Thread: Sausage and Smoke Cooking

Thanks! It tasted good too---

I par boil the veggies in salted water for about 5 minutes, it keeps them from drying out. I also use a marinade on every thing once it's par boiled. If anyone's interested here's the marinade:

1/2 cup extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 Tbs freshly minced mint (Optional)
2 cloves garlic crushed and minced
1 Tbs soy sauce

Mix together and let sit for around an hour, then add everything and let it marinate for a couple of hours or so.

The oil will thicken when refrigerated but it doesn't do any harm. I let it sit outside of the frig to warm up and then assemble the skewers.

I've done all of one veggies on several skewers and all the meat on others then just pull them off onto a plate.

Originally Posted by cudarunner

Thanks! It tasted good too---

I par boil the veggies in salted water for about 5 minutes, it keeps them from drying out. I also use a marinade on every thing once it's par boiled. If anyone's interested here's the marinade:

1/2 cup extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 Tbs freshly minced mint (Optional)
2 cloves garlic crushed and minced
1 Tbs soy sauce

Mix together and let sit for around an hour, then add everything and let it marinate for a couple of hours or so.

The oil will thicken when refrigerated but it doesn't do any harm. I let it sit outside of the frig to warm up and then assemble the skewers.

I've done all of one veggies on several skewers and all the meat on others then just pull them off onto a plate.

Parboiling is a smart idea I will try that next time.

Originally Posted by spazola

Parboiling is a smart idea I will try that next time.

Is this thread about vegitables?...........

A meatcentric post for the peanut gallery.

Some cure, salt, pepper and garlic sausage, I cubed up the fat and and used a big die 5/8s to grind the meat. Cold smoked then poached.

Lil capicola update.
It’s alost done, another 100 grams or so to go.
As expected, the moisture loss slowed right down, but it’s been steady and the meat has firmed up near solid.

Note the lack of anything scary lookin, growth wise. The Umai bags really work at keeping everything but the oxygen from flowing through the membrane.

Hopefully another couple weeks and this piggy is done!!
Really hope it was worth the wait as well.

Originally Posted by MikeB52

Lil capicola update.
It’s alost done, another 100 grams or so to go.
As expected, the moisture loss slowed right down, but it’s been steady and the meat has firmed up near solid.

Note the lack of anything scary lookin, growth wise.

Hopefully another couple weeks and this piggy is done!!
Really hope it was worth the wait as well.

I haven’t made any in a while.

Nice marbling! Very nice.
Hope mine has that kinda fat content!

Originally Posted by MikeB52

Nice marbling! Very nice.
Hope mine has that kinda fat content!

Each piece of meat is different. If you haven’t already done so, you’ll want to get another going now. As you can see, they take a long time. It’s vicious business. You always have to keep replenishing the supply. I got to the point where I had too much and just stopped all together. Now the supply is gone and I have to start all over again. If I start now, I should have some for Christmas.

Originally Posted by OCDshaver

Each piece of meat is different. If you haven’t already done so, you’ll want to get another going now. As you can see, they take a long time. It’s vicious business. You always have to keep replenishing the supply. I got to the point where I had too much and just stopped all together. Now the supply is gone and I have to start all over again. If I start now, I should have some for Christmas.

I like the have some for Shristmas part.

I made some fresh sausage over the weekend. And then sausage and peppers with it.