Man, I haven't posted a cook in a while and was really looking to make something different. Getting tired of eating the same 'ol, same 'ol.
So I decided to make Boudin, with Venison.
BTW, I've never made Boudin before...
I started with this:
2.15 lb Venison Roast (from my NY buck this year)...
I have two Venison back straps from a buck I took in November.
Cleaned and trimmed real well.
Being each loin weighs differently, I am using this Cure ratio for each loin.
Using 3% Salt, 0.53% pepper, 0.11% Thyme, 0.13% Juniper berries, 0.25% Cure #2 and 1.00 % sugar.
Now for a 16 day nap...
his is something the Missus really likes, so I made a bunch that I could vac seal and re-heat later for sammiches.
5 lb corned beef flat soaked for 48 hrs. I changed the water a few times.
Did a simple rub of 2TBS cracked Black Pepper, 2TBS of Garlic powder and 1TBS of coriander. Wrapped...
I was inspired to make this when I saw rgautheir20420's post about this. This is a Len Poli recipe, it can be found at his webpage.
A few things about this recipe..
-I substituted Elk meat in lieu of the ground beef
-He mentions "incubating" the sausage for 48 hrs in an 80 degree environment...
I picked up a 12 lb Smoked Ham last week for a Saturday dinner with family.
I sliced all the fat off and scored the meat with a knife about a 1/2" deep. Looking for good smoke flavor with this.
Saving this for some baked beans.
Going on the 22.5 Kettle with a pan of Pineapple Juice and Hot...
I made a quick 5lb batch of Salami recently. The recipe is from the book "Charcuterie" by Ruhlman & Polcyn.
The only modifications I made was to eliminate the powdered milk and I used Bactoferm LHP. The salumi fermented in a 83* environment until I reached a PH of 4.7.
These hung for a little...
I've had this beast taking up space in the freezer for a while now, it was time it saw some smoke. Defrosted and ready to go.
Cut down between the Ribs and meat, following the contour of the ribs as you go.
Season well with Salt, pepper, Onion Powder and minced garlic. A little...
Started with some beef back ribs I bought at the local store. Each package was @$6.50, so why not..
Seasoned with Tatonka Dust.
Set up the WSM and used Stubbs briquettes with a few chunks of Pecan. First time using the Stubbs too.
Ran @225* for the first two hours, then bumped it up to...
I've been experimenting a lot with dry curing recently.
Here is a great Sopressata I made. It's Len Poli's "Sopressata di Calabria". I followed his recipe to a tee.
If you do make this, follow his instructions closely. He spells it out really well.
Not gonna bore you with prep stuff, so let's...
I've made this many time before, and it's one of my fav's for sure.
This recipe comes from NOLA Cuisine. The only thing I did different was to jack up the heat with a dried pepper blend a friend gave me.
Two butts, cubed.
The good stuff..
I smoked these in my WSM, that was a first for...
This is a big fav in my house.
6.5lb butterflied Leg of Lamb.
Rubbed down with Grapeseed Oil, garlic and Thyme. Cut some pockets in the meat and stuffed Basil and Goat Cheese in them.
Rolled, tied and into the PBC.
This went for @3hrs, pulled it at 145IT.
Tent foiled for 45 minutes and...
This is a pretty popular cook at my house. It's a Larry Wolfe recipe, I just sorta add things to it that I like.
Started with a 2.75 chuckie. Seasoned with SPOG and onto the kettle with Vortex in the middle. Ring of fire with some Pecan chunks.
While that cooked, I made up the veggies.
My salami is ready to come out of my curing cabinet. I feel guilty not having anything in there.
Lonzino is a 3.70lb poke loin. Using Len Poli's recipe.
This will be refrigerated and get flipped once daily to redistribute curing for 14 days total.
Bresaola is a 5lb Beef Eye Round. I...
Picked up some of this from Marty (MossyMO) at Owens BBQ.
Mixed this up with 3lbs Elk, 2lbs Poke, 1/2c water and 1 tsp Cure #1.
Added some SBR and Sriarcha sauce to kick it up a bit.
Rolled this with Hickory smoke for three hours and let it go to an IT of 152.
Pulled and blooming...
Getting ready for the upcoming Easter Dinner. I try to go traditional like my Grandparents you used to do.
This is what I used. A very popular smoked Polish Keilbasa recipe.
Pork Butt...... 10 lbs.
Salt...... 4-1/2 Tbl.Spns.
Cure #1...... 2 tspns.
Pepper...... 1-1/2 Tbl.Spns.
6.5lb flat, untrimmed ready for the kettle. S&P, that's it.
Did a 2x2x1 ring around the Vortex with a few chunks of hickory.
Put this on at 7AM. Cruised @250-265ish for most of the time.
Almost 7hrs later, IT was 164. Double wrapped in foil with 1/3cup of Hot Beef broth. Added a little more...
Here is some Pepperoni I did last month. It came out really well.
The recipe can be found at Len Poli's website.
So I mixed this up, stuffed into hog casing. I went with links 10" long , twist, 10" again and tie.
Once I finished, I put it in a warm environment to get happy (as per...
I am using Len Poli's Venison Salami recipe for this one, just substituting Elk because that's all I have at the moment.
Garlic powder, NFDM, Dextrose, Red pepper flakes, Salt & Cure #2.
Bactoferm LHP was added to the meat (not shown).
There is some Pork under all that too.
Sorry....I can't help myself..
Not going to bore you with pic's of waterlogged gray meat. So here's what I did.
Soaked for 48 hrs, changing water three times. Dried.
Coating of CBP, Coriander, Garlic powder, onion powder. Wrapped and rested overnight.
Onto the mini with a full load of...
Basic Meatloaf recipe. 80/20 GB, quick oats, milk, eggs, wooster, etc, etc..
I add One cup of grated Extra sharp cheddar though. Why not, right?
Dusted liberally with MHGP Rub.
Pretty windy day, so I set up the Reflectix shield around it.
Meatloaf on, running around 350. No wood, just a...