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Home Made Sausage, Cured, and Smoked Meats - Page 17

post #241 of 1023
Tossing this up for the hell of it. Smoked trout from a week ago. Kept it very simple. The filets were just coated in salt, pepper, and olive oil. For each of the whole whole trout I added salt and pepper to the skin and cavity. On one I added sliced lemon and fresh picked rosemary to the cavity. On another I added sliced orange and fresh picked rosemary and for the third one added ponzu sauce (a what the hell kind of moment that came out nice) and dried basil.

Just ordered a meat grinder, hog casings, terrine mold, and insta cure #1 and #2 online. So sausages and pates will be coming soon! Also bit into temptation and got a dehydrator for beef jerky.
LL
post #242 of 1023
Thread Starter 
I like these pics guys, keep them coming! I'm smoking bacon in my new, sausage specific, smoker tomorrow. First use of that one.

Quote:
Originally Posted by BDC2823 View Post
Just ordered a meat grinder, hog casings, terrine mold, and insta cure #1 and #2 online. So sausages and pates will be coming soon! Also bit into temptation and got a dehydrator for beef jerky.



I've infected you!
post #243 of 1023
Quote:
Originally Posted by Piobaire View Post


I've infected you!

Yeah, pretty much. It was rather quite easy.

Between this and other threads, Ruhlman's book, and my interest in cooking, it was just bound to happen.
post #244 of 1023
Quote:
Originally Posted by Piobaire View Post

I've infected you!

post #245 of 1023
Thread Starter 
Okay, finally getting around to trying out that new smoker of mine. This is the one I bought from www.sausagemaker.com and is better suited for sausage smoking, as it can function at lower temps than my Cook Shack Smokette. Also, the Sausage Maker one has a chimney type flue, so you can get airflow, thus drying out items. This is important for many types of meats. Just normal sausage needs the casing dried, to develop a pellicle, so the smoke will stick. If you remember, the Cook Shack is specifically designed to retain moisture, perfect for the 14 hour brisket type smoking. So, here's the set up now: You can see all the space inside the Sausage Maker, perfect for hanging sausage links or 24" chubs, like salami: You can see the wood chips/sawdust sit directly on an electric oven type burner. Here it is, the slab of bacon I cured all week, ready to take its first smoke: Nicely set up, dual thermometer, one for the item being smoked, the other ambient inside: Big con vs. the Smokette: rheostat control vs. a digital setting. It's so nice to set say, 225 degrees on the Smokette and it takes care of things. I'm having to play with the rheostat on this one. Will update with bacon pic when done. ADDED: Getting close. Thermometer read 150. Rule #1: check in multiple places. Have to keep going. But boy is it looking tasty: ADDED: Okay, it's all done. What a fantastic smoke it got. Kept the temp nice and low, took a "heavy smudge" as the pros say. Skin side (skin's off, it's where the fat sits): Interior side: A slice off for tasting. Really shows the smoke ring. It was so eff'ing good: And all sliced up for lardon goodness.
post #246 of 1023
Quote:
Originally Posted by Piobaire View Post
Speaking of drinking, I'm wondering what wine to pair with a spicy poblano sausage? Maybe a Syrah or Cab?

Syrah or a big Zin. Even a Grenache might work depending on where its from.
post #247 of 1023
Quote:
Originally Posted by Piobaire View Post
And all sliced up for lardon goodness.


GOD DAMMIT PIO

http://www.mednetdirect.com/ICE-BRIC...m?1=1&CartID=0

Now sell me some of that pork!!!
post #248 of 1023
Thread Starter 
Quote:
Originally Posted by robertorex View Post
GOD DAMMIT PIO

http://www.mednetdirect.com/ICE-BRIC...m?1=1&CartID=0

Now sell me some of that pork!!!



Glad you enjoyed the pics
post #249 of 1023
Pio, your sausage thread is the single biggest reason why I need to buy a house.
post #250 of 1023
Ok I sent a PM to KWilkie, but wondering if anyone else knows. Within the coming week I'll make my first attempt at sausages. A sausage similar to Pio's, a pate, and a dry-cured sausage. The confusion I have is that the dry-cured sausage needs to hang for about a month at around 60 degrees at 60-70 percent humidity. Now, how the hell do I control this?
post #251 of 1023
http://home.pacbell.net/lpoli/htm%20...ty_control.htm

I imagine a Vinotemp could meet those requirements too.
post #252 of 1023
Thread Starter 
Quote:
Originally Posted by BDC2823 View Post
Ok I sent a PM to KWilkie, but wondering if anyone else knows. Within the coming week I'll make my first attempt at sausages. A sausage similar to Pio's, a pate, and a dry-cured sausage. The confusion I have is that the dry-cured sausage needs to hang for about a month at around 60 degrees at 60-70 percent humidity. Now, how the hell do I control this?

Well, that's the thing. It's why I don't do dry cured sausages, only fresh and smoked. You can imitate dry cured to a certain extent, using Fermento and smoking it.

If you look on www.sausagemaker.com there is a section of equipment to create the right environment. It's a little too intense, even for me.
post #253 of 1023
Quote:
Originally Posted by Piobaire View Post
Well, that's the thing. It's why I don't do dry cured sausages, only fresh and smoked. You can imitate dry cured to a certain extent, using Fermento and smoking it.

If you look on www.sausagemaker.com there is a section of equipment to create the right environment. It's a little too intense, even for me.

Yeah, um, okay. Well the weather forecast says it's going to be in the 60's for the next 10 days with humidity in the 80's so I think I'm just gonna say screw it and hope for the best. I do have a couple mini fridges so if I feel like being adventurous I may try to make one of those things on the website, but that won't be until I test out a few things first and decide I really wanna make dry cured sausages alot.

I did get the InstaCure #1, #2, and the hog casings in the mail from www.sausagemaker.com today so at least I should have what I need.
post #254 of 1023
Thread Starter 
Quote:
Originally Posted by BDC2823 View Post
Yeah, um, okay. Well the weather forecast says it's going to be in the 60's for the next 10 days with humidity in the 80's so I think I'm just gonna say screw it and hope for the best. I do have a couple mini fridges so if I feel like being adventurous I may try to make one of those things on the website, but that won't be until I test out a few things first and decide I really wanna make dry cured sausages alot.

I did get the InstaCure #1, #2, and the hog casings in the mail from www.sausagemaker.com today so at least I should have what I need.

Best of luck! Remember, #2 for dry cured, #1 for just smoking it. Pics as this develops are warranted
post #255 of 1023
Quote:
Originally Posted by Piobaire View Post
Best of luck! Remember, #2 for dry cured, #1 for just smoking it. Pics as this develops are warranted

Thanks Pio! Not yet sure if I'll go the dry curing route yet or just try out a different sausage recipe.
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