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Home Made Sausage, Cured, and Smoked Meats

edinatlanta

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edinatlanta

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Hey, when the talkin gets to pork belly burnt ends you gots to chime in!
Pork belly burnt ends and some smoked chicken wings is good eating.
 

tom153

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Smoked chicken wings are great too!

Another cool snack that I've recently started making are chicken necks. I soak them in a an acidic brine with my choice of herbs and spices for about an hour or so and then smoke them until they get a nice color on them. Not a lot of meat to eat, but it is tasty because the muscle is constantly used. Think brisket vs tenderloin...
 

vdubiv

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Smoked chicken wings are great too!

Another cool snack that I've recently started making are chicken necks. I soak them in a an acidic brine with my choice of herbs and spices for about an hour or so and then smoke them until they get a nice color on them. Not a lot of meat to eat, but it is tasty because the muscle is constantly used. Think brisket vs tenderloin...
aren't they kind of like eating crawfish, a lot of work for a little reward? Seems like more fussing around picking meat off the neck than it's worth to me, but I may be mistaken
 

tom153

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Yea, sort of like that, although the meat comes off pretty easy, so it's not a big deal; it is flavorful though, so I feel it's worth it.
 

Piobaire

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Freshly ground and stuffed Andouille out for smoking at 6am in the freezing cold. Fuck, I suffer for my meat.


222E048C-6F07-4315-B1BF-E2AA32A0B125.jpeg
 

Piobaire

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0162AF14-6771-4788-8D91-EC58D4491A87.jpeg
 

Lizard23

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Not a critique, just curious, do you always use collagen casings vs natural?
 

Piobaire

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These days almost always. It's just so much easier to use and much more uniform. Also, easier to store and you don't have to soak out the salt a day ahead of time like you do with intestines. That said, if The Sausage Maker ever digs out from their Black Friday sale, I have some intestines coming to do a holiday kielbasa and some homemade hot dogs.
 

Omega Male

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I did the Food Lab thing today of poaching the sausages (basic bangers) to 150 degrees before browning and they were great. Need to work on my onion gravy though, it was a little thin.
 

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