Thread: Sausage and Smoke Cooking

are those from the same place you get the sausages for us? I like the sound of that

They are home made, I will get the Windthorst sausage before the meet.

Pancetta.

It's been said that a picture can tell more at a glance than a thousand words so here's why no one sees me show a brisket that I've fixed/taken to day--

Wow, that's expensive, Roy. Every now and then, our local WalMart will screw up and get full choice grade briskets in for $2.79 a pound, like 13 to 15 pounders. Some times living in the South has its good "points" haha

Originally Posted by ScoutHikerDad

Wow, that's expensive, Roy. Every now and then, our local WalMart will screw up and get full choice grade briskets in for $2.79 a pound, like 13 to 15 pounders. Some times living in the South has its good "points" haha

Nothing wrong with being from the South! While my folks were both born and raised in SE Washington State part of my dad's family had come from the south at some time (my great grandfather on dad's side had come west from the NY area) anyway dad used terms and such that no one else did, but when the boys from TN and KY would come out to work pea harvest dad said he 'could talk to them'.

I proudly call myself just an old redneck country boy and have for countless years.

Several years ago I was listening to an interview with Reba McEntire and the interviewer said something a little derogatory about 'Rednecks' and Reba just bristled! She said;

"You can say all you want about those old redneck country boys but when they play the Star Spangled Banner, they're the ones that standup, put their hands over their hearts and have tears coming down their cheeks".

Yup! That's me!

Years ago when my family and I were at Disneyland and they started shooting off the fireworks and playing the Star Spangled Banner it seemed like my family and I were the only Americans there as we stopped put our hands over our hearts and stood at attention. Everyone else just kept strolling along

Two little Dicke Birds sitting on a wall
One named Peter, one named Paul
Fly away Peter, fly away Paul
Come back Peter, come back Paul

Just a little ditty from when I was in 6th grade. Our teacher Mr. Cairns and his wife had been in the Peace Corp in India and he put together a little play all in Hindi and that poem was done. My friend Karen was part of the class and she can still recite it in Hindi.

Anyway, here's my 'Dickie Birds'--Cornish Rock Game Hens that were cured in a brine for two days and then smoked with hickory chips. I hung then on my clothesline over night line to cool--I have a fenced back yard so no dogs can get to things and the lines are too high for frigging cats.

Here's the Southbound end of Northbound Game Hens;



In the curing brine;



After 8 hours in the smoker;



Out of the stockinette's;



Vacuum sealed and ready for the freezer;



I've found that for things like these birds (either before freezing/or after thawing in the refrigerator) that just leaving them in the vacuum bags and putting them in a pot of warm water for about an hour really helps keep them moist/the microwave just makes dry areas.

Dang fine looking birds there Roy!

Some salami made using umai casings, fermented and dried in the fridge

N

Originally Posted by spazola

Some salami made using umai casings, fermented and dried in the fridge

So those Umai bags seem to do good work. I’ve seen others use them as well. How exactly do they work? They dry through the bag but hold a vacuum seal?