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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 Senior member

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    Looks great, congrats.
     
  2. Piobaire

    Piobaire Senior member

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    [​IMG]

    Back side had already received rub. Just got these all stuffed into the smoker...barely.

    [​IMG]
     
  3. otc

    otc Senior member

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    Impressive amount of pig
     
  4. IndianBoyz

    IndianBoyz Senior member

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  5. Piobaire

    Piobaire Senior member

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    They were so good. Three hours at 275 in the smoker where I used cherry and hickory. Put the whole pile into a big hotel pan, drizzled my my finishing sauce (butter, hot sauce, ketchup, clamato juice) over them, covered the top with foil and in the over at 200 degrres for 2.5 hours. So tender and smoky.
     
  6. b1os

    b1os Senior member

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    When you guys cook raw sausages, do you blanch/cook them in water for some time beforehand or do you put them directly in the pan (on the grill)?
     
  7. tom153

    tom153 Senior member

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    They are by far the best on a grill. If you must cook them in a pan then yea, add a bit of water, cover up the pan and let them cook like that for a bit, then add some butter and crisp up the casings.
     
    Last edited: Nov 10, 2012
  8. Reggs

    Reggs Senior member

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    This a great instructional site:

    http://www.howtobbqright.com/index.html

    I'm using it tonight for pork butt. I can't wait to notice the difference in using an injector. The meat swelled up like crazy when I was using it. I already made the mistake of adding smoke after the internal temp was 160, which is said to dry the meat out and cause a bitter flavor. We will see.
     
  9. dacox

    dacox Senior member

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    X-post from Random Food Questions Thread

     
  10. otc

    otc Senior member

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    Just ebayed up a vintage #10 grinder so I should be joining this thread's ranks soon!

    Need to get a stuffing tube and might have to buy another plate or two depending on what size it comes with, but hopefully it is in good shape
     
  11. otc

    otc Senior member

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  12. otc

    otc Senior member

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    Alright, I've got my grinder. Pretty solid piece of vintage machinery.

    It's got a 5/16th plate. I would imagine I need one or two more plates--what plates do you guys use?

    Will have to stick to burgers/meatballs/meatloaf for now. Will get a set of stuffer tube attachments later (or possibly try out this DIY stuffer I saw made from an oversized caulk gun)
     
  13. mgm9128

    mgm9128 Senior member

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    Anyone have a good source for fresh pork intestines, specifically the large one?
     
  14. Piobaire

    Piobaire Senior member

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  15. otc

    otc Senior member

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    from that, it looks like I should probably have a 3/16 plate as well.

    Not sure I need anything smaller since that tends to be making things into more of a paste right?
     
  16. mgm9128

    mgm9128 Senior member

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    Actually, I think I am just looking for hog casing, but the large intestine, specifically. I am working from a cookbook that is not written in my first language.
     
    Last edited: Dec 4, 2012
  17. Piobaire

    Piobaire Senior member

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    I'll try and get the energy to look at my dies this weekend. I just think in terms of, "Fine, medium, coarse" so can't remember the actual diameters. I do things like a double grind, medium followed by fine, for some things like Thuringer. For me, better results than trying to puree or emulsify with a food processor.
     
  18. acidboy

    acidboy Senior member

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    my first foray in making corned beef. pretty good but I think I need to tweak the spices next time. still, very very happy.

    [​IMG]
     
    2 people like this.
  19. Piobaire

    Piobaire Senior member

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    Making a big batch of rillettes today so they'll be ready over Xmas.

    [​IMG]

    The house smells so damn good right now.
     
    Last edited: Dec 9, 2012
    1 person likes this.
  20. Piobaire

    Piobaire Senior member

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    These will be ready to eat over the Xmas break. Can't wait to have them with a bottle of southern Rhone :)
     
    1 person likes this.

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