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Home Made Sausage, Cured, and Smoked Meats - Page 44

post #646 of 1023
Thread Starter 
Quote:
Originally Posted by iammatt View Post

I'm trying to smoke mini potatoes to copy something I recently had in Paris. Unfortunately, I really have to do it inside, which means a stovetop smoker. Anybody have experience with these?
Quote:
Originally Posted by iammatt View Post

So I am doing, this evening, what is for me some serious charcuterie. I think it may be above my skill level, but I will take a pic if it comes out well.

Seems to me you left a few things hanging here.

This morning, 5# of roasted poblano, cilantro, and garlic sausage. A nice dose of smoked paprika and ancho chili powder really make it pop.

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post #647 of 1023
Shit, I don't remember what it was, but I don't remember having any big failures, so it must have been a success. Smoked potatoes were a big success.
post #648 of 1023
Here is a charcuterie, though.

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post #649 of 1023
Thread Starter 
Looks nice. What are the two components on the side of the plate?
post #650 of 1023
Chicken and foie gras terrine.
post #651 of 1023
Never really spent anytime reading this thread but lots of good eats in here

I just started using an old smoker my father had forgotten about in his backyard. I cleaned it up and this is my second attempt at Memphis style dry rub ribs. They came out pretty good. I ate them as is, no sauce and was pretty pleased w/ the outcome. I going to toy w/ the rub recipe and try again very soon.

Blurry iPhone pics. Will use a proper camera next time.

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post #652 of 1023
Quote:
Originally Posted by iammatt View Post

Shit, I don't remember what it was, but I don't remember having any big failures, so it must have been a success. Smoked potatoes were a big success.

Smoked potato recipe please
post #653 of 1023
Thread Starter 
Quote:
Originally Posted by Salad View Post

Never really spent anytime reading this thread but lots of good eats in here
I just started using an old smoker my father had forgotten about in his backyard. I cleaned it up and this is my second attempt at Memphis style dry rub ribs. They came out pretty good. I ate them as is, no sauce and was pretty pleased w/ the outcome. I going to toy w/ the rub recipe and try again very soon.
Blurry iPhone pics. Will use a proper camera next time. Warning: Spoiler! (Click to show)
8H7c5.jpg
Jlk4z.jpg

Ribs look great. Nice smoke ring.
post #654 of 1023
Pio - I'm planning on making several pate's for the holiday. My dad is french and other than a good foie preparation or saucisson sec, there is nothing he likes more than a proper pate. There are a few recipes in [/I]Charcuterie[/I] that I want to make for xmas. Do you have a better recipe? If so, please post!
Edited by KJT - 12/20/11 at 10:37pm
post #655 of 1023
Thread Starter 
KJT, I do not have any better recipes. If I were you I'd go up to the recipe thread and see what Matt, Foodguy, Kyle, or Manton have to offer.
post #656 of 1023
Time to bring this back.

I got a smoker after this thread a few months ago and just made my first batch of sausage last night smile.gif Tried one today and it was good, as piob said, the texture is waaaay better than store bought stuff. Will smoke some tomorrow icon_gu_b_slayer[1].gif

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post #657 of 1023
Congrats!
post #658 of 1023
Thanks CG.
Smoked these bad boys up earlier today. They sat in the fridge for a day, then I took them out and left them on the counter for about 3 hours and into the smoker they went after that. Set the temp to 155 and left them in there for 3 hrs. Did not get a whole lot of smoke at that low of a temp though. Maybe I need to try some tiny chips or sawdust?

Here they are right after a quick ice bath and a wipe down.
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post #659 of 1023
Thread Starter 
Tom, awesome stuff!

Some questions:

What smoker brand/model is that? Looks similar to my Cook Shack smoker.

Sausages: did you put some "pink salt" in before smoking? (Ratio is 1 teaspoon per five pounds of meat).

My Cook Shack does not like to smoke at 155 either. It likes to get up to about 175 until it produces a good smoke. That's why I went out and bought a smoker just for my sausages from www.sausagemaker.com I just checked their site and they no longer have the entry level electric one I bought for about $300. frown.gif
post #660 of 1023
Hey Piob, thanks man!

It's the Masterbuilt. I don't know if you can beat it for $180 shipped...

Yup, did put pink salt in the meat, but more like 1/2 tea spoon for what i estimated to be about 2lbs. I had a 9lb shoulder and used up about 3/4s of it for the sausage and then smoked and pulled the rest. I thought it was a bit odd that the meat with the cure turned pale very quickly (you can see the difference in the side by side pic), but after a day in the fridge it regained some of its color back. I was thinking about starting the smoker at 250 next time with the chips in there and really getting them smoking and then quickly throwing the sausage in there and turning it down to 155 - what do you think?
I smoked some bacon in there before and had some good smoke going, but I think I may have turned it up to 180 or so since I wasn't really worried about all of the fat rendering. That, by the way, turned out really nice, however, I cured it in plain kosher salt for three days and must have used way more than I needed to so it was salty as all hell, but still good. Went well with unsalted eggs, or as a component of another dish.
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