Search found 373 matches
- Wed Sep 25, 2013 22:49
- Forum: BBQ
- Topic: The next Brisket
- Replies: 6
- Views: 10430
- Sun Sep 01, 2013 02:24
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse construction
- Replies: 85
- Views: 89805
Nick, You mentioned in your first post that you wanted this to function as both a hot and a cold smoker. What is the hottest you feel comfortable running it safely? I would like to build something similar and was curious the temp range you are able to achieve. Tom I don't plan on using it over 200°...
- Mon May 20, 2013 05:22
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26653
- Sun May 19, 2013 04:11
- Forum: BBQ
- Topic: Favorite BBQ Sauce Recipe
- Replies: 11
- Views: 14211
The only homemade sauce that I really like is a mustard based sauce for pulled pork. Roxy's S.C. Mustard Sauce 1 cup apple cider vinegar 1/2 cup Yellow mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teasp...
- Sat May 18, 2013 05:19
- Forum: Suggestions & Feedback
- Topic: Tapatalk
- Replies: 10
- Views: 14971
- Sat May 18, 2013 05:10
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26653
2 months of drying. The smallest coppa was at 41% loss. I think it needs a little more time. The center seems too soft still. Here's some pics... http://i286.photobucket.com/albums/ll100/atcnick/null_zps5a07646a.jpg http://i286.photobucket.com/albums/ll100/atcnick/null_zps7c63ddd7.jpg http://i286.ph...
- Sun Apr 28, 2013 17:33
- Forum: BBQ
- Topic: bbq competition
- Replies: 9
- Views: 11980
bbq competition
The wifey and I entered a bbq competition a couple weeks using a borrowed pit (I recently sold mine and my new one is not ready). 41 teams entered. We hit 4th place in chicken, 5th in ribs, and 7th in brisket. Enough for Reserve Grand Champion! We were excited considering it was only our 3rd contest...
- Sun Apr 28, 2013 17:22
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26653
- Fri Mar 15, 2013 16:22
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26653
26 days curing? Ya I was planning on letting it cure for about three weeks but went out of town and didnt have time when I got back so it ended up staying in the cure for 25 days. Jason Molinari calls it equilibrium curing. He explains it here: http://curedmeats.blogspot.com/2013/02/equilibrium-cur...
- Fri Mar 15, 2013 03:34
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26653
Rinsed http://i286.photobucket.com/albums/ll100/atcnick/9FB5D322-2500-4A95-9953-9403A358BF91-2022-0000014D71020537_zps5724deba.jpg Going in the beef bung http://i286.photobucket.com/albums/ll100/atcnick/4B78E108-6C45-4758-B9D3-7CCCA02C6851-2022-0000014D89E3E2FC_zps5e36f614.jpg Into the curing chambe...
- Fri Mar 15, 2013 03:31
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26653
Jason wrote: The next day, fill the casing like a water balloon, and watch it swell. The casing is pretty strong, but exercise a bit of caution. Cup the bottom of the casing and feel for tension as you force the casing to expand and bend to your will. That is top-notch information dude! Thanks for ...
- Thu Mar 14, 2013 00:35
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26653
- Thu Mar 07, 2013 19:49
- Forum: Sausages
- Topic: Made some sausage and ran into a problem
- Replies: 14
- Views: 14474
Hi Nick, Same thing has happend to me before, and yes as everyone above my reply said, it's a temperature issue. In fact mine was a carbon copy of how you described, next time round I increased temp slowly and was meticulous to not let it go over 170F. Then the other difference is I have started us...
- Thu Mar 07, 2013 17:30
- Forum: Sausages
- Topic: Made some sausage and ran into a problem
- Replies: 14
- Views: 14474
Made some sausage and ran into a problem
A coworker and I made some sausage last Sunday. About 20 lbs of kabanosy, 30 lbs of hot smoked kielbasa (marianski recipe), and 7lb of hot links. The kabanosy were all beef, hot links were 2 lbs of brisket (most fat removed) and 5 lbs of pork, kielbasa was about 6 or 7 lbs brisket (most fat removed)...
- Sun Mar 03, 2013 15:15
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209137
Thanks for that info!! South Texas Sweet Smoked Sausages are a specialty of Stanton's Meats, located in Alvin, TX, just south of Houston. They make them in a variety of meats, including game. If it were me, I'd start with the Marianski's hot-smoked version of Polish Smoked Sausage, here: http://www....