Thread: Sausage and Smoke Cooking

21 days wet, then 40 days dry Mike.
Ive heard of folks going longer but personally think I wouldn’t like it so gamey.
Dinner in an hr or so and then I’ll know for sure.
Cheers.

Originally Posted by MikeB52

Correction 14 well trimmed 1” thick steaks.

11 in the freezer, three for dinner tonight.
Cheers

'Pre-Seasoned' Mike?

Some of them yes. Read that some do that before vac sealing on the gentle cycle so wanted to try.
Love the keg steak spice so gave it a go.

Well, no pics sadly, but they were diffent than any steaks I’ve had before. Almost a blue cheese mushrooms flavour, and the tenderness, soft, but like the meat cells moved closer together and it was almost sponge toffee like, but not.
My son and wife both loved them but my son agreed, a slab of blue cheese on top next time will take it to the next level.
Worth the efforts for sure, and 11 more steaks for the summer in the freezer.
Cheers gents.

hmmm--I figure that there are three more meals for all of you but your son will have to have a hot dog for the last! hehehe

It's interesting how it has a mushroom and bleu cheese flavor to it. It might be interesting enough to give it a go here. I'll give it some thought.

Originally Posted by MikeB52

21 days wet, then 40 days dry Mike.
Ive heard of folks going longer but personally think I wouldn’t like it so gamey.
Dinner in an hr or so and then I’ll know for sure.
Cheers.

Yeah....a but much for me. Too earthy.

When I buy a whole cow every couple years, I have the butchers do 28 days dry, if they will.

I worked for the beef farmer that I buy my cows from, so I get to hand pic my critter. I know what its been eatin, or any shots its had since it was bought at auction. I know exactly how good it's going to be, while its staring back at me.

Meat is always marbled just right.

My daughter graduates from nursing school tomorrow and we have the family for dinner...the WHOLE family so about 35 people. I'm smoking a brisket...a WHOLE brisket.



16 lb almost right on the dot.

Congrats to your daughter

I dry rubbed the brisket 2 nights ago...


and it's been in the refrigerator until this afternoon at 4:30 when it went on the smoker. This is after 2 hrs at 300. Bringing it down to 225-250 for another 14-16 hours.


Just loaded up my fire box and about to take my first catnap since I'll be tending it all night.

The few that I have done I have started out at low temp and then brought them up high at the end.

Why do you start yours high and then end low?

Just asking as I want to learn.