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Home Made Sausage, Cured, and Smoked Meats

beargonefishing

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It's likely going to be the above ground pool of brisket.

“We expect any resistance to price increases to be more than made up for by the likely introduction of smoked brisket (estimate late Q3/Q4), relatively stable digital sales ($’s, not mix) even as dining capacities continue to increase, a growing loyalty base, and increasing marketing dollars.”

 

Piobaire

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Bro. splooging next to the ribs is barbaric.
 

Jmr928

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I just assumed he was trying out some Georgia barbecue and following one of Edina’s recipes.
 

Milksteakboiledhard

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Is there some meat-science reason why "everyone" (read: lots, not literal everyone) removes the membrane from back ribs? This guy in particular says it helps the season penetrate and improves the bite. I've never removed it so I have no comparison point, but I can't think of a time my ribs were noticeably bland plus I love how it cooks over a long smoke. How many of you leave it on versus remove?
 

Jmr928

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I just score it with my boning knife because I’m too lazy to pull it off.
 

Krish the Fish

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If the membrane comes off easily and I have the time I’ll pull it off before my smoke. Otherwise it stays on and is fine either way. I prefer membrane off because it’s easier to eat after but membrane on doesn’t bother me
 

Piobaire

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Membrane? Ain't nobody got time for that.
 

Barth deRosa

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-1 1/2 pounds ground pork
-3 slices (uncooked) bacon, diced
-2 tablespoons maple syrup, optional
-1 tablespoon canola oil. Kosher salt and freshly ground black pepper, to taste. In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix. Add sausage patties and cook until browned, about 2-3 minutes per side.
 

Barth deRosa

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-1 1/2 pounds ground pork
-3 slices (uncooked) bacon, diced
-2 tablespoons maple syrup, optional
-1 tablespoon canola oil. Kosher salt and freshly ground black pepper, to taste. In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix. Add sausage patties and cook until browned, about 2-3 minutes per side.
 

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