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Thread: Sausage and Smoke Cooking

  1. #201
    Senior Member blabbermouth
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    I live in wine country and there is a small company nearby that sells wine making supplies to the wineries. They take back the used French oak barrels and repurpose the staves into tea light holders and the tops and bottoms into cheese boards. I dropped by one time to ask if they had any off cuts and was shown their rather larger burn pile.

    I was able to fill a large contractor garbage bag with red wine soaked French oak. They make great smoke in my Weber charcoal barbecue.
    David
    “Shared sorrow is lessened, shared joy is increased”
    ― Spider Robinson, Callahan's Crosstime Saloon

  2. #202
    Giveaway Guy Dieseld's Avatar
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    To me, Oak produces a great heat and it does add the wood flavor to the meat. Not a strong one in my opinion, which is what I prefer. Meat with a hint of smoke, not smoke flavor with a hint of meat
    Look sharp and smell nice for the ladies.~~~Benz
    Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

  3. #203
    32t
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    In my opinion excellent meat needs nothing but maybe a little salt.

    When I get a spiced/sauced meat it might taste good but the first thing I think of is what are they covering up.

  4. #204
    Senior Member blabbermouth OCDshaver's Avatar
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    I’ve had these two belly halves in the fridge curing for almost a week. I plan on smoking them Friday.

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  5. #205
    I love Burls....... and Acrylic HARRYWALLY's Avatar
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    Quote Originally Posted by OCDshaver View Post
    I’ve had these two belly halves in the fridge curing for almost a week. I plan on smoking them Friday.

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    Freaking YUM!
    Burls, Girls, and all things that Swirl....

  6. #206
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    Gents,

    I made Chris's recipe (Mother's BBQ) for Pulled Beef sandwiches this weekend. The beef was tender and delicious. Total cook time ~ 6hrs (3hrs uncovered and 3 hours covered) , low and slow that's how I like it!
    It was cold in CO this Sunday so no WIP images, sorry.
    For your reference here is his recipe:
    https://youtu.be/AVoT_Bg_rJA

  7. #207
    Senior Member jfk742's Avatar
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    OCDshaver, I’d love to hear what your rub is if you don’t mind sharing.

  8. #208
    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by jfk742 View Post
    OCDshaver, I’d love to hear what your rub is if you don’t mind sharing.
    As far as seasoning goes, black pepper. That's it. The cure contains more. But not much in the way of flavorings. In the end, you want to taste the meat and the smoke. Here is the cure percentages. Measure in grams. For every X number of grams of pork, multiply by percentage to determine the amounts for the cure. Rub it over both sides of the belly and ensure that it remains in contact with the meat for at least seven days. Flip the bellies every day to redistribute the cure. After seven days, rinse it of the cure, pat it dry with paper towels, and allow it to rest uncovered in the frige for 12 to 24 hours. Hot smoke to 150.

    Kosher salt .0222222
    pink curing salt .005333
    Brown sugar .0222222
    Maple syrup .0266666
    Pork belly 1
    Paulbuck and Dieseld like this.

  9. The Following User Says Thank You to OCDshaver For This Useful Post:

    jfk742 (10-21-2018)

  10. #209
    Senior Member blabbermouth OCDshaver's Avatar
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    All finished. Made my breakfast so much better.

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  11. #210
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    Gents,
    This past weekend I decided to make/smoke "French chicken drumsticks" aka chicken lollipops.
    I followed Malcolm's recipe:
    https://youtu.be/_Jt0c4cMN8o
    Two hours on the smoker with cherry wood pellets @ 300F then moped them with bbq sauce for about 15-20minutes. Turned out great, family loved it, especially kids!
    Here are a few pictures:
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