My wife went to a market with some friends and got me this.....
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shit looks likely?
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My wife went to a market with some friends and got me this.....
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shit looks likely?
The ingredients looks good. Plus it actually says what’s in it. Too many packages simply say salty, spices, flavour, colour. I think what makes that shit special is it is actually labeled well.
I am glad you got it together.
Hehehe,
Seems there is a web site for this shite stuff---
http://www.specialshit.com/
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Looking forward to the taste test report.
Some pretty cool shit on the website.
Pete <:-}
My daughter recently went to Texas for a vacation and brought me back some of this Special stuff.
I think it is good and would buy it again if it was in the store I was in.
But I wouldn't go out of my way to get it.
It amazes me how so many things of a very similar recipe can be marketed.
My big sister has a birthday this weekend so I’m having the gang over tomorrow for lunch
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This big ole Boston butt is in the smoker now and will slow cook all night long, start spritzing around 4 and thereafter.
Should be a tasty lunch.
Doing a smoked jackfruit pulled vegan option for the new gen too but thst’ll cook up tomorrow.
Cheers gents.
Always a good feeling when you wake up and the smoker’s is still goin!
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Almost through the stall now. Grill was kept at 200 all night and internal temp is 161 and starting to climb again after a few hours of stasis.
Taking it up to 230 now as I start to spritz. Kamado’s can’t be kept at 200 when you start opening the lid
Should be resting by 11 for a 1pm birthday lunch..
Started about 9 lbs and will net out about 7 I figure.
Cheers!
You know it’s done when this happens..
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So damn juicy and tasty.
Sis was pleased, as was everyone else.
Cheers gents.
Oh my.! Yummy yummy, for my tummy.
Looks awesome, Mike.
Mike that looks really mouth watering. :tu
Now to my little bit. I've found that 'most' of the videos out there on sausage making and smoke cooking are really just amateurs, yes there are a few that have a side business or such but no real professionals.
This guy (a Canadian) is a pro with a complete smoke shop. Here's a bit about him making some beef jerky-----around 15 lbs of beef jerky---
https://www.youtube.com/watch?v=C0wUTXUTd-c
I stumbled upon him when he was doing "with permission' recipes from the cook book--'Home Production of Quality Meats and Sausages
Marianski, Stanley; Marianski, Adam [Contributor]' for every day of the month of March. They of course didn't have any recipes so I ordered a used book for about $30.
Anyway I hope this info is of some use to some of you.
I made a little bit of cured and smoked Cornish Rock game hens the other day. Today I'll using the leftovers to make some soup for some supper--
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Well I had a pork loin needing to be cooked, so I stuffed some fine minced garlic, onion and bell peppers, along with some butter and mustard seed then wrapped in bacon, and make it even better my new bbq apron!
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I'm glad you are enjoying it! :tu
Well it's better late than never---I'd actually forgotten about it. Anyway, I cured and smoked a pork loin for Easter Supper. It came out well. Here's the loin ready for about 3 1/2 to 4 hour of smoke---
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And here's what's left after the meal---
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It was nummy!
I think I may have sorted the sweaty cheese problem I was having.
Half a bag of ice in the water tray on the centre grill & the smoke tube on the one below that.
Cheese was still cold after 4 hrs & dry to touch. Taste test in a week or so..
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Holy shit. That looks amazing.
Well, the ol' brick barbecue that came with the house fell appart, and we decided to buy an offset smoker instead of a plain old BBQ.
I'm just being started and as you can surmise, my first tries are so hecking far from that... (underkcooked meat, overcooked fish, and mostly creosote all around, I spent hours in the last few days going back to the basics and trying to do better next time)
Well speaking of smoking cheese---I got 4 lbs smoked the other day. I smoked it for about 3-4 hours then put into the vacuum sealer.
It's going to go from raining to hot I figure so I hope this will get me by. I started out with 2 two pound loafs, then split them down the middle.
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Here they are ready to go in.
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Some pellets going in.
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And Voila!
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I didn't take a picture of it, but if the smoker starts heating up around 80 degs, I open the door and use painters tape to keep it open. Seems to work for me.
You my friend, you will find more uses than just storing cheese in a vacuum sealer---
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Well tomorrow is my oldest 45th Birthday so I got busy.
I used Duncan's recipe--see here:
https://www.youtube.com/watch?v=4lE02B0TTwY
The first thing was not my favorite--sorting out the casings from the hank!
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Once that was done, I selected one of the larger 'small casings' (I missed it by three links) and got it soaking while I prepped the spices and the meat. It went fairly well but I'm not going to use the O-ring as it caused more problems than it solved. Anyway here's 5 and 3/4 lbs of sausage.
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I pre-cooked them in a water bath at 175 degs until it reached an internal temp of 165 degs. Then into the ice water batch.
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I got a total of 18 brats. I'll give my daughter the three bags with five sausages in them tomorrow.
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OH! I did try a bit just fried and it's very good, I'll be making more of these in the future. :tu
Look terrific Roy!
Nice gift indeed.
Looks damn good :)
So, as I stated last week, I'm just getting started on the offset smoker.
Since I was mainly training, I bought a big chunk of breast with ribs included.
I then trimmed the ribs from the rest that I rolled and tied in order to get something alike a pulled pork.
All in all, things went better than the last times, although with my wood being, as it were, the same I use for my fireplace, I do think in hindsight that it was not dry enough.
Which led my temperatures to be all over the place from 230 to 315.
Anyhow, here are the results
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Rolled like that, it took obviously longer for this piece to be ready.
https://i.ibb.co/Zm5P8j4/IMG-20220508-161849.jpg
But darn is the result worth the hassle.
So obviously, the fat prevented the meat from drying too much and instead nourished it. Juicy, smoky, and tender.
https://i.ibb.co/KhqHpGf/IMG-20220508-182640.jpg
https://i.ibb.co/C7Cv3t3/IMG-20220508-182627.jpg
https://i.ibb.co/L11dYDw/IMG-20220508-183147.jpg
As for the ribs... I don't know honestly. They were soft enough, but probably severly under-seasoned and quite frankly tasted like smoked ham rather than what I'm usually accustomed to or what I expected it to be.
Also, while not severely dry, they were a bit too much compared to my expectations.
Well, my two little girls devoured them, fighting for the scraps, so I suppose it was good enough.
If it only gets better from that point, I should be alright by mid-summer.
Well over 35 years ago I was using a 3# cast iron stuffer, it did OK but then I got an offer from The Sausage Maker Co (whom I'd done business with) for their brand new Stainless Steel 5# with an introductory price that included free shipping from NY state. I bought it.
I've made tons of sausage with it but it really wasn't what I needed, I needed something a little bigger, but not too big. So I see that the 10# SS stuffer is on sale for $30 off so I bought it and sent it to Ski's which saved me another $30. Most of the batches I make are 10 lb or a little less.
Here is is right from the catalogue--
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I brought it home today and right away I saw something that I didn't like so it was off to the Ranch and Home store. Now 'IF' i wasn't going to be tearing it down and storing it after each use then it might be a different story.
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Just a few shekels--
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I also notice that the stuffing horn was larger and my old SS tubes wouldn't work so off to the Ranch and Home again--I bought two stainless steel washers that were right at 2" OD and had a friend at a machine shop, punch them out. I had to finish filing them to fit, but once fitted and an O-ring installed between the first washer and the second one here it is mounted on the stuffer nice and tight on Joel's custom made 1" SS stuffing tube/you can also see the where I mounted the bottom plate with SS hardware.
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It also have something interesting--it's an air release 'valve' it's not anything fancy but it should help with getting the air out of the sausages.
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Anyway all in all I think that I'll be very happy with my new toy----uh--I mean TOOL. :w
Very nice.
I just have this cheap plastic one, but it does work well enough.
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Well yesterday was test day. I decided to make some All Beef Hot Dogs.The guy who I used his recipe was right----it was a major pain in the ass. The casings don't stay twisted and you have to tie each and every one. I believe that I got 26 hot dogs from 3#'s of hamburger.
Was it worth it?------------------------------I think so.
I didn't take a lot of pictures but here is the tied link in the smoker.
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Here they are after un-linking and unwrapping.
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I packaged them up for my kids and my buddy Ski and his boy and I kept the Uglies for myself.
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I had one for lunch today and I think they are a keeper. I've asked for the kids and Ski to let me know what they think.
@cudarunner : That's some pro level equipment and work, I'm amazed !
The stuffer I use is the one coming with my Bosch meat grinder. Works well enough, but an air valve would indeed be useful lol.
Anyhoo.
New try on the ribs on saturday. This time I went with the "classic" 3/2/1
https://i.ibb.co/C9vsNxk/IMG-20220521-165940.jpg
https://i.ibb.co/Mh179q8/IMG-20220521-191544.jpg
Went with a homemade dry rub (cloves, cumin, lemon balm, garlic, some oregano from the garden, brown sugar, paprika, Espelette AOP pepper, among other things), organic cider, and a mix of BBQ and oyster sauce.
Is it what it's supposed to taste like ? No clue, never tasted "the real thing"
Was it good/worth the 7 hours hiding from the harsh sun under the hazel tree ?
Suffices to say that the wife decreed that from now on ribs should be cooked this way. So hecking soft, juicy and flavorful.
Yet, as I am still a beginner, I am open (and would be thankful) to advice, tips, and critique
My Mouth is watering, I can smell those ribs from here!
Well I've heard back from my kids and Ski on how they they liked the hot dogs-----------------
Basically it was a hit. My oldest daughter and her family thought that they were excellent, so did my son and his wife, the middle daughter family thought that they were good. My buddy Ski said that they were really good. :tu
My only complaint was that they were a little bit undersized. I'd purchased a 21mm casing and the original called for a 22mm casing, so I re-ordered and the 25 mm (1 inch) will be here tomorrow. Now that's a HOT DOG!
I'll be making a new batch tomorrow or the next day. I think that I'll make a larger batch and use some ground pork along with the beef.
I did find the ambition and wanted to prove it but the pictures didn't want to load....
Oh well it is happening
Lookie what I got today!
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It's a digital scale. Now there's nothing wrong with my old scale with the exception that it could be hard to read with things on top--AND that it would automatically turn off. This one did but you can reprogram it to stay on (which I did).
Anyway it'll measure weight up to 17.5. So I'll be using it to weigh the pork for the Italian Sausage that I'm making tomorrow. I've already used it to measure the ingredients and they are all ready!
I'll post more tomorrow while I'm making the sausages. :tu
OK, here it is.
I started with my typical Italian sausage but I added some binder, some Prague powder #1 and some accelerator (it makes the Prague work quicker so you can put it immediately into the sausage and cook it).
My idea was to make a sausage that you could just heat up and put in a bun with some onion and red bell pepper instead of having to fully cook the sausage.
Note: They measure just shy of 1".
Anyway here it is ready to heat in the smoker (not smoke).
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In the ice bath;
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Ready for cooling in the frig;
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Out of the frig and ready to package up;
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By the way----they taste great! :tu
Ready for a tailgater in a jiffy!
Looks terrific Roy!
A fun day. Maybe a bit long..:gaah:
I planned on just smoking a turkey breast, today. It'd been in the fridge thawing for several days, expecting to get up early and get it out, seasoned, and left to warm to room temp for the grill. Sumbitch was still partially frozen..!!
So I threw it in the sink,still in wrapper, and covered with warm water. Figured....WTH, Let's throw in a chuck roast, too.
Bad mistake.! Didn't make to the smoker, till 4:00 pm. Takes around 9-10 hrs for a 4# roast. Oh well...got nothing better to do, suppose. :chapeau
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At least the turkey breast is done, and resting.
He,he,he--happens to the best of us.
By the way--want some ribs?? :dropjaw:
https://www.youtube.com/watch?v=ocCyoFmDaPg&t=150s
I needed to use up the last of the pork shoulder so I made some snack sticks--
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All packaged up and ready to give to my kids and some friends.
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After a long absence the store that I buy pork sides from had them back in stock. I used the curing set up that Duncan had used in his videos. However I only cured and smoked them in the smoker, the rest of the cooking/smoking part I did on the Tragaer.
It smells wonderful!! I've got it cooling down from being in the Tragaer at 180 degs (the internal temp was around 135) and will slice some up tomorrow.
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I was talking with my mailman Robert and had just put them in and he said he was interested in getting started but he was leery--however he said he'd like a sample to give it a go---------------------Enablers anybody??? :w