Thread: Sausage and Smoke Cooking

Was delicious, and no left overs. Thanks.
The knife’s my favorite thin Bruno made carbon knife.
Developing a patina cause I got tired of cleaning it, but the edge is always true.

Well I've been playing.

Awhile back Duncan Henry did 3 three different PORK jerky's. I decided to do his Pineapple Pork Jerky. I had to order the California Ham Spice and while the recipe didn't use a lot of it, I don't think that the results would be the same. With that said I probably have enough to last me a lifetime and then some.

Here's Duncan making the jerky;



WalMart had center cut loins on for $1.94 a lb so I picked one up and then got rid of all of the fat on the outside.

Now I wanted to make it more of a regular jerky that's cut with the grain so I allowed it to sit overnight in the fridge, I also thought that having it smoked rather than just dried was what I wanted. So I made a little to just dry and the rest to go in the smoker for a couple of hours of hickory smoke. The one in the smoker was dried for a couple of hours till it was tacky and the the temp was raised and smoke applied for around 2 hours.

Both batches were cooked to an internal temp of at least 152 degs.

Here it is before they were cooked:





And the final results--the batch that was just dried is on the right.



I have to say that the batch that was just dried was good but the batch that was smoked was outstanding. I highly recommend it!

The only modification that I made to Duncan's recipe was that my batch of meat weight exactly 2 Kg to begin with and his recipe was for 1 kg increments and I didn't double the amount of red chili flakes. I did put the flakes in my spice grinder to make them smaller. I think that it was perfect.

I had sampled it before I remember to weigh the end result but I lost around 50% of the weight.

I'm going to cut it into bite sized pieces for sharing with the kids so I'd better get busy. I do hope that you'll give it a go!

Looks mouth waterin' good Roy
What's your drying process ? Same as the video ?

Originally Posted by onimaru55

Looks mouth waterin' good Roy
What's your drying process ? Same as the video ?

Hey Oz, not really, if you watch the video he slices it about 1/4" thick so it's not as thin and actually much thicker.

I had the dehydrator and the smoker at about 120 degs to begin with so the pieces would get tacky, I then raised the temp to around 170 in the smoker and the applied the smoke and I also raised the temp in the dehydrator to 170 degs until I could read a minimum of 152 degrees with my instant read Thermopen.

It was then removed and allowed to cool.

I hope that this answers your questions mate.

Originally Posted by cudarunner

Hey Oz, not really, if you watch the video he slices it about 1/4" thick so it's not as thin and actually much thicker.

I had the dehydrator and the smoker at about 120 degs to begin with so the pieces would get tacky, I then raised the temp to around 170 in the smoker and the applied the smoke and I also raised the temp in the dehydrator to 170 degs until I could read a minimum of 152 degrees with my instant read Thermopen.

It was then removed and allowed to cool.

I hope that this answers your questions mate.

Cheers mate . I'm keen to buy a dehydrator now

I've been watching Malcom's videos for quite some time now and I've found them very helpful. He posted this one and I for one found it very interesting and informative.

I do hope others will too.

So I got a smoker in September and today I had the chance to finally try this out. My first time smoking. I used some Oak whisky cask staves to smoke some brisket ribs and chicken wings.

Alas we were all starving so had to finish the brisket in the oven for about half an hour.

I looked at a brisket rub recipe and a rib run and they were the same so I just got the boy to make a batch for both.







I'm pretty happy with how it turned out, the flavour was great the meat was juicy, although a couple of the wings got a bit burnt on the bottom as they were nearer the coals, but all in all success was achieved.

Geek

Looks good for the maiden burn.
What kind of smoker did you get??
We like smokey shots here too ya know.

My last brisket on our kanayama style smoker.

I too was wondering what the smoker you'd gotten?? I'm pretty sure that what's offered in your world is a bit different from what's across the pond.

On a side note; My oldest daughter loved the Pineapple Pork Jerky and asked if I'd make her some more and when I asked how many loins to do all she said was "Bring It On"!

So after I was done I presented her with 4lbs all wrapped in 8 ounce cryovac and 1 and a 1/3 ounces in a ziplock bag. She ate the contents of the ziplock while I was there.

Her husband came home and pronounced it GREAT!

I find it so satisfying to know that I can give my children and their families something that they truly love.

It's this guy.

I don't know if this is considered good or what it's called lol.

What I do know is it has enough space for my needs, it got up to temp and held with little fuss, and that thermometer is surprisingly accurate.