Search found 116 matches

by sausagemaneric
Sun Nov 03, 2013 15:47
Forum: Technology basis
Topic: Too much air in my sausages
Replies: 11
Views: 17875

Another thing that can introduce air into your sausage in putting the casing on the stuffing tube incorrectly. You should have product to the end of the tube, 6" or so of water in the casing and the casing lightly squeezed between your fingers as you thread the casing onto the tube. This will preven...
by sausagemaneric
Wed Sep 18, 2013 03:12
Forum: BBQ
Topic: The next Brisket
Replies: 6
Views: 6523

I think the next one will get brined and pumped with salt water type brine, no cure of course. I would just like to get the flat a little more moist. I have found when one goes to a BBQ House and they tell you that the beans and/or chili is made using the brisket they smoke, I'm thinkin they use the...
by sausagemaneric
Tue Sep 17, 2013 03:03
Forum: BBQ
Topic: The next Brisket
Replies: 6
Views: 6523

I've made lots of corned beef and pastrami, ham, canadian bacon, regular bacon etc. I was wandering what type of brine one might inject into a Brisket for BBQ. I have read on post that someone said only to inject/brine with broth and it would not change the flavor of the meat only enhance the moistu...
by sausagemaneric
Mon Sep 16, 2013 03:41
Forum: BBQ
Topic: The next Brisket
Replies: 6
Views: 6523

The next Brisket

On the next brisket I do I am going to start it about mid night, so I can eat around 4 to 6 the next day. Just seems like 10-11 hours is not quite enough. I generally lay a pretty thick layer of Zatarains Cajun seasoning on the hunk and throw it in the smoker at 225. Then after an hour I start basti...
by sausagemaneric
Wed Sep 11, 2013 05:57
Forum: Smoked pork products
Topic: Store bought bacon
Replies: 15
Views: 11261

I have found out here in California, that there are a certain number of Latino Markets that sell bellies trimmed and ready to go for around $1.75-$2.00 per pound. More prevalent as it gets closer to the holiday season
by sausagemaneric
Wed Sep 11, 2013 05:51
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 5762

So I took it out at 180, wrapped it in foil tight. Wrapped it up in a towel and put it in a cooler for an hour. This was a good brisket. I think what I need to know is this: Will the "flat" ever be juicy and tender? I find that the thick end is easy to get tender while remaining juicy. The flat star...
by sausagemaneric
Tue Sep 03, 2013 00:37
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 5762

It's getting close to 180 now. I saw one post showed the guy wrapped it in saran wrap, then foil, towel and in a cooler to re-absorb the juices.....what's your thought on that?
by sausagemaneric
Mon Sep 02, 2013 22:22
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 5762

I am using real Mesquite Charcoal, and one piece of Oak smoldering. I am just hoping it's done at 1800 hrs.
by sausagemaneric
Mon Sep 02, 2013 21:21
Forum: BBQ
Topic: Got my Brisket in the Q..................
Replies: 7
Views: 5762

Got my Brisket in the Q..................

So I have read the Brisket recipe on the stickies and I am pretty close to the recipe with what I got goin on this Labor Day. Mustard and seasoning all night. In the smoker at 225 ish since 0645 hours this morning. Hoping to eat around six tonight. It is up 150 in the smoker. Does it sound like I am...
by sausagemaneric
Sun Jun 16, 2013 16:19
Forum: Smoked pork products
Topic: my fist smoked canadian bacon
Replies: 21
Views: 9971

When I make Canadian Bacon I use Rytek's recipe. I change the the dextrose to molasses and honey and add a some dry mustard like a a half a cup to 5 gallons of brine. I also boil pickling spice, say a 1/2 cup in a quart of water and dump that in the brine too. The more I type the more I realize it's...
by sausagemaneric
Sun Jun 16, 2013 16:09
Forum: Smoked pork products
Topic: Tasso
Replies: 13
Views: 12438

There is an excellent recipe for Tasso in Bruce Aidell's sausage book. I have made it and I thought it was great, like everything else in his book.

V465
by sausagemaneric
Sun Jun 02, 2013 05:15
Forum: BBQ
Topic: Favorite BBQ Sauce Recipe
Replies: 11
Views: 8348

Thanks for that Mustard sauce recipe. Looks great! Gonna check out the ones on the site too!

Thanks again
by sausagemaneric
Sun Jun 02, 2013 05:07
Forum: Sausages
Topic: Chicken Sausage with Feta and Spinach
Replies: 29
Views: 23026

I have made a few different kinds of chicken sausage with real good results. First thing I found out was the first thing everyone else found out....less than half as much water! I've made the Italian and smoked Polish from Rytek's book with real good results. The one that stands out for me is to mak...
by sausagemaneric
Sun May 19, 2013 02:32
Forum: BBQ
Topic: Favorite BBQ Sauce Recipe
Replies: 11
Views: 8348

Favorite BBQ Sauce Recipe

So Who has a favorite BBQ sauce recipe? My staple recipe is the Southern Style BBQ sauce from Jeff Smith's Frugal Gourmet Cook Book. I read of and made one with a Coke and Tomato base. It was good but I'm always looking for new recipes. I am kind of partial to the southern types with piles of mustar...
by sausagemaneric
Mon May 06, 2013 05:26
Forum: BBQ
Topic: Brisket from Blacks/Lockhart Texas
Replies: 1
Views: 3409

Brisket from Blacks/Lockhart Texas

Wow, my wife got me a brisket for my Birthday from Blacks in Texas. It arrived frozen and I must say I had my doubts. We warmed it up wrapped tight in aluminum foil @ 170 deg. I must say, I am way surprised. Tasted like it just came out of Q, real juicy. Naturally I will always want to make mine in ...