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Home Made Sausage, Cured, and Smoked Meats - Page 53

post #781 of 1013
Thread Starter 
Quote:
Originally Posted by Reggs View Post

I ordered this collection of wood:

31cVuWke%2BAL.jpg

It's sawdust. Grains of rice are larger than this. Is this even usable? I should have my smoker within the week. Any recommendations on rubs, or books I should buy? I can't wait to try it out.

I would like to try sausage, but I don't want to buy a grinder, and working with casings seems gross. I think after a few weeks I'll put a craigslist ad up for someone else to make sausage, and I'll smoke it for a cut of the sausage.

Reggs, in my smoker sausage and stovetop smokers that is the wood I use. In my Cook Shack smoker I use chunks. I think the smoker you're buying will use that stuff too. If yours has a pan that sits on an electric burner you're good to go. Spray the dust with a water bottle set on mist. It will burn cooler and give a better flavour.

As for books, look at www.sausagemaker.com for a selection of books.
post #782 of 1013
Quote:
Originally Posted by Piobaire View Post

There's interest. Is it within my ability?



The answer is yes, it is within your ability. It just takes a little attention to detail and a little wallet pain...

Sausage with duck and foie gras

Ingredients:
200 g pork shoulder
150 g duck leg meat
150 g duck breast
100 g chicken liver
400 g foie gras terrine
10 g chopped pistachio
chopped truffle (optional)

Seasoning mixture:
6 g salt
2 g pepper
3 g coriander seed
3 g sugar
1 g fresh thyme leaves

Binder:
50 ml reduced duck stock (or other reduced stock)
splash of cognac
splash of madeira

Beef middle casings

Cut the pork into two pieces, one of 75 g and one of 125 g. Place in cold water, bring to a boil and refresh. Dice the 75 g into 1 cm dice. Dice the duck breast and foie gras into 1 cm dice as well. Combine the seasoning mixture, 125 g pork shoulder, duck legs and chicken liver and grind through a medium grate. Stir in the pistachios and emulsify with the binding liquids. Let sit 8 hours. Then fold in the diced ingredients and stuff in beef middles. Poach at 80 C (water not simmering, just steaming nicely) for one hour, then cool and let sit a least two, and up to six days.

The dicing of the foie gras is the only dicey part. You just need to keep it in a container set over ice both the undiced and diced parts. The rest is simple. You should stuff the sausages by hand rather than with a kitchen aid type stuffer, because you don't want to crush the foie dice as they go through. If you have a fancy stuffer, just use the 1" tube.

Oh, it serves a dozen or so people, so while it isn't cheap, it goes far.
post #783 of 1013
Thread Starter 
Man, that sounds sinful. Think I can use my hand crank stuffer? I've got the 1" extrusion tube.
post #784 of 1013
That would probably be fine. The foie gras crushes easily, and you spend time dicing it, so that's really the calculus. It won't change the flavor either way. I used a pastry bag, but I don't have a good stuffer.
post #785 of 1013
Thread Starter 
Thanks for posting this. I'm probably going to try it around Xmas.
post #786 of 1013
Quote:
Originally Posted by Reggs View Post


I think after a few weeks I'll put a craigslist ad up for someone else to make sausage, and I'll smoke it for a cut of the sausage.

Reggs, I would make sure that you word this ad in craigslist very, very carefully.


I've never seen that dust, I typically use chunks. Apple is my favorite.
post #787 of 1013
Quote:
Originally Posted by itsstillmatt View Post


The answer is yes, it is within your ability. It just takes a little attention to detail and a little wallet pain...
Sausage with duck and foie gras
Ingredients:
200 g pork shoulder
150 g duck leg meat
150 g duck breast
100 g chicken liver
400 g foie gras terrine
10 g chopped pistachio
chopped truffle (optional)
Seasoning mixture:
6 g salt
2 g pepper
3 g coriander seed
3 g sugar
1 g fresh thyme leaves
Binder:
50 ml reduced duck stock (or other reduced stock)
splash of cognac
splash of madeira
Beef middle casings
Cut the pork into two pieces, one of 75 g and one of 125 g. Place in cold water, bring to a boil and refresh. Dice the 75 g into 1 cm dice. Dice the duck breast and foie gras into 1 cm dice as well. Combine the seasoning mixture, 125 g pork shoulder, duck legs and chicken liver and grind through a medium grate. Stir in the pistachios and emulsify with the binding liquids. Let sit 8 hours. Then fold in the diced ingredients and stuff in beef middles. Poach at 80 C (water not simmering, just steaming nicely) for one hour, then cool and let sit a least two, and up to six days.
The dicing of the foie gras is the only dicey part. You just need to keep it in a container set over ice both the undiced and diced parts. The rest is simple. You should stuff the sausages by hand rather than with a kitchen aid type stuffer, because you don't want to crush the foie dice as they go through. If you have a fancy stuffer, just use the 1" tube.
Oh, it serves a dozen or so people, so while it isn't cheap, it goes far.

Golf clap. Me want.
post #788 of 1013
Quote:
Originally Posted by Cary Grant View Post

Golf clap. Me want.

+1, thanks for the recipe matt
post #789 of 1013
smoking some brisket for rosh hashana tomorrow, made a tangerine, maple and bourbon barbeque sauce
post #790 of 1013
Nice. I'm trying another round of smoking ribs tomorrow. Possibly 3 2 1 method.

Anybody have a way to gauge approximate temperature of either the grill or the meat without a thermometer?
post #791 of 1013
Hello all,

Thanks for advice so far. My MasterBuilt is easy to use. The remote is great, the built in meat thermometer is handy and accurate, and the viewing window is a great novelty. Electric is a removed way of cooking, but the viewing window makes it feel better, plus I usually end up opening the door for basting every 2 hrs or so. I'm happy with my purchase, but if my life had more leisure time, I would want charcoal.

41wu6JykXHL._SL500_AA300_.jpg

Brisket was my first go with it. I went to a specialty meat market for it and it was very expensive, but the butcher was a perfect example of the perfect man for his profession. He went on at length at how to prepare the meat, all the smokes and their qualities, how to cook it, and what to baste it with. The markup is worth it just to go back for his advice and enthusiasm.

I put charcoal on the heat plate, yet there was no smoke ring. That said, the brisket was still very delicious. I enjoyed it on sandwiches after the first day. I would just add cold slaw mix(dry) with a light bbq sauce on toasted bread.

The second go around I smoked a 5.8 lbs chicken. I brined it for 7 hrs and use a simple rub with olive oil. It cooked faster than I anticipated and it was a little dry but still flavorful.

As luck would have it, my fiancee went on a strict spark people diet and other than turkey or chicken I don't see much that I can smoke for a while. I would very much like to smoke pork butt and macaroni & cheese, but it will have to wait until she is out of town or her diet ends.

Also, I have read about some people ignoring the built in electric smoker and just using this AMNPS device for producing smoke in their electric smokers:

640x480px-LL-862ce542_AMNPS.jpeg

It takes wood pellets. You light one end on fire, then blow it out, and like incense, the burn coils around the unit very slowly until all the pellets are done, smoking the whole time.
post #792 of 1013
frown.gif dried out my ribs. At least it wasn't bunt like last time
post #793 of 1013
Thread Starter 
Talk to me again how you're doing those ribs. Did you spritz with apple juice as I suggested?
post #794 of 1013
I did. Every 45 min. Not spritzIng enough? I'm going to invest in two thermometers and a mop
post #795 of 1013
Thread Starter 
It's probably either too hot or you're not keeping moisture in. My smoker is designed to keep moisture in. I go two hours, flip and spritz, one hour, spritz and finish in the oven at 200 degrees for an hour wrapped in foil.

I'm betting it's heat.
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