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- nogoer
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Finally procured some belly again
These bellies took a really nice liking to the cure this time. They were creating the brine within hours of the dry rub. The cure i use is a by weight ratio of salt/brown sugar/pepper and pink salt #1, I like to keep it really basic. It's essentially the recipe from the book "Charcutrie" but i...- nogoer
- Post #21
- Forum: Hot Smoked Bacon
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Finally procured some belly again
Finished up the bacon this past sunday. Set the smoker for 100 degrees and tried the MES charcoal trick. It was kind of a pain making sure the charcoal stayed lit but for the most part i was able to set it and forget it. The charcoal did let me use larger chunks of wood, but i was surprised how...- nogoer
- Post #20
- Forum: Hot Smoked Bacon
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Finally procured some belly again
lol, I'm not bear but yes the skin is still on. I have tried it both ways and i don't think skin off is any different than on. The skin does help support the slabs for hanging and make them stronger for handling though.. @everyone else - i think the pics make them look thicker than they really...- nogoer
- Post #7
- Forum: Hot Smoked Bacon
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Finally procured some belly again
Belly is such a tricky thing to find sometimes! A new shop rite had opened up nearby with belly a stocking item, but when i was ready to get a whole one i was told they no longer stocked it. So months go by and i got used to the idea belly was now unobtainable again. Yeah i know i could go way...- nogoer
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- Forum: Hot Smoked Bacon
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summer sausage Q view, new pic
Will do thanks! As for firm texture, i try to stuff any cold smoked sausage tight. Fresh i stuff loosly because of the high heat cooking expansion. I have only tried summer sausage once though and i had issues with my thermometer readings. The sausage got way to hot and all the fat rendered out. -
summer sausage Q view, new pic
That summer sausage sure looks great. The texture looks perfect, but i too had some issues with not being firm. I always try to get firm texture but often do, even with fresh recipes. Your comment about the kitchen aid grinder was too funny. I had a similar experience too. I bought a grinder but... -
Kassler Loin?
Wanting to make ripchen is something that comes up and goes often with me. When i think about it and try to find authentic recipes i keep running into dead ends. Even my german cookbook mentions it and describes the basic process but doesn't actually explain how to make it. The only recipes i... -
Question on smoking bacon in MES -- smoking now
I've been smoking all sorts of things in my MES for almost 2 years now. You WILL be waiting a VERY long time for smoke at any temps below 180 or so. It just doesn't get hot enough to start smoldering. I once even sat there with a blowtorch shooting the flame into the chip box through the loader...- nogoer
- Post #8
- Forum: Hot Smoked Bacon
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smaller peice of belly
Finally! A new Shoprite has opened up that is much more conveniant for me to get pork belly. We went in to check it out and when i saw the nice thick slabs of fresh belly i couldn't ignore it calling my name. I have done bacon enough to know what i am doing for the most part, but all those...- nogoer
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- Forum: Hot Smoked Bacon
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Pre-cooking fresh sausage
Just made up a small batch of apple chicken sausage and i decided to try pre cooking it. Last time i had issues with very soft texture and thought maybe pre cooking would help along with other steps taken. I have never done this before except with kielbasa so i wasn't sure of a good method. I... -
Chicken Sausage is The Devil!!!
You have to be careful when cooking fresh sausages. They need nice slow soft cooking for a bit til they firm up and then you can high heat them to fry. I picked up a trick from a german friend of mine who is a sausage maniac. Put them in a pan you can cover with a lid and put 1/8 or 1/4 inch... -
Just a thought on chicken sausage
I just finished making my second attempt at apple chicken sausage. The first time they were very soft maybe even loose as you describe. At the time i had just attributed it to having used the kins for fat and not stuffing them tight enough. This time i used pork fat and made sure i was...
