Thread: Sausage and Smoke Cooking

Looks good! All around.
Happy thanksgiving my southern compadres.

You as well, my northern brother.

I broke a couple of self imposed rules of mine for Thanksgiving this year.

1. I made a lattice topped pie.
https://sharprazorpalace.com/plate-g...ml#post1890186

2. I spatchcocked the turkey.



3. I cooked the turkey on my Traeger.



I'd brined the bird overnight in a plain salt and white sugar solution. I pulled the bird when it was 165 in the breast and 185 in the thigh area and Everything was so moist, tender and flavorful.

Lot's of compliments from the family

The glorious day of Christmas is approaching so I need to get busy making the smoked meats that I give to my kids as their Christmas presents.

For today it's smoked Atlantic Salmon.

I use a dry rub then after about 24 hours I remove the fillets from the cooler and rinse them well in cold water, then pat as dry as I can then put them in the smoker at a low temp until the flesh starts to feel a bit 'tacky' so the smoke adheres well.

We got our first snow flurry today--



Fillets ready to get started getting that wonderful smoke flavoring.



The temp just starting to rise. It will slowly get up to around 160 degs before the process is done.



While it will be a few hours before the fillets are done, for some reason the site isn't allowing some of my pictures to load. So I do hope that I can share the finished product.

Here's a few pics of the summer sausage I made yesterday. This is the first time I've used Beef Middles for making a larger diameter sausage ('about' 2.5"s), I've always used the man made mahogany fibrous casings. I haven't made up my mind how I like these.

Just finished stuffing and tying but still needing the strings trimmed--



Just in the smoker--



Finally done! Hung on my clothes line and showered with water to help prevent the casings from shriveling. This pic was taken a bit before 2 am--I put the sausages in the smoker at 11 am then raised the heat to about 100 degs and let the casings dry up which took about an hour then started smoking.



I've got the sausages vacuum packed and in the freezer, I'll try to remember to post a picture of all of the smoked meats together that will be part of my kid's Christmas Presents along with home canned pickled asparagus, wedding ring pickles, jams and jellies.

Tasty looking sausage Roy!
This is going on shortly for tomorrow’s family gtg.
15.75 lbs of prime beef brisket dom a local butcher shop.
6.99/lb so not the best price, but looks like a nice slab.
Figuring on 15-16 hours on the kamado.

Nice mild night too, abovefreezin* and no rain..

Good morning beef lovers!
161 internal and time to wrap.

Party doesn’t start till 5 so this will sit @ 225 on the smoker till it hits 204ish, then into the cooler bag to rest..
May end up putting on a ham too to offset the beef intake, dilute the choices to ensure some leftovers.
Gonna be 14 adults chewing on this later..

Speaking about expensive meat. I got a wild impulse today and bought a couple of cow tongues to smoke.

$7.29 lb or $18.50 a tongue! I was planning to buy 3 until I saw the price. Oh well I am boiling them now and will smoke them tomorrow.

Meanwhile I got a book that my brother recommended to keep me occupied while doing this waiting.

Interesting how the cuts that used to be considered throw away meat have become expensive: tongue, brisket, etc. I have a friend who grew up on a Prince Edward Island farm. Ron said he was so poor he had to bring lobster sandwiches to school while the rich kids had Spam.

I grew up on a farm also. Not much money but plenty to eat!

I laugh when I see restaurants based on chicken wings, macaroni,and ramen among other things.