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Thread: Sausage and Smoke Cooking

  1. #821
    32t
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    Come on guys......... Don't keep this up!

    Obesity is a large contributing factor to Covid 19 deaths..............

  2. #822
    32t
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    Quote Originally Posted by cudarunner View Post
    I left the skin on while curing, but once smoked, I'll remove it and then package it up separate to use in various dishes.

    I'm afraid I'm of no help on how to control the saltiness. The guy who I got the recipe I'm using weighs the meat, then has a formula that you use for the cure.

    As per his recommendation I weighed in grams.

    Weigh your piece of pork belly.

    Weigh the rest of the cure components:

    Salt is 2.5% of the weight of the pork belly.

    Sugar is 1% of the weight of the pork belly.

    Pink Cure #1 is 0.25% of the weight of the pork belly.

    Mix together the salt, sugar, and pink cure #1.


    Here's the link to his video.



    If this new bigger batch comes out anywhere near as good as the first batch, I'll be very pleased.
    I started another batch tonight but am using ziplock bags.

    I had a heck of a time showing my wife how to use percentages in a recipe.

    To me it is just a formula.

    Her brain doesn't think like that...........

    Trying to explain how to use the tare button on a scale.

  3. #823
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by 32t View Post
    I started another batch tonight but am using ziplock bags.

    I had a heck of a time showing my wife how to use percentages in a recipe.

    To me it is just a formula.

    Her brain doesn't think like that...........

    Trying to explain how to use the tare button on a scale.
    First and foremost, let us know how the latest batch comes out.

    No to your Lovely Bride--it could be worse--A Lot Worse!

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Size:  63.7 KBI feast tonight and probably a couple more as I made too much for me and the mrs.

    Scotch eggs, Armadillo eggs, and how do you make a Nathan’s hot dog better? You wrap in bacon
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    Quote Originally Posted by cudarunner View Post
    First and foremost, let us know how the latest batch comes out.

    No to your Lovely Bride--it could be worse--A Lot Worse!
    Yeah , Nahh he's not using math & science. He's trusting a possibly faulty instrument.
    Wouldn't it be funny if he actually calibrated his speedo & found her 58 minute answer was right
    “The white gleam of swords, not the black ink of books, clears doubts and uncertainties and bleak outlooks.”

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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by onimaru55 View Post
    Yeah , Nahh he's not using math & science. He's trusting a possibly faulty instrument.
    Wouldn't it be funny if he actually calibrated his speedo & found her 58 minute answer was right
    From what I've read back when this first was recorded, the guy posted the video online at some social thing--- Without Asking his lovely bride. I read that they almost ended up divorced because of him posting it.

    'How long will it take us to get to your mother's home 80 miles away? Well I really don't know, we'll just have to see'
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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

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    The Great & Powerful Oz onimaru55's Avatar
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    Quote Originally Posted by cudarunner View Post
    From what I've read back when this first was recorded, the guy posted the video online at some social thing--- Without Asking his lovely bride. I read that they almost ended up divorced because of him posting it.

    'How long will it take us to get to your mother's home 80 miles away? Well I really don't know, we'll just have to see'
    Gold !!!!!
    “The white gleam of swords, not the black ink of books, clears doubts and uncertainties and bleak outlooks.”

  8. #828
    Senior Member blabbermouth PaulFLUS's Avatar
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    Teriaki boneless, skinless chicken thighs over oak and ash fire.

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    Senior Member blabbermouth spazola's Avatar
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    Quote Originally Posted by tcrideshd View Post
    Name:  C7C2D552-9DC9-4EE6-BBC1-1B1C3E7D4A97.jpg
Views: 38
Size:  38.6 KBName:  0CEFE8E4-C791-4914-B435-BA233C70D8EA.jpg
Views: 37
Size:  63.7 KBI feast tonight and probably a couple more as I made too much for me and the mrs.

    Scotch eggs, Armadillo eggs, and how do you make a Nathan’s hot dog better? You wrap in bacon
    Scotch eggs are one of my favorite foods, those look good.
    rolodave and MikeB52 like this.

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    tcrideshd (05-01-2020)

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    Smoked spam, Not sure if it is going on sandwich, or crackers, or fried rice. Big decision I dont want to rush into.

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