I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?Quote:
Originally Posted by Great-Kazoo
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I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?Quote:
Originally Posted by Great-Kazoo
Sent from my iPhone using Tapatalk
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Couple chicken beasts and a pork loin.
Brats and butternut squash going now.
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Un cooked or un-cured? Cured meats are Ham, bacon, brats, etc. Don't know why or where you heard this. We buy what we like, never paid attention to it being one of the other. Now fish, that's something we're very selective where it's been raised, farmed or caught.Quote:
Originally Posted by yz9890
Cured vs. Uncured
- Cured meats can easily be distinguished from uncured meats by their texture, color and aroma. The salting process leaves the muscle fibers slightly denser than before, as proteins in the meat contract. This is why ham's texture is distinctly different from the texture of a pork roast, even when the two cuts come from the same part of the animal. The distinctive ruddiness of cured meats is also immediately recognizable, differing from the paleness of uncured pork or the deep red of beef. Most important, cured meats possess deep and complex flavors created by beneficial bacteria, yeasts and enzymes during the curing process.
Read more : http://www.ehow.com/info_8276025_dif...red-meats.html
Quote:
Originally Posted by Buff
Did you make enough for everybody ?
LOL..... My daughter heads to UW at the end of the week, it was her "special" dinner
Also had sweet corn and some kick ass spuds too.
Attachment 60522
My 15 yo son asked if he could help with the smoker this weekend, he has assisted several times before. This is his way of saying he is hungry for smoked meats. I responded I was too busy to do it, but he was welcome to give it a shot. He dug a flat of chicken thighs out of the freezer and convinced his mom to do the rub while he got the smoker prepped. Three hours later we were eating awesome. Sorry, no pics......and no leftovers either. Weird, we never seem to have any leftovers from the smoker.......
Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.
Picked up 50 pounds of seasoned oak firewood which will be the main fuel. Picked it up over at Sante Fe Sand and Gravel. And I already had a bunch of large chunks of my usual flavor woods to add in. Got chunks of hickory, mesquite, apple, cherry and pecan.
Did wings on the Pit Barrel yesterday. All evidence has been demolished. [Flower]
I am considering trying to make smoked bacon this fall. Where do you buy the pork bellies at?Quote:
Originally Posted by DenverGP