Food Smokers and Smoking Tips/Tricks/Techniques

want!

 

Looking for sausage recipe ideas. So far i have 18ozs bison chuck diced small, and 4 ounces of beef fat from an apple smoked prime rib, also diced small.

 

PM incoming.

 

Hey gang, wanted to follow up on my post with some recent pictures using my outlined method above. Got off work early yesterday so started a batch. Total cook time was about 5 1/2 hours. Came out very tender and a good smoke line.

 

Back in North Central Pa. and Twin Tiers most of us used 2/3 bovine and 1/3 pork for all sausage. But the rest of the country can vary and notice that a lot use beef in the mix also. Like @Misplaced Nebraskan used 50% venison and 25% each pork and beef for his summer sausage. Plenty of recipes out there but my advice is to think it through before you commit to it. And don't get crazy with adding a lot of extra ingredients like booze in the mix. Hunting pheasants in SD we even have that made into sausage to get around the possession limits when crossing State lines. And have ended up with some sausage that is not much to my liking, although others seem to like it. So think the ingredients through and how they might taste mixed first is my advice. Can't always tell until you do it sometimes though.

Looks perfect to me in every aspect! While I like my Shun also like my Miyabi knives too

 

Are beef ribs "tough" Its been years since I've had any and the last ones I had were tough. Granted I didn't cook them and they were cooked on gas. I've seen them at the grocery stores and wondered if they were always tough.

 

If cooked right they can be super tender. For me, I only do them in a crock pot with a little soy and other spices typically found in Asian cooking. If I'm smoking ribs they're pork.

 

I’d call them chewy. If you cut them into individual ribs then they’re not to bad.

 

How do you like the miyabi? I was back and forth a lot on that and my shun. Still want one I think.

 

There are a ton of different types, Just depends what you are looking for. Breakfast, summer etc. Cabelas has some good kits, as does high mountain. just have to find out what you are wanting to make. Id try to make little batches first rather than make a bunch then it not be what you want and you end up wasting a lot.

 

I like both. Have a full set of Henckle Pro S and happy with their steel so have no issues with them making the steel for Miyabi. The Pro S are my heavy lifting knives now. The Miyabi is a 10* edge and Shun 15* so have to sharpen and hone at different angles but not a big deal to me. Supposedly the Miyabi have less issues with chipping even though they have a thinner edge. I use a wooden board and never have had a problem with the Shun either. I think the cutting board material may be why a lot of people have chipping issues by using too hard of a material, even the plastic boards are likely too hard. Really like the Miyabi knifes so far. Then again I really my ancient walnut 3" swept blade Chicago Cutlery paring knife sometimes too

 

I assume it's worth going out of your way to get refrigerated lard, not shelf stuff. Correct?

 

I like manteca or lard refrigeration not required but needs to be used in a reasonable amout of time. Can use crisco in a pinch or bacon fat/drippings. at room temp or melted is better.

 

this is a batch that is now gone, I used butter flavor crisco.

 

I'll just leave this here....
https://timesofsandiego.com/politic...sses-old-town-priest-to-bless-uncooked-bacon/

 

They can be tough if not cooked right. If you consider cooking them in 2 stages, they should come out with the same or similar texture to a properly cooked brisket since they are going to just about the same internal temp.

The first 3 hours will be where they are cooked and take in the smoke flavor, but the wrap is where they get tender.

You can also do the 3-2-1 method, but I skip that last hour since I appreciate the beef flavor over an added glaze.

On a side note tidbit about using coffee, the science behind it will help tenderize the beef also with the acidity. That is according to my research.

 

Busy night tonight. Got the venison summer sausage cut, vacuum sealed, and wrapped in freezer paper



Checked on the dry ageing prime ribs. At one week they are darkening nicely. Can't wait to smoke one!



Then I had 5 pounds each of beef and ground pork butt... mix together and portion to 20 half pound Moink Burgers! Why not?!

 

Yum.....

 

Should be set for a bit

 

Huh. After looking very closely I’m fairly certain I see my name on on of those summer sausages.

Might as well send it on over