Home Made Sausage, Cured, and Smoked Meats

[jcman311]

(Un)Boxing day. Except I’m not Canadian.
All shiny and pretty.

 

[vdubiv]

I found video from your last BBQ hoedown.

View attachment 1296147

Silent Disco?

 

[edmorel]

(Un)Boxing day. Except I’m not Canadian.
All shiny and pretty.
View attachment 1300718

I was just about to post that i am heading into the "get off my lawn" phase of life and I'm tired of the work involved when I have people over and I'm trying to smoke a couple of racks on the Weber Smoky Mountain. Then by the time I am ready to sit and eat, I smell and look like I just finished a shift at the coal mine. This looks like it will serve my purposes.

 

[Piobaire]

So some pro-tips. Foil. Do foil both the bottom (poke a hole at the drip point) and the roof of the wood drawer. Speaking of that, put the wood pieces against the front of the drawer. Spray the holder brackets and racks with non-stick spray.

Also, I think you might be disappointed with the smoking bacon thing. I've found it doesn't like to give good smoke until about 200 degrees and I like to smudge my bacon for an hour or two at 150 or under.

It really shines at the 15 hour, 225 brisket smoke.

 

[beargonefishing]

Plate ribs sous vide for 48 hours at 150 then smoked at 225 for about 3 hours. This is easily the best results I've had to date.

Tip: if you're cooking for more than 36 hours sous vide make sure you wash or sear the meat beforehand. I had some bad experiences a couple years back.

Finally, I replaced my dissapeared BBQ gloves with these welder gloves ($10 on Amazon). Best grill gloves I've owned because the fingers more closely mimics my natural finger movement.

 

[jcman311]

So some pro-tips. Foil. Do foil both the bottom (poke a hole at the drip point) and the roof of the wood drawer. Speaking of that, put the wood pieces against the front of the drawer. Spray the holder brackets and racks with non-stick spray.

Also, I think you might be disappointed with the smoking bacon thing. I've found it doesn't like to give good smoke until about 200 degrees and I like to smudge my bacon for an hour or two at 150 or under.

It really shines at the 15 hour, 225 brisket smoke.

Couldnt I use the cold smoke plate? Sure it costs extra money but I could use it for fish and veggies too.

 

[Piobaire]

Couldnt I use the cold smoke plate? Sure it costs extra money but I could use it for fish and veggies too.

Give it a shot and tell me what you think. I was not impressed.

 

[jcman311]

Give it a shot and tell me what you think. I was not impressed.

Looks like the people who cold smoke use amazen tubes in their smokers. Might have to give that a whirl.

 

[Piobaire]

Will smoke tomorrow. Jalapeño salami.

 

[jcman311]

Seasoned the smoker today, beef jerky tomorrow. I know smoking aint the best route for jerky but I’m gonna give it a whirl. Using round steak from the half a cow I got back in September.

 

[jcman311]

Final result. Tasty as f*ck.

 

[Piobaire]

 

[venividivicibj]

Seasoned the smoker today, beef jerky tomorrow. I know smoking aint the best route for jerky but I’m gonna give it a whirl. Using round steak from the half a cow I got back in September.

What cut of beef did you use?

 

[jcman311]

What cut of beef did you use?

Round steak. It was fairly lean and already about an inch thick. I still have plenty meat available as well so I'm probably going to make a few batches and experiment with marinades.

With the cookshack, I ended up smoking for about 2.5 hours at 165 degrees and then cranking it up to 200 and cracking open the door. That was enough to slow the cooking process but continue the drying process. Left it like that for another hour or so and viola.

 

[Piobaire]