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6407LikesThread: Sausage and Smoke Cooking
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04-15-2023, 10:04 PM #1801Senior Member
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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.
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04-15-2023, 11:24 PM #1802Senior Member
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Averaging 138'F Gotta bring them up a few more....
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04-15-2023, 11:57 PM #1803Senior Member
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The final review was to much salt. And I agree.
So many flavorings are 90+% salt.
Live and learn!
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04-17-2023, 09:15 PM #1804Fizzy Laces Connoisseur
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Indeed, my 9 year old daughter was happy to see everyone enjoy her efforts.
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.
Geek
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04-17-2023, 09:16 PM #1805Fizzy Laces Connoisseur
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Alas as quick as I was taking it off the grill it was getting pilfered �� Originally Posted by 32t
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04-19-2023, 09:47 PM #1806'with that said'
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Hey Mike, any updates on your latest project? Just wondering---
spazola likes this.Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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04-19-2023, 11:27 PM #1807Str8Faced Gent.
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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.Last edited by MikeB52; 04-19-2023 at 11:33 PM.
"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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04-19-2023, 11:52 PM #1808'with that said'
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Inquiring minds just had to know! Originally Posted by MikeB52
hehehe
Damn the chicken looks good, it's on sale so I think I know whats for supper tomorrow.Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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04-20-2023, 04:42 PM #1809Senior Member
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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.
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04-20-2023, 06:03 PM #1810Senior Member
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I have never done this and looked up a few recipes. One of them cold smoked the meat after boiling.
cudarunner likes this.
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spazola (04-20-2023)
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