Thread: Sausage and Smoke Cooking

Originally Posted by spazola

Damn that looks delicious, great job.

+1 Roy, looks like real tooth jerkin jerky. Mmmm.
Look forward to having the teeth to allow me to chaw something that tasty agin soon enough.

Capicola update. Weight is down to 1640 grams now from the original over 2kg starting point.
Target is 1320ish so I figure well over half way there now.
Maybe capicola for July 4th snack tray..
And as far as the feel through the membrane, it’s very firm now. A hard casing like one would expect from cured meats. No visible mold inside the membrane either yet so all signs are positive.

Some coarse ground smoked sausage, about 80% pork butt and 20% beef. I just got a coarse plate for my grinder 3/4" holes. I ground the fatty stuff with the 3/8 then the rest with the 3/4. My little hand cranked grinder, grinds quickly with the big holes.

Thank you Roy for talking about the Stanley Marianski book, it made me get a copy. I have made several things from it, so far all great. This sausage was close to his hot smoked Polish sausage recipe other than the grind size and the addition of some beef.

cure
salt
pepper
garlic
marjoram

Looks really tasty!

Nice looking links Charlie.
And yup, Stan’s book is terrific for home meat adventures!

There is some fantastic looking food in this thread. I bet they are all great.

My dad has been gone for 22 years now but over 30 years ago he had found this great deal on a 50# box of frozen smoked ham hocks---that is until he got them and he had 50 pounds of frozen FRESH hocks.

So he called and asked me if I could cure and smoke them. I said yea but I wanted a couple and he agreed. When he showed up he'd make 50 little stainless steel hooks to hang the hocks from. I still have a few of them. I haven't had any use but dad had made them.





The hooks didn't cost him a dime, the stainless steel was Green Giants but he did do a good job of forming them. Notice that the one end is sharpened? Good old dad

tested out the traeger in it’s new home tonight.
Kids home for the weekend so kabob’s tonight.

Love the surface area of the Traeger for parties!
And when on hi setting, she actually does make beef sizzle!
Still say it’s a wood fired oven, but it’s really good at what it does.
The blended pellet mix I used from Kirkland was really nice too.

I tried to post this last night but for some reason the picture wouldn't load

I had Brat's Kebob's---

must be kabob season Roy. 2 other buddies had them the same night as us, hehe.
Yours look tasty too!