Page 72 of 72 FirstFirst ... 22626869707172
Results 711 to 716 of 716
Like Tree2365Likes

Thread: Sausage and Smoke Cooking

  1. #711
    Senior Member kelbro's Avatar
    Join Date
    May 2008
    Location
    N. Carolina
    Posts
    1,345
    Thanked: 181

    Default

    Saw some pork sausage and pork belly just hanging out today. Temps about 74 degrees. Hung high enough off the ground where the dogs couldn't reach it. Not too many flies this time of year. Should be ready in time for the big Chinese New Years celebration.
    Attached Images Attached Images  
    Last edited by kelbro; 01-15-2020 at 06:09 AM.

  2. #712
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Location
    3 miles west of randydance062449
    Posts
    7,725
    Thanked: 1208

    Default

    I think I am getting the cold part of this cold smoking down.

    This is after 45 minutes with the eggs.

    Name:  cold.jpg
Views: 19
Size:  30.8 KB
    Tim

  3. #713
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    8,495
    Thanked: 3668

    Default

    Quote Originally Posted by 32t View Post
    I think I am getting the cold part of this cold smoking down.

    This is after 45 minutes with the eggs.
    So are the eggs put in in shell, OR cooked, peeled and then smoked. I've read about doing it both ways.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  4. #714
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Location
    3 miles west of randydance062449
    Posts
    7,725
    Thanked: 1208

    Default

    These were boiled and peeled and then smoked.

    1 hour to 1hr15min . I have been tending to smoke things to long so I am giving a shorter time a try.

    When in the shell it worked but the smoke stayed in the shell and I don't care to eat egg shells!
    Tim

  5. The Following User Says Thank You to 32t For This Useful Post:

    cudarunner (01-19-2020)

  6. #715
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    8,495
    Thanked: 3668

    Default

    The next time I cold smoke some cheese, I'll give the eggs a go just for shites and giggles.
    32t and rolodave like this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  7. #716
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    8,495
    Thanked: 3668

    Default

    Benz cures his own pork belly's and has someone smoke them for him. His bacon is so much better than store bought. #1 he dry brines it so there not any extra water. It's also so much more 'smokey' tasting.

    While what I've found locally wouldn't be cost effective, I did decide to play a bit. I bought a chunk of fresh belly that was almost 2#'s and used the cure I use for salmon. I applied a heavy coat then let it cure for a week, turn it every day. After the seven days, I rinsed it well and soaked it in water for 1/2 an hour, then patted it dry and put it on a rack in a container over night in my frost free frig. Note: my FF frig really sucks the moisture out, in fact I try not to store anything very long in it.

    Anyway, I used my new 'Smoke Tube' and cold smoked the belly for about 8 hours, then used my regular method and used one small pan of chips and then slowly brought it up to 155 degs internal temp.

    I'm going to have Breakfast for Supper and see how it tastes.

    Name:  003.jpg
Views: 13
Size:  39.3 KB

    Name:  005.jpg
Views: 13
Size:  84.0 KB

    Name:  002.jpg
Views: 13
Size:  38.3 KB
    32t, rolodave, eddy79 and 3 others like this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

Page 72 of 72 FirstFirst ... 22626869707172

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •