Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old November 12, 2018   #46
taboule
Tomatovillian™
 
taboule's Avatar
 
Join Date: Jul 2013
Location: MA
Posts: 903
Default

>>>>
Here is what I put in it for ten pounds of pork.
1 cup sangria.
........

>>>>

I like any recipe that starts with alcohol. It reminds me of Julia Child (bless her soul) she started all her cooking with uncorking a bottle of wine and having a glass.

Since I got into smoking meats (i.e. BBQ), sausage making has been the next item on my list. Gotta get me a nice grinder, have looked at various makes/models and cant decide.
taboule is offline   Reply With Quote
Old November 12, 2018   #47
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Cold smoking.
Worth
IMG_20181112_546.jpg
Worth1 is offline   Reply With Quote
Old November 12, 2018   #48
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

What are you smoking with, both method and wood.
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old November 12, 2018   #49
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I'm modular.
Smoking with pecan.
You can see the smoke stack of the BBQ contraption coming up through the bottom of the smoker.
Worth
IMG_20181112_115.jpg

IMG_20181112_24849.jpg
Worth1 is offline   Reply With Quote
Old November 12, 2018   #50
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

That'll work good! Are you doing your smoking in shifts?
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old November 12, 2018   #51
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I have no idea, I will go to bed tonight and do it again tomorrow night.
Maybe..
Depends on what it looks like tonight.
Might stoke it up before I go to bed and let it do what ever it wants to do.
Sucks doing this during a work night.
Worth1 is offline   Reply With Quote
Old November 12, 2018   #52
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

Use the snake method on your chips and make it as long as you can. It last 8 hours in the drum when I smoke. Let me find a pic.
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old November 12, 2018   #53
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

I can't find a good pic but I did this and wrapped the charcoal all the way around the basket and set wood chips on the charcoal instead of those bigger pieces. If you have small chips and they're dry you might be able to just line those up and light the end, it work perfect with wood pellets.
Attached Images
File Type: jpg 100_2521.JPG (384.4 KB, 38 views)
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old November 12, 2018   #54
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I have a charcoal coal fire going in a SCH 80 pipe fire box no way to snake it.

Its like feeding a fire box on a steam train.
Worth1 is offline   Reply With Quote
Old November 12, 2018   #55
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Here is a link to the wiki site explaining cold smoking with the usual warning.
I fully trust what I am doing.
If you don't know what you are doing don't do it till you do.
Mine is running at around 78 degrees F.
Thus the reason the homemade wood smoker doesn't burn to the ground with my meat in it.
https://en.wikipedia.org/wiki/Smokin...)#Cold_smoking
Worth1 is offline   Reply With Quote
Old November 12, 2018   #56
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

I know all that and didn't even check it. I was just giving suggestions to make it last through the night so you can get some sleep.

You'll manage it, I'm sure!
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old November 12, 2018   #57
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by Rajun Gardener View Post
I know all that and didn't even check it. I was just giving suggestions to make it last through the night so you can get some sleep.

You'll manage it, I'm sure!
I know you knew but was letting other people know too.
I'll get sleep as it will be an outdoor refrigerator till I get home tomorrow.
I will just leave the meat in the thing and go to bed.
Worth1 is offline   Reply With Quote
Old November 12, 2018   #58
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I wish more people were as excited about sausage and salami as I am.
I was raised poor and we couldn't afford such things from a store even if the had it.
It was when I was maybe 15-16 years old that I had my first taste of summer sausage at a rich ladies house.
We were watching the Good the Bad and the Ugly movie.
My parents weren't there.
I thought I had died and went to haven.
Then around 22 or so I had my first Bratwurst.
It was in Germany, again heaven.
Somewhere around the age of 24 or so I started making my own with a little chop wright meat grinder that belonged to my wife's grandmother.
We had lots meat growing up but not cured smoked sausage and salami.
There was talk of a smoke house and so on but it never came to pass.

To me cured sausage and salami was for rich folks.

Then in the service I discovered dry salami, what the thing to behold.
From then on I never looked back and continued my quest for the perfect salami.
I didn't even know what yogurt was until I was in the Marines.
But my mom made the best corned beef from fresh meat.
Worth1 is offline   Reply With Quote
Old November 12, 2018   #59
whistech
Tomatovillian™
 
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
Default

Good looking sausage sausage Worth. I love making sausage but I only do so during the winter usually since the temp is much easier to control. I haven't made any in about a year other than breakfast sausage and I have several pork butts in the freezer that needs to be used up so I will be making Polish and summer sausage sometime this winter.
__________________
Arlie
whistech is offline   Reply With Quote
Old November 13, 2018   #60
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Thanks Arlie.
I filled the fire box up with pecan wood and went to bed around 9:30.
Here is what it did overnight.
The pepperoni is still in the smoker drying.
Worth.
IMG_20181113_8921.jpg
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 09:36 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★