Home Made Sausage, Cured, and Smoked Meats

[venividivicibj]

Sounds like a brisket, which around my casa is a light brunch.

Speaking of, I’ve been trying to thaw a frozen brisket. Currently on day2, and it’s taking up a ton a fridge space. Such a pain

 

[jcman311]

Speaking of, I’ve been trying to thaw a frozen brisket. Currently on day2, and it’s taking up a ton a fridge space. Such a pain

Sous vide that ****. Giant rubbermaid and set to like 35 degrees. Add ice occasionally to stay in the safe zone.

 

[venividivicibj]

Sous vide that ****. Giant rubbermaid and set to like 35 degrees. Add ice occasionally to stay in the safe zone.

Never thought about that. But why 35? Seems really low

 

[Piobaire]

It's under the "danger zone" cut point of 41F.

 

[beargonefishing]

I usually fill a bucket with cold water from the sink, put in frozen brisket and change the water every 30-45 minutes. I wouldn't do it fore more than 3 hours or so, 4-5 water changes, but it generally gets it done, or close enough to finish in the fridge in 12-24 hours.

 

[nootje]

Not sure where to post this. You guys that shop for meat at Costco. Saw this today. 14 lbs of Serrano Ham. Anyone tried this?

I did last December. This was iberico out of Spain fwiw.
Once you start slicing, keep some of the fat trimmings. If you are done for the day, cover up the meat with the fat. That keeps it from drying out. Don’t worry about cutting it, use a sharp knife and you’ll quickly pick up how to cut it thinly. Tip: go for little pieces of and inch by an inch. Those are perfect bite size, and are easy to produce on most parts.

We kept it for over a month, not a problem.

 

[nootje]

I’m eyeing this Kamado:

Monolith kamado Pro Series 2.0 BBQ Guru Edition controls everything perfectly

.

monolith-grill.eu

In the classic size.

I just have to wait until I can order and receive the granite countertops for the outside kitchen. Bloody lockdown rules make it hard to order anything.

Anyway, question for the masses: I like this one as it allows me to smoke stuff without opening it, and the guru edition ensures steady temps.

Anything better on the market or stuff that I should consider? I do not have the space for multiple appliances, so I have to smoke/bbq and everything else in this kamado.

 

[Omega Male]

Didn't make these myself, but convenient they can just go straight into the sous vide bath out of the fridge.

 

[Piobaire]

I’m eyeing this Kamado:

Monolith kamado Pro Series 2.0 BBQ Guru Edition controls everything perfectly

.

monolith-grill.eu

In the classic size.

I just have to wait until I can order and receive the granite countertops for the outside kitchen. Bloody lockdown rules make it hard to order anything.

Anyway, question for the masses: I like this one as it allows me to smoke stuff without opening it, and the guru edition ensures steady temps.

Anything better on the market or stuff that I should consider? I do not have the space for multiple appliances, so I have to smoke/bbq and everything else in this kamado.

I like that it has a built in fan/billows. Getting the Thermo Works system made my KJ so much more useable. It looks like a pretty solid set up for a one-does-all type set up to me.

 

[venividivicibj]

Ugh. Lost to the stall today. Tried brisket without wrapping (wanted to get better bark), and ran out of time. The worst feeling.

 

[beargonefishing]

Ugh. Lost to the stall today. Tried brisket without wrapping (wanted to get better bark), and ran out of time. The worst feeling.

The best thing I learned was that you can rest it for hours and it's still perfect. Shoot for getting the brisket fully cooked 6-8 hours early and rest it in oven at 170 or wrapped in towels in cooler. Ensures food is done in time for planned meal.

The kids used to ask when it would be done and I always said when it's done. BBQ is beautiful that way.

 

[jcman311]

Chicken boobs brining for an afternoon smoke.

 

[jcman311]

“Cold” smoking. Actually it hit 50 degrees for the first time since November today. If this was last weekend the cookshack would have still been under a foot of snow.

 

[beargonefishing]

“Cold” smoking. Actually it hit 50 degrees for the first time since November today. If this was last weekend the cookshack would have still been under a foot of snow.
View attachment 1563986

Where do you live, Coldville?

 

[jcman311]

Yes. Y?

Pics are nothing to look at. Was rushing trying to feed the kids. They got smoked chicken quesadillas and I just had a smoked chicken nacho salad. Bonus points for (again, nothing all that spectacular to look at) homemade chili arbol sauce.