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Home Made Sausage, Cured, and Smoked Meats

Piobaire

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Prime tri tip. Low and slow on the Big Joe @240-250, internal temp of 120, foil wrap and rest, sliced thin across the grain. Lots of smoke on it. Made sandwiches in fresh, crusty baguette and a side salad with Rioja. Was awesome and have left overs another night this week.

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venividivicibj

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Pork belly burnt ends. Cubed a 10# belly, tossed in Aloha shoyu and Dijon mustard, coated in my homemade dry rub. On the Traeger at 250 for four hours of a mix of 70/30 hickory/mesquite. Highly recommend. Huge crowd pleaser.
I've seen you do both ways, do you prefer pork belly done by a smoker or sous vide?
 

Piobaire

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venividivicibj

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Any preference on wood? Are you switching your wood depending on pork/beef/etc?
 

Piobaire

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Yup, totally depends on what I'm doing. Pork belly burnt ends would be hickory but if I had some cherry I'd probably use some of that too. Brisket, hickory with some mesquite. Beef ribs the same, pork ribs hickory.
 

Jr Mouse

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As someone who lives in a space without a backyard or anywhere to smoke meats, im intrigued by a device like this. If just as a compromise with no alternatives to smoke meats.

https://m.hammacher.com/product/one-hour-indoor-pressure-smoker

Anyone have experience with a device like this? I didn’t even realize they made pressure cookers that could smoke meats too.
 

Piobaire

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Yesterday made some smoked Andouille for a big batch of jambalaya I plan to make for a house full of guests on 12/21. I got three lengths like the one in the pic from a 5# batch. The jambalaya will include a thick cut of pork belly in each bowl that I rub and do burnt end style in the Traeger. With shrimp in it too it should be a pretty damn good dish.


F1441879-8BD4-4408-BEB9-253E9E3B878C.jpeg
DE20AFC2-2189-4EBB-8090-E613635B9B26.jpeg
 

beargonefishing

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As someone who lives in a space without a backyard or anywhere to smoke meats, im intrigued by a device like this. If just as a compromise with no alternatives to smoke meats.

https://m.hammacher.com/product/one-hour-indoor-pressure-smoker

Anyone have experience with a device like this? I didn’t even realize they made pressure cookers that could smoke meats too.
That's interesting. I have never heard of that, but have heard about filling a sous vide bag with smoke.
 

edinatlanta

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getting a special plate to prevent pepper mill detritus hitting your counter is such a bougie move. I bet whoever does that owns a German-made convertible.
 

Piobaire

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@Piobaire how long do the sausage last once made?
That particular one would last for quite some time as I put some pink salt, a.k.a. sodium nitrite, in the mix and brought it up to 152F internal. Whenever you're holding a meat in the "danger zone" for smoking it's a good idea and it keeps the nasty bugs from growing. However, I portioned this up and it's in the freezer now.

Fresh sausage, i.e. sausage that is not smoked and does not have sodium nitrite in it, will last probably a week in the fridge but I either use or freeze immediately.
 

Big Pun

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Threak needs a bump. Went to a sausage making class at the local butcher last night, was a lot of fun. Took home about 5 lbs, half andouille, half fennel. The casing was a little more fragile than I was expecting but overall not too hard to stuff. Might make some homemade pizza for the fennel sausage.
 

otc

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