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Home Made Sausage, Cured, and Smoked Meats

Omega Male

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Texasmade

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UK would be like also throw in a teaspoon of Marmite and a teaspoon of Bovril and use Madeira to deglaze, but I recognize that is very regional and it's probably all a Unilever conspiracy.



I'm sure UK would also be like "spotted dick would be a great desert with this".
 

Piobaire

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I need to get some of that Gordon's Sauce or whatever it's called.
 

otc

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No time to make sausages right now, so ran both shoulders from a costco pack through the smoker with two different rubs:
1729621203686.png


I didn't flip them at any point and also just let them push through the stall without wrapping.

Ended up with pretty tough bottoms. Good bark elsewhere, but the bottom 1/4-1/2" just got too leathery.

The one on the left was better than the right--think it was a better rub and the larger size just cooked better. Vac bagged and froze everything so I've got many pulled pork meals ready to plop into the sous vide.
 

venividivicibj

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I've always struggled with getting bark. Some people say to spray and it'll help, some people say absolutely do not spray, etc.
 
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I've always struggled with getting bark. Some people say to spray and it'll help, some people say absolutely do not spray, etc.

Hi. Former pro chef and bbq lover here.

The biggest thing for me with getting bark is making sure the outside of the meat is dry and has a decent pellicle, which I accomplish with a day in the fridge on a rack, uncovered, right before smoking. Same thing with getting a good sear on steaks and, to a lesser extent, dry aging fish.

You can even get bark after wet brining this way, but a dry rub is slightly better because the salt in the rub will start pulling moisture from the meat through the rub, dissolving some of the sugar and salt, as it sits in the fridge and there sorta becomes a "bark 1.0" layer.
 

Gibonius

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Also did a pulled pork over the weekend, it came out quite well. I didn't do anything special to get a bark but it was still pretty good. Smoker went out once (stupid pellet feeder) and I had to push the temperature for the last couple hours to get it done in time so it's probably a little darker than ideal, but it didn't tasted burned or anything.
20241020_200616.jpg

20241020_200653.jpg
 

Jr Mouse

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Also did a pulled pork over the weekend, it came out quite well. I didn't do anything special to get a bark but it was still pretty good. Smoker went out once (stupid pellet feeder) and I had to push the temperature for the last couple hours to get it done in time so it's probably a little darker than ideal, but it didn't tasted burned or anything. View attachment 2268699
View attachment 2268701

Looks like ****. I hope you threw it out and got a real man to smoke your meat.
 

Jr Mouse

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Looks like ****. I hope you threw it out and got a real man to smoke your meat.

It takes zero talent or courage to critique someone. Be the man in the arena, not the bum in the crowd. I don't see you spamming this thread with perfectly cooked butt or brisket.

Yes, it was not the most technically perfect preparation. But the process of making mistakes is how people learn, and experiential knowledge doesn't happen overnight.
 

RedLantern

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It takes zero talent or courage to critique someone. Be the man in the arena, not the bum in the crowd. I don't see you spamming this thread with perfectly cooked butt or brisket.

Yes, it was not the most technically perfect preparation. But the process of making mistakes is how people learn, and experiential knowledge doesn't happen overnight.
Not to worry, it's just friendly ball-busting. Many of us been around these parts for 10+ years. We stay for the abuse.
 

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