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Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. Piobaire

    Piobaire Not left of center?

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    Do you render your own lard or do you purchase it already rendered?

    There is where I'm lazy. There is a huge hispanic population where I live, so I buy it at a market that caters to them.

    Just stuffed my thuringer, not 10 minutes ago. Used some collagen casing for part of the batch. Wow. Nice stuff to use. So easy to put on the extruding cone, so uniform. Looking forward to seeing how it smokes out.
     


  2. paraiso

    paraiso Senior member

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    There is where I'm lazy. There is a huge hispanic population where I live, so I buy it at a market that caters to them.

    Just stuffed my thuringer, not 10 minutes ago. Used some collagen casing for part of the batch. Wow. Nice stuff to use. So easy to put on the extruding cone, so uniform. Looking forward to seeing how it smokes out.


    I just started using lard on a few of my recipes and I wanted to know if you rendered your own so I could glean some tips off you.

    Good luck with the Thuringer.

    Did you watch Anthony Bourdain last night? There was a segment on Charcuterie I'm sure you would've enjoyed.
     


  3. Piobaire

    Piobaire Not left of center?

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    Tragedy has struck. A critter made a nest under my sausage smoker and chewed through the electrical cord [​IMG] Luckily, the cord is replaceable and the critter shall not be returning.

    However, I'm going to have to smoke my thuringer in my other smoker, which is not made for this.
     


  4. DNW

    DNW Senior member

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    Tragedy has struck. A critter made a nest under my sausage smoker and chewed through the electrical cord [​IMG] Luckily, the cord is replaceable and the critter shall not be returning.

    However, I'm going to have to smoke my thuringer in my other smoker, which is not made for this.


    Are you going to smoke the little fucker?
     


  5. Piobaire

    Piobaire Not left of center?

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    Are you going to smoke the little fucker?

    Better. Feed him to the cats.
     


  6. Piobaire

    Piobaire Not left of center?

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    So I tried something new last weekend. I used Ruhlman's pickling recipe to make some home made fresh veggie pickles. Been soaking them in my wine cellar, as that's the proper temp (under 75 to stop formation of bad bacteria). They taste fantastic.


    [​IMG]

    For part of dinner tonight, I will be crisping up these babies:

    [​IMG]

    Some of the pork belly confit from a few weeks ago.
     


  7. kwilkinson

    kwilkinson Having a Ball

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    That veg is beautiful
     


  8. Piobaire

    Piobaire Not left of center?

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    Thanks man. Taste is incredible.
     


  9. Piobaire

    Piobaire Not left of center?

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    Just put a couple of briskets in the smoker. I'll let it run all night.

    [​IMG]
     


  10. rnoldh

    rnoldh Senior member

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    As usual I'm late to the party.

    But in the Harrods thread I just posted something about Venison.

    Pio, have you ever eaten or made Venison and pork sausage? It is really good.

    I wouldn't attempt to make any myself but I'll damn sure eat all you have.

    It's very popular in Texas.
     


  11. Piobaire

    Piobaire Not left of center?

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    Rnold, I have not made sausage with venison yet. I probably will one day though.
     


  12. Piobaire

    Piobaire Not left of center?

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    Here they are after 11 hours in the smoker. I just poured a "finishing sauce" over them of OJ, agave syrup, tomato paste, brown sugar, and water. Wrapped in foil and another hour at 150 degrees.

    [​IMG]
     


  13. RedLantern

    RedLantern Senior member

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    ^ all your bark is belong to us. Yum!
     


  14. Piobaire

    Piobaire Not left of center?

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    Will be cross posting these. Just defrosted a chubb of my homemade, smoked salami. First shot you can see the pattern of the food saver bag was imprinted on the collagen casing. That casing is non-edible. These turned out nicely smoky, nicely spicy, and the texture of the meat was perfect.

    [​IMG]

    [​IMG]

    [​IMG]

    See how dark the exterior is? That's all from the smoking process [​IMG]
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    This is only sort of a sausage. It is a pigs foot stuffed with rillettes and foie gras, then wrapped in caul fat and braised in veal and pork stock. [​IMG]
     


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