Thread: Sausage and Smoke Cooking

Some spare ribs, 6 hours around 225-250 in the ugly drum smoker, salt, pepper, and garlic powder.

Originally Posted by spazola

Some spare ribs, 6 hours around 225-250 in the ugly drum smoker, salt, pepper, and garlic powder.

I bet that some beans and potato salad would go well with that great looking side of ribs.

I'm patiently waiting for pics of the gnawed on bones----

Originally Posted by cudarunner

I bet that some beans and potato salad would go well with that great looking side of ribs.

I'm patiently waiting for pics of the gnawed on bones----

I made beans and cornbread to go with it, coleslaw would have been nice. Sorry no after pics.

Originally Posted by spazola

I made beans and cornbread to go with it, coleslaw would have been nice. Sorry no after pics.

bones must of gone to puppy----I was so looking forward to seeing some gnawed on bones because I've got such a hankering for some ribs. There's just something so primal and satisfying about chewing meat off of bones.

The weather is supposed to be pretty nice tomorrow so I'll check out my local store for some beef ribs. I'm sure that they are ordered in but they are the same as if you'd just cut the ribs off of a rib roast so there's quite a bit of meat. Unfortunately I'd have to either thaw a rack of ribs or buy a whole rack as they don't sell partial racks and it's just me.

Pick up the baby backs or St. Louis style. Smoke em up on the traeger with that seasoning I sent you 225 till the meat pulls back from the ends and so what if you can’t eat it all, Travis can

Oh forgot put you a an of watered down apple cider vinegar on there with it

Originally Posted by tcrideshd

Pick up the baby backs or St. Louis style. Smoke em up on the traeger with that seasoning I sent you 225 till the meat pulls back from the ends and so what if you can’t eat it all, Travis can

Oh forgot put you a an of watered down apple cider vinegar on there with it

I ALWAYS use the Rendezvous on pork on the Traeger, I have a spray bottle with cider vinegar with some red pepper flakes that I use to spray the meat with a few times during cooking.

Yes Travis would be in Dog Heaven with leftover ribs---meat on 'em or not----

Well---------------Here it goes!

I purchased some of UMAi's 70 mm bags and other supplies to make some dry cured sausage so I'm entering unknown spaces and I'm sharing the adventure here.

NOW it's supposed to take at least 3 weeks in the frig for the sausage to have lost enough moisture to be edible, but it could take more. Seems that different refrigerators draw different amounts of moister out of the interior.

During my online research I found that it seemed like the meat was supposed to be near frozen/or at least partially frozen for the grinding, mixing of spices etc and the stuffing. However the Bactoferm Culture Starter needed to be activated in room temperature Non Chlorinated Water. After the meat was stuffed into the special UMAi bags then they needed to hang undisturbed for between 24 to 72 hours at between 65-72 degs F to get the good bugs working so that bad bugs didn't start.

The sausage is supposed to start turning a brighter color to show that the cure and culture are working, Then it's supposed to go on racks in the frig to start drying.

An oven with some pans of room temp water in the bottom seems to be typically recommended. I tested mine and it was right about 71 degs F with the light off.

SO! Here's the meat right after stuffing.



And here's a picture of them in the oven. NOTE: Once I put the very cold chubs of meat in the oven the temp dropped to 60 degs so I turned the light on. I just checked and the temp in the oven (according to my Smoke Unit) is now 70 degs so I turned the light off.



Once the sausage turns color I'll weigh them and record the beginning weight on a tag and then figure what 35% of loss would be and put that on the tag as well. Then into the frig on a rack they will go.

My frig seems to dry things out pretty quickly so I'll start checking after a week to see how things are going.

Thanks for reading