Smoking, grilling and curing foods, etc.

Discussion in 'General Chit-Chat' started by BOB357, Feb 6, 2018.

  1. Ozarks Mountain Brew

    Staff Member

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    I have a few pounds of that I cooked left over from a wedding, vacuum packed and frozen now, just mixed it with my scrambled eggs this morning, makes a nice flavor
     
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  2. BOB357

    BOB357 Well-Known Member

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    That's some nice looking pig!
     
  3. thunderwagn

    thunderwagn Well-Known Member

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    Nice looking meat and the dog sure is happy!
     
  4. uk_brewer

    uk_brewer Active Member

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    No joke. This is what happens when he gets to taste test.
     
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  5. Craigerrr

    Craigerrr Well-Known Member

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    Bless Miriams heart
     
  6. Craigerrr

    Craigerrr Well-Known Member

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    Nice looking Dog, and the meat ...
     
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  7. Trialben

    Trialben Well-Known Member

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    Yep he's Howling happy!
     
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  8. Group W

    Group W Well-Known Member

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    Like the better half when I accidentally make a good IPA..:eek:
     
  9. BOB357

    BOB357 Well-Known Member

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    At least Lisa doesn't have far to travel to get a good IPA when you botch one :O)
     
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  10. Trialben

    Trialben Well-Known Member

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    Home alone yesterday even (Dangerous:p)
    So couldn't pass up the opportunity to get some pork rice and veg cooking my favourite favourite combo!
    20191020_081933.jpg
    Pork rib chuck this in oven 180c alfoil on top tight 2 hours turn over in middle.
    Made a sauce for it
    1/2 cup tomatoes sauce
    1/4 Worcestershire
    1/4 malt vinigar
    1/4 dijohn mustard
    1/4 brown sugar packed tight.
    3tsp smoked paprika
    1tsp cumin
    Some oregano from garden
    Cook in pan till a sauce add 2 tbsp of sauce too about 300ml hot water for the cook.
    20191019_181017.jpg
    That's it after 2 hours now baste with that sauce you made and wack it on the BBQ turning 5mins.
    20191019_182846.jpg
    Now destroy :p!
     
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  11. BOB357

    BOB357 Well-Known Member

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    Now that's some good looking pig. And ya ate without me :(
     
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  12. thunderwagn

    thunderwagn Well-Known Member

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    Damn! looks delicous. That sauce sounds like something I may have a stab at. :D
     
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  13. BOB357

    BOB357 Well-Known Member

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    Most of the sausage recipes I find are lacking in spice and flavor. Came across this site and it looks like their recipes kick it up a notch or two. Definitely going to be trying some of them. Thought others might like it too.
    http://thespicysausage.com/sausagemakingrecipes.htm
     
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  14. BOB357

    BOB357 Well-Known Member

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    Got a good deal on a pack of 4 tri tips weighing in at just over 12 lbs. Since I already had a couple of nice ones vacuum packed in the freezer, decided to make some sausages. Ground about 4 lbs. for burgers and made 5 lbs.of beef links that I'll be smoking and packaging tomorrow. Probably make some bulk sausage out of the rest of it.

    Got hog casings loaded on the stuffer spout and ready to get started:
    Ready.jpg
    Dang! Just beginning and already thirsty!

    Oops.jpg

    They'll rest in the fridge for the night and hit the smoker tomorrow with some Applewood from a friend that ran one of his apple trees through the chipper. Stuffed.jpg
     
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  15. uk_brewer

    uk_brewer Active Member

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    Can’t wait to see the smoked sausage.
     
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  16. BOB357

    BOB357 Well-Known Member

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    Here ya go! Had a bit of an accident when I brought it in from the smoker. As I opened the door the top rack slipped off of the tray. When I tried for the save, the other rack hit the porch too. Packed them into a big bowl and rinsed them well.

    Smoked.jpg
    A few broke open, so they went into the oven with the ham I'm cooking. The rest were vacuum packed and wert into the freezer. It was cold and windy, so had to rotate the racks around in an attempt to get everything smoked evenly. Turned out pretty good in the end.

    Packaged.jpg
     
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  17. Head First

    Head First Well-Known Member

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    No big deal, need to chill quickly in cold water to set the fat anyway;)
     
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