Home Made Sausage, Cured, and Smoked Meats

[Milksteakboiledhard]

This thread just reminds me that I need a Traeger back in my life.

 

[Piobaire]

Man, Monday night I pulled some of our leftover brisket out of the freezer for dinner. It was still freaking awesome. Tuesday night was left over porchetta belly from Sunday's cook.

 

[beargonefishing]

I was just watching that Guga guy and he said he does his brisket at 275. I think that's too hot by about 50 degrees. Then he said he's going for an internal of 165. I think that's way too underdone by about 35 degrees. Thoughts?

So watching that I'm confused. It looks like he wrapped at 165 (which is when I wrap) and then he smoked it longer. He never says what temp he hit or how long he (might?) have cooked it after that, just that he wrapped at 165. Maybe he cooked it past 165?

If you are going to do instructional videos you really should give better instructions.

 

[beargonefishing]

I was also surprised by his choice to get choice beef for the brisket, but they are in Florida I believe so they probably don't know BBQ. Franklin wouldn't use choice beef, and I have heard him say that his output is sometimes limited by the amount of quality brisket he can get.

 

[Piobaire]

We bought some choice ribeyes at Costco last weekend because they were better marbled than the prime. Also, less than half the price...so why not?

 

[beargonefishing]

We bought some choice ribeyes at Costco last weekend because they were better marbled than the prime. Also, less than half the price...so why not?

That happens frequently because they grade based on the ribeye muscle marbling between the 12 and 13 rib. The rest of the cow might have more, or less, marbling in other places.

 

[Milksteakboiledhard]

Anyone have suggestions for sous vide pulled pork? This will be my first time cooking this method and I'm likely to use this as a guide: https://www.seriouseats.com/2016/07/food-lab-complete-guide-smoky-sous-vide-pork-shoulder.html

165 *F for 24 hours then smoke for 2-3 hours to attempt to get a bit of bark. I'd appreciate any tips or alternate recipe suggestions.

 

[Piobaire]

I followed that exact article by Kenji in April. It was good but the full smoke is better. More tender and juicy I feel but that's just based on the single Kenji cook vs. dozens of full smokes.

 

[Piobaire]

Laying down a few months worth of rillettes. Mainly butt but some belly too so I don’t need to add lard.

 

[Piobaire]

Rillettes are all done and packaged up with a nice portion reserved for tonight. Just grilled these on the Traeger and will toss with some good olive oil, balsamic, and Penzey’s Fox Point blend as part of dinner.

 

[Lizard23]

Rillettes are all done and packaged up with a nice portion reserved for tonight. Just grilled these on the Traeger and will toss with some good olive oil, balsamic, and Penzey’s Fox Point blend as part of dinner.

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May i ask for your rillette recipe? I like mine well enough but it isn't exceptional

 

[Piobaire]

Sure thing but it's nothing special and a lot of "season to taste."

Cube up a butt and some belly. If you don't use belly put half a pound of pork lard in. Season to taste using ground cloves, ground coriander, kosher salt, fresh ground pepper. Goes easy on the cloves as that's strong stuff. Bouquet garni of a nice portion of thyme and one sprig of rosemary. 1-2 bay leaves depending how big the batch is. One sliced onion, as many cloves of garlic you like. Don't quite cover with good chicken stock, cover tightly, and braise in 275 degree oven for 3-4 hours.

Pull out the bouquet and the onions but leave the garlic cloves. Drain liquid into large measuring cup, reserve, and allow to separate. Pick through and remove the fat and gristle. Put into mixer with paddle attachment and start to let it shred up. Pour as much reserved fat and jus in as you want as it mixes. Get lots of fat in there, like, emulsion levels. Add more salt than you think you need to.

Enjoy.

 

[Piobaire]

What's everyone's meat plans (no ****) for the holiday weekend? We're having a big rib fest with the Treager on Sunday for about 10-12 people and I think I'll do wings just for the two of us on Monday. Saturday we're supposed to be having steaks at the neighbor's so I'm seriously contemplated salad on Friday night.

 

[Lizard23]

Dont get back from vacation until saturday night.

Sunday: tuscan ribs (not low and slow, but st louis cut grilled fast and hot after an overnight marinade)

Monday: reverse seared strip and ribeye. Feltman’s hot dogs as a warm up.

 

[Piobaire]

Just six hours to go.