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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. MarcInDentonTx

    MarcInDentonTx Senior member

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    Anyone have a favorite source for sausage casings? I'm in the mood to grind...
     
  2. Piobaire

    Piobaire Senior member

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    I'm sure a source or two has been mentioned in the last 900 posts or so.
     
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  3. MarcInDentonTx

    MarcInDentonTx Senior member

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    Great. Thanks.
     
  4. Piobaire

    Piobaire Senior member

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    Maybe just review the last page or two.
     
  5. edmorel

    edmorel Senior member Dubiously Honored

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    Pic is not great but two baby backs smoked this weekend. I love my smoker and I use apple/cherry woods along with lump charcoal but damn its a PITA. I am seriously considering going electric:


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  6. Piobaire

    Piobaire Senior member

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    Ed, I'd eat you rmeat (no homo).

    Go electric. So much easier.
     
  7. Cary Grant

    Cary Grant Senior member

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    [​IMG]
     
  8. edinatlanta

    edinatlanta Senior member

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    Whole Foods.
     
  9. MarcInDentonTx

    MarcInDentonTx Senior member

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    Thanks much!
    :slayer:
     
  10. MarcInDentonTx

    MarcInDentonTx Senior member

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    Found some baby back ribs at the grocer this week - minimally processed, organic, no hormones. Thought for $3.99/pound I can't go wrong. SO TRUE! Just used a dry rub and smoked with Cherry at 230 degrees. 3 hours 45 minutes later they were awesome.. I was good and didn't open the door because I used my remote thermometer. After I smoked a chicken for 2.5 hours and it t came out great....[/SIZE]

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  11. Beckwith

    Beckwith Senior member

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    So I got a new Bradley, like a kid on Christmas ( I am druish, so just assuming) excited I get up the next day and get started. The night before I used a rub from Myron Mixon, sealed and let sit overnight. Well needless to say, I BOMBED. A rack of St. Louis ribs and 6 lb Butt were garbage. Indedible. Here is where I think I went wrong, any feedback would be really helpful:

    Didn't really let the smoker heat up
    Smoked at 260 (ish) in a foil pan for around 9 hours - to high? 225 is probably better
    Smoked the whole time - Only need 4-5 hours or real smoke and the rest just oven?
    Meat was tough, couldn't shred, awful - Overcooked or not cooked enough? Bought Maverick Therm to keep better tabs
    No crust, no color no nuthin!

    Tips, tricks hints? My wife is ready to send or get me remedial BBQ help, but like a good man I will not accept the help of others in the flesh when I can tap t he interwebz for help. One more go at this before the smoker goes back!
     
  12. otc

    otc Senior member

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    I would say too high and much too long but I'll let more experienced people chime in.
     
  13. tom153

    tom153 Senior member

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    I personally smoke shoulders at 200-225 for three - four hours and then transfer them into a pyrex pan with some pineapple juice and tent the whole thing with foil. Cook it that way in the oven at 250 until it starts easily shredding. Nine hours is really a long time though, especially for ribs. Everything should have been done within six hours at 225-ish.
     
  14. Piobaire

    Piobaire Senior member

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    This is very open for personal methods but I would not do ribs and butt together. Also, any advice I give you will be based off my smoker (Cook Shack's Smokette model) which is known for retaining moisture. I do ribs by coating in mustard, applying rub, and immediately put in smokers at 275 for two hours, meat side down. I spritz with apple juice, flip and spritz that side and let go for one more hour at the same temp. Then I take them off the smoker and put them in a big aluminum foil serving pan. I use a finishing sauce, cover the top tightly with foil, and place in 210 degree oven for another couple/three hours.

    For butt I'd use 225 cook temp and bring it to an internal temp of 200 +/- five degrees. Take multiple deep readings, as you'll get different numbers, and when it seems the deep temp ranges around 200 you're done. Need to figure 1-1.25 hours per pound of cook time.
     
  15. Mr Herbert

    Mr Herbert Senior member

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    it might be over kill but i use an auberins PID for my bradley - cool a shoulder over about 12 hours - control turns down the heat when the internal temperature is right
     
  16. Beckwith

    Beckwith Senior member

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    Went at it againt this past weekend and turned out really nice and tasty. Nice bark and a good flavor. Picking up a Maverick was best thing I did. Next up is a brisket, who has got tips on that?
     
  17. Piobaire

    Piobaire Senior member

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    My best tip on a brisket is to get a packer's cut. That's cut where the point has not been separated from the flat. I do 225 for an internal of about 195. If you search this thread I'm sure I posted my whole method more than once.
     
  18. edinatlanta

    edinatlanta Senior member

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  19. globetrotter

    globetrotter Senior member

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    I have 150 people coming for a bbq this weekend. brisket and pork shoulder. this is my 4th year doing this. pictures will follow
     
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  20. otc

    otc Senior member

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    :slayer::slayer::slayer:
     

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