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Home Made Sausage, Cured, and Smoked Meats - Page 11

post #151 of 1013
Thread Starter 
Okay, probably the last sausage I'll be making for the next month. So, summer sausage was 60% beef, 40% pork, heavy addition of mustard powder, and I let these "bloom" for two hours after smoking. Notice how they got a little wrinkled and turned a deeper reddish/brown.



Next weekend I hope to do my first terrine and also, I hope the real sausage smoker arrives.
post #152 of 1013
Thread Starter 
Okay, I did not make anything, but I'm ready to smoke some sausage properly. So here's the new smokehouse set up just for sausage, sitting next to my Cookshack smoker that has done so many things, so well.



Here's the inside. I can set up to four shelves, or as you can see, lots of room to hang links off the dowels.

post #153 of 1013
post #154 of 1013
Thread Starter 
^ Oh please, that's 100% piker-ville. Just to being with, you don't stuff out of your grinder. You need to do a primary bind with a mixer, post grinding.
post #155 of 1013
but look at the wrist coordination. So careful and calculated.
post #156 of 1013
Pio is secretly imagining that it's his sausage that Guy is softly caressing.
post #157 of 1013
Thread Starter 
Let us not desecrate this thread with "Diners, Drive-ins, and Sausage Pits."

Btw, I'll be making something big next time. Not next weekend, but probably first week of Feb. I've not decided yet if it will be salami, baloney, or what, but have some large casings on order.
post #158 of 1013
Quote:
Originally Posted by Piobaire View Post
Let us not desecrate this thread with "Diners, Drive-ins, and Sausage Pits."

Btw, I'll be making something big next time. Not next weekend, but probably first week of Feb. I've not decided yet if it will be salami, baloney, or what, but have some large casings on order.

try mortadela, that is godlike.
post #159 of 1013
Thread Starter 
Quote:
Originally Posted by globetrotter View Post
try mortadela, that is godlike.
http://www.styleforum.net/showpost.p...8&postcount=52 http://www.styleforum.net/showpost.p...5&postcount=54
post #160 of 1013
^wow!

how did it come out?
post #161 of 1013
Thread Starter 
Quote:
Originally Posted by globetrotter View Post
^wow!

how did it come out?

It was incredible. The texture cannot be described. The garlic, the back fat, all fresh and fragrant. Next time, I won't use the food processor though. It's a pain in the ass. I want to coarse grind, then fine grind, and vs. poaching I plan to smoke on low temp.
post #162 of 1013
Alright Pio, this thread with all the pics and helpful info has convinced me to get in on this smoking business. My dad found a bbq off craigslist that he liked and went and picked it up today. Pretty badass grill with an infrared burner and rotisserie. I'll be making New York Strip steaks tonight for his birthday on it. He got it used once for $100 so it's practically brand new. I looked it up online and it's a brand new model that retails for $650. Apparently the guy who sold it to him is a product tester and they trash the bbq's that don't make the cut and since the companies don't care to have their products shipped back to them, he gets to keep everything that passes the test. So he just sells them. I was talking to my dad previously about how I was looking into getting a smoker so when he met the guy he talked to him about it and the guy also tests smokers. Score. So whenever this guy tests out a new smoker, he'll be giving us a call and I will have my first smoker. I've been salivating over that cookshack smoker you have, but figure it's worth the wait to get a practically brand new one for a fraction of the cost.
post #163 of 1013
Thread Starter 
^ Nice! Give him the Cook Shack website and provoke him into testing one!
post #164 of 1013
Quote:
Originally Posted by Piobaire View Post
^ Nice! Give him the Cook Shack website and provoke him into testing one!

I know! He's going to meet my dad tomorrow to give him some extra stuff that he left at his office (spare parts). I'm definitely going to have my dad ask him about Cook Shack and if he tests them. I sure hope so!
post #165 of 1013
Well I think I'll be starting this adventure quicker than expected. Evidently a cousin who moved out of state got a smoker as a birthday gift and left it with my brother who then left it at a friends house. So my brother is going to go pick it up and bring it to me. I have no idea who makes it or if it is any good, but it will work for the time being at least. Just ordered Charcuterie and On Food and Cooking today so once all this stuff comes in it is game on!
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