Recent content by kingudaroad

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  1. kingudaroad

    Smoking summer sausage

    If you used cure #1 or tenderquick or a seasoning pack that included cure, the cure will keep the meat from spoiling. No problem with your current plan of attack. In fact, ground meat is not fully cured for 36 hours after the cure is added. Then after that it has prolonged preservation...
  2. kingudaroad

    BBB Bag leaked.......

    I don't even use bags for my belly bacon. I just rub them down and stack them up in a tub. Don't worry about it a bit. That one is still curing.
  3. kingudaroad

    Anyone have tips on overnight smoking

    A good charcoal basket would help you out. But I don't think you can get 12 hours out of one of those units. Maybe start at 7pm, drink beer till 1 am, go to sleep till 7am. Now you only need 6 hours unattended.
  4. kingudaroad

    Landjaeger, paranoia

    Yea that stuff is like a starter culture substitute. Provides a nice tang just like the fermentation process would. Here is the real stuff http://www.butcher-packer.com/index....roducts_id=742 Your good to go for a long safe dry time with that cure. I think that type of sausage really improves...
  5. kingudaroad

    Landjaeger, paranoia

    http://lpoli.50webs.com/index_files/Roh-landjaeger.pdf No citric acid in his recipe. Encapsualted citric acid is not a starter culture. The fermentation period Mr. Poli mentions in his recipe is to ferment the meat using the starter culture. You are not using a starter culture, which is ok...
  6. kingudaroad

    belly bacon question

    Either way will work. The dry cure will remove moisture from the bellies and leave some brine in the bottom. The only thing I found is that if you don't shuffle them around, the bottom one sitting in the brine can get a bit "burned" by the cure. If your curing individually in bags, I would just...
  7. kingudaroad

    Landjaeger, paranoia

    Which starter culture did you use?
  8. kingudaroad

    Linking question

    The Warden gives sound advice. I like to let the freshly twisted links spend some time in the fridge so the twisted part of the casing will dry out. This will help keep them from unraveling.
  9. kingudaroad

    Veal Pastrami

    You only cured it for 24 hours? I'm thinking a piece of whole meat that large would take a few days. I like the experiment though.
  10. kingudaroad

    Thin Blue Smoke----Kahuna ?

    I was also going to add that the size of the smoking fuel used makes a big difference. Wood chunks will be nice and thin and blue where as sawdust will be more billowy and white.
  11. kingudaroad

    Meatloaf safety question...

    250 would work well. Cook to an internal temp of 160 to 170. Bet its gonna be good!
  12. kingudaroad

    Suasage smoking question!

    I do not recommend boiling your sausage. 212 is too high a temp to finish off smoked sausage. 180 degree water until you get an internal temp of 152. I like to smoke at about 140 and bump it up to 180 once they have the right color. It is possible to heat water to 180 and keep it there. It is...
  13. kingudaroad

    Hot Links Potato Au Gratin Fattie

    Made a few pounds of hot links. Super hot and super tasty. Figured I'd make a fattie out of a couple of packages. Ingredients not shown are extra cheddar cheese, fresh chives, and fresh rosemary. And of course bacon. The dried shrooms were soaked in water for a bit. They really hold up well in...
  14. kingudaroad

    Meatloaf safety question...

    Probably be better after a day or so, giving those flavors a chance to meld.
  15. kingudaroad

    Suasage smoking question!

    Also you can wipe them down after they cool with a paper towel and a bit of cooking oil. This will get the black sooty stuff out of all the cracks and crevices on the casing. It makes them look and taste better IMO. For less smoky, just smoke for a shorter period of time, and finish off without...
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