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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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    Thanks, Ed. We did slice off a few strips of bark just to munch as it's so damned good and concentrated in flavour. Tried a new to us method of pulling. Just cubed everything up, bark and call, and tossed in the Kitchen Aide bowl. Put in finishing sauce and used the paddle on low. Shredded very nicely and incorporated the sauce well too. Definitely my new way to "pull."

    Tonight's dinner (sliders with homemade coleslaw on them), will have dinner Tuesday night, and then six vacuum sealed bags into the freezer. Not bad for a $16 piece of meat (TWSS).
     
  2. otc

    otc Senior member

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    Damn, I just remembered I have some vacuum bagged pulled pork in the freezer from January...still good?
     
  3. Piobaire

    Piobaire Senior member

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    Don't see why not.
     
  4. CDFS

    CDFS Senior member

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    Made some duck rillete today.:slayer:

    Does anyone know how long it'll keep and what the best time for consumption is?

    [​IMG]
     
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  5. Piobaire

    Piobaire Senior member

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    Should keep for months. Make sure to do back in a couple of days and pour another layer of fat to cover the very tiny holes that will develop as the lard cools. Matt taught me that trick.
     
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  6. CDFS

    CDFS Senior member

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    Excellent, I will. Thanks!
     
  7. venividivicibj

    venividivicibj Senior member

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    : ( thread needs to be rezzed.

    I made some carnitas last week - the leftovers have a coating of fat. How long will this past in the fridge? Or is it already bad
     
  8. edinatlanta

    edinatlanta Senior member

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  9. Piobaire

    Piobaire Senior member

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  10. venividivicibj

    venividivicibj Senior member

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    Ralphs had a sale on spare ribs/st.louis-ribs 1.99/lb. Got a few racks this weekend
     
  11. edinatlanta

    edinatlanta Senior member

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  12. texas_jack

    texas_jack Senior member

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    Smoked a 15lb brisket in the old barrel smoker Friday on mesquite. It went 10 hrs and came out plenty tender. I don't know why people throw around 1.5 hr per lb numbers.
     
    Last edited: May 2, 2016
  13. Piobaire

    Piobaire Senior member

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    Depends on the temp you use. I do 225 and bring it to 190 internal. The real motto is, "It's done when it's done."
     
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  14. texas_jack

    texas_jack Senior member

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    I try to keep between 6 Mississippi and 9 Mississippi hot over the chimney. That's how my dad taught me. I don't measure the temp. Maybe I should just out of curiosity.
     
  15. Piobaire

    Piobaire Senior member

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    That's old school! Also, way more labour intensive than my lazy, dim-witted ass wants. Cookshack digital so I just punch in the temp and go to sleep. ;)
     
  16. texas_jack

    texas_jack Senior member

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    My ankle is still sore from getting up roughly 60 times. Meat was killer though.
     
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  17. Piobaire

    Piobaire Senior member

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    Respect.
     
  18. edinatlanta

    edinatlanta Senior member

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    Publix had a sale justin time for my party. Saved about $15. Best part is that piob IS NOT INVITED

    [​IMG]
     
    Last edited: May 6, 2016
  19. venividivicibj

    venividivicibj Senior member

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    Hey, do you guys prefer baby back, or St. Louis spare ribs? St. Louis is more meaty but takes longer right?
     
  20. otc

    otc Senior member

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    I'm not sure Piob really wanted to come to the pube licks party anyway...
     
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