Thread: Sausage and Smoke Cooking

Yup, Twas a good day…
Now just me and gab by the pool as I finish a bullet.

Wish tomorrow was Sunday, again.
Cheers gents..

I finally found a lid for my drum smoker. Somebody had thrown out their grill, I saw it as I was driving by, as they say one man's trash is another man's treasure. I also built a hanging rack for the drum. With the big lid it will make it easier for big pork butts and turkeys. The hardest part was figuring out the hinge.

Originally Posted by spazola

I finally found a lid for my drum smoker. Somebody had thrown out their grill, I saw it as I was driving by, as they say one man's trash is another man's treasure.

Nice work!

Two young hens for pulled chicken. Sweet potatoes on the left, Idaho russets on the right.

Pork sirloin roast, 8 lbs, done in 4 hrs @250 with some apple wood chunks to add some smokey goodness.

Pulled to rest @142’ internal temp, and was very tender.
Used 1/2 cup of white wine and butter to make a reduction out of the pan drippings..
Very tasty, and very lean.

The latest USDA Safe Cooking Guide for internal temp for pork is 145 with a 3 minute rest but that is for 'Domestic Raised Pork' all bets are off if you are cooking feral pigs.

Now that raises the question of previous frozen pork. The trichinosis is killed when held at freezing temps. According to the USDA :Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms."

However they say that even extended freezing of wild game can't guarantee that all tric will be killed.

I have actually cooked a store bought pork loin roast that had been in my freezer for many months to only 130 degs and after a rest found it very tasty.And I and my family suffered no side effects.

Just a little bit of information for you gents out there.

That’s why I pull at just below 145. Let it drift past safe temp during the rest and not dry out.
Only thing missing was some bark, but hard to get on a sirloin. Not a lot of fat to work with.
But still turned out well for a $9 roast. Wife loved the wine sauce..

Ribs,rib trimmings, chicken legs, and cream cheese.
I tried the smoked cream cheese thing. It's not as good as a jalapeno popper, but it is a lot better than you think it is going to be. Pretty damn tasty on a trisket.

Originally Posted by MikeB52

That’s why I pull at just below 145. Let it drift past safe temp during the rest and not dry out.
Only thing missing was some bark, but hard to get on a sirloin. Not a lot of fat to work with.
But still turned out well for a $9 roast. Wife loved the wine sauce..

Mike if I may without sounding like an ass, if you want to get a little bark on that piece of meat, a coarse sea salt rub tends to bark up a piece of meat that doesn’t have a bunch of fat. Any way that’s what I’ve found

Was that just a block of philly cream cheese?