Home Made Sausage, Cured, and Smoked Meats

[Milksteakboiledhard]

And the payoff:

Featuring homemade slaw and spicy apple cider vinegar bbq sauce.

 

[Piobaire]

Prime tri tip. Low and slow on the Big Joe @240-250, internal temp of 120, foil wrap and rest, sliced thin across the grain. Lots of smoke on it. Made sandwiches in fresh, crusty baguette and a side salad with Rioja. Was awesome and have left overs another night this week.

 

[venividivicibj]

Pork belly burnt ends. Cubed a 10# belly, tossed in Aloha shoyu and Dijon mustard, coated in my homemade dry rub. On the Traeger at 250 for four hours of a mix of 70/30 hickory/mesquite. Highly recommend. Huge crowd pleaser.

I've seen you do both ways, do you prefer pork belly done by a smoker or sous vide?

 

[Piobaire]

I've seen you do both ways, do you prefer pork belly done by a smoker or sous vide?

Smoker.

 

[venividivicibj]

Any preference on wood? Are you switching your wood depending on pork/beef/etc?

 

[Piobaire]

Yup, totally depends on what I'm doing. Pork belly burnt ends would be hickory but if I had some cherry I'd probably use some of that too. Brisket, hickory with some mesquite. Beef ribs the same, pork ribs hickory.

 

[venividivicibj]

Tri tip today

 

[Jr Mouse]

As someone who lives in a space without a backyard or anywhere to smoke meats, im intrigued by a device like this. If just as a compromise with no alternatives to smoke meats.

https://m.hammacher.com/product/one-hour-indoor-pressure-smoker

Anyone have experience with a device like this? I didn’t even realize they made pressure cookers that could smoke meats too.

 

[Piobaire]

Yesterday made some smoked Andouille for a big batch of jambalaya I plan to make for a house full of guests on 12/21. I got three lengths like the one in the pic from a 5# batch. The jambalaya will include a thick cut of pork belly in each bowl that I rub and do burnt end style in the Traeger. With shrimp in it too it should be a pretty damn good dish.

 

[beargonefishing]

As someone who lives in a space without a backyard or anywhere to smoke meats, im intrigued by a device like this. If just as a compromise with no alternatives to smoke meats.

https://m.hammacher.com/product/one-hour-indoor-pressure-smoker

Anyone have experience with a device like this? I didn’t even realize they made pressure cookers that could smoke meats too.

That's interesting. I have never heard of that, but have heard about filling a sous vide bag with smoke.

 

[venividivicibj]

@Piobaire how long do the sausage last once made?

 

[edinatlanta]

getting a special plate to prevent pepper mill detritus hitting your counter is such a bougie move. I bet whoever does that owns a German-made convertible.

 

[Piobaire]

@Piobaire how long do the sausage last once made?

That particular one would last for quite some time as I put some pink salt, a.k.a. sodium nitrite, in the mix and brought it up to 152F internal. Whenever you're holding a meat in the "danger zone" for smoking it's a good idea and it keeps the nasty bugs from growing. However, I portioned this up and it's in the freezer now.

Fresh sausage, i.e. sausage that is not smoked and does not have sodium nitrite in it, will last probably a week in the fridge but I either use or freeze immediately.

 

[Big Pun]

Threak needs a bump. Went to a sausage making class at the local butcher last night, was a lot of fun. Took home about 5 lbs, half andouille, half fennel. The casing was a little more fragile than I was expecting but overall not too hard to stuff. Might make some homemade pizza for the fennel sausage.

 

[otc]

the all-metal version of the kitchenaid grinder attachment is on sale right now for $52: https://www.amazon.com/KitchenAid-K...scsubtag=463a78623aa711e9aa90f6836995d55b0INT

Thinking about picking one up...I have a big hand crank grinder, but that leads to a lot of waste on small batches

edit: price is dead. That was fast...guess it saved me $$