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Stuff immediately or rest meat overnight?
I usually cube, grind, season/mix, stuff and into the fridge over night, smoke the next day, after smoke bloom for a few hours open air, into the fridge overnight, vac seal the next day. I have left SS in the fridge 2days before smoke and for 2days after smoke, then vac seal. Both ways sausages... -
sausage making 2018
Very impressive. The hogs wild or domestic (did you raise them). Neighbors used to butcher domestic hogs on Thanksgiving weekend as part of their family get together. Our family hunted ALOT. We always swapped them deer meat for sausage, hams, bacon. Was a good deal for both families. -
Made my 1st KIELBASA (long)...
Nice Job. Takes a couple times to get temp control down with a charcoal smoker and doing sausage. Even then you will still run across temp highs/lows. If you don't have one I would recommend a remote 2 probe(like a maverick) thermometer and also an instant read pen type. You will use them for... -
meat mixer
I have a Weston 20lb (bought it on a good price discount over a yr ago). I have yet to use it. Most of my batches are 10lbs or 20lb+ but split into different seasoning blinds. One thing I have found is you can never have enough meat lugs (the plastic tubs). -
Made my 1st KIELBASA (long)...
Try the snake method in your smoker. I use a WSM 22" and have done SS, hot links, snack sticks etc. Remote probe is a huge help too. I build the snake charcoal layer about 3/4 way around my WSM base and at one end add 5-7 lite pieces of charcoal. Lots of examples on you tube, do a search for... -
17lb of pork but cubbed..now what??
Well I may get more local store had butts for 1.29 a lb. But I already had 8 butts in the deep freeze.. But could not resist buying on 9lb butt to go with my already cut up 10lbs..so figure I should have 17lbs when done processing this new butt..But I may go get a couple more and process keeping... -
Stix For Me
Nice...I like the wrinkled sticks better. Guess makes me think less commercialized. -
17lb of pork but cubbed..now what??
I got 17lbs of pork butt sectioned up to fit grinder. 5LBS will be breakfast sausage(currently out so need some). But what for the other 12lbs..I got a Waltons smoked Kielbasa mix (but would like to increase the heat), Got a Waltons hot link mix. Got some left over hot Italian seasoning (and I'm... -
Chicken Time For The Stew
Makes approx. 3½ cups of sauce (set aside - to be added later). What do you add the sauce too? -
Christmas Eve Pork Loin
Kudos to you. I do lots of pork loins through the year. I think pork loins get a slight from rib/butt cookers which I do those too. Pork loins are leaner and require more attention to moisture retention..think of it as the boneless skinless chicken breast but from a pig. It is an excellent piece... -
Bottom Round for Roast Beef Sandwiches
RB looks great, I just did a sirloin tip roast (6.5lbs) on the WSM ended up with 4lbs of thin sliced RB pulled it at IT 137* Yep I have the Chef Choice 615 really like it I have smooth and serrated blades. -
Reheating Smoked Pork Loin Slices
Its what I do and I put the slices in a bowl with a lid. If the slices seem dry before heating I sprinkle just a little water or apple juice on them. Also as stated in another reply, I only slice what we will eat for a meal and when I do several loins I leave them in chunks then vac seal and... -
Pork Butt-How many will this feed?
Yes agree its a hard thing to figure you will have some use buns so 3-4oz for each samich, others may just plate pork no bun that could be 6-8-10 oz, then you will have some waist watchers, just get a couple of ounces maybe. I think maybe figure 10- 12oz per person, 12 people you need 120-144oz... -
Smoked Loin
I love smoked pork loin I do several a year and freeze. Also you want a great sandwich, try slicing porkloin real thin on your favorite bread veggies and or sauce. -
OUT OF BREAKFAST SAUSAGE
Nice. I usually just flatten mine out and vac seal. I don't mind making patties as needed. But I too am low on breakfast sausage and think I will give your recipe a try for my next batch. Got about 10 pork butts in the freezer now. But probably need to get some additional pork fat. -
Sunday Pork Loin
One of my families favorites, I smoke pork loins all the time. Try some thin sliced with bitter greens and thin sliced onion on a toasted Kaiser roll -
Turkey and other stuff
Stocking up, never used the left over turkey parts this year decided I would. When I smoke I like to load up and vac seal. Smoke was pretty straight forward. WSM 22in vents open the whole time and full charcoal basket with a lit chimney poured on top (it was a lot of meat) outside temp was 55*... -
Turkey and other stuff
Since the main item was turkey thought I would post it here. I had a 20lb and 15lb turkey 20lber I cooked in the roaster over with a roasted garlic and herb injection. 15LBer I deboned breast and seasoned with Cajun in side and just black pepper out side. Pounded out the breast halves rolled and... -
Temp for Turkey dark meat
I deboned, rolled and tied 4 thighs and took them to 172*. During rest they got up to 176* -
Go buy turkey's NOW if you have the freezer space
Yep picked up a 20 and 15 pounder after thanksgiving .79 a pound. Just got done working those 2 up. Made roasted injected breast with the 20lber and 15lber cut off the breast pounded out, seasoned, rolled up, tied and vac sealed will smoke tomorrow for sandwich meat. Deboned the thighs and put...
