Looking for a recipe to make smoked garlic coil. Anyone?

Thanks,
Rene

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I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!

Just checking to see has anyone used the chicken on the run breading and marinade???..and how you went about it…thanks for any help…

Dr_Pain suggested that I make a post here about canning meat so here goes, sorry if it’s a little long.

Many years ago when I was a meat cutter, a customer started talking to me about him and his mom reminiscing about the good ole days back on their farm. He said one of the things she missed was having canned beef. He explained that in the fall they would slaughter a steer and they would can parts off the shoulder to preserve it and she wanted to make some. So I sold him a whole boneless shoulder clod which is where you get the best pot roasts.

A couple of weeks later he came back in and asked me if I wanted to try some as he had a couple of pint jars. Of course I said sure and took it home and my wife at the time, said you’re not going to eat that are you? I said I’ll give it a try and she said not me no way. It honestly didn’t look very appetizing.

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So I popped a jar open and and started heating it up in a sauce pan and threw in some seasonings. It started smelling really good and my wife walks into the kitchen says what are you going to do with it? So I boiled up some Reams frozen noodles, mixed it all together and it was delicious. After I ate some, she couldn’t resist and had some too.

I started reading up on canning meat and shortly after bought my first pressure canner.

Doing this properly is just as critical as curing meat. If done properly it is perfectly safe. You must have a pressure cooker with a pressure gauge like this.

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It, as my customer said, was the original fast food before micro waves. It’s like having slow cooked pot in your pantry anytime you want. You can make as many meals as your imagination can come with. My favorite is to make it up like sausage gravy and have it over freshly baked biscuits

I’ve spent this past year reading the posts and getting excellent pointers on making sausage and jerky. I’ve had great luck following the advice and directions but I have what is probably a dumb question. Several of my kids have asked for a flavoring of brats that isn’t sold as a “kit” but they sell the flavorings individually. As an example I’ve seen pineapple brats and I’ve seen and made jalapeño brats but haven’t seen them in one package. (Apple-sauerkraut) can you mix the two batches of seasonings into one and have success? Thanks for any guidance.

Christmas ham brined in celery juice powder for cure.

16oz salt
8oz honey (home harvested)
8oz brown sugar
1oz
Celery juice powder
8lb fresh pork leg (home slaughter)

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My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.

Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.

Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard

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Sorry I have been on the naughty list. frown Please forgive me.
So here’s the short version.

Ok, been busy with a work for hire project. I’ve had some meat in the basement fridge for a bit the first one is 26.5 pounds of pork bellies. I try to purchase the heaviest weights of heritage pork bellies that I can find with the rines removed and a uniform thickness.

Brined for 2 to 3 weeks in a soft solution of ;
1 cup kosher salt (Not less than a 1/2 cup)
1 cup dark brown sugar
1 heaping tablespoon #1 pink cure (Do Not Confuse Pink Salt with this!!!)
1 gallon water.

I use a 5 gal bucket that is food grade and it has never been used for anything else but food in it. For 4 t0 6 bellies I need 2-5 gal buckets and a double batch of brine. I can fit/hang 5 racks into my smaller smoker at one time.

I make a double batch of brine and set the bellies in rotate every day or two, Fill a gallon ziplock with the brine and lay on top to keep the bellies submerged into the brine. Keep these in a cold place that maintains a 33 to 39 degree temp for the duration of 2 to 3 weeks, (you can do less time but,). My basement fridge.

Removed from the brine and rinsed off underwater

Laid out uncovered in the fridge to dry for 1 to 2 days (or hung in the smoker).

Hang in the smoker and using the “A-maze-N” full of my choice pellets, cold smoke for a day till gone and then the next day cold smoke them all over again.
The third day fire up the smoker @ 150 for 1 hr, @160 for an hr, @ 170 for an hr then @ 180 till the internal temp is 145 to 150. Shut off the smoker and let them rest. (Side note here I’m doing them during the cold weather months with no worries of heat and freezing).

After a day or two rest slice then to your desired thickness. Slice and portion into bags then vac, then freeze!

Excellent smokey bacon!

You will find if you slice this bacon thick or thicker than the store bought, it will;
Taste better
Splatter less (Barely a need for a splatter screen)
Needs to have a lower fry temp (keep the burner on a lower temp!!)
Cook it to a tid bit lesser done, but still to your liking.

Biggest reason, it is not injected with solution and you know exactly what is in it!
Heritage breed pork that is just salt and sugar.
The curing salt is at a level of less than 1/3 of the norm and still extremely lesser than the commercial processors that you get at the stores, plus there is nothing injected into it!

Let me know If I may be of any other help on this.

Lately I’ve been making this for others as well as myself. This last batch has been all spoken for.

But I’d rather be on the lake with my mind on God than in a church with my mind on fishin’ Denny Orfield

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To figure out the amount of cure, salt and sugar I use this cure calculator
http://www.diggingdogfarm.com/page2.html
You just enter the weight of the meat and the calculator gives you the correct amount of cure needed. I usually buy a whole pork belly (around 11-12 lbs. and I cut it in 1/2. I weigh each piece and then use the calculator. I change the amount of salt on the calculator from 2% to 3% (personal preference) . I also change the amount of sugar from 1% to 3% (again personal preference). When I get the amount of sugar needed I weigh 1/2 of the amount needed and use regular sugar and the remaining 1/2 of the sugar weight I use maple sugar (not maple syrup). Once I have all the ingredients weighed I mix them throughly. I then lightly coat the pork belly with maple syrup and I then evenly apply the cure mixture to both side of the pork belly including the sides. It should be noted that the pork belly I use does not have the skin on. If the pork belly you use has the skin on then I would put the majority of the mixture on the skin side and just lightly coat the skin side as the cure has a hard time penetrating the skin. Once I have coated the pork belly with the cure mixture I apply a heavy dose of coarse black pepper and then another coating of maple syrup to the pork belly. Once the pork belly is fully coated in place it into a large zip lock bag and I then place that bag into another zip lock bag to prevent any leakage if the first bag should leak.
The bags are then placed into the fridge in a tray for 14 days. Most web sites state 7-10 days but I do it for 14. I flip the bags every 3 days making sure that whatever liquid is in the bag stays around the meat.
After 14 days I remove the pork belly from the bag and thoroughly rinse off the cure mixture. Once the cure is rinsed off I pat it dry and apply a coat of black pepper. I then place the pork belly on a wire rack in a tray and then I put it back into the fridge over night to dry.
The next day I start my smoker at 100 degrees and hang my pork belly in the smoker to dry for an hour. After the hour has passed I bump up the temperature to 130 with what ever wood I want to use. I use a mix of apple and hickory. After 2 hours I bump up the temperature to 160 and let the pork belly cook until the internal temperature of the pork belly is 145.
When the pork belly reaches 145 degrees I remove it from the smoker and place it on a wire rack to cool down at room temperature. Once the pork belly is cool I wrap it in plastic wrap and place it back in the fridge for a day or two to let the smoke do it’s thing. Something of note if the pork belly you used has the skin on it now is the time to remove it. It’s much easier to cut the skin off when the pork belly is warm then it is when cold.
After it’s been in the fridge for the day or two I slice it up and package it into 1lb. batches.

Just ordered 3 whole bellies this morning (~ 42 lbs…should be good for a while). Picking up Wednesday. Skin off @ $4.09/lb! Best deal I’ve come across in a while. I’ll post up my method, photos and recipe in this thread for those who are interested.

Anyone have a good recipe/brine for smoked pork chops?

Cut up pepperoni and bacon bits and mix with ground beef and pork, as well as Walton’s Ultimate Steak and Roast Rub.
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Form into patties and make a hole to add pepperjack cheese.
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Seal the hole and form full patty.
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Add pepperoni to top of burger and grill in pan on the stovetop, cook until medium and add pepperjack cheese to the top after flipping and reflipping.
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Toast buns.
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Serve and enjoy!!!
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I just finished my big brisket smoke for the year. This year getting good briskets in my area was difficult. No prime and the choice were small. I did 4 briskets that equaled 52 pounds. I usually have 3 briskets that go close to 60 pounds before trimming.
I trim my briskets out so that most of the hard fat is removed and the fat cap is trimmed to ¼ to ½ inch. I pay attention to the end of the flat when I buy the brisket and when I trim out the brisket. I will trim a thin end off rather than end up with this part of the brisket getting burnt to the point you can’t use it. This is a good video by Franklin BBQ on trimming brisket: https://www.youtube.com/watch?v=yaMgt1Altys .
I get my briskets rubbed at least 2 days before I put them in the smoker. I have used mustard or Worcestershire sauce to wet the surface of the briskets before I hit them with the dry rub but don’t do it this way any more. I will say that should you use the mustard or Worcestershire sauce use just enough to wet the surface You don’t want to end up with the brisket looking like it had been dunked in a vat of mustard. When I do my dry rub now I start with the fat cap down and hit the surfaces of the brisket that are exposed with a liberal coating of dry rub. I then go do something else for 20 or 30 minutes. This lets the salt in the rub work. The salt brings out the surface moisture in the brisket and this soaks into the rub and holds it in place when I turn the brisket fat cap up. I repeat the dry rub and wait on all of the new exposed surfaces and then put the brisket into large zip lock bags. They have 2 and 2 ½ gallon zip locks now. The bagged briskets now go back into the fridge until I am ready to smoke them.
I make the rub using a recipe from “Smoke and Spice” by Cheryl and Bill Jamison. I highly recommend this book. The rub is called Wild Willy’s Number One-derful Rub. This is good basic rub and can be easily modified to suit your taste. This is the recipe I use including notes and changes I have made over the years.
Wild Willy’s Number One-derful rub
¾ cup smoked paprika
¼ cup freshly ground black pepper
¼ cup course salt, either kosher or sea salt
¼ cup sugar (I use Turbanado, or brown sugar)
2 tbls. chili powder
2 tbls. garlic powder
2 tbls. Onion powder
2 tsp. Cayenne
2 tsp. Ground Rosemary
This is a great dry rub for steaks, ribs, brisket, and pork.
I have a CookShack SM066 smoker. I have been using these smokers for going on 20 years. I say this simply to make the point that the following is what works in my smoker and may not work the same way in whatever smoker you are using. These smokers were designed and built as Brisket ovens. They are wood stingy and cook very moist. I do 4 briskets using 8 to 10 oz. of wood. I use wood chunks and will do a mix of whatever I have on hand. Hickory or Pecan mixed with apple or cherry. I figure on a 24 hour smoke time and several hours extra to let the briskets “rest”. I do not worry about the stall and I do not wrap my briskets to get them over the stall. I start out with cold briskets and a cold smoker I want to get as much smoke on the briskets as I can before they hit 160 degrees internal temp. I do my briskets fat cap up. I use a leave in probe style thermometer and set the alarm temp for 190 degrees. I set the smoker temp at 175 degrees and come in the house. I will check the smoker several times over the next couple of hours and if the smoker is not producing good smoke after a couple of hours and I haven’t hit the 160 degrees internal temp I will add another chunk of wood and turn the smoker temp up to 225 degrees. I like my sleep so just before I go to bed I turn the smoker temp down to 195 degrees and go to bed. The next morning I turn the smoker temp back up to 225 degrees and wait for the thermometer alarm to go off. I do not cook brisket by time or internal temperature but by feel. When the alarm goes off I take a toothpick or skewer out to the smoker and probe the brisket. When the probe goes into the brisket and feels like you were probing a warm stick of butter the brisket is done. I have over the years had briskets that probed done at 190 degrees. Most of them probed done at 205 degrees and some big briskets went to 215 degrees before they were done. Since I am doing several briskets they usually get done at different times. I take them out as they get done and put them into disposable aluminum pans and cover them with foil. They then go into a warmed insulated cooler. I warm the cooler with hot water in a pan when I know the briskets are getting close. I will leave the briskets in the cooler for a minimum of 2 hours and they will stay hot up to 8 hours in the cooler. I can’t prove it by any scientific method but I think the time in the cooler actually makes the briskets better. Better flavor and more tender for sure and may enhance the moistness of the meat.
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Ok guys. Y’all loved my Eggnog Bratwurst. Had to up my game a little with two new flavors, one of which I have yet to try out. Here is the first flavor: chocolate-covered cherry sausage. Sorry, but I don’t measure stuff unless it is imperative to the formula to be exact. For just a custom flavor of sausage, my eyes measure it out according to visual estimate.

Ground pork
Dark chocolate powder (sweetened)
Chopped fresh cherries
Cinnamon and nutmeg (small amounts of each)
Cherry juice

Soaked pork in cherry juice before grinding, used a small amount of juice to mix sausage. Sprinkle in chocolate, toss is cherry chunks and spices, mix, stuff.

Anyone ever use the apple sausage seasoning and mixed it with another kind? I was thinking Cajun apple sounds good but afraid of commitment. And I just messed up 10 lbs of elk pepperoni so I’m looking for a win.

I started a new Flavor of the Month sausage program at the company I work for and rolled it out today with Eggnog Bratwurst as the flagship first ever variety. I sold 20 pounds of this variety in 4 hours today, which is about 80 links. If you haven’t made an eggnog brat yet, it is up there with pumpkin spice brats as my favorite ever sausage varieties, and I have tried close to 100 flavors at this point!

This month in the TX park and wildlife mag. on line. They have a big article on tamales and how to make them using venison. Hunt Texas Dec.2021 is then headline
tpwmagazine.com

50/50 pork butt and deer
Dixie style breakfast sausage seasoning
Scrambled eggs salted to taste
Melted American cheese
8” soft taco tortillas
Homemade salsa

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Crispy Bacon and Corn Maque Choux

1/2 pound bacon, chopped
6 ears young sweet corn, or canned Sweet White Corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
Salt
Cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onions

In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.

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So here it is! At the request of many including Chef I am giving away my secret Jambalaya recipe. This is the easy quick and dirty one and not the more lengthy traditional one. ENJOY!!!

Ingredients:

Diced Onions (2 onions) Diced Celery (equivalency in portion amount to onions to form the “trinity”) Diced Bell Pepper (equivalency in portion amount to onions to form the “trinity”) 2 lbs of pork butt (untrimmed… you need the fat!!) cut in 1" cubes 2 lbs of chicken thighs (skinned and deboned) cut in 1" cubes 1.5 lbs of smoked Andouille Sausage sliced 1/4" thick 1 lbs of tasso in small 1/4" cubes Enough Pork or chicken stock (or combo) to cover the meat. I normally make mine and keep it unseasoned Vegetable oil Hickory liquid smoke Browning liquid You favorite Cajun dry seasoning Salt to taste Enough cooked/cold “salted” rice to mix in ( I believe it was a 2lbs bag or about 6 cups of dry jasmine rice)

Cooking instructions

In a storage container liberally season your pork and chicken with your favorite cajun seasonings. Let it sit overnight. The next day, add oil in a large pot and brown your chicken and pork. Add your “trinity” and sweat until the onions are translucent Add your sliced andouille and cubed tasso and cook for a couple of minutes Add your pork/chicken stock to cover the meat Add the Hickory liquid smoke (about 1-2oz) and the browning sauce (3 +/- oz). I normally go with smells for the amount of liquid smoke and look for the browning sauce. Bring the mixture to a boil and reduce the fire to a low simmer and cook covered for 3-4hrs While the meat mixture is cooking, cook approximately 6 cups of dry rice OR enough to mix in. If you have too much liquid you will need more rice. If you prefer a more meaty jambalaya then let the liquid evaporate and adjust your rice accordingly.

Once everything is ready, it is ready to assemble! I normally take my mixture and refrigerate overnight. The next day or so I reheat the meat mixture and once boiling hot I turn the fire off and add enough cold rice to still see a little bit of liquid. Let the hot liquid absorb and adjust your rice based on how sloppy you like yours. This is where you adjust your seasoning with your Cajun seasoning and salt to taste.

Serve either as is or with some Tabasco.

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Ingredients for the roux:

3 cups of AP flour 2 cups of vegetable oil (usually it is a 1:1 ratio but that makes for a greasy end product)

Process:

On a medium flame, and stirring constantly, bring your mixture together and stir until you get the desired color. As you can see I use a heavy bottom pot and a wooden spoon which gives me the grade of darkness I want.
NOTE: If you fail to stir properly it will burn and might as well restart because you will never salvage it. If it smells burnt, it is burnt. If it smells like a dark toast then you did it right

Ingredients for the gumbo:

3 lbs of chicken 2 lbs of smoked Cajun sausage Trinity (onion, bell pepper, celery in equal amounts) based on 2 large onions 4 cloves of garlic smashed and chopped 4 bay leaves About 3 quarts (or more) of chicken stock. I had some leftover from my jambalaya 2-3 green onions for topping Salt to taste Black pepper to taste Cayenne pepper to taste Tabasco to taste (vinegar cuts the fat) Gumbo File (optional)

Process to assemble the gumbo:

First warm up your stock Once the roux is at the right color, add your trinity a handful at a time (being careful not to spatter and burn yourself). This will serve to “fry” your vegetables and cool it stopping some of the cooking process. Make sure you stir constantly and all surfaces. Add your garlic and stir well Add your chicken thighs and cook for a little while. Add your sausages and cook for a little while longer Once the roux appears to be back to temperature, add your stock one ladle at a time making sure to stir well (otherwise your roux will clump or separate)

Note: Hot roux and Hot stock, and add stock to roux… and not the other way around. Adding the vegetables will also help your roux not separate.

Part II to follow in the next comment