Gone but not forgotten. RIP
SMF Premier Member
- Joined Mar 12, 2009
Well it all started out with needing some more snack sticks. The last batch was a big hit so here we go with some more. Then the wife informs me that I have been volunteered to smoke a butt for her new offices Pot Luck lunch. So here's the butt with my favorite rub Old Bay and brown sugar 50/50 mix. It's sweet with a good kick at the end.
Now we move on to the snack sticks. I started out with a 8lb pork butt, 11lb sirloin tip and about 5lbs of chicken. So I mixed the beef and pork for some regular sticks and then some hot ones for a friend who is like me. He doesn't have many taste buds left either.
The one on the right is the regular and then left is the hot sticks. Now the chicken is up top. Now that's not all dark meat it is mixed with some Jerk seasonings I made from our Jamaican son's own recipe. But it does have the Scotch bonnet peppers it has some peppers (yea I'm a red pepper dad now) that we grew this year.
Now we are back to the butt and sirloin tip. I used half of the beef with the snack sticks but the rest will be for sandwiches and salads.
Butt is ready for the foil nap.
The beef out of the cooler and ready for the slicing for a snack. Just the way we like it med rare. I pulled it at about 138° and let it rest for an hour.
The pork pulled and awaiting the re-heating in the steamer and it's off to the wife's office.
Now we are back to the snacks sticks. Here's the collagen casings. No soaking theses.
Now just filling the casing with some of my pure goodness. The regular ones are from a hi mountain mix (shh don't tell the wife) and then I mixed in some of our Japs, red pepper flakes, green peppers, onions, fresh basil, and oregano from the garden.
Now theses are the hot links with alittle fry test for tasting.
The jerk chicken now it is with leg and thigh meat but the jerk seasonings are thyme, onions, scallions, pimento, garlic, allspice, red jalapenos, cardamon, cumin and ginger
Now when you make sausage this is one of the better looking frigs. Just leaving the sausage to rest overnight and letting the spices and flavors mingle.
Just like in Jamaica we be SMOKING Mon
Now we have some finished jerk chicken sausage and some (made by a friend) pesto with spaghetti squash for dinner tonight. It's might seem like an odd combo but it ended up tasting really good. Now you better like some warm sausage cause this stuff could light up the candles for ya mon
We be snack-in
Well thanks for looking at my weekends work. But it was more fun then it was work. now we can enjoy the fruit of my labor for weeks to come. now it's off to the bellie meat bacon store for some new bacon recipes I have.
One Love Mon