ben 10 Posted August 3, 2018 Share Posted August 3, 2018 Bought a loin for bacon and then saw a better idea. Rubbed and will be smoked tomorrow. Link to comment Share on other sites More sharing options...
Beer Baron Posted August 3, 2018 Share Posted August 3, 2018 I am buying a loin this week but I need to time it so I can brine it to be ready to be smoked on a day off. I hate rotating shift work Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 3, 2018 Share Posted August 3, 2018 I've got one waiting in the freezer at the moment, just trying to work out the best weekend to smoke it. It'll need a week in the brine so it'll have to come out on a Friday for its rest overnight in the fridge which rules out smoking it next weekend. Maybe the one after... Link to comment Share on other sites More sharing options...
joolbag Posted August 3, 2018 Author Share Posted August 3, 2018 I picked up a rolled loin and a belly from Harris Farm. Will likely cure this weekend and smoke next weekend Link to comment Share on other sites More sharing options...
Beer Baron Posted August 4, 2018 Share Posted August 4, 2018 I’m trying to time it so after I smoke it I can take it to my father in laws for home to slice it for me on his ridiculously sized slicer Link to comment Share on other sites More sharing options...
ben 10 Posted August 5, 2018 Share Posted August 5, 2018 The rubbed, smoked pork loin with crackling was so damn good for dinner last night. Link to comment Share on other sites More sharing options...
Beer Baron Posted August 15, 2018 Share Posted August 15, 2018 I made some snags yesterday and they were awesome!! Link to comment Share on other sites More sharing options...
The Captain!! Posted August 15, 2018 Share Posted August 15, 2018 Nice one B.B. my brother just finished drying his Italian dried sausage last week. So should see some come this way. Where I live there is a fairly large Italian migrant presence within the community. Each year in winter they get together with their families for pig day. After hanging in the sheds for a month or so, everyone seems to have “ding snags” on the menu at barbies and what not. Ill post a pic when I get some. Captain Link to comment Share on other sites More sharing options...
Beer Baron Posted August 15, 2018 Share Posted August 15, 2018 Sounds good Captain. Where I live there is a fairly large bogan presence. All they do is get together and drink crap beer.......................... Making some dried sausage is definitely on my to do list which reminds me I have to get that book mentioned earlier in the thread.. BB Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 16, 2018 Share Posted August 16, 2018 Where I live there's a bit of a feral presence, but I'm not sure what they do other than carry on like idiots at the bus stops out the front at all hours of the day and night. Glad to be moving out of here in less than 6 months. Anyway, I have a piece of pork loin currently in the cure, has been since Friday and will be removed tomorrow night to rest in the fridge overnight and be smoked Saturday arvo. It's been a bit busy around here lately and so I ended up having to buy some bacon to tie us over until this lot was made, the difference is stark. I much prefer my home made stuff. Link to comment Share on other sites More sharing options...
ben 10 Posted August 16, 2018 Share Posted August 16, 2018 16 hours ago, Beer Baron said: I made some snags yesterday and they were awesome!! Top work! I love home made sausages, so much better Link to comment Share on other sites More sharing options...
Hairy Posted August 16, 2018 Share Posted August 16, 2018 I used to make sausages all the time but haven't done it for a while. I used to make a decent tandoori chicken sausage but my other results were mixed. I have a sausage recipe book from the US that includes possum sausages and other roadkill varieties. I never got around to making those. Link to comment Share on other sites More sharing options...
joolbag Posted August 16, 2018 Author Share Posted August 16, 2018 Smoking a pork loin that has been cured for bacon tomorrow and have a hunk of beef shoulder that I am going to smoke, then wrap with some extra bits n pieces for a pulled beef dish that can be used for sandwiches, ragu, tacos/burritos, etc! Good weekend ahead! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 18, 2018 Share Posted August 18, 2018 Smoking up some bacon today, been a right pain in the arse. I can't seem to find any decent charcoal lately, it's either too small or not hardwood even though it says it is, so I've struggled to keep the temp above 70 degrees. The first bag I bought was the best so far, good sized pieces and burned well. The rest have been shit, burning out too fast or losing heat etc. The meat got to 57 but that's as far as I've got. Now lighting more charcoal and gonna remove the water bowl when I put it in to try to get it up to temp. Been going about 5 hours already. If that doesn't work I'll throw it in the oven to finish off. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 18, 2018 Share Posted August 18, 2018 Well removing the water bowl has given me more heat, should be able to finish it off in the smoker. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 18, 2018 Share Posted August 18, 2018 Finally done. It's cooling on the rack now, will cut the skin off tomorrow and maybe slice it up as well. Link to comment Share on other sites More sharing options...
joolbag Posted August 19, 2018 Author Share Posted August 19, 2018 18 hours ago, Otto Von Blotto said: Smoking up some bacon today, been a right pain in the arse. I can't seem to find any decent charcoal lately, it's either too small or not hardwood even though it says it is, so I've struggled to keep the temp above 70 degrees. The first bag I bought was the best so far, good sized pieces and burned well. The rest have been shit, burning out too fast or losing heat etc. The meat got to 57 but that's as far as I've got. Now lighting more charcoal and gonna remove the water bowl when I put it in to try to get it up to temp. Been going about 5 hours already. If that doesn't work I'll throw it in the oven to finish off. Hey Kelsey try Firebrand briquettes. They do sell them direct, but freight might be a bit exorbitant. Very pure, not like the Heat Beads shit and they burn hot and consistent. I use them for most of my low and slow using the snake method and I use lump charcoal (gidgee) for high heat grilling and if I need to get heat up in the smoker quickly. Link to comment Share on other sites More sharing options...
joolbag Posted August 19, 2018 Author Share Posted August 19, 2018 Here's my efforts from the weekend. Bacon smoked on Friday and sliced today. Beef chuck smoked then wrapped in a foil pouch with half a bottle of my robust porter in there. Chopped/shredded and mixed with the braising liquid. Protein for the next few meals! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 19, 2018 Share Posted August 19, 2018 Yeah I haven't got heat beads, I always use lump charcoal and I found so far the jumbuck one the best, however I have others I'm gonna try in the coming months. Also going to upgrade my smoker soon too. Link to comment Share on other sites More sharing options...
ben 10 Posted August 22, 2018 Share Posted August 22, 2018 Smoked some brisket today... so yummy, I love the burnt ends... Link to comment Share on other sites More sharing options...
Beer Baron Posted August 22, 2018 Share Posted August 22, 2018 I done a brisket last week and I was a bit disappointed. It was a little dry Link to comment Share on other sites More sharing options...
ben 10 Posted August 22, 2018 Share Posted August 22, 2018 20 minutes ago, Beer Baron said: It was a little dry Never had that issue.... sorry you did Link to comment Share on other sites More sharing options...
Beer Baron Posted August 22, 2018 Share Posted August 22, 2018 I think it was just a crap brisket. I usually cook them alright. Well that’s what I told the wife and kids Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 22, 2018 Share Posted August 22, 2018 Well that bacon I had issues with in the smoker turned out fine. Probably could have spent a couple more days in the cure, bit flimsy in the middle but no white patches and tastes great. Link to comment Share on other sites More sharing options...
joolbag Posted August 22, 2018 Author Share Posted August 22, 2018 11 hours ago, Beer Baron said: I think it was just a crap brisket. I usually cook them alright. Well that’s what I told the wife and kids Most likely BB. I';ve bought cheaper briskets before and they have always turned out drier than the better quality ones (Cape Grim top of my list for pasture fed beef). For me, i'll pay the extra $2-4/kg for the premium stuff - esp when it's such an expensive and long cook with a crowd to please and feed! Link to comment Share on other sites More sharing options...
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