Thread: Sausage and Smoke Cooking

Originally Posted by spazola

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

Attachment 319564

Oooohhhh...that made my mouth water.

Charlie that smoked spam with eggs is my vote

Originally Posted by tcrideshd

Charlie that smoked spam with eggs is my vote

I've actually made Spam here at the Boars Nest. I couldn't tell the difference between mine and some of the traditional commercial Spam.

I got the recipe here at the link below/the recipe is at the end via a link. I only made a 1/2 batch and I used 1/2 teaspoon of Sodium Nitrite instead of the Tender Quick.



Apparently the state with the highest consumption of Spam in the USA is Hawaii.

https://slate.com/human-interest/201...nned-meat.html

Partial flat cut beef brisket on the smoker for 3 hrs. Sweet potato also cooked on the smoker in foil.


Salt, pepper and garlic powder dry rub.

...and of course a high gravity beer to wash it down with.

Here you go Roy!

These got to the 160'f range when done.

Originally Posted by 32t

Here you go Roy!

These got to the 160'f range when done.

They do look good--good and smoked

Please let us know how or 'IF' using the Ziploc bags made them different such as more or less salty etc.

How I wish I was there to 'help' with the taste testing.

The dry cured at the moment is long gone so a comparison at this time is not happening.

The ziplock version is not overly salty though.

Originally Posted by 32t

The dry cured at the moment is long gone so a comparison at this time is not happening.

The ziplock version is not overly salty though.

My question was was intended to ask about the texture and salt content as I've read that keeping the sides in bags can increase the salt content as it could be re-absorbed back into the flesh instead of weeping out of the flesh while curing.

I would presume that you feel that there's little to no difference with the salt content.

Originally Posted by cudarunner

My question was was intended to ask about the texture and salt content as I've read that keeping the sides in bags can increase the salt content as it could be re-absorbed back into the flesh instead of weeping out of the flesh while curing.

I would presume that you feel that there's little to no difference with the salt content.

That is the point of this measured type of curing and I think it works.

The salt and cure gets absorbed into the meat at the proper ratio and that is that.

I did not do a good observation of this last batch but historically from my observations the salt sucks the water out and then it goes back in.

If you have the proper amount of salt/cure going back in that is good.

Easy to mess up and dependent on time if you over salt your brine.

I'd given some of the first bacon I'd made using the formula to my buddy Ski and he said he was impressed by the flavor and it not being overly salty, just enough of a taste of salt.

However he said he was surprised at how little water came out and that there wasn't the usual 'white foam' from store bought bacon.

The first batch was made with the pork being able to 'weep' out any water but not able to re-absorb it. I'm thinking that's why.