Page 143 of 151 FirstFirst ... 4393133139140141142143144145146147 ... LastLast
Results 1,421 to 1,430 of 1502
Like Tree4899Likes

Thread: Sausage and Smoke Cooking

  1. #1421
    STF
    STF is offline
    Senior Member blabbermouth STF's Avatar
    Join Date
    Oct 2019
    Location
    Kingsville On, Canada
    Posts
    2,109
    Thanked: 183

    Default

    I use the if it aint furry method, if I were a bit more fussy I would probably weigh less.
    outback likes this.
    - - Steve

    You never realize what you have until it's gone -- Toilet paper is a good example

  2. #1422
    Senior Member blabbermouth tcrideshd's Avatar
    Join Date
    Oct 2013
    Location
    Oakland Tn
    Posts
    6,562
    Thanked: 1886

    Default

    It’s fine, I try to at least sweat my spices in for a minimum of 24, have done several at 72 hours as long as your wrapped well with cling wrap. How long does it take to get great well aged beef? Weeks. Your meat on that shoulder just won’t get many spices down deep unless you let it sit.
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  3. The Following User Says Thank You to tcrideshd For This Useful Post:

    outback (12-30-2021)

  4. #1423
    Senior Member blabbermouth spazola's Avatar
    Join Date
    Dec 2006
    Location
    Burkburnett TX
    Posts
    3,049
    Thanked: 2389

    Default

    Ribs, tenderloins, and sausage. Lawry's salt on the ribs and tenderloins.

    I think I am going to throw the sausages in with my hot pickled eggs.

    Name:  IMG_20220113_124157232_HDR.jpg
Views: 104
Size:  48.9 KB

  5. #1424
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Posts
    9,033
    Thanked: 1332

    Default

    Looks great Charlie. I am about to open thee second jar of picked eggs that my son made with andouille sausage.

    A great combination.
    spazola and cudarunner like this.

  6. #1425
    Senior Member blabbermouth tcrideshd's Avatar
    Join Date
    Oct 2013
    Location
    Oakland Tn
    Posts
    6,562
    Thanked: 1886

    Default

    Quote Originally Posted by spazola View Post
    Ribs, tenderloins, and sausage. Lawry's salt on the ribs and tenderloins.

    I think I am going to throw the sausages in with my hot pickled eggs.

    Name:  IMG_20220113_124157232_HDR.jpg
Views: 104
Size:  48.9 KB
    Great idea Charlie,
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  7. #1426
    Str8Faced Gent. MikeB52's Avatar
    Join Date
    Aug 2013
    Location
    Orangeville, Ontario
    Posts
    7,675
    Thanked: 4080
    Blog Entries
    1

    Default

    Valentine’s night is soon upon us men.
    May I suggest a different meal to show how big your love is..
    2” Thick ass prime rib steak, still on the bone, butterflied as shown.
    The one I’m serving will have been dry aged for 28 days by the 14th!
    Name:  C91838BA-347A-4C94-8C6B-B47517A667C7.jpg
Views: 93
Size:  72.3 KB
    Who needs a fancy restaurant what with everything still open, no..closed, no..take out only..
    Cheers.
    "If you choose not to decide, you still have made a choice."
    Geddy Lee
    https://mobro.co/michaelbolton65?mc=5

  8. #1427
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,753
    Thanked: 4191

    Default

    Well it ain't Sausage OR Smoke Cooked but I got a bit of Chicken Stock made today. Well actually it was yesterday and today.

    I used a 10 pound bag of chicken hindquarters that I picked up at WalMart for $6.00. I then pressure cooked them at 15 pounds pressure for two hours and then drug the hindquarters out and strained the liquid. I then put the chicken back in and covered it with water and processed it at 15 pounds pressure for an hour and a half. Then I strained it into a different pot and put both out in the unheated garaged overnight.

    This allows the fat to gather at the top. The last bit was still liquid but the original was jelled so I drained the second one through the cloth and spooned the first one to get most of the fat out.

    Then both were combined and then simmered to where I liked the way it tasted. The were then canned.

    Name:  001.jpg
Views: 44
Size:  34.0 KB

    Is it worth all of the hassle??? Well a can of Swanson Chicken Stock at WalMart is currently $0.78 cents and so this is $10.14 but I have the electricity and my time but it is well worth it as I know what's in it! Chicken! Well a half of an onion----------------------------

    By the way---the bones just crumbled and the meat had no flavor at all once the second time was done. Sorry but Travis didn't get any--he's got a sensitive stomach and I didn't want to push it.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  9. #1428
    Senior Member blabbermouth spazola's Avatar
    Join Date
    Dec 2006
    Location
    Burkburnett TX
    Posts
    3,049
    Thanked: 2389

    Default

    Is it worth it? Hell yes. Home made stock is great.
    cudarunner likes this.

  10. #1429
    Senior Member blabbermouth outback's Avatar
    Join Date
    Mar 2015
    Location
    Akron, Ohio
    Posts
    11,125
    Thanked: 4220

    Default

    It don't get any better, IMO.

    I save the beef broth from when I smoked and braised a chuck roast. Only difference, is I refrigerated it to bring the fat to the surface and harden for removal, then froze the broth for later use

    Ahhhh, smoked ajus. Works like a ham hock, for bean soup.
    cudarunner and rolodave like this.
    Mike

  11. #1430
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,753
    Thanked: 4191

    Default

    Quote Originally Posted by spazola View Post
    Is it worth it? Hell yes. Home made stock is great.

    Quote Originally Posted by outback View Post
    It don't get any better, IMO.

    I save the beef broth from when I smoked and braised a chuck roast. Only difference, is I refrigerated it to bring the fat to the surface and harden for removal, then froze the broth for later use

    Ahhhh, smoked ajus. Works like a ham hock, for bean soup.
    I concur!

    I've got some 'Ham Stock' that I use for green beans, red beans and all kinds of other things.
    rolodave and outback like this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •