Had to google molcajete. But they sure look similar. Maybe a smaller handle on it but the same premise,..
Cool tools.
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Had to google molcajete. But they sure look similar. Maybe a smaller handle on it but the same premise,..
Cool tools.
Well I've tried something new, well new to me. They are called Pig Shots as they are supposed to look a little like shot glasses.
Now it's raining here and I "WAS" going to use my Traeger but it showed an error code so I made them in the oven.
Now I've found many, many different recipes but most seem to use some Jalapenos in them. Now I don't mind a little Jalapeno but it just didn't strike me as something that I'd like. But I did find one that used crushed Pineapple in it and no Jalapenos.
To make it you mix 2 half pounds of cream cheese with a cup of crushed pineapple, along with a little brown sugar once mixed you slice some cooked sausage into 1/2" rounds, then wrap the sausage with 1/2 of the bacon and secure it with a toothpick. Then you fill the hole with the cream cheese and top it with a little more of the crushed pineapple then your supposed to use some of their "Special Spices" and sprinkle it on top. I checked and the ingredients aren't that much different than the one that I make so I used my own.
I used my homemade smoked sausage as a base, I tried my homemade bacon but it was too thick and I don't think it's pliable enough since it was dry cured. Anyway I purchased some local bacon, the cream cheese and crushed pineapple, let the cream cheese warm up and mixed in some of the pineapple, brown sugar and made the pigs.
Here's some of the pics along the way.
Here's the pigs with the sausage on the bottom, the pineapple cream cheese in the middle.
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The pigs with the pineapple as a topping.
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A light sprinkle of my spice.
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Now the original posted didn't put any BBQ Sauce on but I did. After the pigs had cooked for around an hour and the bacon was crisp, I put some Sweet Baby Rays Hickory and Brown Sugar on it and then let it sit for about 5 minutes to get sticky.
Here's the results.
Attachment 349569
Yea, there's some missing, I gave 3 to my neighbors to try and I had one. Not Bad, not bad at all! :tu
I do hope that all with enjoy this.
If anyone interested in the recipe, here it is.
Pig Shots
1 package smoked pork sausage or kielbasa
2 8 oz packages cream cheese (softened)
1 cup crushed pineapple
½ cup brown sugar
2 Tablespoons Pork Rub
1 pound bacon (cut in half width wise )
Instructions:
Preheat your smoker to 300 degrees F. This method is also adaptable for the oven if you don't own a smoker. Simply preheat to the same temperature.
Make the pig "shot glasses.
Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat.
Season the shots with the sweet rub.
Make the pineapple cream cheese filling.
In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later.
Fill the pig shots.
Transfer the cream cheese mixture to a quart sized zip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little sweet rub.
Smoke the pig shots.
Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes at 300 degs, or until the bacon gets crisp.
Serve warm. Serve the pineapple cream cheese pig shots warm with plenty of napkins. Enjoy!
looks pretty damn good to me.
Will give those a go.
Thx Roy..
Mike, I used two cans of crushed pineapple, I measured out 1 cup and saved the rest for topping. I also drained the pineapple well, just a note.
I also have some left over, I'm thinking of using it in some sliced ham roll ups-----:shrug:
IF you, or anyone else would like my spice rub, here it is:
Rub for Pork Ribs and Pulled Pork
1 cup paprika
2/3 cup granulated garlic
1/4 cup granulated onion
1/4 cup chili powder
1/8 cup fresh ground black pepper
3 teaspoons dried oregano
3 teaspoons white pepper
2 teaspoon ground cumin
1/8 cup pickling salt or non-iodized table salt or kosher salt
1-2 tablespoons cayenne pepper (Optional but recommended)
Grind All in a Food Processor.
Transfer to mixer and mix in;
1 cup brown sugar
1/8 cup white sugar
Mix Very Well.
After mixing sample to see if more cayenne pepper is needed (If using)
Store tightly.
If the mixture clumps during storage--return to the food processor and give it a few buzzes. However don't run it long as the heat of processing can melt the sugars and mess things up.
Have you ever did something or used something that was such a hassle that you swore that you'd never do it or use it again?? Well I swore that I was done using sheep guts to make breakfast sausage----BUT----Once again I used sheep casings to make breakfast sausage.:gaah:
Yes it's a pain in the arse but they have a very tender skin so I I used them. Here's the end result--I had already accounted for the tare.
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I hope all will enjoy! I know that my kids will--:tu
Those look perfect and delicious.
I made some droewors a while back with sheep casings, I did cuss more than a little. Those breakfast links make me hungry. Lucky kids.
Probably around 25-30 years ago I was in Spokane WA and went to one of the local sausage supply shops (Michlitch) to buy some supplies while I was in town.
A couple of young guys came in with their father's grinder plates and knife wanting to know if Michlitch could sharpen them and they said they could. I can't remember what they told these two guys it would cost but it was astronomical! They looked really down and said thank you but no thank you and went to get back in their car.
I followed them out and wanted to know how bad they wanted to have the plates and knife sharpened. It seems that their dad had recently passed away and had left them with the grinder and some recipes and they just wanted everything sharp when they started.
I told them to go to the local glass shop and get a piece of 1/4" glass about 1 foot square. Then go to the local wood working store and get some 80 grit and some 220 grit Wet and Dry. Then dip the 80 grit in some water and place it on the glass and apply some more water. Then place the plate or the knife and rub it around holding down on it until it had cleaned up, then use the 220 the same way. That I told them should true up the surfaces.
Well lo and behold, this guy have come up with a video that's a better recommendation than I had given the two sons all those years ago.
I used his method to sharpen my 8 grinder dies on both and my 3 knives and it worked great.
I hope that this will help anyone who might need their equipment sharpened.:tu
https://www.youtube.com/watch?v=xp7UKCMrv-o&t=790s
Great story, Roy
Actually the only casings that I know of that are plastic are on Bologna and a few others. Here's a little video telling about casings. It's a bit less than 5 minutes and it's very helpful
https://www.youtube.com/watch?v=2AAD8Lx76b0
So it is alright to grind up a pig but not to stuff it in their intestines? :shrug:
Why wouldn't you??
The one thing that my dad hated about making sausages out on the homestead when they'd butcher was having to rinse out the guts to stuff them back into. He actually thought it was pretty neat that we could buy hog casings and not have to deal with the s**t that was in them.:w
Although I have never processed my own I have used plenty of natural casings. Much less work!
My thoughts were if you use one part of the pig why not use it all?
Probably modern machines and methods can't handle the intestines in a modern business world.
I am personally leaning more and more to a bulk sausage because it is less work stores in less room and tastes the same.
In some cases yes but what is the difference between a breakfast link and a patty?
In Scotland we have the amazing square sausage, a sausage which is perfectly sized and shaped to fit on a piece of plain bread. (That's a type of bread shaped like a long rectangle with a chewy burnt crust)
That's essentially just a square patty, and is an essential part of a Scottish breakfast.
Geek
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The famous Scottish Lorne (or square) sausage.
Geek
I don't suppose that you have any Wendy's Burgers in Scotland?? :shrug:
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Oddly enough we do 🤣
But only in the last year or two. The Lorne sausage has been a mainstay for generations of us Scots.
Where I grew up we had a butchers, I grew up on their onion Lorne. When I moved away my sister would buy me a whole Lorne to slice up and freeze, when that butcher closed down she bought me a few.
Alas they're all gone now and I've never replicated it 😭
Geek
I got a new sausage stuffing funnel, I like it a lot. I usually make small batches, this one was 1.7 kg. If I was doing large batches or smaller casings the funnel would suck, but for larger casings it goes pretty fast. Plus I am too damn lazy to unpack and clean my stuffer for small batches.
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before mixing
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new funnel
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drying
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getting ready to vacuum pack
Felt rack o lamb tonight so went for it on the Weber with a smoke tube filled with apple to add some flavour.
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Garlic, evo, rosemary, thyme, and lemon zest all muddled together made the marinade this aft.
Half a day in the fridge to draw in all the goodness, then under direct hi heat 10 and 6 minutes aside.
Then indirect till 135’ core.
Attachment 349865
Crept up over 145 during the rest but that’s ok, tender as tender can be.
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Happy Sunday men.
That lamb looks soooo good Mike. Nice knife too!!
Was delicious, and no left overs. Thanks.
The knife’s my favorite thin Bruno made carbon knife.
Developing a patina cause I got tired of cleaning it, but the edge is always true.
Well I've been playing. Attachment 349895
Awhile back Duncan Henry did 3 three different PORK jerky's. I decided to do his Pineapple Pork Jerky. I had to order the California Ham Spice and while the recipe didn't use a lot of it, I don't think that the results would be the same. With that said I probably have enough to last me a lifetime and then some.
Here's Duncan making the jerky;
https://www.youtube.com/watch?v=CQF7WJlCdNQ&t=302s
WalMart had center cut loins on for $1.94 a lb so I picked one up and then got rid of all of the fat on the outside.
Now I wanted to make it more of a regular jerky that's cut with the grain so I allowed it to sit overnight in the fridge, I also thought that having it smoked rather than just dried was what I wanted. So I made a little to just dry and the rest to go in the smoker for a couple of hours of hickory smoke. The one in the smoker was dried for a couple of hours till it was tacky and the the temp was raised and smoke applied for around 2 hours.
Both batches were cooked to an internal temp of at least 152 degs.
Here it is before they were cooked:
Attachment 349892
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And the final results--the batch that was just dried is on the right.
Attachment 349894
I have to say that the batch that was just dried was good but the batch that was smoked was outstanding. I highly recommend it!
The only modification that I made to Duncan's recipe was that my batch of meat weight exactly 2 Kg to begin with and his recipe was for 1 kg increments and I didn't double the amount of red chili flakes. I did put the flakes in my spice grinder to make them smaller. I think that it was perfect.
I had sampled it before I remember to weigh the end result but I lost around 50% of the weight.
I'm going to cut it into bite sized pieces for sharing with the kids so I'd better get busy. I do hope that you'll give it a go! :tu
Looks mouth waterin' good Roy :tu
What's your drying process ? Same as the video ?
Hey Oz, not really, if you watch the video he slices it about 1/4" thick so it's not as thin and actually much thicker.
I had the dehydrator and the smoker at about 120 degs to begin with so the pieces would get tacky, I then raised the temp to around 170 in the smoker and the applied the smoke and I also raised the temp in the dehydrator to 170 degs until I could read a minimum of 152 degrees with my instant read Thermopen.
It was then removed and allowed to cool.
I hope that this answers your questions mate.
I've been watching Malcom's videos for quite some time now and I've found them very helpful. He posted this one and I for one found it very interesting and informative.
I do hope others will too.
https://www.youtube.com/watch?v=LoGwW1OUcZE
So I got a smoker in September and today I had the chance to finally try this out. My first time smoking. I used some Oak whisky cask staves to smoke some brisket ribs and chicken wings.
Alas we were all starving so had to finish the brisket in the oven for about half an hour.
I looked at a brisket rub recipe and a rib run and they were the same so I just got the boy to make a batch for both.
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I'm pretty happy with how it turned out, the flavour was great the meat was juicy, although a couple of the wings got a bit burnt on the bottom as they were nearer the coals, but all in all success was achieved.
Geek
Looks good for the maiden burn.
What kind of smoker did you get??
We like smokey shots here too ya know.
Attachment 350071
My last brisket on our kanayama style smoker.
:tu
I too was wondering what the smoker you'd gotten?? :shrug: I'm pretty sure that what's offered in your world is a bit different from what's across the pond.
On a side note; My oldest daughter loved the Pineapple Pork Jerky and asked if I'd make her some more and when I asked how many loins to do all she said was "Bring It On"!
So after I was done I presented her with 4lbs all wrapped in 8 ounce cryovac and 1 and a 1/3 ounces in a ziplock bag. She ate the contents of the ziplock while I was there.
Her husband came home and pronounced it GREAT!
I find it so satisfying to know that I can give my children and their families something that they truly love.
Attachment 350072
It's this guy.
I don't know if this is considered good or what it's called lol.
What I do know is it has enough space for my needs, it got up to temp and held with little fuss, and that thermometer is surprisingly accurate.
Attachment 350081