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Home Made Sausage, Cured, and Smoked Meats

Lizard23

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Realized that this probably belongs in general cooking thread... i’ll post it there. My apologies.
 

edinatlanta

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Could get a refurbished smokette for 600 shipped. I am very tempted.
 

Piobaire

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Realized that this probably belongs in general cooking thread... i’ll post it there. My apologies.
Nothing here but love so have no worries about cross thread flow. ;)
 

beargonefishing

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SRF has a 15% of brisket sale if you don't have access to a costco or meat market. It looks like the prime would be somewhere around $9.20 a pound. BEAUTY15 is the code.
 

edinatlanta

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As of lunchtime today I will be out of pulled pork.

HOWEVUH I will be making ribs this weekend.
 

venividivicibj

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Made some Tuscan style pork ribs... st. louis cut dry brined overnight with addition of fresh garlic and fresh rosemary with the salt. (My favorite for lamb as well).
Have never dry brined ribs- this common?
 

beargonefishing

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W1 made me cook pork ribs on very short notice. Had to smoke at 275 for about 3.5 hours. I don't know what happened to the picture, it looks like a glamor shot.

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ShayaEXQT

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Maiden voyage on the Pit Barrel Cooker last week.

Made:
  • Boneless chicken thigh: very good
  • Lamb ribs: very good (needed more time)
  • Sausages: very good
  • Chicken wings: Not so impressed.. would smoke for about 20-30 mins next time and finish in the oven.
Overall, really impressed with the PBC and can't wait to cook and experiment more with it.

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Piobaire

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I've found "crispy poultry skin" and "smoking" tend to be oxymoronic. Looking forward to more PBS reports.
 

beargonefishing

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The dino ribs are already probe tender throughout after an hour on the smoker. The sous vide bath seems to render most, if not all, the fat after 24 hours, but at a much lower temperature. The benefit is less water loss and a good window to smoke them at 225 for a while.

I'm go to look and see if there have been any tables generated about fat rendering, similar to the pasteurization table.

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beargonefishing

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I've done dino ribs (aka plate ribs, A123 cut, short ribs) a dozen times over the past 2 years and this batch was hands down the best I've ever done, and it's not even close. They melt in your mouth and require almost no chewing. Every time I have done them before I either get them slightly chewy, or portions can't be chewed. Not this time.

Pretty simple, sous vide 24 hours at 155 (68C) and smoked for 2 hours between 225-240 (107-115C). I doubt the internal temperature ever got above 185, my first temperature reading one hour into smoking was 160ish.

Now there was one unique step, for me at least. I got the ribs frozen on Saturday and didn't have time to thaw, so I couldn't trim any fat. They also didn't get any seasoning until I put them on the smoker, so they cooked 24 hours without seasoning. Chicken was fantastic as well. I've found that pulling chicken when the deep breast meet is 151 or close gives me extremely juicy chicken throughout.

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