Home Made Sausage, Cured, and Smoked Meats

[smittycl]

 

[Watchman1]

Man, the processed meat industry is frightening and has been for a long time. Back around 2008 I was having bad issues with stomach and other health issues.

Ended up going on an intense diet, keto. Read some great material about clean foods and cut out many things. Read about smoking and preparing meat without all the crazy additives.

Fast forward, now I’m in best health since I was a kid and even better in some ways. Smoking and grilling clean meat has fundamentally changed everything for the better.

 

[Watchman1]

I’m good friends with a dude whose a 25 yr veteran of the meat packing industry. A USDA meat inspector and he tells me all the time he’s paid by the govt to not “play favorites”. Lol

Anyway, I was recently bemoaning the decline in pork. I’ve noticed it’s become increasingly difficult to obtain decent pork at decent price.

He specifically told me his plant butchers 1k hogs per hour, 8 hrs first shift thru 8 hrs second shift 6 days per week, every week plus overtime and some holidays…

And, nowadays the best pork cuts are shipped overseas because the Asian countries pay top dollar for American grown pork. China in particular sends inspectors here to procure the best cuts. Americans aren’t willing to pay the higher price so we get whatever is left over…interesting stuff

 

[Texasmade]

And, nowadays the best pork cuts are shipped overseas because the Asian countries pay top dollar for American grown pork. China in particular sends inspectors here to procure the best cuts. Americans aren’t willing to pay the higher price so we get whatever is left over…interesting stuff

Pork is a staple meat for Chinese cuisine. Similar to how beef is for Americans.

 

[Watchman1]

Pork is a staple meat for Chinese cuisine. Similar to how beef is for Americans.

Yes, he mentioned also the unbelievable amount of pork which is used for the Chinese New Year 🧧

Consequently, some of the finest pork I’ve ever eaten was prepared by Asians. The Chinese in particular seem to have an affinity for good pork and are legendary in the culinary world for this.

 

[venividivicibj]

I mean... 99% of those processed/sandwich meats are absolutely disgusting

 

[smittycl]

I mean... 99% of those processed/sandwich meats are absolutely disgusting

"In 2015, the organization’s International Agency for Research on Cancer evaluated the cancer risk posed by processed meat and classified the foods as “carcinogenic to humans.” The agency said that each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%."

"Research has also linked nitrites, preservatives used to prevent the growth of bacteria and extend foods’ shelf life, to health risks, particularly colon cancer. Nitrites can create chemicals called N-nitroso compounds that can damage DNA and lead to cancer, says Robert J. Turesky, professor in the department of medicinal chemistry at the University of Minnesota.

These compounds may also explain the connection between consumption of processed meat and an increased risk of dementia, partly because the compounds can drive inflammation, according to the authors of a study published in 2021 in the American Journal of Clinical Nutrition."

 

[edinatlanta]

There was a similar study/finding a few years ago related to jamon.

 

[edinatlanta]

First time firing up the kamado in 2 or 3 years. Super pleased with results. My fault it wasnt smokier. Went on at 7 and off at 9. I have probably 7 pounds of meat now.

 

[edinatlanta]

Also threw some carrots and potatoes on at the end too

 

[Piobaire]

Didn't take pics but used the ceramic KJ throne for beer can style chicken. Fired up the big KJ to 400F, put the chicken on its throne in. Went back to the kitchen and cubed up some Yukon Golds, olive oil and Hungry Belly seasoning, and tossed into a grill topper and put that on the Joe. Then I tossed some sliced zucs and bell peppers that has olive oil and Hungry Belly.

Holy phuck, it was good.

 

[edinatlanta]

Yesterday I smoked some ribs and pork belly burnt ends for what turned into a party. I remember when I used the kamado that things cooked much faster than anticipated. Did one rack and they were on at 8 and off at noon. The pork belly was done in like an hour (two pounds worth). Honestly, both were a touch over done. Did a long hold in the oven. Then I put my new cast iron griddle on the kamado and heated it up for a few hours. Threw on some tortillas, two strip steaks from the frozen box I bought (honestly...meh. Will be glad if I ever finish the meat), bunch of onions and peppers and made fajitas. In between smoking/griddling made some charred cole slaw which was excellent and cebollitas which are always a hit.

 

[Omega Male]

 

[venividivicibj]

@beargonefishing

 

[beargonefishing]

@beargonefishing

I was having a pleasant morning. Was.