Thread: Sausage and Smoke Cooking

The only other thing I can think of is I always have "hidden" my tube under the water pan. That would keep grease from dripping onto the tube.

Originally Posted by 32t

The only other thing I can think of is I always have "hidden" my tube under the water pan. That would keep grease from dripping onto the tube.

Wasn't the case this time as it was a cold smoke & I had the fish fillets well away from the tube. but good point.

Well I'm ready for Christmas!

I used the Guy's recipe for a 'Equilibrium' Wet Cure. Everything was weighed out in grams so it's not too salty. I brined it for a week then I tied it up. Looking back I should have used the bags but---



Four hours with a heavy smoke and then to finish so it's ready to eat. This is cold.



Sliced a quarter of an inch thick-and then vacuum sealed.



So now it's time to put it all together for Christmas. The kids have various sized of family and the kids are all different ages. I try to break it down to that each will get enough. This is the oldest daughters stash--hers has the most kids and the oldest kids so she get a wee bit more.



2 1/2 # of sausage
24 ounces of smoked sharp cheddar
24 ounces of smoked pepper jack
24 ounces of smoked colby jack
3 1/2 # of smoked back bacon (Canadian Bacon here in the states)
16 ounces of homemade vanilla

I gave them all Cheese Slicers last year so they are all set for the cheeses.

Looks deelishus Roy !

Hey Roy that Canadian bacon looks great!

I have thought of trying that out and I think your pictures have put me over the edge.

Originally Posted by onimaru55

A question for the tube smoker experts. How do you stop them flaming up ? I got 3 hours of good smoke then it flared up .

I have never had mine flare up, I use pellets, Mine is a 12" perforated stainless. I have used it in several boxes, small grill to big smoker. It can get a little too hot when doing cheese, I have to make sure it is a good distance from the cheese, nobody likes a sweaty oily cheese

Originally Posted by 32t

Hey Roy that Canadian bacon looks great!

I have thought of trying that out and I think your pictures have put me over the edge.

My loin was bigger than Glens (7 pounds???) so I adjusted a bit. It took 5 quarts but it all worked out.

Here's the percentage to use for the cure and the salt:

***For Wet Brining Using Equilibrium Brining A ratio of: -The weight of the Prague powder #1 should be: 0.25% of the total weight of the meat & the water combined. -The weight of the salt should be: 2% - 2.5% of the total weight of the meat & the water combined.

The rest isn't critical:

10g (15 ml / 1 Tbsp) peppercorns
10g (15 ml / 1 Tbsp) mustard seeds
4 bay leaf
4 garlic cloves crushed
5-6 cloves
125 ml maple syrup

I used 15g of the peppercorns and the mustard seeds only 2 bay leafs and the garlic and 3 cloves and the 125 ml of maple syrup.

Method: In a small pot over medium heat, dissolve the salt, Prague powder #1, spices, and maple syrup into 1/3 of the water. Bring to a simmer and let steep for 10 - 15 minutes. Pour this heated liquid into a container with the still cool remaining 2L water, and let cool to fridge temps. Place the loin in the container with the brine, making sure that the pork loin is fully submerged. Cover and refrigerate for 4 -6 days. Remove the loin from the brine and remove any spices stuck to the outside.

I'm not a very trusting sole so I let it sit in the brine for 7 days, then got it out and tied (again, I recommend the bags) and then left it in the frig to set up overnight.

I hope this is of some help. Good luck!

Roy, you gotta be driving the folks in your neighborhood, crazy.

He seems quite neighbourly so that should make up for him constantly making them salivate.

Originally Posted by outback

Roy, you gotta be driving the folks in your neighborhood, crazy.

Originally Posted by RezDog

He seems quite neighbourly so that should make up for him constantly making them salivate.

Actually, the smoke is the only thing that they smell. With that said, I keep waiting for the fire dept to arrive-----