Home Made Sausage, Cured, and Smoked Meats

Piobaire · Apr 20, 2010

Originally Posted by paraiso

Do you render your own lard or do you purchase it already rendered?

There is where I'm lazy. There is a huge hispanic population where I live, so I buy it at a market that caters to them.

Just stuffed my thuringer, not 10 minutes ago. Used some collagen casing for part of the batch. Wow. Nice stuff to use. So easy to put on the extruding cone, so uniform. Looking forward to seeing how it smokes out.

paraiso · Apr 21, 2010

Originally Posted by Piobaire

There is where I'm lazy. There is a huge hispanic population where I live, so I buy it at a market that caters to them.

Just stuffed my thuringer, not 10 minutes ago. Used some collagen casing for part of the batch. Wow. Nice stuff to use. So easy to put on the extruding cone, so uniform. Looking forward to seeing how it smokes out.

I just started using lard on a few of my recipes and I wanted to know if you rendered your own so I could glean some tips off you.

Good luck with the Thuringer.

Did you watch Anthony Bourdain last night? There was a segment on Charcuterie I'm sure you would've enjoyed.

Piobaire · Apr 21, 2010

Tragedy has struck. A critter made a nest under my sausage smoker and chewed through the electrical cord

Luckily, the cord is replaceable and the critter shall not be returning.

However, I'm going to have to smoke my thuringer in my other smoker, which is not made for this.

DNW · Apr 21, 2010

Originally Posted by Piobaire

Tragedy has struck. A critter made a nest under my sausage smoker and chewed through the electrical cord

Luckily, the cord is replaceable and the critter shall not be returning.

However, I'm going to have to smoke my thuringer in my other smoker, which is not made for this.

Are you going to smoke the little ******?

Piobaire · Apr 21, 2010

Originally Posted by DNW

Are you going to smoke the little ******?

Better. Feed him to the cats.

Piobaire · May 1, 2010

So I tried something new last weekend. I used Ruhlman's pickling recipe to make some home made fresh veggie pickles. Been soaking them in my wine cellar, as that's the proper temp (under 75 to stop formation of bad bacteria). They taste fantastic.

For part of dinner tonight, I will be crisping up these babies:

Some of the pork belly confit from a few weeks ago.

kwilkinson · May 2, 2010

That veg is beautiful

Piobaire · May 2, 2010

Thanks man. Taste is incredible.

Piobaire · May 9, 2010

Just put a couple of briskets in the smoker. I'll let it run all night.

rnoldh · May 9, 2010

As usual I'm late to the party.

But in the Harrods thread I just posted something about Venison.

Pio, have you ever eaten or made Venison and pork sausage? It is really good.

I wouldn't attempt to make any myself but I'll damn sure eat all you have.

It's very popular in Texas.

Piobaire · May 9, 2010

Rnold, I have not made sausage with venison yet. I probably will one day though.

Piobaire · May 9, 2010

Here they are after 11 hours in the smoker. I just poured a "finishing sauce" over them of OJ, agave syrup, tomato paste, brown sugar, and water. Wrapped in foil and another hour at 150 degrees.

RedLantern · May 9, 2010

^ all your bark is belong to us. Yum!

Piobaire · May 16, 2010

Will be cross posting these. Just defrosted a chubb of my homemade, smoked salami. First shot you can see the pattern of the food saver bag was imprinted on the collagen casing. That casing is non-edible. These turned out nicely smoky, nicely spicy, and the texture of the meat was perfect.

See how dark the exterior is? That's all from the smoking process

itsstillmatt · May 16, 2010

This is only sort of a sausage. It is a pigs foot stuffed with rillettes and foie gras, then wrapped in caul fat and braised in veal and pork stock.

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