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  1. IMG_2121.JPG

    IMG_2121.JPG

    • shyzabrau
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    • Album: A weekend of smoking
  2. IMG_2119.JPG

    IMG_2119.JPG

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    • Album: A weekend of smoking
  3. IMG_2117.JPG

    IMG_2117.JPG

    • shyzabrau
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    • Album: A weekend of smoking
  4. IMG_2116.JPG

    IMG_2116.JPG

    • shyzabrau
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    • Album: A weekend of smoking
  5. Garlic sausage - with pics

    Garlic sausage - with pics

  6. shyzabrau

    Garlic sausage - with pics

    Loosely inspired by Polish kiełbasa wędzona, I decided to make some garlic sausage Sunday evening. Here's what it took: 3860 grams - pork butt, cubed (8.5 pounds) 10 grams - cure #1 70 grams - salt 120 grams - garlic, minced 35 grams - black pepper, coarse 35 grams - onion powder 20...
  7. IMG_2135.JPG

    IMG_2135.JPG

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    • Album: Garlic sausage - with pics
  8. IMG_2132.JPG

    IMG_2132.JPG

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    • Album: Garlic sausage - with pics
  9. IMG_2129.JPG

    IMG_2129.JPG

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    • Album: Garlic sausage - with pics
  10. IMG_2127.JPG

    IMG_2127.JPG

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    • Album: Garlic sausage - with pics
  11. IMG_2126.JPG

    IMG_2126.JPG

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    • Album: Garlic sausage - with pics
  12. IMG_2125.JPG

    IMG_2125.JPG

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    • Album: Garlic sausage - with pics
  13. IMG_2124.JPG

    IMG_2124.JPG

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    • Album: Garlic sausage - with pics
  14. shyzabrau

    Kielbasa - Fersh garlic vs. Granulated question

    Making kielbasa right now. I'm using 120 grams of fresh garlic in 8.5 pounds of meat. We'll see how it turns out tomorrow...
  15. shyzabrau

    Sous Vide "London broil"

    Thanks!
  16. shyzabrau

    UMAI vs standard casings

    I've never bought any rubs or spice mixes, so I didn't even consider buying the UMAi seasoning/cure mixes. I'd rather know what I'm working with so I can adjust it the next time.
  17. shyzabrau

    UMAI vs standard casings

    I've purchased the UMAi casings, but haven't used them yet, so you can qualify my answers... With the UMAi, you cure for a couple days in a cool location and then dry them in a standard fridge. With traditional casings, when you dry them, you need have controlled temperature and humidity, which...
  18. shyzabrau

    Vacuum Seal Whole Uncut Brisket While Hot or Chilled?

    You will suck out more juices if you seal it hot. Don't use more vacuum than you need, for the same reason.
  19. shyzabrau

    Sous Vide "London broil"

    Thanks, Bear.  Even though the sous vide devices allow us to repeat our process exactly, we can still get differing results because of the lack of consistency provided by the meat! I made some chicken breasts earlier this week (@ 145*) and they  turned out a lot drier/tougher than I experienced...
  20. shyzabrau

    Sous Vide "London broil"

    After 22 hours, I took the London broil out out of the sous vide bath and put it under the broiler for a minute or two on each side. Here it is getting sliced: As you can see, it is a LOT less red than the flat iron steak, even though I set the sous vide circulator at 130* (versus 132* for...
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