My Weekend Meatapoluzza

[HushyQ]

By request it was time for another batch of Jalapeño Cheddar Sausage and since I had a long weekend off I decided to also make a bunch more Pastrami. Picked up a Choice Brisket from Costco(No Prime) and also an Angus from Restaurant Depot. For the pork I decided on the precut Pork Belly at Costco with the idea of also doing some PB Burnt Ends you all had me salivating over, lol. I also recently purchased my first vac sealer and wanted to do SmokinAls brisket Pastrami again but vac seal like he did instead of in a ziplock. Wow, it was so cool to see the spice just suck right in the brisket while I sealed. I'm gonna like this new toy!!!! Why did I wait so long to get one of these, lol. For the sausage I decided to use Chudds starter instead of making the seasoning to save time and experimented with beer in place of some of the water(note. Not a fan. Will go back to water only) Definitely getting a little better at linking and the casings from my butcher are just a game changer. Thanks to you all for your tips!!!!! Just thought I'd share some pics.

Black Beans and Tostones made for a fine meal

Can't wait to see the difference vac sealing does as opposed to just ziplocks.

The leftover pork belly nugs coated in Three Little Pigs KC Championship rub, smoked then wrapped with butter, brown sugar and canine pepper. Wow, these were really tasty. Cosco cut was a little too thin so I will be buying whole pieces and chunking em a little bigger. It was a busy 3 days but Meatapaluzza may become a new tradition. Thanks for all your inspiration!!!!!!! I'll be sending you all my cardiologist bills, LOL.

 

[oberst]

Man I feel like a slackerd after looking over this big time effort with very appealing results!

 

[DRKsmoking]

Nice
3 days of fun and good eats right there, and I could see me going into a sausage coma right there .
Sometimes I just can't stop if they are good ones , and those sir look like they are.

David

 

[chopsaw]

That sausage is on the money . Nice work .

 

[JLeonard]

Great looking sausage. And that plate, Pure money right there.

Jim

 

[WstTxSmokes]

Sausage looks great! I too recently purchased a vac seal and find myself making excuses to use it and vac seal anything, ha.

 

[I-am-Chorizo]

By request it was time for another batch of Jalapeño Cheddar Sausage and since I had a long weekend off I decided to also make a bunch more Pastrami. Picked up a Choice Brisket from Costco(No Prime) and also an Angus from Restaurant Depot. For the pork I decided on the precut Pork Belly at Costco with the idea of also doing some PB Burnt Ends you all had me salivating over, lol. I also recently purchased my first vac sealer and wanted to do SmokinAls brisket Pastrami again but vac seal like he did instead of in a ziplock. Wow, it was so cool to see the spice just suck right in the brisket while I sealed. I'm gonna like this new toy!!!! Why did I wait so long to get one of these, lol. For the sausage I decided to use Chudds starter instead of making the seasoning to save time and experimented with beer in place of some of the water(note. Not a fan. Will go back to water only) Definitely getting a little better at linking and the casings from my butcher are just a game changer. Thanks to you all for your tips!!!!! Just thought I'd share some pics.
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Black Beans and Tostones made for a fine meal

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Can't wait to see the difference vac sealing does as opposed to just ziplocks.
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The leftover pork belly nugs coated in Three Little Pigs KC Championship rub, smoked then wrapped with butter, brown sugar and canine pepper. Wow, these were really tasty. Cosco cut was a little too thin so I will be buying whole pieces and chunking em a little bigger. It was a busy 3 days but Meatapaluzza may become a new tradition. Thanks for all your inspiration!!!!!!! I'll be sending you all my cardiologist bills, LOL.

Impressive Sausage...I see with great joy that you also master the technique for "tostones" or "patacones" (not sure how you call them).

 

[HushyQ]

Hey I-Am-Chorizo, thanks for the kind words. Just Love Tostones. Two of my family's most favorite sides are Tostones and Black Beans. After an amazing meal while on a work trip to Miami many years ago I just had to add them to the rotation. Both so easy and both just amazing imho. I've always said that something amazing happens with just onions, garlic, cilantro and black beans. Its like magic, lol.

 

[indaswamp]

Great looking sausage...hell all them vittles look outstanding!

 

[HushyQ]

Sorry all, Iife got in the way and there were so many other awesome posts I kinda forgot to check back on this one. Thank you all for your kind words and all your help in raising my smoking game. This weekend is still feeding us, lol.

 

[SmokinEdge]

Great work all around. The sausage looks real good, the plate shot looks like More. The pastrami will be interesting. Most who cure in a vacuum bag don’t vac it real hard just suck the air out and seal. This gives room for moisture to exit the meat (part of the osmosis in action) vac sealing under full vacuum may mess with that (that’s the theory anyway) so I’ll be watching for your thoughts when you smoke the pastrami

 

[HushyQ]

Thanks SmokinEdge. You can check out my post on the Pastrami here

It's now known as pALstrami in my house

I have thought about pastrami almost every day since my first attempt at SmokinAls pastrami recipe. Thanks again Al. In fact, it shall be known as pALstrami in my house from now on, lol. Decided to make a bunch this time so I picked up a choice packer and an angus packer to see if I could tell...

www.smokingmeatforums.com

Oh crap, it's not a link sorry. (edit) Oh cool. Better than a link.
Anyway, the only thing I noticed between this one and the first time when I used ziplock bags was that this time the meat was a bit saltier.

So what does the exit of moisture do for the final product?

I had a bit of moisture in my vac sealed bags but not much. Not a big difference from the ziplocks though. I should have taken better pics.
I just love the flavor and ease of Al's recipe. Of course, I've only done Pastrami one other way and that was a brine method from Ribs.com. That was really good too.

 

[jcam222]

What a feast! Meatapalooza indeed