Thread: Sausage and Smoke Cooking

Done
After the 5 day drink, nice and pink.

Then after seasoning onto the grill and hours later.

Lovely mahogany color.
Wrapped in foil and in the fridge overnight for firming up before slicing.
Gonna be a long wait.

Looks great! I'll be patiently waiting to not only how the slicer works, but how it tastes

Well I would not say ham, but definitely a pastrami type flavor and texture upon completion.
Delicious for sure.

Not sure if those iridescent spots are the cure salts or lack of cure?

Over 5 lbs of cold cuts.
Less todays lunch.

Family gave it the thumbs up as well.
The new slicer set to 1.5 mm did a flawless job, motor tone never changed for the whole round.
Very happy with the machine, and cept for being unable to remove the blade itself yet, clean up was pretty easy.

Looks great Mike! Mine had the spots also, I believe that they are from the cure.

I'm glad to hear that the slicer is working as it should. Lots for lunches for sure.

Great result all 'round Mike. That slicer is a winner.

Thanks gents. Yup, happy with the yield and results.
Not sure what’ll be next up. Need to eat some of the spoils now to make space.
Thinning the next go of bacon will be the circular ‘speck’ style cause I love that lean centre loin core wrapped in all that fatty bacon goodness. Probably not till spring though.
Cheers gents.

Well my youngest daughter and her two kids are coming over for the afternoon and some supper.

Since I knew in advance of this I decided to play a bit. I wet cured and injected a pork shoulder for 6 days then I took it out and patted it dry.



Here it is out of the smoker but still in the stockinette.



After cooling it a bit I removed the stockinette and here it is.



It's cooling down in the frig

It's a little over 4 lbs so there will be plenty for supper and some yummy sandwiches--

Well dinner was a success! The meat was very moist but it wasn't overly salty, just enough to be pleasant. Everyone was pleased. Here's my plate full--Smoked Pork Shoulder, Corn on the cob ( it wasn't bad at all) and some yellow potatoes and peas in a cream sauce. I used real cream and boy could you tell the difference. My daughter took the remainder home.

Good lookin meal Roy.
Pork tuned out nice!

Originally Posted by MikeB52

Good lookin meal Roy.
Pork tuned out nice!

Yes in deed, it was really nice. If anyone is interested, here's the recipe. It comes from the book 'Home Production of Quality Meats and Sausages'. It was featured in Duncan's 'Marianski March' which featured the above featured book, it's from the Marianski Bros.



OH! I forgot to say that I let it lay in the brine for a full 7 days.