PHOTO GALLERY of Smoked Pork Products

User avatar
Bubba
Passionate
Passionate
Posts: 481
Joined: Sat Jul 09, 2011 21:07
Location: Aiken, SC

Post by Bubba » Mon Feb 25, 2013 03:10

That CB looks perfect Kevin!

Have you also found that letting it nap a few days in the refrigerator improves the taste a lot?
Ron
User avatar
NorCal Kid
Passionate
Passionate
Posts: 338
Joined: Thu Jun 02, 2011 23:43
Location: Sunny Northern California

Post by NorCal Kid » Mon Feb 25, 2013 16:50

Bubba wrote:That CB looks perfect Kevin!

Have you also found that letting it nap a few days in the refrigerator improves the taste a lot?
Thanks, Bubba!
I've found with certain meat products, the additional rest time in the fridge really helps both the taste & the texture. Stronger smokey flavors seem to mellow a bit, and meats firm up. Summer sausages really benefit from this time as well as meat sticks.
With this CB, I didnt want to allow too much rest in the fridge time as extended time can tend to dry out (suck out the moisture) from hanging meat. This CB was already quite firm with a fairly dense smokey pellicle, so I sliced everything up & vac-sealed it to retain moisture. BUT after a day in the fridge, the flavor, as my sons used to say when they were younger, is "MORE better" than the first day. :mrgreen:

Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
User avatar
sawhorseray
Veteran
Veteran
Posts: 1104
Joined: Fri Jul 27, 2012 20:25
Location: Elk Grove, CA

Post by sawhorseray » Tue Feb 26, 2013 17:29

Thanks for posting those pics Kevin, I must have missed them originally. Seeing the poacher set-up with the top on and dual thermometers makes everything all clear to me now. I was struggling to reach and maintain water temp last week when doing a batch of smoked Polish so I aborted the water bath and just kept the batch in the smoker until 152° IT was reached. Now I know what the tiny hole in the turkey roaster top is for! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
User avatar
NorCal Kid
Passionate
Passionate
Posts: 338
Joined: Thu Jun 02, 2011 23:43
Location: Sunny Northern California

Post by NorCal Kid » Tue Feb 26, 2013 18:46

Ray, so long as you can get an accurate DIAL thermometer, you should be in great shape. The long-stemmed Taylor dial thermometer I use through the poacher top tested out to be fairly accurate (boiling water test).

Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
oneills
User
User
Posts: 93
Joined: Tue Apr 30, 2013 09:58
Location: Sth Gippsland, Vic

Post by oneills » Tue May 14, 2013 02:36

Received this smoker for xmas. Made jerky a couple of times and a cured leg of ham, ham hocks and bacon. All turned out great. Already planning to build a bigger smoker

Half way through my first ham
Image

Finished ham
Image

Bacon and ham hocks
Image

Finished bacon
Image

This is mum rearing the next lot of sausages and smallgoods. Sorry, couldn't help myself
Image
Misty Springs Free Range Pigs
User avatar
Butterbean
Moderator
Moderator
Posts: 1894
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sat Sep 28, 2013 03:03

Enjoying a smoke-a-thon. Might have bit off more than I can chew though.

Image
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Sat Sep 28, 2013 03:48

Joe, you have been a very busy boy! :lol: It looks great.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
User avatar
Butterbean
Moderator
Moderator
Posts: 1894
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sat Sep 28, 2013 05:33

I have been busy. Am a tired puppy too with a regained respect for the effect of ambient temp on a smoke house and that darn collagen stall.
User avatar
redzed
Moderator
Moderator
Posts: 3503
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Sat Sep 28, 2013 07:09

I forgot the time you want us to come over? :lol:
Post Reply