Recent content by angryengineer

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  1. angryengineer

    Black Garlic Summer Sausage?

    It’s been one of those days… Hung the sausage in the vertical pellet smoker about noon. Checked on it 3 hours later and found it shut off with an error message. The pellet hopper was plugged solid with pellet dust and wet pellets. Yep, I forgot to put the cover on it for several weeks and I put...
  2. angryengineer

    Black Garlic Summer Sausage?

    Thanks for the advice. Went with 2g/kg black garlic and 2g/kg garlic.
  3. angryengineer

    Buck Board Bacon Slicing ?

    I typically separate the pork butt into the “coppa” and then whatever the other big chunk is called. The smaller pieces near the bone turn into sausage. There are many YT videos on how to separate the coppa - basically separate the pork butt at the fat seam just above the blade bone. I then...
  4. angryengineer

    Black Garlic Summer Sausage?

    Wondering if anyone has tried using black garlic in their beef summer sausage. Looking for some guidance on how much to add per pound/kilogram of beef. In my head it sounds amazing.
  5. angryengineer

    Question on adding Bourbon flavor to smoked bacon

    I‘ve always wanted to try Screwball Peanut Butter Whiskey on bacon. Was planning to cook off the alcohol and maybe concentrate it before adding at the end of the dry cure. peanut butter + whiskey + bacon should be amazing
  6. angryengineer

    Coppa discolored

    Here is a picture.
  7. angryengineer

    Coppa discolored

    Hello all, I just pulled a coppa from the drying chamber (50deg, 75% rh) and found the muscle split during the drying process and was full of white mold (mold 600). When I cut through the area the meat was brown for about 1/2” on either side of split In the deepest area. Everywhere else the...
  8. angryengineer

    Aging Bacon after cold smoking - how long?

    Looking for thoughts on how long to age/dry bacon after cold smoking. Typically I cold smoke for 10-20 hours, very light smoke, smoker temperature @60-70 degrees, then I let the bacon rest in the smoker for several days to a week. After that I let the bacon dry on racks in my beer fridge for 1...
  9. angryengineer

    Aging Capicola in Oil

    Should I store the vac-sealed w/oil cappies at basement temps or in the refrigerator? Thanks for your help and advice.
  10. angryengineer

    Aging Capicola in Oil

    To be clear, I mean the Coppa is placed in oil after it has been cured and then dried to continue aging for 1-2 years. http://new2.makemania.com/project/view/97 So I am wondering if anyone has tried this method of aging and if it is worth the effort.
  11. angryengineer

    Aging Capicola in Oil

    Has anyone tried aging their Capicola, Coppa, Gabagool, etc. in a glass jar filled with oil? I recently read a couple of posts that suggest placing the capicola in a glass jar filled with either vegetable oil or olive oil for anywhere from 4 months to 2 years. Most recommend aging for 1 year...
  12. angryengineer

    Costellos and tenderloins ready for smoke...

    Those ribs look amazing, please help us understand the technique.
  13. angryengineer

    Cold smoking issue - advice needed

    After nearly 14 hours of cold smoking my latest batch of bacon I decided to leave the bacon in the smoker over night to cool. After all, it’s December in Wisconsin and the temp was forecast at 8 degrees. 2 days later I pulled the bacon and found that condensation in my chimney had dripped all...
  14. angryengineer

    Smoking 2 Turkey Breasts then Traveling the Next Day?

    I’m probably to late, but I would absolutely double bag if vacuum bagging is not an option, and then heat in 140 degree pan of water. A thermometer is key, but if no thermometer then heat at a low setting, simmering is to high, for an hour or 2. When I don’t have a thermometer, I figure that I...
  15. angryengineer

    Turkey too big for smoker, approx time to cook piece.

    Smart move separating the breast from the dark meat. Smoke the breast to IT of 160-165 and the leg/thighs to 180. At 225, go with about 12-15 min per pound based on the thickness of the piece. A thermometer will be your best friend. as Mattyt7 said, it is far easier to get done early and hold...
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