Oh Oh … I think I need help. My addiction is growing growing growing!! Received seasonings I ordered from the Sausage Maker who I believe from the picture on the website is none other than the infamous Sausage Guru Rytek Kutas? Now I really need to reorganize my cabinets. Fortunately SWMBO is on-board with this and will work with me. Looking forward to making me some Summer Sausage, Kielbasa, Bratwurst, and Breakfast sausages. Yum Yum.
Is anyone else having problems finding room to store all their spices? Trying to figure out where I’m going to store all the great spices, rubs, and seasonings that I keep accumulating
The Big Easy SRG put a big hurting on me a couple of days ago and now sits on the livingroom floor waiting to be assembled. Saw the FedEx truck from my office window at home and this young girl steps out carrying this huge SRG box. Well … being the
dummy gentleman that I am I decided to meet her half way and insist on taking the box from her even though she was willing and able to deliver it inside. Now my grinder and stuffer have company
That good will gesture wrenched my back while I was mauling the box that I shouldn’t have grabbed and am now experiencing excruciating muscle spasms. Right now eating ibuprofen like candy and wired to a heating pad. Oh well, I’ll never learn I’m not kicking myself for being a gentleman but for having to wait now to assemble my SRG and also making some sausages. We all know better … BUT make sure you lift with your legs and not your back …
Just finished smoking a 3 lb Pork Loin Canadian Bacon. Wrapped tightly in plastic wrap and will sit in the fridge for 2 days as per the Habanero Smoker Canadian Bacon – Dry Cure recipe http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon
This is my first Canadian Bacon and it’s a surprise for my wife who loves Canadian Bacon but is unaware that the pork loin I’ve been curing in the fridge for a week will be Canadian Bacon. When I pulled it from the OBS she commented that it looked raw! I pulled it at 145ºF and it smells wonderful. Cured 6 days in the fridge / soaked 30 min in water and then sat in fridge overnight. PID set to for 1 hr @ 125ºF / 2 hrs/20min @ 145ºF and smoked for a total of 3 hours with 2 Apple to 1 Pecan and finished at 225ºF until the IT reached 145ºF.
Wowza … That’s one delissshhhhh chunk of pork magically transformed into Canadian Bacon!! Can’t see ever going back to store bought. It is NOT salty at all. The Wife was ecstatic when she got a taste. Gonna try making an Hawaiian pizza tonight with the Canadian bacon.
The money $$hot. Thanks Habanero Smoker for the recipe and everyone else who inspired me to make my first one but it won’t be my last one
Here’s a little 12 lb gobbler I said I would smoke today so that the DW can take the turkey breasts to her sewing club luncheon tomorrow.
Rubbed the bird with Carolina Treet (CT) and Jans Dry Rub (JDR). Wanted to see what the combo of CT and JDR would do to a turkey. Preheated to 275ºF and kept it there on my PID cause I figured I would never get back to 250ºF but wanted to get as high as possible. OBS only got to 240ºF so I put the bird in and the smoking chamber dropped to 177ºF before it started a slow upward swing in an attempt to recover. [waiting for parts so my Son and I can can modify my OBS for a second element].
Started @ 9:30am with an IT of 40º
10:30am temp @ 195º and IT @ 72º
11:30am temp @ 215º and IT @ 112º
12:30pm temp @ 239º and IT @ 122º … after 3 hours of smoke (2) hickory to (1) apple I pulled the bird from the smoker to transfer to the oven
Placed in 350ºF oven and pulled when breast hit 163ºF / spent 2 hours and 10 minutes in oven
Divided up the gobbler. Breast for tomorrow’s luncheon and some of the rest for dinner tonight
The money $$hot
Not sure if this help or not but I learned a few things today so it’s all good!! CT and JDR with hickory on turkey are a good choice. Onwards to the next smoke
Visited my local butcher, Fagundes Meats in Manteca, CA. Did not get a chance today to get my hands dirty but the visit was priceless cause I got a chance to watch and pick the brains of some accomplished sausage makers. Today they were processing Venison Snack Sticks and Linguiça sausages. The good part is that I’m welcome to return anytime I want and get more training. I even volunteered to work for free just to perfect the art of sausage making. Time will tell
Grinder being fed
Venison ready to be stuffed. They process each deer individually to the customer’s specs
50 lb hydraulic stuffer
Tying off the sausages
Venison Snack Sticks and Linguiça drying and ready for the smoker
Sausage in smoke house
Have to admit that everything I have read about Carolina Treet (CT) and Jans Dry Rub (JDR) on Chicken has just proved out to be true!!! SWMBO was impressed and when she’s happy then smoker pete is happy … Hope visions of CRGs are dancing in
her Santa’s head
Rubbed with a little EVOO, CT, and JDR. Made a big effort to rub under skin.
OBS @ 250º, vent wide open. 3 hours smoke using (2)hickory to (1)cheery. Pulled when breast hit 160º IT
The $$hot … Garlic mashed taters were made with Johnny’s Garlic Spread & Seasoning, yummy