Thread: Sausage and Smoke Cooking

I use the if it aint furry method, if I were a bit more fussy I would probably weigh less.

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.

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.

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

A great combination.

Originally Posted by spazola

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.

Great idea Charlie,

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!

Who needs a fancy restaurant what with everything still open, no..closed, no..take out only..
Cheers.

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.



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.

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

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.

Originally Posted by spazola

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

Originally Posted by outback

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.