• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

Home Made Sausage, Cured, and Smoked Meats

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,723
Reaction score
63,071
Realized that this probably belongs in general cooking thread... i’ll post it there. My apologies.

Nothing here but love so have no worries about cross thread flow. ;)
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,770
Reaction score
40,742
SRF has a 15% of brisket sale if you don't have access to a costco or meat market. It looks like the prime would be somewhere around $9.20 a pound. BEAUTY15 is the code.
 

venividivicibj

Stylish Dinosaur
Joined
Apr 9, 2013
Messages
22,782
Reaction score
18,244
Made some Tuscan style pork ribs... st. louis cut dry brined overnight with addition of fresh garlic and fresh rosemary with the salt. (My favorite for lamb as well).
Have never dry brined ribs- this common?
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,770
Reaction score
40,742
Massive ribs going into sous vide bath. I'm smoking a chicken, spare ribs and the A123 ribs tomorrow!

20200606_114801.jpg
20200606_114758.jpg
20200606_115537.jpg
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,770
Reaction score
40,742
W1 made me cook pork ribs on very short notice. Had to smoke at 275 for about 3.5 hours. I don't know what happened to the picture, it looks like a glamor shot.

20200606_183138.jpg
 

ShayaEXQT

Affiliate Vendor
Affiliate Vendor
Joined
Feb 13, 2011
Messages
6,150
Reaction score
618
Maiden voyage on the Pit Barrel Cooker last week.

Made:
  • Boneless chicken thigh: very good
  • Lamb ribs: very good (needed more time)
  • Sausages: very good
  • Chicken wings: Not so impressed.. would smoke for about 20-30 mins next time and finish in the oven.
Overall, really impressed with the PBC and can't wait to cook and experiment more with it.

IMG_20200604_174209.jpg

IMG-20200604-WA0037.jpg
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,723
Reaction score
63,071
I've found "crispy poultry skin" and "smoking" tend to be oxymoronic. Looking forward to more PBS reports.
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,770
Reaction score
40,742
The dino ribs are already probe tender throughout after an hour on the smoker. The sous vide bath seems to render most, if not all, the fat after 24 hours, but at a much lower temperature. The benefit is less water loss and a good window to smoke them at 225 for a while.

I'm go to look and see if there have been any tables generated about fat rendering, similar to the pasteurization table.

20200607_145330.jpg
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,770
Reaction score
40,742
I've done dino ribs (aka plate ribs, A123 cut, short ribs) a dozen times over the past 2 years and this batch was hands down the best I've ever done, and it's not even close. They melt in your mouth and require almost no chewing. Every time I have done them before I either get them slightly chewy, or portions can't be chewed. Not this time.

Pretty simple, sous vide 24 hours at 155 (68C) and smoked for 2 hours between 225-240 (107-115C). I doubt the internal temperature ever got above 185, my first temperature reading one hour into smoking was 160ish.

Now there was one unique step, for me at least. I got the ribs frozen on Saturday and didn't have time to thaw, so I couldn't trim any fat. They also didn't get any seasoning until I put them on the smoker, so they cooked 24 hours without seasoning. Chicken was fantastic as well. I've found that pulling chicken when the deep breast meet is 151 or close gives me extremely juicy chicken throughout.

20200607_164716.jpg
20200607_164306.jpg
20200607_163659.jpg
 

ShayaEXQT

Affiliate Vendor
Affiliate Vendor
Joined
Feb 13, 2011
Messages
6,150
Reaction score
618
I've found "crispy poultry skin" and "smoking" tend to be oxymoronic. Looking forward to more PBS reports.
yeah, I would think you would have to fry them after the smoke to crisp them up.
I saw videos on YouTube where they recommended leaving the lid slightly open for the last half of the cook and you get that magical crispy skin. Didn't work for me. I loved the flavour but I'll be doing the last half in the oven as that's worked for me with countless wings in the past.
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,770
Reaction score
40,742
Experiment Saturday. Plate ribs and the tips of the waguy brisket are going to sous vide at 155 till tomorrow and then smoked for a couple of hours. The rest of the waguy is just getting smoked. Since it's Father's day weekend and IDGAF, I also have a large hen brining in a very simple brine. Happy father's day eve to all the fellow masochists.

20200620_092217.jpg
20200620_091526.jpg
20200620_090947.jpg
20200620_090930.jpg
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 55 35.5%
  • Half canvas is fine

    Votes: 60 38.7%
  • Really don't care

    Votes: 17 11.0%
  • Depends on fabric

    Votes: 27 17.4%
  • Depends on price

    Votes: 28 18.1%

Forum statistics

Threads
505,162
Messages
10,579,087
Members
223,884
Latest member
mickspilloto
Top