Spice Cabinet Storage Space Needed

posted in: Miscellaneous | 0

Oh Oh … I think I need help.  My addiction is growing growing growing!! Grin Grin 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  Grin Undecided

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  Grin Grin

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  Embarrassed Undecided Cry 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 …

Canadian Bacon

posted in: Pork | 0

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  Grin Grin

Hickory/Apple Smoked 12 lb. Turkey

posted in: Turkey | 0

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  Grin

The money $$hot  Wink

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

Fagundes Meats – Sausage Field Trip

posted in: Sausages | 0

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  Smiley
Fagundes Meats

Meat Grinder

Grinder being fed

Venison ready to be stuffed.  They process each deer individually to the customer’s specs

50 lb hydraulic stuffer

Stuffing Linguiça

Tying off the sausages

Venison Snack Sticks and Linguiça drying and ready for the smoker

Sausage in smoke house

Hickory Smoked Spatchcock Chicken

posted in: Chicken | 0

Tongue Tongue Wink 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 Grin

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

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