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Home Made Sausage, Cured, and Smoked Meats - Page 62

post #916 of 1013
Thread Starter 
Quote:
Originally Posted by itsstillmatt View Post

I'm trying to choose which one to get. Mostly interested in cold smoking, though probably will do hot as well from time to time. Recs? I know I've asked this of you before.

To my knowledge I think the Bradley is probably going to be your best bet for cold smoking based on all the machines I've looked at. Cold smoking on the residential level is actually a pretty tough thing to achieve and I think Bradley has come up with a good solution.

My Cook Shack has a baffle insert and you're supposed to put pans of ice on it. It sucks and I used it once for a cold smoke attempt.
post #917 of 1013
It's less that I want to smoke salmon or something like that, which I think is better done commercially, and more that I want to be able to cold smoke meat before I cook it some other way in order to flavor it. I also want to be able to hot smoke fish, which I am pretty sure the Bradley can do reasonably well. I think I am going to get it, and I will report.
post #918 of 1013
Matt, check this out:

http://www.macsbbq.co.uk/CSG.html
post #919 of 1013
So, I made some venison sausages yesterday and decided to poach them before freezing. Has anybody done this, and why is it a good or bad idea?
post #920 of 1013
Thread Starter 
I've not done it but I can tell you the home (house?) made boudan I've been buying the guy does just that. Texture seems just fine.
post #921 of 1013
Anyone have a favorite source for sausage casings? I'm in the mood to grind...
post #922 of 1013
Thread Starter 
I'm sure a source or two has been mentioned in the last 900 posts or so.
post #923 of 1013
Quote:
Originally Posted by Piobaire View Post

I'm sure a source or two has been mentioned in the last 900 posts or so.

Great. Thanks.
post #924 of 1013
Thread Starter 
Quote:
Originally Posted by MarcInDentonTx View Post

Great. Thanks.

Maybe just review the last page or two.
post #925 of 1013
Pic is not great but two baby backs smoked this weekend. I love my smoker and I use apple/cherry woods along with lump charcoal but damn its a PITA. I am seriously considering going electric:


post #926 of 1013
Thread Starter 
Ed, I'd eat you rmeat (no homo).

Go electric. So much easier.
post #927 of 1013
Quote:
Originally Posted by edmorel View Post

Warning: Spoiler! (Click to show)
Pic is not great but two baby backs smoked this weekend. I love my smoker and I use apple/cherry woods along with lump charcoal but damn its a PITA. I am seriously considering going electric:



post #928 of 1013
Quote:
Originally Posted by MarcInDentonTx View Post

Anyone have a favorite source for sausage casings? I'm in the mood to grind...

Whole Foods.
post #929 of 1013
Quote:
Originally Posted by edinatlanta View Post

Whole Foods.

Thanks much!
icon_gu_b_slayer[1].gif
post #930 of 1013
Found some baby back ribs at the grocer this week - minimally processed, organic, no hormones. Thought for $3.99/pound I can't go wrong. SO TRUE! Just used a dry rub and smoked with Cherry at 230 degrees. 3 hours 45 minutes later they were awesome.. I was good and didn't open the door because I used my remote thermometer. After I smoked a chicken for 2.5 hours and it t came out great....[/SIZE]





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