Beer Baron Posted September 29, 2018 Share Posted September 29, 2018 I am still crying after the game. Luckily I’m at work so I can’t drown my sorrows with lots and lots of beer Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 29, 2018 Share Posted September 29, 2018 I don't like either team but I hate Collingwood more so I'm happy. Link to comment Share on other sites More sharing options...
Beer Baron Posted October 4, 2018 Share Posted October 4, 2018 My bacon was a big hit with the wife and kids and it was even better sliced on the father in laws slicer. It went very quick so the plan is to do 2 next time. Preperations are also underway to start getting meat every week so I can spend a whole day making various types of sausages on my annual leave. Chicken, cheese and bacon Lamb, Rosemary and garlic Beef and bacon Beer Baron Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 4, 2018 Share Posted October 4, 2018 I have to mix up a cure for the next lot of bacon. I gave Dad his lot on Tuesday although did save a small amount of it for us. It will be smoked next Saturday when I also do a brew day but this time it'll be a standard brew rather than the epic reiterated mash brew that I did on a smoking day. That was a big day. Link to comment Share on other sites More sharing options...
The Captain!! Posted October 4, 2018 Share Posted October 4, 2018 12 hours ago, Beer Baron said: Chicken, cheese and bacon Was the cheese and bacon to help with the fat content or just flavour? Link to comment Share on other sites More sharing options...
Beer Baron Posted October 5, 2018 Share Posted October 5, 2018 9 hours ago, The Captain1525230099 said: Was the cheese and bacon to help with the fat content or just flavour? Flavour Link to comment Share on other sites More sharing options...
The Captain!! Posted October 5, 2018 Share Posted October 5, 2018 14 minutes ago, Beer Baron said: Flavour Ok. I’ve tried to make chicken sausage many times and couldn’t get the things from being as dry as a cardboard box. So much so that I’ve basically given up. I thought about adding duck fat but it’s really not the flavour I’m after. The one thing I haven’t tried too much is meal/breadcrumbs. I put some in but probably not enough according to a butcher I know. Maybe I’ll just chuck a ship load of crumbs in and see if it makes it a bit better. Link to comment Share on other sites More sharing options...
ben 10 Posted October 5, 2018 Share Posted October 5, 2018 28 minutes ago, The Captain1525230099 said: The one thing I haven’t tried too much is meal/breadcrumbs. NO, don't do it. pork fat is what you want. Get a book called charcuterie by Ruhlman, it has great recipes and information for all forms of smallgoods. He has a great chicken sausage in there and i have made it and it is well juicy, no breadcrumbs... you do not need filler Link to comment Share on other sites More sharing options...
The Captain!! Posted October 5, 2018 Share Posted October 5, 2018 Thanks Ben, Ill look that up and order. Ive resisted against meal because I’m thinking surely there’s a better way. Im so going to do some Italian dried sausage next winter. My brother makes this with his in laws and their family sausage is amazing. No one knows their recipe though. Bloody Italians and keeping their recipe a secret. Ha ha ha Link to comment Share on other sites More sharing options...
Beer Baron Posted October 5, 2018 Share Posted October 5, 2018 When I add my bacon I use the fattiest bacon I can find and when I cook a brisket and trim the thick fat off the top I use that fat in my sausages too Link to comment Share on other sites More sharing options...
ben 10 Posted October 6, 2018 Share Posted October 6, 2018 chuck in for pulled beef tonight. YUmmY (dodgy shift keys) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 7, 2018 Share Posted October 7, 2018 Question. Mainly for anyone with a bullet smoker. Regarding cleaning it, obviously the grill plates and water bowl need cleaning but what about the general inside surfaces? Do you clean them as well or just allow them to build up with soot etc.? I cleaned pretty well all of it the first time, but this time so far just the grill used and the water bowl. Link to comment Share on other sites More sharing options...
Ronnie Dale Posted October 9, 2018 Share Posted October 9, 2018 Not after every use, but yes it does need cleaning from time to time. Soot build up takes the shine away as well as heat reflection, use a plastic scraper when soot builds up or maybe a soft scour. Never leave detergent on it, always rinse away any cleaning compounds. If you get a lot of grease and soot build up, just wait for your neighbor to go off for the weekend and clean it in his yard. Or HERS! as the case may be. Link to comment Share on other sites More sharing options...
Beer Baron Posted October 9, 2018 Share Posted October 9, 2018 I cooked some pork ribs the other day and they were awesome. I can tell how they rate on the awesomeness scale by how much I think about them in the few days after consumption. I thought about them a fair bit. I will add more sauce when unwrapped next time and the only downside was a slight lack of flavour in the meat itself. I was thinking about a 24 hour brine next time to add a hint of saltiness. Any tips?? Link to comment Share on other sites More sharing options...
Hermoor Posted November 2, 2018 Share Posted November 2, 2018 On 9/23/2018 at 8:57 AM, The Captain1525230099 said: Looks the goods there B.B. Silly question time..... Can you smoke meats in a standard old school Weber? I use mine for smoking, fitted a temperature gauge to the lid. Link to comment Share on other sites More sharing options...
Beer Baron Posted November 19, 2018 Share Posted November 19, 2018 More bacon today. The kids love the streaky, crispy bacon!!! Link to comment Share on other sites More sharing options...
ben 10 Posted November 19, 2018 Share Posted November 19, 2018 On 10/9/2018 at 10:05 PM, Beer Baron said: brine next time ALWAYS brine Link to comment Share on other sites More sharing options...
ben 10 Posted November 19, 2018 Share Posted November 19, 2018 no pics but did a big leg of ham and two loins for bacon the other day. yummy Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 19, 2018 Share Posted November 19, 2018 I have to mix up and boil a curing mix today. Putting a loin in tomorrow to cure, will take it out next Friday and smoke it Saturday. It's quite a large (height) one, so I expect it will need the extra time to fully cure. Link to comment Share on other sites More sharing options...
Beer Baron Posted November 20, 2018 Share Posted November 20, 2018 My bacon is almost gone already!! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2018 Share Posted November 20, 2018 Hahah. Mine doesn't usually last a hell of a long time either. I didn't get a chance to get more going before the last lot ran out so I did buy some from the butcher (just the stuff they make there I think) to supplement in the meantime. Actually not too bad, I prefer mine but it's still a lot nicer than the packaged stuff found in supermarkets etc. Link to comment Share on other sites More sharing options...
ben 10 Posted November 20, 2018 Share Posted November 20, 2018 did my loin dry cured @Otto Von Blotto and it worked really well.no boiling of anything Link to comment Share on other sites More sharing options...
Beer Baron Posted November 20, 2018 Share Posted November 20, 2018 My bacon was kinda chewy. Any ideas what it would be?? BB Link to comment Share on other sites More sharing options...
ben 10 Posted November 20, 2018 Share Posted November 20, 2018 chewing gum? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2018 Share Posted November 20, 2018 7 hours ago, Ben 10 said: did my loin dry cured @Otto Von Blotto and it worked really well.no boiling of anything Just following the recipe in the charcuterie book mate, not sure what the boiling is for but anyway. Although I obviously leave it in there longer than two days like it says. Maybe their loins are different but it never fully penetrates in two days. Link to comment Share on other sites More sharing options...
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