Food Smokers and Smoking Tips/Tricks/Techniques

Almost done

 

not really harmful, since a fridge is basically a smaller version of a walk-in cooler long as the temp is between 32-40 degrees you are ok for a while.

 

Yeah, plus it’s salted down pretty good.

 

Tell me about it!


The tri tips ain’t bigger in Texas by far!! Damn things I’ve bought are 2.5lbs TOPS! That includes a good half pound worth of fat you gotta trim off!

 

Yea
That’s what I’ve found at HEB

 

Ha. I had to dig around to find the smallest tri tip at 2.5#.

Going to smoke it and some chicken thighs tomorrow.

Yay presidents!

 

Finally got around to finishing my aged prime rib primals.







They both lost 24 percent weight. Ready for steaks and prime rib

 

Forgot to add time. 6 weeks dry aged. Wife doesn't like steaks aged that long but will eat the prime rib. Moar for me

 

Yeah....but you're probably gonna start getting taxed for smoking!!

#NorCalproblems

 

Firing up the PBC now. These been in the fridge with a fan running over them for about 5 hours.

 

Damn. That’s all I’m gonna say.

 

Man I don't know why I come to this place. I eat dinner, I'm all stuffed I come in here and I see all this great looking food and I'm like damn I would so eat that right now.

 

Also did this other thing for tomorrow

 

I spy dry vermouth....perfect manhattans??

 

Dirty olive martinis, with gin of course. I do enjoy a Manhattan though, but with sweet vermouth

 

Nice Easter egg.

 

So I made the test run for the pizza box. I even made my own dough, that was a first.

Right away I got it too hot and cracked the ceramic stone. It still works fine though.



I made 4 mini pizzas but I didn't have any pizza sauce so I made due with spaghetti sauce. I completely burned the first one. After that they came out not bad. I will have to get the right sauce and some other ingredients before round two.

 

Spicy Summer Sausage

5lb fresh ground of chuck roast
5g of cure #1
10g black pepper
8g of brown sugar
40g kosher salt
2.5g granulated garlic
6.5g red pepper flakes
0.85g smoked paprika
2.5 g onion powder
16.5g home grown dehydrated and powdered Jalapeno powder
16.6g Mexican style hot sauce
1/2 cup tbls water

1. Put chuck roast in freezer for a couple hours to firm up.

2. Cut and grind though a large kitchen aid plate.

3. Mix spices in water then add into meat and stir.

4. Put meat back in fridge for 1 hour to cool.

5. Remove meat from fridge and re-grind through small Kitchen Aid mixer plate.

6. Stuff into 1-1/2” casings and crimp off with hog ring.

7. Put back in fridge 12 to 24 hours to cure.


After curing is complete


8. Set up smoker to 120*F and let stabilize.

9. Put summer sausage in smoker to warm for 1 hour, no smoke.

10.After 1 hour bump temp of smoker to 130*F and add smoke.

11. Every hour bump smoker temp 10*F until a final temp of 170* is reached.

12. Summer sausage will stay in smoker until the internal temp of 155*F is reached and maintained for 2 minutes.

13. Once summer sausage reached 155*F remove from the smoker and immediately place in an ice water batch for 15 minutes.

14. Remove summer sausage from ice water bath and hang to dry and bloom at room temperature (between 50 and 80 degrees) for 2 hours.

15. Put summer sausages on a wire rack and put back in fridge overnight to age and continue to dry out.

16. Next day ready to eat or portion out and freeze.



Notes:


If you have a Sous Vide cooker, smoke the sausages for 2 to 5 hours as previously mentioned. Then remove from smoker vacuum pack and put in a 152*F 155*F Sous Vide bath for 2-1/2 to 3 hours. Afer the Sous Vide bath continue to step thirteen (13).


This was my 1st time using the SV cooker and after sampling the summer sausage this morning this will be my go to method. The texture of the summer sausage is spot on and the flavor is amazing.