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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. Milksteakboiledhard

    Milksteakboiledhard Senior Member

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    And the payoff:

    9AEABC82-65FA-4A89-BAC9-12D0047209ED.jpeg

    Featuring homemade slaw and spicy apple cider vinegar bbq sauce.

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  2. Piobaire

    Piobaire Not left of center?

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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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  3. venividivicibj

    venividivicibj Stylish Dinosaur

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    I've seen you do both ways, do you prefer pork belly done by a smoker or sous vide?
     

  4. Piobaire

    Piobaire Not left of center?

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    Smoker.
     

  5. venividivicibj

    venividivicibj Stylish Dinosaur

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

  6. Piobaire

    Piobaire Not left of center?

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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.
     

  7. venividivicibj

    venividivicibj Stylish Dinosaur

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    Tri tip today

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  8. Jr Mouse

    Jr Mouse Stylish Dinosaur Dubiously Honored

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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.
     

  9. Piobaire

    Piobaire Not left of center?

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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.


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  10. beargonefishing

    beargonefishing Distinguished Member

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    That's interesting. I have never heard of that, but have heard about filling a sous vide bag with smoke.
     

  11. venividivicibj

    venividivicibj Stylish Dinosaur

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    @Piobaire how long do the sausage last once made?
     

  12. edinatlanta

    edinatlanta Stylish Dinosaur

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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.
     

  13. Piobaire

    Piobaire Not left of center?

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    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.
     

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