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Puerco Pibil!
Ok i admit i didn't read the whole post but when i saw store bought tortillas after all the awsome super hard work i just had to chime in about making them yourself. I often make tortillas at home for even crappy store taco seasoned tacos because they are SOOOOO good and easy. I can pass on the... -
Rytek Kutas' Brats: What's Soy Protein Concentrate?
I have and use both in various sausages. My big push into sausage was Kutas' book so i went right out and bought soy protein since it was called for in what i was making. I got mine form butcher packer, it was cheap and thier great to deal with. I actually ordered a bunch of things at once since... -
approx how long for brat sized german sausage?
the 120 for an hour is to dry out the casings prior to smoke so they actually take the smoke The 160 for 30min is to heat them up so they take a good smoke and pass the danger zone quickly The 180 til 156 internal temp is to finish cooking them I'm assuming when you say box and based on the... -
115 pounds of kolbasz
So what makes this Kolbasz? or is that just a different term to kielbasa? I've been trolling around here again since i pulled out another pork belly for bacon and now i have a list piling up of new things to make! I have done regular kielbasa numerous times and also hungarian paprika sausage... -
jalapeno snack sticks
When i tried Ryteks recipe i also did not smoke for the times he suggested. I just dont have that kind of time, but i used encapsulated citric acid rather than fermento which shortcuts the process. I was afraid to keep mine out of the fridge and after a couple days the collagen casing started... -
Ground pork safety opinions
The fact of freezing it in itself will reduce the risk of any baddies. A common practice for making dried pork sausage is to freeze the meat for a couple weeks to kill bacteria. Trichinosis(sp?) can't survive the deep freeze for extended periods of time. I would also have to say that... -
Smoking bacon and fish at the same time
Doing a hot smoke shouldnt be a problem, but which goes over the top of which could be an issue. I wouldn't want fish juice drips on my bacon or bacon drips on my fish(well maybe that). In my MES i would probably avoid doing fish and any other type of meat at the same time, but it's small and...- nogoer
- Post #4
- Forum: Hot Smoked Bacon
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Brining question
The package had directions for brining? I haven't used TQ very much even though i have a bag of it in the cabinet. A short brine though may not be enough for the TQ to do it's thing and equalize out. It's also pretty accepted TQ is heavy on the salt side. If your going to use it like that i...- nogoer
- Post #2
- Forum: Hot Smoked Bacon
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jalapeno snack sticks
Ok you're not getting off that easy I also followed Rytek's recipe but i had to make some adjustments since i refuse to pay the exhorbatent prices for fermento. Still trying to figure out what that dang stuff actually is! Like you i figured a spicy version was most certainly in order and i... -
Newbie question - smoking sausage on it's side?
I agree with dutch..the main reason is airflow so they dry properly prior to smoke and so the smoke hits the entire surface of the sausage. You'll notice most books mentioning proper spacing hand in hand with hanging the links. I think it's also just really common because it allows for quite a... -
Pork belly bacon cure #1 amounts
I finally ran out of belly bacon from my last cure a few months ago and yesterday i pulled out my last 3lb peice, thawed it, and set it to cure for the week. I used the same recipe i used for the last peice as far as cure is concerned, but the cure amounts weren't what i have been using up to...- nogoer
- Thread
- Replies: 0
- Forum: Hot Smoked Bacon
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The 2 pound brisket
You had good timing, im getting ready to smoke an almost 3lb brisket today. I do this everytime i go to smoke a butt or brisket, i do it fairly rarely and always forget timing. Most of my smokes are long sausage smokes. I'm figuring about 6hours but don't want to be surprised if it finishes... -
Achin for Bacon
I was afraid of that..oh well. I have asked numerous meat markets and so called butcher shops if they would order it for me, but so far no takers. I got close once where they said they would call the supplier for a price and let me know so i knew what to expect, but then they never called back...- nogoer
- Post #14
- Forum: Hot Smoked Bacon
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First hot smoke salmon and Q-view
Hey sorry i missed all the replies. jmcrabb - no i dont freeze them, but it doesnt last long enough to worry about it either. I cure mine and then vac seal it so i guess it should last a very long time in the fridge. Suppose if i made alot i could freeze it but i would be worried about thawing... -
Achin for Bacon
You said you ordered these? Mind letting us know where you ordered them from? Like Richtee i can't really get belly locally. Niman ranch has it but its more on the expensive side, although looking just now it seems like it's not as expensive as the last time i looked.- nogoer
- Post #12
- Forum: Hot Smoked Bacon
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miffed...MES conked out
If i were a woman i'd give you a big ol smooch right on the kisser! Man thanks a ton for pointing me to your other thread. I probably should have searched but it was late, i was starving and the wife was nagging about how unpredictable bbq can be sometimes. I've been using mine nonstop for...- nogoer
- Post #3
- Forum: Electric Smokers
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miffed...MES conked out
I have been smoking some pork all day and wondered why a 4 lbs rib roast wasn't finishing up. I kept checking and started to notice my MES red heat on light was going but the temp seemed to be dropping. It seems something in the heat line has stopped working. I moved the pork to the oven then...- nogoer
- Thread
- Replies: 4
- Forum: Electric Smokers
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Pork Butt fat content ?
I always thought pork butt and chuck were basically 20%...i certainly could be wrong though and i think i should go reread some stuff to make sure I always have the problem figuring fat in chuck. Pork butt is really easy to trim and seperate fat/lean to figure out how much of each is in any... -
Weisswurst - pic may not be suitable for all ages
Thats great to know that you did use chuck as a sub and it worked fine. I'll bet then that the fat content is the problem. With the recipe in Charcutrie having about 50% I imagine you need it to properly emulsify and bind everything together. -
Chorizo Help Please
Are you planning on making dried chorizo as in Spanish chorizo or fresh as in mexican chorizo like they use in mexican and tex-mex cooking? The recipe blend you use depends heavily on that question. I've also found sausagemaker to be a little expensive for many of the basic ingreidents. Usually...
