Home Made Sausage, Cured, and Smoked Meats

[beargonefishing]

So I had my first bacon burnt ends today at Hiam BBQ. Never even heard of this before, but it's as good as it sounds.

 

[venividivicibj]

Smoked brisket (at 235).

Overcooked.

Ugh

 

[beargonefishing]

Smoked brisket (at 235).

Overcooked.

Ugh

My unsolicited advice is start probing for tenderness at 190, and keep check every half hour. I haven't cooked a brisket over 195 or 196 in years, while some guys always go to 200 and above.

 

[beargonefishing]

Bacon slab for bacon burnt ends.

 

[venividivicibj]

Bacon slab for bacon burnt ends.

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Are you re-smoking bacon? Or just putting in the oven

 

[beargonefishing]

Are you re-smoking bacon? Or just putting in the oven

Bacon was only cured, so it will be 1st smoked in a couple of hours.

 

[Texasmade]

Bacon was only cured, so it will be 1st smoked in a couple of hours.

Drive from Houston to Dallas is about 3 hours. If I drive fast enough maybe I can make it in time...

 

[Piobaire]

You need to up your bacon game and cure your own.

 

[beargonefishing]

This is going good, very good. Just sauced them in some homemade whiskey peach **** (you can see a piece of peach in the middle of the pan).

 

[beargonefishing]

You need to up your bacon game and cure your own.

Yes, especially because you can control the flavors more. Any good recipes?

 

[Omega Male]

This is going good, very good.

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Oh, **** me yes!

How hot and how long?

 

[Piobaire]

Yes, especially because you can control the flavors more. Any good recipes?

You start off with the basic cure of 1 tsp. pink salt per 5# of meat mixed into 45 grams/ 1/4 cup kosher salt and 22 grams / 1/8 cup sugar. That will cure things for 5#. Slice into a few pieces, rub in the cure, put into gallon plastic bags. Put in the fridge for one week flipping every day.

Flavouring? The world's your oyster. I like mixing sweet with hot or just going pure savory. Bay leaves, fresh pepper, crushed garlic, a juniper berry all ground and rubbed in? Awesome.

 

[beargonefishing]

Oh, **** me yes!

How hot and how long?

2 hours at 275 and, sauce and then another 45 minutes at 240. Extremely sweet, and everyone loves them, but I think they would be best paired something else like eggs, potatoes or something else. My FIL ate 3 standing at the island.

 

[Piobaire]

FIL #1?

 

[beargonefishing]

FIL #1?

Ha, yes FIL # 1. If I get to FIL # 2 something has gone horribly wrong.