- May 31, 2022
- 742
- 1,388
Cook time: Around 8 hours. Went in the smoker around 10 AM, was on sandwiches at 6 PM.
I made all-beef summer sausage the other day. For the fat, I used the huge fat cap off of a chunk of beef belly (beef naval some places). The rest of the belly I turned into burnt ends. Here's the process.
Here's what the original primal looked like. I broke up into smaller pieces when I got it.
Here's the smaller pieces after I removed the bulk of the fat cap.
Score it a little over halfway deep.
Thoroughly rub with dry rub of your choice (I used my own take on Bilbo's rub), vac seal or shove in a baggie, leave in the fridge overnight, flipping at least once.
Into the smoker we go. Smoker is set to 225 degrees F, internal target is around 170 degrees F. I like Apple for the first half, hickory for the second.
Pull it at 170 degrees F. Usually takes around 5 hours.
Cut it into bite sized pieces, put it into a foil pan, mix in your bbq sauce of choice, cover it as tightly as you can with foil, raise the smoker temp to 250 degrees F (no actual smoke needed for this phase) and cook for two hours.
After two hours, remove the foil, and start applying smoke again (this is where I switch to Hickory). Smoke for another hour, or until you're happy with it.
Remove the meat from the pan with a slotted spoon. Stick the grease-filled pan in the oven to solidify so the cats don't get it.
Consume. I like it with pickles or kimchi or something acidic to cut through the fatty goodness.
I made all-beef summer sausage the other day. For the fat, I used the huge fat cap off of a chunk of beef belly (beef naval some places). The rest of the belly I turned into burnt ends. Here's the process.
Here's what the original primal looked like. I broke up into smaller pieces when I got it.
Here's the smaller pieces after I removed the bulk of the fat cap.
Score it a little over halfway deep.
Thoroughly rub with dry rub of your choice (I used my own take on Bilbo's rub), vac seal or shove in a baggie, leave in the fridge overnight, flipping at least once.
Into the smoker we go. Smoker is set to 225 degrees F, internal target is around 170 degrees F. I like Apple for the first half, hickory for the second.
Pull it at 170 degrees F. Usually takes around 5 hours.
Cut it into bite sized pieces, put it into a foil pan, mix in your bbq sauce of choice, cover it as tightly as you can with foil, raise the smoker temp to 250 degrees F (no actual smoke needed for this phase) and cook for two hours.
After two hours, remove the foil, and start applying smoke again (this is where I switch to Hickory). Smoke for another hour, or until you're happy with it.
Remove the meat from the pan with a slotted spoon. Stick the grease-filled pan in the oven to solidify so the cats don't get it.
Consume. I like it with pickles or kimchi or something acidic to cut through the fatty goodness.
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