Thread: Sausage and Smoke Cooking

Originally Posted by 32t

Good idea and craftsmanship.

I am glad you found the needle on the table and not in a sausage!

Originally Posted by petercp4e

Or in Travis' mouth...

Pete <:-}

My thoughts exactly!

I'm sure that the hat pin will show up, I probably had a brain fart and just put it somewhere it doesn't belong instead of in the gallon Ziploc bag along with all of the stuffing tubes etc.

NOW! The lost needle had me fit to be tied. I'd use a really big needle but I'd set the scales on it. That's when I decided to go with the regular casing pricker.

Originally Posted by 32t

My daughter got a good price on pork loin.

This one has been cut into 1/3rd and they have 3 different, not wild, but experimental rubs.

Are any of them cured, or just seasoned and smoked?

Originally Posted by cudarunner

Are any of them cured, or just seasoned and smoked?

Marinated and smoked not cured.

Another week has gone by and the chubs are still losing weight.

In frig on 03/08/2021

Original Weights (In Grams):

163--
685--
738--
923--

03/15--143
03/15-- 634
03/15--689
03/15--835

03/22--126
03/22--581
03/22--641
03/22--756

03/29-- 112
03/29-- 532
03/29-- 591
03/29-- 691

They varied between not quite 30% to right around 20% I figure the average is 24.25%

The smallest 'might' be ready to have a taste/texture sampling next week--

Damn Roy you are so math-y I am waiting on the taste report.

Some spare ribs and a chicken experiment. I cured the chicken breast and tenderloins. I was planning on tying it all up in a neat bundle and smoking it, but those are slippery buggers. After a bit of cussing I decided to wrap them up in cheese cloth. I have it hanging off of the grate while smoking. I am planning on slicing up thin to use on sandwiches after it cools off.

I saw a recipe on line that used netting I decided I could do it with tying twine. Nope.

Beef jerky, after fiddling around with different methods of making jerky I finally have a method I am happy to with. I am using charcoal briquettes in a snake pattern on top of a cookie sheet. I start the snake thin 2 briquettes wide and slowly make it bigger. The smoker will run for hours at a low temp drying the meat then ramp up in temp at the end of the process to around 140.

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The smallest chub of the dry cured Soppressata was at 35% weight loss this morning. I've been busy getting things ready for Easter Dinner tomorrow but I'm taking a break so I decided to see how the sausage was.

It has an interesting flavor and the distinct 'tang' there is one spot that is quite hard at the edge but the meat toward the outside is about the texture that I've had from store bought, however the center is too soft for my taste so I'm figuring it'll need to go to right at 40%.

Was that dry spot to the back where the fan blows on it?

Just thinking and don't know if your frig has a fan...

Originally Posted by 32t

Was that dry spot to the back where the fan blows on it?

Just thinking and don't know if your frig has a fan...

No, actually I've had them in the bottom of the frig in what's typically called 'The vegetable tray'. The actual fan that circulated the air is in the top back.

Fixed a brisket yesterday/this morning to be consumed in a few hours. Rubbed generously with Fiesta rub and slow-cooked 10.5 hours at 225-215 using lump charcoal and some soaked pecan for smoke and foil wrapped, fire built up a bit and left overnight. A half onion and a whole garlic tossed in the fire after the 2nd hour.



Always think of Dave as I cook brisket.
He taught me about doing whole briskets chopped. I don't go that far, but making a pile of chopped cuts down on waste and people love it! Happy Easter!