Thread: Sausage and Smoke Cooking

fired up the pellet smoker/grill after a while of sitting under the snow. Just going to do slow burgers to make sure everything is working before I try a brisket or something long. Starting out well and the pellets don't seem wet or anything bad. Suppose to snow tonight but only an inch or so and with the warm weather we have had it shoulnd't stick.

Averaging 138'F Gotta bring them up a few more....

The final review was to much salt. And I agree.

So many flavorings are 90+% salt.

Live and learn!

Originally Posted by MikeB52

That’s usually the way it goes at our place too.
It’s a compliment to us cooks when they eat it as quick as we make it though.

Indeed, my 9 year old daughter was happy to see everyone enjoy her efforts.

Geek

Originally Posted by 32t

The final review was to much salt. And I agree.

So many flavorings are 90+% salt.

Live and learn!

Alas as quick as I was taking it off the grill it was getting pilfered ��

Hey Mike, any updates on your latest project? Just wondering---

Well Roy, the beef is approaching 35 days age, and the capicola has lost 10% of its target weight so far.

Getting quite dark red in spots, and some white mold in a few spots. All good signs.

Firming up in the net, and slowly losing weight. Gonna be June or July before this is done at this rate. Averaging 10grams weight loss per day.
But can’t rush the aging process I suppose.
Cooked these drumsticks on the traeger tonight for some immediate gratification.

Cheers gents.

Originally Posted by MikeB52

Well Roy, the beef is approaching 35 days age, and the capicola has lost 10% of its target weight so far.

Getting quite dark red in spots, and some white mold in a few spots. All good signs.

Firming up in the net, and slowly losing weight. Gonna be June or July before this is done at this rate. Averaging 10grams weight loss per day.
But can’t rush the aging process I suppose.
Cooked these drumsticks on the traeger tonight for some immediate gratification.

Cheers gents.

Inquiring minds just had to know! hehehe

Damn the chicken looks good, it's on sale so I think I know whats for supper tomorrow.

I got one of those spring loaded round ham presses a while back. I am enjoying it, it is like making sausage without the stuffing involved. This was all pork, cure,salt, white pepper,garlic and nutmeg. Other than not being smoked I like the ease of making lunch meat in the press.

I have never done this and looked up a few recipes. One of them cold smoked the meat after boiling.