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SELA Southeast Lousiana Gathering October 28, 29, and 30 UPDATE

post #1 of 15
Thread Starter 

We are ordering food and disposables so we are trying to get a fairly accurate count of people attending this year.  This will also help with people bringing food.

 

Please check in and let us know if you are not on this list or if you are unable to attend.  

 

There is always the unexpected so don’t be afraid to let us know that you are trying to attend but are unsure of your schedule. 

 

We will be serving and preparing food beginning Wednesday evening so if you would like to come down early please let us know and we will save a seat at the table for you.  We will be there all week but if you come down any earlier I will probably put a Weedeater in your hands!

 

There is plenty of covered area if we happen to have some bad weather.

 

Boykjo is making sausage Wed and Thursday and I’ll be smoking 140 lbs of bacon so there will be things to learn and do.  Don’t forget we will continue the tradition started at the North Florida Gathering where Friday night is Cajun night.  Bob will have oyster poboys with home made tartar sauce, onion rings and hush puppies.  I’ll be cooking an alligator Sauce Picant and smoking some chickens.  Bobdog should have some gator sausage ready.

 

For Saturday

ShooterRick is doing butts and brisket (that alone is worth attending)

 

We are also preparing

 

Smoked Rabbit

Chicken Wings

Buffalo Kabobs

ABTS

Turtles

Sandy’s Sweet Rolls

Sheri’s New Orleans Bread Pudding

And a huge variety of sides and desserts

 

 

 

If you are new to events like this please try to attend.  These gatherings give friends that love eating and preparing good food a chance to get together, watch some football and tell a few lies.   If you would like to bring your children please do, Liz and the ladies will have some special treats for them. 

 

Attendance list

 

Confirmed

Alblancher                  2

Eman                          2         

ShooterRick               2

Ruby                           1

Boykjo                        1

BamaFan                   3

Bobdog46                  2

Pineywoods               2

Mballi3011                 1

BamaJon                   2

Desertlites                 1

Adam and Sara         2 1/2

Wayne and Shirley    2

Trey and Jamie         2

 

 

Please check in

So MS smoker          

Kanielb                         

Smarco67  

Raptor700 

post #2 of 15

 Hi Al. I will be there on Friday afternoon thru Sunday morn and should have one other with me.  Also, if you have not ordered the pork bellies, I would like to get 2 and have you cure them with the rest. That will let me experiment with seasonings and smoke.    Mike

post #3 of 15
Thread Starter 

Great news, I'll get your bellys  Look forward to seeing you.

 

I'll just do salt and cure 1 on your bellys,  They will be fine in the fridge for a couple of days,  don't forget a clean ice chest!

post #4 of 15

If i can beg or bribe the recipe for pork shots out of  Sollar yellow. I am wanting to fix some for sat.

post #5 of 15

Got the recipe!!!

 

post #6 of 15

great................................icon14.gif

post #7 of 15
Thread Starter 

BoykJo

 

Bob asked me about the grinder and stuffer.  I have the Nesco Professional grinder.  does a good job for the quantities we are doing.  I also have the 5 lb stuffer and natural casings.

 

I picked up a bag of TQ and should have plenty of Cure 1 left over from the bacon cure.  Plan on making the type of sausages you want.  If you have a recipe for a breakfast sausage that requires cure I'd like to try it.  We can make both recipes and give everyone the chance to try them.

 

Have you ever cold smoked the sausage you make before putting it in the hot smoke?   We may want to try that with a couple of pounds of the sausages you make if you would to do a taste test. 

 

post #8 of 15
Thread Starter 

I want to add Ward and his wife to the list as at least probable attendees. 

post #9 of 15
Quote:
Originally Posted by alblancher View Post

BoykJo

 

Bob asked me about the grinder and stuffer.  I have the Nesco Professional grinder.  does a good job for the quantities we are doing.  I also have the 5 lb stuffer and natural casings.

 

I picked up a bag of TQ and should have plenty of Cure 1 left over from the bacon cure.  Plan on making the type of sausages you want.  If you have a recipe for a breakfast sausage that requires cure I'd like to try it.  We can make both recipes and give everyone the chance to try them.

 

Have you ever cold smoked the sausage you make before putting it in the hot smoke?   We may want to try that with a couple of pounds of the sausages you make if you would to do a taste test. 

 

Your equipment will be just fine.......  I always do a cold  smoke first. usually when I bring the sausage from out of the fridge at 38 - 43 degrees and I cold smoke it till it reches ambient temp then I start the hot smoke at 150 and increase by 10 every hr until the It hits 160. do you have any tubs or bins to do a cold water bath..... we could use a sink but it will have to be sanitized..

 

I'm open to any sausage recipe's people would like to try at the gathering.......  we can whip up anything in a jiff.......icon14.gif

 

Joe

 

post #10 of 15
Thread Starter 

Just did the first application of cure on the bellies.  The two cases came to a total of 123.7 lbs.    I am using the 3% salt cure with rind on bacon as described in the Wiki. 

 

I had to pick them up early because the butcher orders on Saturday and may or may not place another order at the middle of the week.

 

They really are nice bellies and seem to have quite a bit of meat on this batch.    Since I had to pick them up early I am altering the cure method just a bit.  Instead of applying cure 3 times at three day intervals I will make 3 applications at 4 day intervals.  After the cure period I am going to meet and deliver two belles to So Miss Smoker.  The other 8 will get coated with white sugar and allowed to rest for 7 or 8 days.  I am keeping the refrigerator at 34 degrees to slow the cure process a bit.  This will allow me to smoke Monday and Tuesday maybe Wednesday depending on the weather.  I will allow the bacon to rest for a couple of days in the fridge after smoking

 

I had to cut the bellies in half to get them on the scale and to fit in the bus trays for curing.

 

The price came in as expected and the box was labeled   JBS  Swift.

 

 

post #11 of 15
Quote:
Originally Posted by alblancher View Post

Just did the first application of cure on the bellies.  The two cases came to a total of 123.7 lbs.    I am using the 3% salt cure with rind on bacon as described in the Wiki. 

 

I had to pick them up early because the butcher orders on Saturday and may or may not place another order at the middle of the week.

 

They really are nice bellies and seem to have quite a bit of meat on this batch.    Since I had to pick them up early I am altering the cure method just a bit.  Instead of applying cure 3 times at three day intervals I will make 3 applications at 4 day intervals.  After the cure period I am going to meet and deliver two belles to So Miss Smoker.  The other 8 will get coated with white sugar and allowed to rest for 7 or 8 days.  I am keeping the refrigerator at 34 degrees to slow the cure process a bit.  This will allow me to smoke Monday and Tuesday maybe Wednesday depending on the weather.  I will allow the bacon to rest for a couple of days in the fridge after smoking

 

I had to cut the bellies in half to get them on the scale and to fit in the bus trays for curing.

 

The price came in as expected and the box was labeled   JBS  Swift.

 

 




worthless.gif

post #12 of 15
Thread Starter 

Joe, 

 

Cut me some slack, I'm really trying to keep these as safe as possible for you guys and I just couldn't see changing gloves every time I picked up the camera  yahoo.gif

 

I'll shoot a couple of picks this weekend when Liz is here to handle the camera

 

BTW if anyone is following this to learn how to dry cure bacon I cut the bellies in half so I could get an accurate weight on my 10 lb scale and tagged the pieces with colored tie wraps to identify them.  I  measured out the amount of cure mix required per belly and put it in labeled quart size ziplocks.  Each belly was dusted with approximately 1/3 the required cure mix and layered rind side down in bus trays.  They where covered with wax paper and returned to the fridge. 

 

Note to self  Use three bus trays dummy,  65 lbs is to heavy to try and get into the fridge.

post #13 of 15

Hey Al.... Do we have an updated roster of attendees... I see the last one was in sept....................

 

Joe

post #14 of 15
Thread Starter 

Joe,  there are still a lot of maybes

 

I know So Ms Smoker is coming for Saturday with at least 2 others

 

Shoneyboy has gotten in touch with me with 2 for Saturday

 

The list should be pretty good with these additions.  I would also add maybe 3 or 4 more local people for Saturday.  Still hoping a couple of friends from Florida are able to get away from work and come down.   The weather looks like it is going to be perfect so we should have a couple of more wander in.

 

Looks like about 30 at this point,  it's not too late to let us know and get directions.  We have plenty of food and space

post #15 of 15

one of the guys from my fishing site may drop in for the day saturday.

 

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