Grilled up a little more of that sausage tonight. Served it up with some creamy polenta. Attachment 348573
Printable View
Grilled up a little more of that sausage tonight. Served it up with some creamy polenta. Attachment 348573
144'f internal at the moment.
Looking good and I just have to let it go.
Will report in the morning...... LOL
155'F internal.
Turned it up another 25'F.
Talk about the stall.....
We just had a downpour and it stalled everything!:rofl2:
The electronic parts are still lit and I did a quick glance into the pellet bin and it is dry.
I saw water bubbling back out of the storm sewers.
Set it at 250'f and it is still having trouble making 225 with the light rain now.
It is starting to "feel" done.
Looking tasty!
Do you wrap it? I prefer not to for the sake of the bark.
I spray a lot with apple cider vinegar after the stall as well.
This is all on the egg mind you. Haven’t tried a brisket on the pellet smoker yet.
Enjoy your feast
I didn't wrap it. The part that is missing is making burnt ends.
Well I do believe that today marked a historical event. 86 years ago a product was introduced and it's still going strong. Koreans use it rather intensively, however our own state of Hawaii uses more of it than any where else.
What is it? SPAM! Here's a link:
https://www.foxnews.com/lifestyle/th...d-hormel-foods
So I decided to make some homemade Spam. I didn't think that anyone would be interested in the making of it, but it's Pork, Ham, Prague powder #1, sodium erythorbate, with sugar, corn starch, salt and some cold water.
I 'think' that the only reason to use the cure is so it'll make the pork pink--:gaah: as it isn't in the danger zone :shrug:
I'll admit to trying to cram too much into the can but it came out quite tasty.
Attachment 348622
My oldest and best friend is coming for a quick visit so I'll make another batch (but in a smaller amount) since he loves the stuff.
It’s a good SHTF item to have in the pantry. If it comes to it, it’ll look like fillet mignon to you. The part that freaks people out is the can. It’s at room temp. There might be some gelled cooking liquid around it. And it plops out onto the plate looking less stellar than you’d want. But after it fries up, it’s not so bad. Just another form of sausage.
I think most people have a love or hate relationship with Spam.
I have been eating it, and the other meat from the cupboard, Underwood Deviled Ham, since I was a wee lad, for as long as I can remember and absolutely love it. I still have it quite often. I think if you get a piece of Spam close enough to my daughter, she would puke.
I’m very curious to hear how this came out
Pete <:-}
It was good fried. I find it close to the commercial product.
Here in a couple of weeks Carl will be visiting from Southern California so I'll make another batch for him to try.
The original recipe had you place it in a meat loaf pan then put another pan on top and add water as a weight. But then it's was supposed to go in the oven, but I used the can with the spring loaded and then simmered it around 200 degs.
Attachment 348625
4 months later and today was the day to unwrap the capicola.
Attachment 348977
Final weight is actually 1310 so more like 36% total moisture loss, but I couldn’t wait any longer.
Attachment 348978
Attachment 348979
Attachment 348980
Great spicy flavor and buttery mouth feel when thin as this.
Attachment 348981
As i understand the darker spots, where the meat dried quicker, will normalize in the zip lock now that the cure is complete.
Will try this again for certain.
Last pool party of the season so I picked up a Costco full packare.
Attachment 349360
Went on at midnight and when I woke up she was ready to wrap.
Attachment 349361
Almost done now @ 200’ and will rest in the cooler till dinner.
trying Texas Hot Links. Never did it before so experimenting.
One thing I dislike is that the clean up and prep for 5 pounds is the same as for 50. LOL
Not a good pic but what I have.
I will definitally do this again but more that 5 pounds.
Hey Tim, Any chance of sharing the recipe?? Just wondering--:shrug:
I always thought white sausage was made from gray matter? As in pork brain. Sort of why I always avoided it.
What are these ones you mention. Presume not organ meat?
That was given to my family in the 1960"s from aneigbor Al Kirsch. Don't know if i have his name spelled right....
My family used it for many years and theni it ended up belonging to my brother and he gave it to my son. Long story short when I use it I tell !him I am charging him rent for storage! {It sits in my garage.}
As anyone that uses a stuffer knows you can't get it all in the casing. I had enough left over for 3 patties. That was our supper tonight and I think that this recipe could easily be used as a bulk sausage without the hassle of stuffing it. It would be a very good breakfast sausage along with a couple of eggs!
Good point. I did an experiment with this batch and mixed it in my kithen aid mixer.
2.5 pounds of meat spices etc. A little extra measuring and I didn' clean the bowl or beater perfect between but it worked well.
To do 25 lbs yes this would take 10 batches and 10 dirty cups but a thought.
This weekend I bought a new combination refrig/freezer to replace my old 1940's basement refrig. It is 6.9 cubic feet but bigger inside than the old one. A little taller and skinnier so when I am thawing a pork belly to make into bacon I have to cut it in half. I like the combo idea. It will serve as a beer,extra food, project tool but if needed I can back up my regular freezer or kitchen refrig. $321 USD after taxes. If I was to start over I could see buying 4 of these and setting them in a row in my basement. On /Off/ Frig/ feeze as I needed or wanted them.
No after shots sadly, but did these lamb chops alla garlic and fresh rosemary on the Egg tonight over Apple wood.
Attachment 349460
Wife made a fresh mint sauce and we had baby potatoes and peas with.
Delicious way to end the weekend.
I need my lamb medium or medium rare. But I salivate at the idea of lamb chops. I have a method I use for the rosemary and garlic. I mince the rosemary very fine. Then I put it in a mortar and pestle with salt and work it until it becomes a gree powdery mass. I add garlic and work that until it’s completely puréed. Then I add oil until it becomes a paste. In the last few minutes on the grill (or under the broiler) I brush this on the meat. It keeps it from burning and keeps the flavors fresh.
Do all that in the mortar?
Will have to give it a go next time, thx.
I like mine on the medium rare side as well so the thicker ones were for me.
:tu
Yeah, you need a serious one that can put some hurt on the garlic and herbs. I have one of these. One of the best gadgets in my kitchen.
Attachment 349469
A "Molcajete" won't work? After a good work out to get one broke in, mine seems to work pretty well. :shrug: