I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by In58men:
I’m not ready for the sausage game yet. Still trying to perfect the brisket. I’ve always thought about making sausage, looks very time consuming and somewhat frustrating.
It's a lot easier than I expected, really. But it's really difficult if you're not using halfway decent equipment.
I started with the Kitchenaid grinder and stuffer attachments. The grinder is OK for small batches, but that stuffer is ****ing worthless. So the first thing I bought when I started stuffing was a dedicated stuffer.
Then the housing on the attachment drive on my KA broke. Since I didn't want to spend the money on a new KA, I bought a dedicated grinder. And that blew me away. In the KA, I'd go through 5 pounds of meat in 15 minutes. With the dedicated grinder, I did 5 pounds in less than 5 minutes.
I'm taking my first plunge into natural casings with the wieners and sausage this weekend. Because I didn't want that learning curve along with sausage making, I used collagen - they're a decent alternative. But this weekend it's hog casings and sheep casings.
I've been doing bacon awhile, though. This is the first of honey and pepper I've done, so excited to see how they turn out.
Next up is I'm going to make pancetta. Cure it for 7 days and then hang it in the pantry for a week. Wife wants me to make a prosciutto, too. So once I get the hog I've order, I guess we'll do that. But that's gotta hang for like a year! [Reply]
Originally Posted by Fire Me Boy!:
This unfortunately looked a lot better than it tasted. It got a little too hot and is kinda dry. I'll do it again sometime.
So you messed up at smoking wieners? Well that can only mean you're straight...
Advice/Recommendations Going to Costco on Friday. I always liked the pork loins in the smoker. Any other cuts of meat from Costco that you liked had success with? [Reply]
Originally Posted by BigRedChief:
Advice/Recommendations Going to Costco on Friday. I always liked the pork loins in the smoker. Any other cuts of meat from Costco that you liked had success with?
Originally Posted by BigRedChief:
Advice/Recommendations Going to Costco on Friday. I always liked the pork loins in the smoker. Any other cuts of meat from Costco that you liked had success with?
Never smoked St. Louis style ribs. After watching lots of videos most people wrap with foil after around two hours. I never wrap my baby backs, is it critical for the St. Louis ribs to be wrapped?
Any advice is helpful.
PS I already have a fire extinguisher handy. Posted via Mobile Device [Reply]
Also took my 5-pound bacon for another 8-hour cold smoke session. This stuff is aged and smoked... cure finished 3 weeks ago. Aged it for a week. Smoked for 8 hours. Aged another week. Smoked another 8 hours today. I'll let this bad boy sit for another few days to equalize and we'll be golden.
