Home Made Sausage, Cured, and Smoked Meats

Piobaire · Jan 9, 2011

So, got the salami chubs stuffed today. I did a long one and then three smaller. Smoking will take most of the day.

Finished! So nice and smoky, perfectly cooked to 152, no fat was rendered.

latkaguy · Jan 11, 2011

I need the wisdom of the hive. Someone gave me a frozen moose tongue recently. This is the second one I've had -- they are surprisingly small and mild compared to a beef tongue. I'd like to pickle this one, to cook and have cold in sandwiches. Does anyone have advice on how to do this?

Alter · Jan 26, 2011

MOAR!! Can't let this thread go untouched for more than a week.

Piobaire · Jan 26, 2011

Originally Posted by Alter

MOAR!! Can't let this thread go untouched for more than a week.

Smoking a big brisket this weekend then thinking of either another batch of ribs or sausage next weekend. If I do sausage, thinking Thuringer. They're a bit of a pain due to the multiple steps.

IndianBoyz · Jan 27, 2011

Gourmet thread.

Piobaire · Jan 29, 2011

Huge brisket. Tried a new rub and modified the finishing sauce. Fantastic.

Piobaire · Feb 5, 2011

Got a massive amount of pork baby backs I'll be making tomorrow for a party. Going to make a few tweaks in my new method, like placing in the foil meat side down.

kwilkinson · Feb 6, 2011

I'm not entirely sure why, but I have a serious aversion to letting my food touch foil during the prep/cooking process.

itsstillmatt · Feb 6, 2011

Originally Posted by kwilkinson

I'm not entirely sure why, but I have a serious aversion to letting my food touch foil during the prep/cooking process.
???

kwilkinson · Feb 6, 2011

Originally Posted by iammatt

???

yeah, i dunno why.

Piobaire · Feb 6, 2011

FWIW, it only spends the last hour in foil. Finishing sauce, wrap in foil, back in for an hour. Same way I do ribs now. Speaking of which...they just barely fit in.

itsstillmatt · Feb 6, 2011

Jesus Christ. Wish I were there for that.

Piobaire · Feb 6, 2011

There's plenty!

kwilkinson · Feb 6, 2011

headache today, piob?

Piobaire · Feb 6, 2011

Just a little. Oy gevalt. Swearing off whisky for a month or three.

Home Made Sausage, Cured, and Smoked Meats

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