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- smokeaddict
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- Album: Shoulder Ham
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- Album: Shoulder Ham
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- Album: Shoulder Ham
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- Album: Shoulder Ham
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Shoulder Ham
Posted with thanks to Pops for his assistance and advice, without which this project could have been a dog's breakfast.... Brined a couple of whole shoulders for two weeks Midway, on advice from Pops, deboned them This step really was a dog's breakfast, bits wanted to...- smokeaddict
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- Replies: 5
- Forum: Pork
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Cevapcici
AK1, What is your recipe ? Always looking for improvements ! Regards- smokeaddict
- Post #21
- Forum: Sausage
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Ribs Time poor
Cliffcarter, and Pops thank you. Would the reheat be in foil ? Dougmays - The Asian butchers here include a lot of meat with the ribs, in places 2.5 to 3 inches thick. Other thing is, I think my electric smoker isn't getting up to the set temperature. Thank you guys for the advice, Gus- smokeaddict
- Post #5
- Forum: Pork
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Ribs Time poor
Members, what would you advise ? I have two very large, thick ribs to do. The last cooked this size took seven hours to finish, and this time I don't have that much time, lunch is at 1pm. Would you think cooking half way the day before, say four hours, the next morning finish would be successful...- smokeaddict
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- Replies: 6
- Forum: Pork
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This weekends project......Sausage,Sausage and more Sausage Updated
It all looks great, especially the smoked, nah, the fresh, nah, the smoked, nah the fresh......... anyway, what a great way to fill up a weekend. I want to know how you keep a smoker so clean please ?- smokeaddict
- Post #27
- Forum: Sausage
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3 Racks BB w/ Q
NJsmoker, What a brilliant looking set of ribs mate ! So, just so its clear, the foiled ones were sauced during, and the others were left unfoiled ? Have I got that right ?- smokeaddict
- Post #23
- Forum: Pork
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Cevapcici
Africanmeat, Had a look at your post, very similar aren't they ! The texture would be different with beef only, next time I have some left over beef, I am trying yours ! Regards- smokeaddict
- Post #11
- Forum: Sausage
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Cevapcici
Al, thank you for the review, and for your interest in the sauce. My approach to sauces is that a sauce shouldn't be the star, the soloist, but be a harmonious part of the whole choir, singing the same song. So, I do not write a recipe as I make them, and this to me is what makes a lunch/dinner...- smokeaddict
- Post #8
- Forum: Sausage
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Cevapcici
These traditional Croatian, skinless sausages are a knockout grilled over a charcoal fire. They are usually served with a relish called Ayvar, which is a mix of grilled capsicums, eggplant, garlic and seasoning, and with chopped red onions. Available all over the former Yugoslavia too, their...- smokeaddict
- Thread
- Replies: 23
- Forum: Sausage
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- smokeaddict
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- smokeaddict
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doing a test run on some chorizo (completed)
Joe, you must be too fussy mate ! They look great, especially the sliced shot. May I suggest - try adding the spices mix to cubed meat, then overnight, then grind. If I wasn't on the other side of the Pacific. I'd be lining up for a taste.............. Gus- smokeaddict
- Post #16
- Forum: Sausage
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First Snack Sticks - failure and sucess QVIEW
Checkerfred, In my experience, insufficient mixing of the mince can result in fat loss, leaving the holes which can be seen in your pics. Nice colour ! Gus- smokeaddict
- Post #11
- Forum: Sausage
