Home Made Sausage, Cured, and Smoked Meats

[tom153]

Piob, thanks brotha! You were the reason I started all this

Kyle, looking good. First time making bacon?


Dinner tonight

I've tried poaching, pan frying, steaming and a couple of other ways of cooking sausage and they turn out the best on the grill by a looong shot.
Also, the best way to cook brussel sprouts is to clean them, split in half and then blanch for 2 mins in boiling water, then onto a heated pan with some fat. Toss once or twice and then flip them all over onto the halved part and cook on med heat until they brown up. Not sure if this is common knowledge, but I just decided to try it this way and it turned out great!

 

[kwilkinson]

Nah, not the first time. Just made a couple batches to decide which one was the best for our purposes.


Not sure if I posted this here or elsewhere, but the first test run of my fermentation chamber went into the trash. pH didn't drop quickly enough and I got scared and threw it all out. Gotta recheck my formulas and make sure they're airtight, then I'll post pics of the first successful batch.

 

[itsstillmatt]

Holy ****. It is like Piob gave birth.

 

[Piobaire]



Holy ****. It is like Piob gave birth.

Good stuff, both you guys.

Kyle, I've not tried the "salt box" method yet, which is what it looks like you're using there? I coat and place in a gallon ziplock in the fridge, with a combo of dry and wet seasonings. Mashed garlic, mashed juniper berries, pepper, real maple syrup, siriacha, whatever strikes my mood at the moment.

 

[kwilkinson]

Same basic idea. Just put it in a half hotel oan after dredging and add your ingredients(mine was super basic, just curing mix, pepper, bay leaf, freah sage, and garlic. You just have to be sure to flip it daily to distribute the moisture that leeches out. And boy, does it leech. The moisture is already halfway up the meat (twss) after 16 hrs.

 

[kwilkinson]

 

[Jr Mouse]

Really nice stuff guys. Keep it up.

 

[tom153]



Nah, not the first time. Just made a couple batches to decide which one was the best for our purposes.
Not sure if I posted this here or elsewhere, but the first test run of my fermentation chamber went into the trash. pH didn't drop quickly enough and I got scared and threw it all out. Gotta recheck my formulas and make sure they're airtight, then I'll post pics of the first successful batch.

Very cool. Can't wait to see it. Decided to cheat today and made a BLT for lunch with some home made aioli - was very good

Anybody have a good lamb sausage recipe? If I were to use a shank, could I just use the fat that's already there, or would that melt at too low of a temp?

 

[kwilkinson]

I have a pretty good merguez recipe. Will try to post it when I get home.

 

[kwilkinson]

I seem to have lost it.

 

[kwilkinson]

HOLY FACK

http://www.amazon.com/exec/obidos/ASIN/0393068595/ref=nosim/ruhlmancom

Coming out August 27.

 

[edinatlanta]

I would love to taste all y'all's big juicy meats. Just saying.

 

[Alter]



I would love to taste all y'all's big juicy meats. Just saying.

tnwss

 

[edinatlanta]



tnwss

Sorry you've never been lied to.

 

[FLMountainMan]

Damn I'm jealous of you guys. I need to try this.