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Home Made Sausage, Cured, and Smoked Meats

Piobaire

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I freeze it in dinner portions for work night meals. I’ve got the Cookette size or whatever. On my phone do not heading over to get the nomenclature.
 

Piobaire

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MEEEEAT! Brisket been soaking overnight and going into the Cook Shack tonight, just put down some bacon (shaved thin slices off for the okonomiyaki tonight) and I plan to grill those steaks on the KJ. They're just labeled choice and got 'em on sale at Costco for just $2.99 a pound but that marbeling is not bad.


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Piobaire

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This fucker is Uuuge (TWSS!). Notice how I had to fold the point up on the smoker wall.
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Piobaire

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Brisket is just hitting 180F and this is the graph for the ambient probe. Glad I decided to use the ambient as I found my Cook Shack is running about 10 degrees hotter than what I set it for. It is 10 years old now so I guess it deserves a little slack.


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Piobaire

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A new harvest of bacon getting smoked. Garlic, pepper and maple syrup.

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Piobaire

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Nope. I use the "smoke" setting on the Traeger which gives am ambient cook box temp of 160-180 so a nice, 2-3 hour smoke. Bring it up to 155 internal and pull. You still crisp the bacon for us like the raw bacon purchased at the grocery store.
 

Piobaire

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Okay, who here does not wish they were my IRL friend about to receive such a gift this evening?

Answer: EtO


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Piobaire

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Today I'm going to do a nice filet of Copper River salmon I had in the freezer on the KJ with the flat cast iron griddle. Will employ the Signals/Billows again to bring it up to 400F, put a few slices of that fresh bacon down, and then skin side down into the bacon grease. Have it curing in the fridge with sugar/salt right now. Will rinse off, coat flesh with a mix of homemade mayo and gochujang sauce and then press panko into that. Other side of the KJ will get a grill topper full of sliced veggies coated in olive oil and Fox Point blend seasoning.
 
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Haven't you read about the environmental effects of all that red meat consumption? I mostly stick to a honey and berries diet, with the occasional salmon or lost hiker when I really need the protein.
 

jcman311

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Speaking of, shouldn’t you actually be hibernating?
 

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