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  #631  
Old 04-19-2020, 08:04 PM
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Default Kasseler

Quick flash on the Pit Boss
Now into the Kraut
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  #632  
Old 04-19-2020, 08:58 PM
Da'Newf Da'Newf is offline
 
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Originally Posted by bigbuck View Post
I don't want to derail this awesome thread and if it is not allowed please delete.



Just curious what Pellet Smokers you guys are using? Anyone have a Rectec or Broil King? Been researching to buy one. The Green Mountain guys seem to be happy with them and they are a lot cheaper than a Higher end smoker just contemplating if it's worth it to Pay more for a Rectec or Broil King?



Thanks boys
Been using a Traeger that i got from Costco going on 4 years now. No issues even in cold weather. Even got my 15 year old trained how to do the rubs and put the stuff on to smoke/cook. Done all sorts of stuff including my mother in law's bread when it was too hot in the house to bake the bread in the oven. All good.
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  #633  
Old 05-08-2020, 08:27 AM
kevinhits kevinhits is offline
 
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Hey all,

I am planning on making our pork/beef sausage recipe, but only making burgers out of it.Is tender quick required if not smoking?

Thanks
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  #634  
Old 05-08-2020, 11:48 AM
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Originally Posted by kevinhits View Post
Hey all,

I am planning on making our pork/beef sausage recipe, but only making burgers out of it.Is tender quick required if not smoking?

Thanks
Tenderquik not technically required.

All about intention.Do you intend for it to taste and look more like your sausage? If so then add the Tenderquik even if not smoking. It will give both Cured flavor and Cured Color.

Often I will add cure to sausage meat intended for burgers, so I can give it a 48 hour ferment so it has a nice Manitoba Farmer Sausage like tang. Just like in bread making, sausage fermentation is supported by the addition of a small amount of sugar
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  #635  
Old 05-08-2020, 04:44 PM
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Originally Posted by omega50 View Post
Tenderquik not technically required.

All about intention.Do you intend for it to taste and look more like your sausage? If so then add the Tenderquik even if not smoking. It will give both Cured flavor and Cured Color.

Often I will add cure to sausage meat intended for burgers, so I can give it a 48 hour ferment so it has a nice Manitoba Farmer Sausage like tang. Just like in bread making, sausage fermentation is supported by the addition of a small amount of sugar
Thanks for the info...Just ran into an old coworker and hunter. Suggested using accent for now....
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  #636  
Old 05-08-2020, 07:27 PM
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Thanks for the info...Just ran into an old coworker and hunter. Suggested using accent for now....
Why not. Ajinomoto works as long as no one in your household has MSG sensitivity
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Last edited by omega50; 05-08-2020 at 07:39 PM.
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  #637  
Old 05-09-2020, 12:45 PM
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Why not. Ajinomoto works as long as no one in your household has MSG sensitivity
Thanks Omega....Cooked some up and tasted great...
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  #638  
Old 05-21-2020, 08:53 PM
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Kasseler Time-Bucked up some loin
Into the Brine Abyss
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  #639  
Old 05-22-2020, 11:51 AM
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One more day then time for a Cold Smoke session
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  #640  
Old 05-24-2020, 08:35 AM
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Scramble time- Pit Boss died at 6 am firing up for my Brisket smoke-POS
So into the Bradley which had already been loaded with my Manitoba Farmer Sausage for a Cold Smoke session with Oak Dust.

Just got the Pit Boss semi functional again at 8am and the brisket transferred over, but I don't trust it anymore.

Initially at 6am the Ignitor lit, Auger turned and it smouldered fine and could hear the roar of a successful light. But as soon as I select a temperature setting it shut down with a Err message. No troubleshooting topic that covers this one that I can find.

Pulled the pellets to remove the hopper to get at my wiring and pulled my temp sensor-cleaned it all and put back together.
Now-It is running 75 degrees off my setpoint.
But it is running-For Now



Getting less reliable than the Bradley which is saying a lot.
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  #641  
Old 05-24-2020, 03:38 PM
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Default Farmers Sausage

Cold smoke done-Now to mellow a few days in the cool before packaging
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  #642  
Old 05-24-2020, 03:44 PM
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Default Red Eye Burnt Ends

Brisket is tender and is small so I like to rest it in my insulated casserole.

Was ready at 202F so I wrapped in butcher paper and tented in foil and placed in casserole with temp probe still inserted.
So now I keep in a warm place till the IT drops to 140f
Then I will start producing the Burnt Ends in my Coffee BBQ sauce for an hour uncovered back in the smoker at 250F
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  #643  
Old 05-29-2020, 08:11 AM
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Point is cured for my Corned Beef, but due to the upcoming warm weather instead of the Original plan of Corned Beef and Cabbage-I am going to make my Reuben Sausages.

Slightly non traditional-making a small diced Mustard Caraway Sauerkraut. Farce of 2/3 Corned Beef with added beef fat. Hand cut additions of 1/3 Horseradish cured Point, 10% meat weight of Swiss Cheese and the Kraut.

Just need to find a good recipe for Rye Sausage Rolls
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  #644  
Old 06-10-2020, 08:53 AM
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Must be pandemic fever undoing my rational mind.

Was looking for a way to speed pellicle development and then I saw my leaf blower in the shed.

Nuff said
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  #645  
Old 06-10-2020, 02:36 PM
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Going through old cookbooks today and found some sausage recipes from the late 40's to the late 70's.

Decided to make one of the many oven baked recipes. All called for saltpetre so I just subbed in cure#1.
This one basically ground beef, celery seed,onion powder, garlic powder and liquid smoke-I did not have celery seed so I used some Caesar Rim spice from my bar. I don't use liquid smoke so I used smoked paprika. Called for a 4 day ferment with daily kneading sessions so I subbed in Fermento.
Rolled in foil will let sit overnight then I will pierce the bottom of the foil log and bake on a rack in a low oven.
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  #646  
Old 06-14-2020, 09:00 AM
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BoneDust Brisket on PitBoss-Scratch that &*(&^% Pitboss died on start-up so I had to move to the Bradley. Serious issues when the bradley is more reliable than your pellet grill
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  #647  
Old 06-14-2020, 09:51 AM
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Eye of round Pastrami
16 days of brine
8 hours cold maple smoke
1 1/2 hours instant pot
coated with toasted coriander seeds and coarse black pepper
Wrapped in foil for two days in the fridge

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  #648  
Old 06-14-2020, 11:10 AM
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BoneDust Brisket on PitBoss-Scratch that &*(&^% Pitboss died on start-up so I had to move to the Bradley. Serious issues when the bradley is more reliable than your pellet grill
Back on the PitBoss
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  #649  
Old 06-14-2020, 11:12 AM
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Originally Posted by bat119 View Post
Eye of round Pastrami
16 days of brine
8 hours cold maple smoke
1 1/2 hours instant pot
coated with toasted coriander seeds and coarse black pepper
Wrapped in foil for two days in the fridge

Yummers-That is a big eye
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  #650  
Old 06-14-2020, 03:06 PM
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Dry Cured Hungarian sausage finally ready
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  #651  
Old 06-19-2020, 07:36 AM
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Csabai day
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  #652  
Old 06-20-2020, 06:37 PM
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Csabai ready for drying
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  #653  
Old 07-03-2020, 10:07 AM
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Ice Tea Brined Smoked $7 Pork Picnic
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  #654  
Old 07-04-2020, 07:24 AM
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Default Smoked Picnic

8 hour Lemon Tea brine-Rinse-Mustard base and then OTKF Rub
will let her buck at 160F heavy smoke for 4 hours then finish at 225F til tender.
Left skin on but scored heavily
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  #655  
Old 07-04-2020, 06:40 PM
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Default Kamado Joe Rib Cook

After reading, and drooling over all these great posts, i thought I would give an update on my Kamado Joe, which i picked up in May of this year. I was looking at all types of charcoal grills last fall, and had lots of input from fellow members here, thanks!

After much debate, and comparing different units, I pulled the trigger on a kamado Big Joe 111, 24.

It's only my third cook on the Kamado, a real learning curve compared to the old Sears Kenmore propane BBQ! Mainly learning how to control the heat with the sliding damper at the bottom, and the wheel / damper at the top of the unit.

The lump charcoal takes awhile to come up to temp, but found it will burn for a long time when done, even after shutting all the vents, etc. The Kamado
Joe charcoal brand comes into 20lbs bags, and I still have 40 % in the bag, and this is my 3rd cook.

The first cook was 2 rotisserie chickens, and I used some hickory wood chunks with the charcoal, the flavour was WOW!! Chicken was so juicy. Cooked for about 3 hours at 275*F, checking internal temp.

2nd cook was a steak, and grilled veggies, again unreal flavour, no comparison to propane, in my opinion.

Current cook (3rd) 2 full rack of ribs, St Louis style, trimmed the silver skin off, and dry rubbed with a recipe from a website called amazingribs.com, using Meatheads world famous Memphis dust rub, a very good site!

I added 4 small chunks of pecan wood, supposed to give a nice smoke ring, and turn ribs a dark red, we will see!

I took pictures this time to share, will not be done till late tonight though, this recipe calls for low and slow temp ( 225-250*F )

Having troubles uploading pics.........the only pic that would not upload was the first pic showing the ribs with the dry rub, etc.

Will take some more pics after 2 hours
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  #656  
Old 07-04-2020, 09:07 PM
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Default Kamado Joe Rib Cook

Ribs are coming along, after 3.5 hours, I sprayed them with some apple juice from a spritzer bottle to keep them from drying out, bark is forming on the surface of the ribs, and they have taken on a nice smoky color.
Will spritz them every 20 mins for an hour, and then make a bbq sauce to glaze them with.

I picked them up with tongs to give them the bend test, not ready yet.
Apparently when they bend almost in half, or break in half, or crack open........they are done!
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