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Thread: Sausage and Smoke Cooking

  1. #1131
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by 32t View Post
    Good idea and craftsmanship.

    I am glad you found the needle on the table and not in a sausage!
    Quote Originally Posted by petercp4e View Post
    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.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by 32t View Post
    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?
    spazola likes this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  3. #1133
    32t
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    Quote Originally Posted by cudarunner View Post
    Are any of them cured, or just seasoned and smoked?
    Marinated and smoked not cured.

  4. #1134
    'with that said' cudarunner's Avatar
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    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--Name:  Crossed Fingers - Copy.jpg
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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

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    Senior Member blabbermouth spazola's Avatar
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    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.

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  6. #1136
    Senior Member blabbermouth spazola's Avatar
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    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%.

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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

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  10. #1138
    32t
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    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...
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  11. #1139
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    Quote Originally Posted by 32t View Post
    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.
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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

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  12. #1140
    Razor Vulture sharptonn's Avatar
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    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.

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    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!
    Last edited by sharptonn; 04-04-2021 at 05:36 PM.

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