Thread: Sausage and Smoke Cooking

It worked.



I was to hungry at the end to take pictures....

Originally Posted by 32t

It worked.

I was to hungry at the end to take pictures....

Been There---Done That! Glad to hear it's working for you

Originally Posted by 32t

It worked.



I was to hungry at the end to take pictures....

I knew it would. I used to have one very similar to it. I had to replace it because it was not as safe on a wood deck as I thought it would be. Damn near burned the whole place down. Other than that, it was great.

Here is a before and....not after, but during pic. You can see how much more room to breath there is isn the second photo. The mold growth is dying back now as the salt concentrations are getting higher. But you can see how much evaporation has taken place. The pork loin I recently got will be going in soon.

Originally Posted by MikeB52

Please post a walk through, or three as you tear down and get into the curing process.
Enquiring minds and all..
And I apologize for nothing, I’m sorry if it seemed that way, hehehe.
play on words,, I kill me...

I took some pics for you. Here you can see I’m taking the ribs from the loin.





Here is loin removed. The great thing about getting it like this is that you have the fat cap still intact and the end closest to the coppa muscle. That’s why this end looks a littl e bacon-y.



Everything then needs to be weighed carefully.







The cure is then applied and vac sealed for a couple weeks.



There was also a significant chunk of fat that is not going to waste. I ground it, rendered it down, and will use it to make rillettes.







And the ribs were cooked up in this Chinese tapa dinner.

Thanks for taking the time to take pics and explain :

Dim Sum good looking ribs there--

Hey Mike. Got a recipe for the pork belly you do? I’m wanting to try one It’s something I’m not if I’ve ever done! Too many shots of bourbon I guess

Last nights dinner

That cure process looks awesome, thanks for sharing it. Definitely worth the effort for a home cured taste when done I reckon.
Curled up ribs surely saved you some grill space and the meal also looks very tasty!

Regarding the pork belly’s I’ve done Tc, I follow the porcetta style of preparation for them.
The secret in the rub is fennel and creating a long even thickness of meat to roll into the, well roll.
This vid is a really great walk through on the highlights of the process. I don’t go rotisserie though, I smoke indirect on the egg, seam down, remove to rest before bumping up the temp to crackling creating temps then Put it back on an hr or so till crispy.
Also really can’t undervalue a clean rind for a nice finished presentation.
https://youtu.be/BgZ6j-sto9E
So rich and delicious when done, like a bacon roast.

Got in a fresh pork order before Canada Day.
Alive on Monday. In my freezer Wednesday,, that’s fresh.
These are bone in butts, but with a healthy rind on them still!


Average out to around 9 lbs each for some fine pulled pork off the smoker for the meet up in a week and a half. That and fresh coleslaw, whiskey, cigars and razors,, a good day..
Also grabbed another case of back ribs for the summer season, around 15 full racks in the case. Should get us through till September, or the next surprise family party..
Here’s the recipe I’m going to be trying this time for the butt.

Will definitely be posting the cook..
Cheers.