°. Great channel and awesome videos, Eric! Keep it up my guy!

[@tpcdelisle]

Hey Eric, another great sausage video. I definitely have to try this, because I've never had it before. This is one that my wife will especially love and of course me. I think the Smokin-It smokers look awesome and have had great reviews. The convection is just the icing on the cake and will add so much to the smoker being able to crisp better but also get a much better smoke flow of fresh smoke. I would love to win one and someone is going to be very blessed with this unit. 😇👍

[@charlieblanchard4968]

I just watched the spicy peperoni snack stick video, and it reminded me that I've been wanting to research how to make my own venison/"pork roll" (I'm from central jersey. Yes, central jersey does in fact exist) and the follow-up video to the snack stick video was this one. Thank you for diving into this. I can't wait to try the recipe.

[@mikes3956]

Different Mike from Jersey. Been watching for years, easily my favorite episode. I've since moved away but I can tell you that you can put pork roll in your carry on bag but TSA will pull the bag to look at it every time! Never considered making it myself. I've never tried making the fermented sausages before but if I get this smoker, I am 100% making this.

[@douglaskerr6813]

As a Philadelphia resident for 65 yrs its allways been referred to as pork roll we ate it for breakfast or lunch sometimes dinner its great

[@brega6286]

Pork roll on a bun in Atlantic City is a fond memory. I love to watch others make sausage etc. because I would need a whole separate kitchen to accommodate everything. Actually. would need a whole separate structure ! Am getting a ham maker press mold to do some simpler lunch meat. Tired of all the mystery additives. Do have a combo slow cooker /smoker but it is too heavy to lift and no counter space. Retired now with the time but the strength has waned. Love the science !! Thanks for the great videos.

[@CapeLifePlayer]

Let’s go I been waiting for this episode, I knew you would get it down pat.

[@AndersenWoodCrafts]

I grew up in New York (5 miles from the Jersey border), and Taylor Ham was one of my favorites. Moved away many years ago and now live in Florida and can only get the pre-sliced Taylor Ham, would love to attempt to make my own roll. Thanks for the video.

[@westcoastshooter5657]

I enjoy making a lot of the recipes you do but I have not been able to do any of the smoked ones because I don’t have a smoker it would be great to be able to do some I love this hobby and enjoy sharing the finished product with friends and family . Thanks Erik for all your videos

[@jeraldt1649]

Very nice video! I have to try this, as I live in the south and have never had Taylor Ham. Thank you!

[@nycreloader]

Wow, I love Taylor ham and I love this channel. I’m about to start smoking my meat products and was looking at Taylor ham so I can’t say enough how much I appreciate you guys. If not for you and the sausage maker I would be making lots of mistakes on my sausage journey. The smokin it smoker is amazing please enter me in the give away. Thanks for all you do.. I’m a huge fan.

[@jameshardinki5wlt539]

I have just found your channel, and I love it. Your tips and instructions are just phenomenal. I have a Oklahoma Joe pellet grill and to cold smoke I use a serpentine tray that holds saw dust and smolders it for cold smoking and it is hot or miss. This smoker would up my game in cold smoking my Nova lox smoked salmon. I am loving the videos and thank you for all the hard work that goes into these videos.

[@kentowens99]

I would love one of these smokers! Love your celebrate sausage series and look forward to it annually.

[@chriskyle4136]

This smoker would help me with my sausage and smoked meats accelerate while not having to babysit a firebox or add pellets/chips!! Thanks y’all for the chance.

[@bluelighting97]

Not only will it help me make my family’s sausages but also bacon and my mouth is watering just thinking about the brisket and smoked turkeys!!!!!!

[@beausheffer2974]

I've been interested in Taylor Ham since I saw a Brad Leone video about it. Great video Eric! I would love to get my hands on a Smokin-it Smoker. The control it allows is really impressive.

[@richardkennedy21]

I very much enjoy the video's you post. I've gained knowledge for making sausage and other types of smoked products. Since retiring in 2022, I've begun to experiment with different types of meat products. My small smoker is beginning to reach its capacity for smoking and preserving meats. I would love to have a "Smokin-It" smoker to further enhance/advance my abilities. Love the channel. Thanks for helping an "old guy" to learn new tricks!

[@equalopportunityoffender4290]

Hi Eric. I love the way that Smokin it smoker just lets the smoke pour out. I have a upright smoker and can only use wood chips. They catch on fire and drive the temp way up.

[@donaldmcnutt1226]

I love watching your vedios. You always have exiclent instructions and tips and tricks. I use a smoke tube on my pellet smoker and egg grill for a low smoke temp. I would love to have a smoking it smoker to add to the equipment that I already have for making sausages and different smoked meats and cheese. I have been watching your vedios for over a year and find them very informative and helpful. I have been making different sausages and cured smoked meats for my famly and friends for over 15 years and still have a lot to learn and you have been a big help to me. thanks

[@allenewan4917]

Eric I'm from. South Jersey and this is has been a battle between North and South for so long! The brand name it Taylor and we always call pork roll, never Taylor ham 😅. The one meat that people will argue on and will never agree on the name. Your videos are so helpful in my attempts to make new sausages. I love to up my game with a new smoker since I'm getting more advanced in sausage making. Keep up the great work and can't wait till October to see the marathon of videos.

[@ericdeszo746]

I got into sausage making because of your videos. Having a digital smoker would help a lot do some of your recipes, so i hope to be the lucky comment!

[@karenwalsh1793]

A digital smoker sure would make my smoked sausage making easier than my current equipment consisting of a Big Chief smoker. Thanks

[@deangustafson7533]

Eric - picked up another tip from this video! Placing your farce into the chamber vac to remove air within in it - what an excellent idea! I’m going to try that with my emulsified sausage farce as well as my finely ground ones. Great tip! I purchased a Bella’s cold smoke generator and have been using it for my cold smoking, primarily Lebanon Bologna, and I works wonderfully for that. I do like the features of the Smokin’ It digital smoker, and will upgrade from my PS smoker somewhere down the road. The programmable temps make it a game changer as far as temp control, love that feature! Another great video - Thanks!

[@jamesdaily5911]

Love the channel. This smoker would be an awesome addition to backyard entertaining. Keep up the great job.

[@Nick_the_Greek1221]

I would be ever so grateful to win such an amazing product. This would elevate my smoking and sausage game to a whole new level. Thanks, Erik and Smokin It Smokers!

[@andyyerly8520]

Good morning, Eric, I hope all is well. I have watched you use the larger version of this smoker with such great results! My family are former tavern owners from back during the depression up til the 1970s. unfortunately the business is no longer there but the recipes are. My uncle has been keeping the family sausage game going for all this time and these duties may be passing on to me shortly. With this smoker I would be able to not only recreate those family sausage recipes but I think be able to improve upon them with being able to dial in and adjust the heat and smoke levels to create a consistent product to continue on this family legacy.

[@user-mc5qg8fe5i]

I'm from Central NJ, and always only called it pork roll, and thought Taylor Ham was only a brand name. I loved smoked meats, but never thought of it as being smoky, so I was surprised at that. And the thickness you had it at in this video was also the normal way I've only ever had it. And always cooked to brown it up. Typically only with just 2 slices of bread and for a quick dinner. Or chopped into smaller cubes and cooked with scrambled eggs, for both breakfast or dinner.

[@JeffGardner-p8v]

Love the show Eric! I’ve finally started making sausage this year and I owe it all to you and everything you’ve shared over the years! Cheers 🍻

[@Jack-uj2vx]

As a Louisiana man, I've never had Taylor Ham or pork roll. I've seen it available in a few of the stores around where I live now, but it's about the same price/lb of ribeye (or maybe more). Just getting into making smoked sausage but all I have is a pellet smoker, and I've struggled to get my pit to run low enough to smoke it right. Also making bacon, having the same problem. I'd love to take my game up to another level with a smoker (the Smokin' It giveaway would get me there from what I see on your channel) that would allow me more precise control at lower temperatures. Love this years series!

[@chrishurt4023]

As a disabled home sausage maker/ cook having a smaller digital smoker like this would be a game changer. With most cooks I have to have help with almost every bit of the process.

[@billloffler1395]

I was hoping you would do a pork roll video. I made my first about 6 months ago. There’s not much info out there on the internet about how to make it. I used a “what would Eric do” approach, and had really good results. Turns out I wasn’t too far off after watching the video. Thanks for making this video!