If anyone is curious because IMO Fareway has the best breakfast sausage, this is what they use. The pack was exactly $6.00.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Not the poster, but here are my notes
Boneless 14lbs Costco shoulder
Cut in half so it was 2" thick
7.06lbs
.353 ounces pink salt
9.5 tablespoons brown sugar
3.5 tablespoons kosher salt
Shot in a little maple syrup
2 2 gallon ziploc.
Rotate daily for 10 days
Day Before
Rinse and then pat dry
Put in fridge overnight with grate so it gets air. Forms pellicle
Add Black Pepper
225 degrees
Put it on the jerky racks for airflow
Cook to 155 degrees IT max
After cooldown, wrap meat in plastic wrap and let sit in fridge overnight.
Stick in freezer for 1/2 hour before slicing
I was at the final day of the International Poultry Show in Atlanta 9-10 years ago. On the last day I was talking to this AC Leggs booth and they sent an assortment of about 10 different spices home with me. It makes 25 pounds a packet IIRC.
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Preheating the smoker at a high temp is critical and I did that, 150° isnt high enough to kill everything, IMO. I need to wrap the meat in foil to prevent any ouside contamination. Then unwrap for searing of course. Letting it go for 24 hours after searing isnt the best idea, is it? Thanks for the reminder.
Curley's is my go to as well! We use them a ton for snack sticks, brats, breakfast sausage and more.
The breakfast sausage was all left in bulk 1 lb packages. It's just the way it's preferred in our house.
I used the LEM Edible Collagen casings for the brats. No real reason other than they're available and the same brand as the stuffer.
I've done pork loins like this for years. I typically start around 8 coals and then position them on one end. Once the other coals on the end of the snake get going my Weber usually sits anywhere from 225-250. 250 is on the high end and that's usually because there's a breeze and the grill is drawing too much air. If it's fairly calm or I can get a wind block it will typically park at 250-235. The key is to start with the bottom vent open just a slit.
I'm not an expert by any means, and your method may be perfectly safe in practice, I've just never heard of pre-cooking a steak so it made me think. The danger zone for food is 40-140 degrees. I would think the key would be getting it chilled really quickly after cooking to minimize the time in that zone. Theoretically no bacteria should touch the center of the steak and the sear should take care of the outside, so as long as you get it chilled quickly after the initial cook it may be ok.
Any suggestions on an affordable instant-read thermometer?
I grilled some chicken over my lunch hour and set my probe on a metal surface next to my grill. I came out to check the temp and the readout area was black and part of the plastic casing was melted.
I grilled some chicken over my lunch hour and set my probe on a metal surface next to my grill. I came out to check the temp and the readout area was black and part of the plastic casing was melted.
My wife has one of those real expensive ones but I bought one of these that I leave with the smoker and it's worked great for 2 years. $10
ThermoPro TP03 Digital Meat Thermometer for Cooking Kitchen Food Candy Instant Read Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer
@dmclone does a good job of explaining it. I use an app to determine the amount of salt, sugar, and pink salt. Pink salt or prague powder is used as a preservative and prevents bateria. It does have sodium nitrite in it so be very careful with the amount you use. I use the iSmokeHog's cure Calculator to determine the amounts. A scale is useful to weigh the meat and the cure amounts. Here screenshot. The amount % of each is based on the weight of the meat. I am using maple sugar this time as I tried maple syrup and sugar and never got much of the maple flavor. It all depend on how you like the taste. First time using maple sugar, but I kept the kosher salt ( you can use table salt but you need to cut back the amount) around 2.5%. The pink salt does add more salt so I try not go above it. Put rub on the meat and put it in a ziplock bag for a week or up to around 24 days. After you bag the meat, rub the meat to ensure in coverage of the rub. A couple of bags in this pic. Now 11 days to wait and pretty much like dmclone says with rest of the steps.
This thing from Amazon is truly instant and accurate for a whopping 17 bucks. We're on our second one over the last 5 or 6 years only because my son left the first one submerged in water when he was doing dishes. I would highly recommend. There is nothing I don't like about it.
Edit: Attached the wrong link. The one we have is only 15 bucks.
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Anything made by Thermoworks (Not to be confused with ThermoPro). The ThermoPop is their budget model and the ThermaPen is the cadillac of instant reads.
Guys and gals, don’t let your dreams be dreams. I’m popping my pork chop today.
with week one of college football on Saturday, any smoked meats/appetizers on the menu for watching the game or tailgate?
