Home Made Sausage, Cured, and Smoked Meats

[tom153]

Hey, when the talkin gets to pork belly burnt ends you gots to chime in!

 

[edinatlanta]

Hey, when the talkin gets to pork belly burnt ends you gots to chime in!

Pork belly burnt ends and some smoked chicken wings is good eating.

 

[vdubiv]

Pork belly burnt ends and some smoked chicken wings is good eating.

With Corn Bread and house made Mac-N-Cheese on the side!

and true southern sweet tea to wash it all down

 

[tom153]

Smoked chicken wings are great too!

Another cool snack that I've recently started making are chicken necks. I soak them in a an acidic brine with my choice of herbs and spices for about an hour or so and then smoke them until they get a nice color on them. Not a lot of meat to eat, but it is tasty because the muscle is constantly used. Think brisket vs tenderloin...

 

[vdubiv]

Your prostate is admirable.

What?

 

[vdubiv]

Smoked chicken wings are great too!

Another cool snack that I've recently started making are chicken necks. I soak them in a an acidic brine with my choice of herbs and spices for about an hour or so and then smoke them until they get a nice color on them. Not a lot of meat to eat, but it is tasty because the muscle is constantly used. Think brisket vs tenderloin...

aren't they kind of like eating crawfish, a lot of work for a little reward? Seems like more fussing around picking meat off the neck than it's worth to me, but I may be mistaken

 

[tom153]

Yea, sort of like that, although the meat comes off pretty easy, so it's not a big deal; it is flavorful though, so I feel it's worth it.

 

[Piobaire]

Freshly ground and stuffed Andouille out for smoking at 6am in the freezing cold. ****, I suffer for my meat.

 

[jcman311]

****, I suffer for my meat.

TWSS?

 

[Piobaire]

 

[Lizard23]

Not a critique, just curious, do you always use collagen casings vs natural?

 

[Piobaire]

These days almost always. It's just so much easier to use and much more uniform. Also, easier to store and you don't have to soak out the salt a day ahead of time like you do with intestines. That said, if The Sausage Maker ever digs out from their Black Friday sale, I have some intestines coming to do a holiday kielbasa and some homemade hot dogs.

 

[Omega Male]

I did the Food Lab thing today of poaching the sausages (basic bangers) to 150 degrees before browning and they were great. Need to work on my onion gravy though, it was a little thin.

 

[Piobaire]

I've developed this dinner that goes thusly:

Brown some good, as in the ones you've ground and stuffed yourself, sausage in a Dutch oven or LC pot. Remove. Sautee diced onion, garlic, and sliced coloured bell peppers in the remaining fond and fat. S&P to taste. Cover with good chicken broth and braise in a 300F oven for an hour. Toss in a hearty pasta and put back in oven for 30 minutes. The whole time make sure you have an adequate level of broth.

It's pretty savory and awesome.

 

[Omega Male]

I've developed this dinner that goes thusly:

Brown some good, as in the ones you've ground and stuffed yourself, sausage in a Dutch oven or LC pot. Remove. Sautee diced onion, garlic, and sliced coloured bell peppers in the remaining fond and fat. S&P to taste. Cover with good chicken broth and braise in a 300F oven for an hour. Toss in a hearty pasta and put back in oven for 30 minutes. The whole time make sure you have an adequate level of broth.

It's pretty savory and awesome.

Sausages go back in for first braise right?