Home Made Sausage, Cured, and Smoked Meats

[Piobaire]

Final results. Two nice loops of freshly smoked sausage (TWSS!). Final temp graph for the meat.

 

[beargonefishing]

Pork belly

 

[beargonefishing]

This is going to be good.

 

[venividivicibj]

^ did you chop then thinner, or did they come like that

 

[beargonefishing]

^ did you chop then thinner, or did they come like that

They were pork belly strips, basically really thick pre-bacon. Identical to purchasing a pork belly and slicing it into strips. I cubed it at the end to make burnt ends.

 

[Piobaire]

The time has arrived. Doing ribs on the KJ this Sunday trying the new Signals/Billows. Hope it works as well as advertised.

 

[Piobaire]

Well, the whole Signals/Billows set up took five minutes to attach to the KJ. I put the adapter square in the bottom vent and attached the Billows, set my top vent at about 1/8th open per the instructions, lit a couple of KJ lighting cubes, closed the lid and let things run.

Damn, initial indications are this is awesome.

 

[Piobaire]

 

[Piobaire]

The big temp drop is where I loaded the ribs and put in the heat deflector shields.

 

[Piobaire]

This will work on anything from a Weber charcoal to a kamado style grill. Almost done my first use and I can't recommend the Signals/Billows system enough. Thanks to whichever of you e-bros that posted the PSA about the sale.

 

[Piobaire]

Certified Angus prime brisket on sale for $1.88 a pound yesterday. I grabbed a 15# and will set that bad boy down to marinade Friday. Will pop in the Cook Shack Saturday evening and eat the **** out of it Sunday.

 

[jcman311]

Nice.

I keep seeing smoked pork tenderloin featured on cooking shows and at restaurants. Might have to give that a go in the old cookshack sometime soon.

 

[Omega Male]

Feel like it would be too lean? Please report back.

 

[Piobaire]

Yeah, my thoughts too. If typical lean commercial maybe drape some bacon over it?

Looks like we're doing some light entertaining again in two weeks and going to do two super huge nosh plates. Thinking of doing some Traeger pork belly burnt ends for one of the plates, cut into cubes, each stuck with a toothpick. I need to stop at Costco and get some cashews too. Coat very lightly in olive oil, toss some Penzey's Arizona Dreaming spice on, smoke on low for 45 minutes. Awesome by itself or on a nosh plate. So good Mrs. Piob always incorporates a small jar of them in the Xmas baskets she makes for people.

 

[beargonefishing]

Certified Angus prime brisket on sale for $1.88 a pound yesterday. I grabbed a 15# and will set that bad boy down to marinade Friday. Will pop in the Cook Shack Saturday evening and eat the **** out of it Sunday.

I need to brisket.