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Home Made Sausage, Cured, and Smoked Meats - Page 51

post #751 of 1023
Quote:
Originally Posted by kwilkinson View Post

and incredibly salty drool.gif
306
post #752 of 1023
laugh.gif

CG, we already sprayed the entire thing witb a food-safe sealant. Plus the actual heat source is going to be about 3 1/2 fert away, so very unlikely itll get very hot in there.
post #753 of 1023
Made some more bacon earlier in the week. Another great turnout icon_gu_b_slayer[1].gif

IMAG0135.jpg
post #754 of 1023
2012-05-02100426.jpg
post #755 of 1023
I made lamb sausage today. Can honestly say there is nothing I like less than making sausage.
post #756 of 1023
The smell of foie gras being cut with a hot knife?
post #757 of 1023
I do dislike that as well.
post #758 of 1023
Thread Starter 
Quote:
Originally Posted by itsstillmatt View Post

I made lamb sausage today. Can honestly say there is nothing I like less than making sausage.

It's not fun but damn I love eating it.
post #759 of 1023
Quote:
Originally Posted by kwilkinson View Post

Oh yeah, my smoker is on the fritz. It is about 15 years old and the bottom is falling out so it's not holding much smoke. I took the filing cabinet out of my office and a cook and I are going to rig it up tomorrow to an old charcoal grill to make a poor man's hot and cold smoker. Pics will follow.

I have a WSM but I'm in the middle of building an Ugly Drum Smoker (UDS) from this thread:
http://www.thepickledpig.com/forums/general-bbq-grilling/832-our-uds-cooker-how-build-one-part-1-a.html

luckily, my wife hasn't figured out what I'm doing, I'm going to have to come up with something to make it less ugly. The hardest part was finding the right drum.

I've started cutting the skin on pork shoulder into strips, pulling it away from the shoulder, putting rub on both sides of the skin and letting it get nice and crispy in the wsm. By pulling it away from the meat, I get more smoke and bark on the meat itself and the skin is mighty tasty. I love to pull off a little skin, bark and meat right when the shoulder comes off the smoker.
post #760 of 1023
Thread Starter 
Man, those are some impressive pics! Those guys are really into smoking and BBQ. Thanks for the link.
post #761 of 1023
Quote:
Originally Posted by itsstillmatt View Post

sausage.
Quote:
Originally Posted by Piobaire View Post

It's not fun but damn I love eating it.

twss.
post #762 of 1023
Piob--I hope your new place will have a scaled-down version of this:

IMG_20120521_162324.jpg
post #763 of 1023
pio - I am going to attempt a pork shoulder this weekend, the last time I didn't have enought time to do it well. my plan is to smoke it for 8-10 hours on saturday, then let it sit all night in a liquid bath, and then smoke it again for 8-10 hours on sunday. do you see a fundemental fault with the plan? I know that I should do it all in one shot, but that just won't work out for me.
post #764 of 1023
Thread Starter 
How big is the shoulder? I think one shot of 8-10 hours should do it. If it's not quite done just stick it in the oven to finish as you're not getting more smoke after several hours just heat.

What time of day did you want it to be ready? You could also maybe stick it in overnight (if your type of smoker does not take a lot of tending like mine) then pull it out, foil it, and stick in the oven until you need to eat it.
post #765 of 1023
Quote:
Originally Posted by Piobaire View Post

How big is the shoulder? I think one shot of 8-10 hours should do it. If it's not quite done just stick it in the oven to finish as you're not getting more smoke after several hours just heat.
What time of day did you want it to be ready? You could also maybe stick it in overnight (if your type of smoker does not take a lot of tending like mine) then pull it out, foil it, and stick in the oven until you need to eat it.

I was going to get 2 shoulders of 8-10 pounds each (I have 120 or so people coming, so I was going to do brisket and pulled pork). last time I tried a shoulder it wasn't done after 8 hours. my smoker requires a lot of tending, so I have to be watchfull.

maybe I'll smoke it on saturday and just finish it up in the oven over night, then leave it in the smoker just for an hour or two on sunday.

the brisket I have down, it'll be great on sunday - I serve at about 2 pm, and have the meat going at about 6-6:30.
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