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6407LikesThread: Sausage and Smoke Cooking
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07-26-2020, 03:15 AM #921'with that said'
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I decided that I needed to make some kind of sausage since it was going to be a 'cooler day/only 85 degs F'.
I made a 5# batch of Slim Jim's, I'll keep a bit but 99% of it'll go to the kids and their families.
The casings started to break when I first started and I think they are getting old so I didn't try to stuff them too full so I got a lot of 'wrinklies' but it does taste pretty good.
I used the smoke tube and filled it 1/2 full with hickory pellets and it smoked for a bit over 2 hours. I then finished them using my heat source in the smoker.
No pics but it's all cut to length, vacuum packed, in the fridge and ready to take over to the kids tomorrow.
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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07-26-2020, 10:54 AM #922
Well done, Roy
cudarunner likes this.If you don't care where you are, you are not lost.
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08-07-2020, 05:09 AM #923Senior Member
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Way back I posted this before it was cured. I had gotten the loin and was separating it from the bones.
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08-07-2020, 05:18 AM #924'with that said'
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Looks Great! I bet it all tasted wonderful.
Welcome Back! I for one have missed you! Don't be such a stranger--ScoutHikerDad and OCDshaver like this.Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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08-08-2020, 01:40 AM #925Senior Member
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Thanks buddy. I’ve been absent for a while. I’m still shaving, still honing, still cooking. I just haven’t had much new to share. Groundhog Day. Lol.
Originally Posted by cudarunner
ScoutHikerDad likes this.
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08-14-2020, 04:40 PM #926Senior Member
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During the whole COVID thing we stocked up on some staples because....well, nobody knew what to expect. So I was going through the freezer this week and saw that I still had some pork shoulder. So that will be sausage and peppers tomorrow.
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08-14-2020, 04:48 PM #927Senior Member
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The last time I bought a few pork shoulders I broke them down into pieces for different uses. The neck muscles I cured. The rest went to other things. But there is one nice lean cut under the shoulder blade. It’s small but makes a nice little ham.
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08-14-2020, 04:52 PM #928'with that said'
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What variety is the sausage? Will it be fresh or smoked? Just wondering--- Originally Posted by OCDshaver
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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08-14-2020, 04:53 PM #929Senior Member
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Here’s one other item I don’t think I posted at the time. I used a lot of the trim from those shoulders to make this terrine. I bought the terrine mold right after having left culinary school twenty years ago. It hasn’t seen much use. But I did change that.
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The Following User Says Thank You to OCDshaver For This Useful Post:
spazola (08-24-2020)
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08-14-2020, 04:55 PM #930Senior Member
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Fresh Italian sausage. Garlic, fennel seed, paprika. Originally Posted by cudarunner
What variety is the sausage? Will it be fresh or smoked? Just wondering---cudarunner and MikeB52 like this.
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