Thread: Sausage and Smoke Cooking

One of the chain stores has London Broil (fancy name for really thick cut top round steaks) on sale for $1.99 so guess what Cuda's going to see if he can make

Looks tasty Roy! Nice looking slicer as well!

London broil up here is a specific dish, but not round steak.
In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak. Others sell a pork sausage patty wrapped in flank or top round steak labelled as London broil.
Another variant, popular in Southern Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler. In some regions, bacon will be added between the flank steak and the veal grind.

Cheers gents.

Looks and sounds good Mike.

I find it interesting what things are called in different circles. The reference to 'London Broil' can also be a cooking method where the meat is marinated then then cooked under a broiler. To keep things on the tender side the cuts are thick so you get a nice char but a medium rare to rare inside.

I get a bit perturbed when stores advertise 'Prim Rib' as 99.99% of the time it's not a 'Prime' but a 'Choice' grade cut.

Something else that I found funny was when I was stationed in New London for Sub School there was a truck that would come on base and sell hot or cold 'Grinders' which was a sandwich made with a long bun. Then when I got to Norfolk for my duty station I was in a bar and saw a guy having a grinder so I ordered a turkey grinder and the gal didn't know what that was so I asked what the gentleman was eating and was told it was a 'Sub Sandwich'.

Then when I was coming home the guys I was riding with and I stopped at some place in Texas to get a beer and something to eat and a guy was having a Sub Sandwich so I ordered one and the gal didn't know what that was so I asked for a 'Grinder' but again she didn't know what that was so I asked what the guy was eating and was told it was a Po Boy. Basically the same sandwich but with three different names. Around here they are called Sub Sandwiches.

Here's a pic of part of the ad to show how my cut was advertised.

Back row and far right. This “half coppa” came out this week and found its way onto my plate. The flavor was outstanding. Less aggressively seasoned and tasting better for it. More precise and didn’t interfere with the meat very much. Just a hint of juniper and pepper.

Sliced nice and even!

A new batch of these saucission are now ready. I like to dry them to 45% weight loss. At that point they are not rock hard but not gummy either.

Some lean pork sausage (loins were on sale) in hog casings twisted off into little links and pickled.

Originally Posted by spazola

Some lean pork sausage (loins were on sale) in hog casings twisted off into little links and pickled.

Cured and Smoked or just Cooked before the pickle?

Also what's your pickle solution? Just wondering.

Originally Posted by spazola

Some lean pork sausage (loins were on sale) in hog casings twisted off into little links and pickled.

Are these cooked or cured before being pickled?

Originally Posted by cudarunner

Cured and Smoked or just Cooked before the pickle?

Also what's your pickle solution? Just wondering.

Originally Posted by OCDshaver

Are these cooked or cured before being pickled?

Seems we were on the same wave length--