Thread: Sausage and Smoke Cooking

Oh my.! Yummy yummy, for my tummy.

Looks awesome, Mike.

Mike that looks really mouth watering.

Now to my little bit. I've found that 'most' of the videos out there on sausage making and smoke cooking are really just amateurs, yes there are a few that have a side business or such but no real professionals.

This guy (a Canadian) is a pro with a complete smoke shop. Here's a bit about him making some beef jerky-----around 15 lbs of beef jerky---



I stumbled upon him when he was doing "with permission' recipes from the cook book--'Home Production of Quality Meats and Sausages
Marianski, Stanley; Marianski, Adam [Contributor]' for every day of the month of March. They of course didn't have any recipes so I ordered a used book for about $30.

Anyway I hope this info is of some use to some of you.

I made a little bit of cured and smoked Cornish Rock game hens the other day. Today I'll using the leftovers to make some soup for some supper--

Well I had a pork loin needing to be cooked, so I stuffed some fine minced garlic, onion and bell peppers, along with some butter and mustard seed then wrapped in bacon, and make it even better my new bbq apron!

Originally Posted by tcrideshd

Well I had a pork loin needing to be cooked, so I stuffed some fine minced garlic, onion and bell peppers, along with some butter and mustard seed then wrapped in bacon, and make it even better my new bbq apron!

..

I'm glad you are enjoying it!

Well it's better late than never---I'd actually forgotten about it. Anyway, I cured and smoked a pork loin for Easter Supper. It came out well. Here's the loin ready for about 3 1/2 to 4 hour of smoke---



And here's what's left after the meal---



It was nummy!

I think I may have sorted the sweaty cheese problem I was having.
Half a bag of ice in the water tray on the centre grill & the smoke tube on the one below that.
Cheese was still cold after 4 hrs & dry to touch. Taste test in a week or so..

Originally Posted by MikeB52

You know it’s done when this happens..
...
So damn juicy and tasty.
Sis was pleased, as was everyone else.
Cheers gents.

Holy shit. That looks amazing.

Well, the ol' brick barbecue that came with the house fell appart, and we decided to buy an offset smoker instead of a plain old BBQ.
I'm just being started and as you can surmise, my first tries are so hecking far from that... (underkcooked meat, overcooked fish, and mostly creosote all around, I spent hours in the last few days going back to the basics and trying to do better next time)

Originally Posted by onimaru55

I think I may have sorted the sweaty cheese problem I was having.
Half a bag of ice in the water tray on the centre grill & the smoke tube on the one below that.
Cheese was still cold after 4 hrs & dry to touch. Taste test in a week or so..

Well speaking of smoking cheese---I got 4 lbs smoked the other day. I smoked it for about 3-4 hours then put into the vacuum sealer.

It's going to go from raining to hot I figure so I hope this will get me by. I started out with 2 two pound loafs, then split them down the middle.



Here they are ready to go in.



Some pellets going in.



And Voila!



I didn't take a picture of it, but if the smoker starts heating up around 80 degs, I open the door and use painters tape to keep it open. Seems to work for me.

Originally Posted by cudarunner

Well speaking of smoking cheese---I got 4 lbs smoked the other day. I smoked it for about 3-4 hours then put into the vacuum sealer.

Ah now that's what I need to get next ! A vacuum sealer.
Thanx Roy