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Thread: Sausage and Smoke Cooking
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01-27-2023, 10:24 PM #1701
There's a sensor that's inside the smoker. The unit is plugged into the wall, the cord that you can see goes to the smokers hot plate.It switches the hot plate off and on as needed.
Yea I just wish I had this years ago!
That Biltong is really coming along nicely. 50% weight loss already--it's won't be long nowOur house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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01-27-2023, 11:17 PM #1702
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Thanked: 4206I think my box is so efficient at moving air that the drying time has been very quick. I’ve stopped running the fan overnight the last two nights to allow the meat time to normalize a bit. Don’t want the outside so dry the inner moisture gets trapped anywhere. Some things need time.
Smells Frikkin incredible though and my clan are very excited to try it out."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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01-27-2023, 11:38 PM #1703
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01-28-2023, 10:31 PM #1704
I thought that all would enjoy how the guys down under do Biltong
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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01-28-2023, 11:40 PM #1705
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01-28-2023, 11:42 PM #1706
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01-28-2023, 11:58 PM #1707
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01-29-2023, 01:19 AM #1708
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- Aug 2013
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- Orangeville, Ontario
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Thanked: 4206Well that’s a mass production shop i could work in!
My smallest slabs of Biltong are now at the right hydration levels to test so without further ado,,,,
As the piece got smaller it got drier, and is almost crunchy at the tip.
Really nice finished mouth feel and flavour, and chew.
Similar to jerky in texture, but damn that’s a nice heat that builds as the piece softens while you chew.
Different thickness of slice provides a different chew as well.
I’m a fan.. family gave it a thumbs up as well!"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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01-29-2023, 04:35 AM #1709
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- Aug 2013
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- Orangeville, Ontario
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Thanked: 4206I managed to smoke my first batch of dry cured bacon as per that video recipe Roy posted up earlier.
Done on the new traeger, and in the fridge now overnight to cool before slicing.
Was taking forever to hit 135 internal as it’s a cold night so I bumped the smoker up to get her over the hump, made a little of the fat shiny, but overall, looks pretty good.
Really looking forward to tomorrows slicing so o can check the cure penetrating.
I have some sourdough proofing in the fridge to make some blt’s tomorrow for lunch!!"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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01-29-2023, 06:59 PM #1710
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- Aug 2013
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- Orangeville, Ontario
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Thanked: 4206Slices and cooling before packaging.
Had to stop for lunch!
The first slab, happy I had complete cure penetration.
And the second half. Also full pink cure.
Buddy approved.
Good eats. Not to salty and a perfect bacon taste. Hand cut so some are thicker slices, and more chewy accordingly, but it’s all good.
Thanks for the inspiration Roy.
Fun to learn new stuff."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5