Thread: Sausage and Smoke Cooking

Roy
I should be dead according to that article.
Ate "Raw" hot dogs all my life. Did so in the day when the butcher reached in a tub with his bare hands and loaded them on a scale.

Ah those were the days!

Raw hot dogs wig me out, although I have pickled raw hot dogs and eaten them. They were just a refrigerator pickle, but some how hot peppers and vinegar made them seem better to me.


I do love pickled sausage, hmmm

Not that I've made a habit of eating raw hot dogs, I have eaten plenty over the years.
Always just thought of them as bologna in a smaller casing.

Pete <:-}

I get notices from ThermoWorks about items on sale but they also send videos to various cooks doing BBQ or other things. This one came in today and I found it informative and helpful.

Nothing but Honey on one and Maple syrup on the other,

So no cure? Smoked Pork Sides instead of Bacon?

No cure or salt added. So basically smoked honey and maple syrup pork belly.

Does this make it not bacon?

It won't last long enough to need the cure or salt.

I 'think' that the cure changes the texture.

I've made the German meat called Eisbein and it's cured pork shank but they aren't smoked, just cooked in water. They have the texture of ham but the taste is more like pork.

I agree and this is an experiment for my other half.

Tis best to keep the lovely other half happy

Looking forward to hear how it comes out. Are you going for just smoked or more of a fully cooked to be crisped kind of thing? Just wondering.