tag:blogger.com,1999:blog-4122527783712393182024-03-05T02:48:11.812-08:00Curing and Smoking Meat Lets get Cooking!!!ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-412252778371239318.post-81746273374026040742015-12-20T13:38:00.000-08:002015-12-20T13:38:01.777-08:00My First Tri-TipSmoked my first Tri-Tip on the Big Green Egg. First off it came out being one of the best chunks of Beef I have ever eaten. I can tell you I was kinda spooked not ever smoked this cut of meat before. But after doing some reading and talking with some forum members, I said OK lets do this.<br />
<b> This is how things happened:</b><br />
I already had the meat trimmed of most of the fat and all the silver skin. I seasoned with Fiesta Brand Uncle Chris steak seasoning with added course ground black pepper. Then wrapped the whole thing in plastic wrap and placed in the refrigerator over night and most of the next day.<br />
Removed from refrigerator and let come to room temperature.<br />
Fired up the smoker to 550°-600° , using oak lump charcoal. Placed meat on the grill over direct heat and seared each side for about 3 min. Removed from heat and wrapped in foil.<br />
Now I have to cool down the smoker to 350° to do the finish cooking. Added couple chunks of hickory wood to the fire for flavor and placed heat deflector over fire. Smoked until internal temperature was 135° remove from smoker, wrap to Finish at 140°, med. rare. Slice across the grain and enjoy some mighty good smoked beef. Thanks Bill<br />
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<b>Note: Should of done a reverse sear, cook at 350° then crank up the heat to sear after cook.</b><br />
Reason being it takes forever to cool this smoker down but the heat comes up really fast.<br />
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<b>Seasoned: </b><br />
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<b>Just off the smoker:</b><br />
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<b>Sliced and ready for good eats:</b><br />
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<b> </b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-43334098127471476162015-10-26T10:04:00.001-07:002015-10-26T10:04:56.156-07:00Fodder for the smoker, Fresh MeatYes Sir: some <span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; font-weight: bold; line-height: 24.92px;">Akaushi</span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 24.92px;"><b> beef, </b>much like Kobe beef so I am told. This beef comes from HeartBrand Beef.</span> Received this beef from one of our vendors Ben E. Keith food service co. One item I am looking forward to smoking is the Tri Tip cut. Never have smoked one before but have been reading it is wonderful.<br />
The other is some of the most beautiful rib eye steaks I have ever seen. Looking to grill these on the BGE. Gonna be some good eats. Hope to post photos of more mouth watering cooks. Thanks Bill<br />
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<b>Tri Tip Beef: </b></div>
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<b>Rib Eye Steak:</b></div>
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Got 41 steaks from 2 whole rib eye cuts.</div>
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<b>freezer ready: </b></div>
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<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-63750264559274160912015-10-26T09:39:00.000-07:002015-10-26T09:39:04.126-07:00Just a few things that have been going on.Been Kinda under the weather, having breathing trouble and blood pressure is out of control. But things are looking better. Bill<br />
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You know my wife won this large BGE smoker. So I have been trying to learn how to use it and do a good job on the smokes. Yeah, some have been better than others. I do however love the heat control that this smoker provides.<br />
So here goes, first up more ribs and a pork butt. Seasoned with my favorite rub. That being SuckleBusters Hog Waller.<br />
<b>Ribs on the smoker:</b><br />
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On the way to some great eats.</div>
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Spare Ribs, Man I love these things.</div>
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Pork butt, my first on the BGE. I love the color and just right amount of smoke.</div>
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<b>Spatchcock chicken:</b><br />
I really like smoking chicken this way. The temp and doneness is more evenly cooked. It also makes for a nice presentation. Dang I may do another one today.<br />
<br />ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-84355563954033643352015-08-08T15:11:00.000-07:002015-08-08T15:14:29.714-07:00I have a new Smoker!!!My wife is the most lucky person I know of. Some time ago we both bought tickets from the local American Legion to win a new pistol. I bought 5 tickets wife bought 1. Yep, she won the pistol, 357 S&W hammerless, stainless steel engraved. Worth about $750.00.<br />
Several weeks ago she calls from the casino in La. I just won a large <b>Big Green Egg smoker. </b>Do you want it? I say heck yeah, I have never cooked on one but know people that do, and they say that it is one great smoker. So now we have a new smoker.<br />
Guess what it just got delivered, in a box and unassembled. So after more time than I want to admit to I finally got it put together.<br />
<b>Test Run:</b><br />
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<b>Thin Blue Smoke:</b><br />
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<b>Moving up to 250°:</b><br />
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<b>Loin back ribs:</b><br />
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<b>Finished, time to test:</b><br />
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Nice smoker I like it, just the right size for the wife and I. Past the taste test. I just had to throw on one wild hog sausage for me. Wife doesn't care for them.<br />
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Really need to say this "Lucky", calls again from the casino. I just won a riding lawn mower, it will be delivered in couple weeks. I sure hope it is assembled.ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com1tag:blogger.com,1999:blog-412252778371239318.post-80768096609286171012015-08-08T14:27:00.003-07:002015-08-08T14:27:59.781-07:00Dino BonesBeef ribs again per wife's request. But I like them also. I am still buying my ribs from our local mexican store. That is the only place I find beef ribs with meat on them. They are not cheap on sale, $3.95 pound. Untrimmed just like they came off the cow.<br />
<b>Meaty Beef Ribs:</b><br />
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You won't find ribs like these in you local market, at least not walmart and other super markets.Got them trimmed up and ready.<br />
I rubed these with salt, black pepper and garlic powder. Let them rest the night in ice box. Then on to the smoker, smoking with hickory wood. Smoking indirecte on the kettle smoker at 275°. Although it was up to 300° couple times.<br />
<b>One hour in the smoker:</b><br />
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Now its just a waiting game. Beef ribs are a tough piece of meat, so is takes about 6 or so hours cooking time. As one of my friends says, don't rush it, it's ready when its ready.<br />
<b>Ready to chow down:</b><br />
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<b>Plate full of rib:</b><br />
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<br />ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-51767467970907883652015-07-14T17:31:00.000-07:002015-07-14T17:31:28.216-07:00Just some things I have been cookin' or curingNot gonna bore you with a lot of details. If you see something you like or need a recipe just comment. And I will do the best I can. Also if you see something that could be changed or a better way to cook post a comment. I am always wanting to learn. Thank Bill<br />
<br />
<b>Beef Ribs</b><br />
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<b>Chicken Leg 1/4</b><br />
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<b>Pork Butt July 4th meal</b><br />
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<b>Pork Spare Ribs</b><br />
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<b>Chorizo Sausage</b><br />
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<b>Sugar cured hickory smoked Bacon</b><br />
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<b>Bacon packed and ready for freezer</b><br />
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<b>Hope you enjoyed the photos, Maybe something interesting next time.</b><br />
<b>Sausage coming up and have more bacon curing. Thanks for looking. Bill</b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com1tag:blogger.com,1999:blog-412252778371239318.post-54747631098912299892015-05-08T11:24:00.002-07:002015-05-08T11:24:47.304-07:00Just For Something Different<b>Chorizo: </b>I like most any kind of sausage, and spicy is some of my favorite. Chorizo is a Mexican and spanish sausage. I think most all latin countries have there own version. Here in Texas the Mexican and spanish are the most popular ones. The Spanish being a more firm sausage. I favor the Mexican one. It can be used fresh as in patties or stuffed in pork casing for links. Most of the time I just pack it in bulk packs. If I am going to smoke the chorizo then it will be in links. I like it both ways.<br />
The hardest part of making any sausage is the prep and clean up time. But the end results is well worth making it. And you can have it your way, plus you know what quality of ingredients went into it. Most every region of Mexico has there own style or recipe so at times they will differ some.I have a few recipes that I like and will post them here. If you happen to have one of your own I would love to try it.<br />
I always chop my meat then add the spices them grind and mix. I also test cook a patty just to check the taste. Now is the time to make corrections if needed.<br />
My recipe:<br />
<b><u><span style="color: brown; font-family: Helvetica; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Mexican Chorizo</span></u></b><span style="font-family: Helvetica; font-size: 12pt;"></span><br />
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<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">10 lbs Ground Pork </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">1 C. Cider Vinegar </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">2 T. Garlic Powder </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">3 T. Paprika </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">1 T. Black Pepper </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">2 T. Mexican Oregano </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">2 T. Granulated Onion </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">4 T. Cumin </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">5 T. Kosher Salt </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">4 T. Ancho Chili powder </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">1 T. Cayenne </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">4 C. Chile Colorado (Red Chili sauce) </span><br />
<br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;"><b><u>Making the Red Chili sauce</u></b> </span><br />
<br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">8oz Dried chile pods; stem removed </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">1 Onion, coarsely chopped </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">1 head garlic, peeled </span><br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;">2 C. Water </span><br />
<br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;"><i>Place all ingredients into a pot & bring to a
boil. Reduce heat & simmer 15 minutes. Puree all ingredients in a blender until
smooth. Add more water to achieve desired smoothness. Return to stove &
simmer for 15 minutes more. Salt to taste.</i> </span><br />
<br />
<span class="postbody1" style="font-family: Helvetica; font-size: 12pt;"><b><u>Making the chorizo</u></b>: </span><br />
<br />
<span class="postbody1"><i><span style="font-family: Helvetica;"><span style="font-size: 12pt;">Partially freeze cut-up pork and then grind with a 10
mm plate (coarse). Combine the rest of the ingredients in a bowl and </span><span style="font-size: 16px;">whisk</span><span style="font-size: 12pt;"> until
combined, and mix into pork until incorporated, transfer to nonreactive
container covered and refrigerate overnight. ready to use or package and
freeze.</span></span></i> </span><div>
<b>Grinding the seasoned meat:</b></div>
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<b>Ground, Mixed ready to package:</b></div>
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<b><br /></b><!--[if !supportLineBreakNewLine]-->Good eats. Bill
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ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com2tag:blogger.com,1999:blog-412252778371239318.post-75679765762324507962015-04-04T13:37:00.000-07:002015-04-04T13:37:37.382-07:00Pork Spare Ribs Experience I have cooked lots of ribs, both pork and beef. Some good and some not so good. But this was a surprise cook.<br />
My wife likes to sometime BBQ chicken, but never wants to fire off one of my smokers. So way back when she bought the most el-cheap-o kettle grill she could find. I am sure it came from wal-mart its a sunbeam brand. Anyway I wanted to smoke some spear ribs but didn't want to fire off one of the bigger smokers either. The sunbeam is setting there covered in dust and pine pollen, although it is under the patio. I says well ok then, lets give it a try. Wifes chicken always comes out good. I drag it out and give it a good bath, check it over (just to see how it works) looks simple.Air in and air out with a grate for the ribs. All I need is fire and smoke. Start my charcoal in the charcoal starter. add a few more coals and some pecan wood. Got the ribs all seasoned up and the fire going (No temp gauge).<br />
<b>Ribs Trimmed & Seasoned: </b><br />
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Used a temp gauge stuck through the exhaust vent,bottom air completely closed off temp was at 350°. Way hotter than I wanted was looking for about 250°. Knowing not to close the exhaust vent I did close it most of the way. Temp dropped to 300°. At this point I think what ever. After 2.5 hours I got this surprised result.I was thinking crispy critters.<br />
<b>Ribs just from the smoker and Saused:</b><br />
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Some of the best ribs I have ever smoked, tender, moist, bite through and just the right amount of smoke. Yep I learned something, I need to cook with more heat And milder smoke. <b>Lets have some good eats:</b> Hope you enjoyed the story it was a fun and rewarding experiencce. Bill<br />
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<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-3773710617975074962015-03-25T13:04:00.001-07:002015-03-25T13:04:40.561-07:00Beef its whats for supper.Digging around in the freezer , I found a brisket. Just looking at it, I says man I need to smoke this thing. Yep so I did.<br />
I sure don't know how I missed seeing this brisket, but I had.<br />
Got it all thawed out, trimmed and rubbed good with salt, pepper and garlic. This is a new rub from sucklebusters.com products. Its called SPG. Dan was kind to send me a nice sample. So here it is.<br />
<b>Beef Brisket Smoker ready: </b><br />
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This is CAB choice 17 pound Brisket. I don't usually buy brisket this big But I had bought a case and this one was in it. Rest assured I have not bought any lately, beef is just priced to high for me right now.<br />
Got the UDS smoker going temp set at 275°, thin blue smoke coming from smoker. Using Royal Oak charcoal and hickory wood for heat and smoke. Man, just the smoke smell makes me hungry. Smoked until internal temp was 195°, removed from smoker, wrapped in brown paper and towel and placed in cooler to rest couple hours.<br />
<b>Ready to slice and dice:</b><br />
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I like the bark color, and the poke test was like very soft butter. So lets have a look at the inside.<br />
<b>Sliced, now for some taste test:</b><br />
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Yes its good, what more can I say, but You need to cook yourself one. As this one is now all gone. BillChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com2tag:blogger.com,1999:blog-412252778371239318.post-90383750806306670192015-03-02T11:16:00.000-08:002015-03-02T11:16:13.962-08:00Pork Loin, Cured and Smoked<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FWkta5FdhMklXOvA9cbD7eRw9IoIb_OaYcPW8tDmSA-dOFNqdkSp2TBoVpgSL-CdHa8hT2JpDKUsAZl5Yz0qrXkI3TTQxFdAJe8Vuivyofj_8tsMb8g-oK77CHFn9zHXXMC7ot7LnmST/s1600/Cured,+Smoked+pork+Loin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>
I really haven't done much with pork loin. Most that I have cooked were very dry and with little fat. Well, I bought another one couple weeks ago, hey, they were on sale. ($1.99 whole loin, not tender loin).<br />
Anyway I wanted to do something different, was thinking canadian bacon. But I already had regular bacon cure made up so that is what I decided to use.<br />
Trimmed it up just to remove a few loose thin pieces. Did have to remove any fat because it didn't have any.<br />
For the something different: After washing and patting dry, I rubbed it down real good with <b>Pure Cane Syrup. </b>Then applied my goto dry bacon rub.<br />
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<b> Recipe: </b><br />
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<b><span style="font-size: 14.0pt;">Bill’s Homemade Bacon<o:p></o:p></span></b></div>
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<b>Ingredients:<o:p></o:p></b></div>
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One 5# pork belly, rind removed</div>
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¼ cup of salt</div>
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1 teaspoon pink salt, “<span style="font-family: Arial;">the curing salt containing sodium nitrite, not pink-colored salt”</span></div>
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Flavor, ¾ cup of Honey, maple syrup or brown sugar. </div>
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Mix all flavor ingredients together.</div>
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Rub pork belly with
your cure. Be sure and cover completely and rub in good.</div>
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Place pork in a large ziplock bag and place in refrigerator.
Turn over every day for at least a week. Some liquid will form in the bag, this
is good, do not pour off liquid.</div>
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At the end of the week, remove from bag, and rinse under
cold running water (several times) Pat dry with paper towels. Place back in
refrigerator in an open container so that it dries well . It should be tacky to
touch. Coat with course ground black pepper.</div>
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<b>Smoking Bacon.<o:p></o:p></b></div>
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Heat smoker to 150° Place bacon in smoker hang or place on
grates. Add your smoking wood, your choice, I like pecan or hickory. Fruit
woods are nice also. Smoke for color and flavor. When the color you like is
reached, increase pit temp to 200°. When the internal temp of your bacon is
156° remove from smoker. We are not trying to cook the bacon, just trying to
kill off any bugs.</div>
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Cool before slicing, I put mine back in the refrigerator.</div>
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I placed loin in zip lock bag, cured in the refrigerator for 15 days, turning everyday. The cure time was longer than bacon because the loin was thicker. I didn't inject the loin so wanted to be sure it was cured all the way through. </div>
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<b>Pork Loin after Curing: </b></div>
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After washing and drying I added a nice coat of course ground black pepper:<br />
Smoked with hickory and pecan wood. Smoke time was about 6 hours, raised the smoked temp to 200°. Pulled from smoker when internal temp was 160°.<br />
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<b>Just out of the Smoker:</b><br />
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Let it cool until room temperature, wrapped with cling wrap and refrigerated over night.<br />
Next morning, on to the slicer. I sliced it about 1/8" thick. You can be sure I had to have a taste. It is moist, tender, peppery and quite good eats.<br />
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<b>Freezer Ready:</b><br />
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I will be doing this again. Hope you try it, its good eats. Bill<br />
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ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-65039332564413379322015-02-01T11:08:00.000-08:002015-02-07T06:59:20.212-08:00Getting low on most every thing.Sausage is about all gone so is the bacon. I have been reading where pork prices are coming down. This is at the wholesale level, don't know if it will help consumers<br />
much. Checked pork belly Friday (1-30-2015) was not good $3.70 pound skin off. He had another belly called compart (never heard of that) vendor said it was much better pork. Yeah at $4.00 something a pound it would have to be real good. I didn't order any.<br />
But gonna have to have a bacon feast soon.<br />
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So what I have been doing is smoking some? I have been BBQing some freezer treasures. You know like pork butt, chicken and ribs. Things I have been saving for hard times, well its time.<br />
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<b>Pork Ribs:</b><br />
These were rubbed with hoochie Mama rub from Sucklebusters. Then sauced with my own sauce. Just the way my wife likes them.<br />
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They were really good, sister in law made potato salad and wife cooked beans as side dishes.</div>
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<b>Beef brisket:</b></div>
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Haven't cooked a brisket in a while. But we were having a Birthday party for my wife's mother. She was 97 years old on the 31st. Her request was for BBQ so that was what she got. It was one of those all night cooks, but worth it. All the guest were happy and I think Mom was to.</div>
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<b>The Birthday Lady: Mrs. Helen Karam 2015</b></div>
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<b>Happy 97th. Birthday Mom</b></div>
ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-35172027719453778182014-09-28T10:54:00.001-07:002014-09-28T10:54:26.068-07:00Creole Hot SausageCreole to me means native. So what I have made is Louisiana Sausage. Either way its mighty fine eats. When you get a recipe from the internet you can only hope that it is true to form. I have not found this to be true with sausage recipes. Not saying that I like them all. But most sausage people take pride in the product they make.<br />
This sausage is made from pork, for the meat cut I am using pork butt and some rib trimmings from spare ribs. I like using pork butt or pork shoulder (same cut) because the fat content is just about what is needed for 20% fat in your sausage. Fat adds flavor and acts as a binder for your sausage. Not enough fat and you have a crumbly product. If you are smoking your sausage be sure to watch you internal temperature. I like to bring mine to 150 to 155 deg. higher than this and the fat will start to render. (not good). So the photos show what happened in my process.<br />
I like to cube my meat, add my spices, mix then grind.<br />
<b>Ready for the grinder:</b><br />
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<b>Ground and mixed:</b><br />
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<b>Hanging in the smoke:</b><br />
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<b>Smoked cooled & bloomed:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6JCFC6EOGMSr5WsHSme7IHZnd6XHn5Wnwjzc8Q-ySlzg3BjLoHFmZqDuznzix5JUjcrOPLxQAGrinhhbSAs_7gGsBSczRfVabqnXQMMpnAbVo9n4Ce0xfksxGtPs0A_Mi5hk6dgF-z7J/s1600/Smoked+&+Bloom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6JCFC6EOGMSr5WsHSme7IHZnd6XHn5Wnwjzc8Q-ySlzg3BjLoHFmZqDuznzix5JUjcrOPLxQAGrinhhbSAs_7gGsBSczRfVabqnXQMMpnAbVo9n4Ce0xfksxGtPs0A_Mi5hk6dgF-z7J/s1600/Smoked+&+Bloom.jpg" height="212" width="320" /></a></div>
<b>Packaged for the freezer:</b><br />
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Hope you enjoyed this process, here is the recipe I used. Try it, I found it to be some good eats. Thanks Bill<br />
<br />
<h1 align="center" style="text-align: center;">
<span style="font-family: Verdana;">CREOLE
HOT SAUSAGE</span></h1>
<br />
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">4 pounds lean fresh pork <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">2 pounds pork fat <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">2 teaspoons finely minced garlic <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">3-4 tablespoons cayenne pepper (more or less for your taste)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">2 tablespoon freshly ground black pepper <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">2 tablespoons salt <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">3 teaspoons ground bay leaf (use a coffee or spice
grinder) <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">3 tablespoons paprika <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">1/2 teaspoon sugar <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana; font-size: 10.0pt;">3 yards sausage casing (optional) <o:p></o:p></span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Grind the
pork and fatback to a medium to coarse grind, and mix well with the other
ingredients. Stuff into sausage casings, and tie them off so that each sausage
is about six inches long. You can omit this step and make sausage patties if
you like.</span> </div>
ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-55568900479392799622014-09-06T11:32:00.000-07:002014-09-06T11:32:29.188-07:00All Beef SausageYeah I know beef is priced way out there about now. But I had some in the freezer that needed to be used. I buy all I can or all that I can afford at the time, when it is on sale. So, I am thinking (gets me in trouble when I do that) why not some beef sausage. So hear goes, first I cut the brisket like cutting steaks. I did this so the fat would be easier to trim. I wanted to weigh the fat and the lean to see what the ratio was. I wanted at least 1/3 rd fat. Brisket being a fat laden cut of beef I didn't have any idea how much fat was in this brisket.<br />
<b>Cut Brisket like Steak:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5N-SmezLJWWHhFREmWxvGG4AhDdK5Bfg7jgfdBwhK-c33gnz5dmZmyfBhnzUN-xyOujYgxzEguPwdp6yBTjm10X82B6y5HXToUYLieSKcCtkGwAhlvWucbvhWTgBS8D0Ywi780fRr2p1/s1600/Slice+brisket+like+steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5N-SmezLJWWHhFREmWxvGG4AhDdK5Bfg7jgfdBwhK-c33gnz5dmZmyfBhnzUN-xyOujYgxzEguPwdp6yBTjm10X82B6y5HXToUYLieSKcCtkGwAhlvWucbvhWTgBS8D0Ywi780fRr2p1/s1600/Slice+brisket+like+steak.jpg" height="212" width="320" /></a></div>
<b>Trimmed most of the fat:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_bvy3e3d-DN2yX5ws_5oF5-HnYhw23M5ZjBunwivwHrXEtKZFszk9ATwDsFfWsVvhvYV9jPtH_oyvuDPgtFR9ew6TbkONdXiSkhUmTGSmLrNhdN9lCVp_YZBo3dF0dGvDjcnJwXkogu_/s1600/Trimed+of+Fat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_bvy3e3d-DN2yX5ws_5oF5-HnYhw23M5ZjBunwivwHrXEtKZFszk9ATwDsFfWsVvhvYV9jPtH_oyvuDPgtFR9ew6TbkONdXiSkhUmTGSmLrNhdN9lCVp_YZBo3dF0dGvDjcnJwXkogu_/s1600/Trimed+of+Fat.jpg" height="212" width="320" /></a></div>
Not knowing at the time I could of save all this trimming. Fat and lean was just right.<br />
Notice that the meat and fat are cut into chunks. I do this, then add my spices and mix before grinding.<br />
After grinding I mix again. I think doing this makes for a better mix.<br />
<b>Ground, Spice mixed, Ready to stuff :</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQNPyItPZjnuFllieVki6_p-GXfcdYHthtjEKG2wplZa763IqcZ6jksf7ndEMMDBF4LH01cFUDUmoKCTkC2CxVVyLOeeVzqpWbettOAkLOVZbNNPOhTTDTkhcEma5Q3nG32MCtUGhheBo/s1600/Ready+to+stuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQNPyItPZjnuFllieVki6_p-GXfcdYHthtjEKG2wplZa763IqcZ6jksf7ndEMMDBF4LH01cFUDUmoKCTkC2CxVVyLOeeVzqpWbettOAkLOVZbNNPOhTTDTkhcEma5Q3nG32MCtUGhheBo/s1600/Ready+to+stuff.jpg" height="212" width="320" /></a></div>
Now I discover I don't have casings. I was to let the sausage sit over night in the cooler and also soak my casing over night. Can't buy casings local. So start thinking again, yeah, I know. Off to the Mexican store, I know the manager and they make sausage. I was able to beg enough casings for this batch.<br />
<b>Stuffed and ready for smoker:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3HmP-9j8XWvSPdOwsYDu4fJKEw4FhSiOmtxdSmxvhdBAfurCR_JsjIZVmLzcDHacdxU30rCYC-qVQPVh30jXSScqU6DL6w03-i8OGLiOPDKIMMbPxQkkGJLpAobsIfDEN1EdsCmsH7VP/s1600/Stuffed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3HmP-9j8XWvSPdOwsYDu4fJKEw4FhSiOmtxdSmxvhdBAfurCR_JsjIZVmLzcDHacdxU30rCYC-qVQPVh30jXSScqU6DL6w03-i8OGLiOPDKIMMbPxQkkGJLpAobsIfDEN1EdsCmsH7VP/s1600/Stuffed.jpg" height="212" width="320" /></a></div>
I forgot to take photos of the sausage being smoked. I used hickory for the smoke slow smoke because the sausage was cured. Smoked until sausage was 150 deg. Remove sausage and give a cool bath to stop the cooking. Hang in cool place to dry and bloom. Then can be packaged for freezer.<br />
<b>Freezer ready:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OLMFRHGWSD_3LTfRxRylg-OkTZ5DiVbNoeBwlouuYdjLmtwC_R4M9APGCt018yi1rvUSCoAfhRWqjYh8qgCSNNwOKpG0aG4qJQGsn9ZYkYAEDYEWv9tv9lzAjEWbcbaC0bB3uq5b2i4z/s1600/Freezer+Ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OLMFRHGWSD_3LTfRxRylg-OkTZ5DiVbNoeBwlouuYdjLmtwC_R4M9APGCt018yi1rvUSCoAfhRWqjYh8qgCSNNwOKpG0aG4qJQGsn9ZYkYAEDYEWv9tv9lzAjEWbcbaC0bB3uq5b2i4z/s1600/Freezer+Ready.jpg" height="212" width="320" /></a></div>
15 pounds of ready to eat all Beef sausage.<br />
<b>Recipe:</b><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b>Brisket Sausage<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Slice Brisket as for
steak, trim fat, weigh fat and lean meat. Sausage meat should be 1/3 fat.<o:p></o:p></b></div>
<div class="MsoNormal">
<b>For a smoked sausage
use a cure number 1, rate:
1 teaspoon to 5 pounds of meat.<o:p></o:p></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b>Spice Mix<o:p></o:p></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b>For 7-8 pounds meat<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>3 Ts course ground black
pepper.<o:p></o:p></b></div>
<div class="MsoNormal">
<b>2 Ts ground cumin<o:p></o:p></b></div>
<div class="MsoNormal">
<b>4 Ts Chile powder<o:p></o:p></b></div>
<div class="MsoNormal">
<b>4 Ts crushed red
pepper<o:p></o:p></b></div>
<div class="MsoNormal">
<b>2 Ts whole mustard
seed<o:p></o:p></b></div>
<div class="MsoNormal">
<b>2 Ts pepper corns<o:p></o:p></b></div>
<div class="MsoNormal">
<b>3 Ts dry mustard<o:p></o:p></b></div>
<div class="MsoNormal">
<b>1 Ts onion powder<o:p></o:p></b></div>
<div class="MsoNormal">
<b>11/2 Ts salt<o:p></o:p></b></div>
<br />
<div class="MsoNormal">
<b>3 Ts brown sugar</b></div>
ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-3108073914438980222014-07-24T12:27:00.000-07:002014-07-24T12:27:34.120-07:00Another Bacon StoryI can not lie, I love Bacon.Been out of good bacon for a while, we have been having to eat store bought bacon. That is some bad eats, but better than nothing? Not sure about that. Finely found some pork belly that was not priced like gold. They were a little thin around the edges, price $2.08 pound. Had to buy a whole case (four to a case) but my friend took two. So that left me with two. They weighed about 12.5 pounds each before trimming. I cured and smoked the whole belly's, the trimmings will be used for seasoning meat. I did my brown sugar dry cure for 12 days. I cold smoked these with my new A -Maz-N smoker using hickory wood pellets. Smoke time was 8 hours. Happy to say the Smoker worked great. I am now a happy Bacon eater. <b>You Can Do This.</b> Thanks Bill<br />
<b>The new Smoker:</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LemhtYNdOI6cogKPIm1mV8goHsk1zO4Pcm1uAHRhyphenhyphenllyEhfKbSQjP8a53AYk96pe2ote_kLiFVA0XRE5SGgwoVKd23hAQtm1WsKKwahYvJI4oipgBI3TDj7X6jbkCtvIEfaHnrjhKX5s/s1600/Amazing+Smoker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LemhtYNdOI6cogKPIm1mV8goHsk1zO4Pcm1uAHRhyphenhyphenllyEhfKbSQjP8a53AYk96pe2ote_kLiFVA0XRE5SGgwoVKd23hAQtm1WsKKwahYvJI4oipgBI3TDj7X6jbkCtvIEfaHnrjhKX5s/s1600/Amazing+Smoker.jpg" height="189" width="320" /></a></div>
<b>Cured Bacon ready for Smoke:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SlLbmYinyh49VtwK6emYRIKNrspuDOKqpzMSGq-rwNVxGZlZtWXHyDO6KWxG2oDl-gq4OFWDQ-Q78Q3lwSZL8wu7D5b9quB-IlMKS-wFP2r4QoqHX_oBS_9LYIs_w7NHD7tz429CIRCt/s1600/Ready+For+Smoke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SlLbmYinyh49VtwK6emYRIKNrspuDOKqpzMSGq-rwNVxGZlZtWXHyDO6KWxG2oDl-gq4OFWDQ-Q78Q3lwSZL8wu7D5b9quB-IlMKS-wFP2r4QoqHX_oBS_9LYIs_w7NHD7tz429CIRCt/s1600/Ready+For+Smoke.jpg" height="266" width="320" /></a></div>
<b>The A-Maze-N Smoker in action:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw30jQbkmYyOCfQJ4U8rvIy1ZyXYjPkE4cWZgTnVAgjrCOk4kYt6JmdvPkMEfgrBfbhDCFojxGDCAlyX9DmWCdbfcI2n3otPYFxQHI-5e21X1zwCCOvbUjw7v1ZggvAYFNB6slYk44qC4Z/s1600/Its+Smoking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw30jQbkmYyOCfQJ4U8rvIy1ZyXYjPkE4cWZgTnVAgjrCOk4kYt6JmdvPkMEfgrBfbhDCFojxGDCAlyX9DmWCdbfcI2n3otPYFxQHI-5e21X1zwCCOvbUjw7v1ZggvAYFNB6slYk44qC4Z/s1600/Its+Smoking.jpg" height="264" width="320" /></a></div>
<b>Hickory Smoked:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplFejgBOjs7K0t7BnKAeG_cbGReLgos16nmqhY5bxqxqFiJgH4Hg8M8jKc4dCAAENe27Xo4kSeLOP4ccQWsX-Ese6EjICkkMWT1tB7X_lhrcTxrUUBPk7_dNik2sVOFlSuSY-6zm1Cnvl/s1600/Hickory+Smoked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplFejgBOjs7K0t7BnKAeG_cbGReLgos16nmqhY5bxqxqFiJgH4Hg8M8jKc4dCAAENe27Xo4kSeLOP4ccQWsX-Ese6EjICkkMWT1tB7X_lhrcTxrUUBPk7_dNik2sVOFlSuSY-6zm1Cnvl/s1600/Hickory+Smoked.jpg" height="212" width="320" /></a></div>
<b>Yeah Man, Good Eats:</b><br />
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<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com3tag:blogger.com,1999:blog-412252778371239318.post-27346675522792283482014-06-16T17:12:00.000-07:002014-06-16T17:20:50.971-07:00ChickenHaven't posted about Chicken lately. Although we eat chicken often.<br />
Most of the time I cook chicken parts on the grill. Or maybe spatchcock style in the smoker.<br />
But today I wanted to do something different. So Rotisserie chicken it was. Simple and easy to do. I trim most of the fat, use my own rub and I always truss my bird for rotisserie cooking. This keep it from flopping around. I cook it until the thigh temp is 165° to 170°. I cook indirect so as to not burn, but still gets crispy.<br />
This bird came out, nice and moist with good flavor. I would of liked the skin a little more crispy though.<br />
<b> Rotisserie Chicken: </b><br />
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
And y'all know with any great meal you have to have desert. And a good Southern Pecan pie can't be beat.<br />
<b>Pecan Pie:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiytZZgVkqvaYx5Sw1Fl4s90CbC3Wh34WDlIHSYUQg8pR4qF9Gyv_G7P45zyjitina-45RfEdTKMUeD_VNS5FnYzYTtSRZ4aQwAMazXreIwHdpZ3toVpwlI_k2kT3Zf0FEuVVv1waGebV/s1600/Pecan+Pie+6-16-2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiytZZgVkqvaYx5Sw1Fl4s90CbC3Wh34WDlIHSYUQg8pR4qF9Gyv_G7P45zyjitina-45RfEdTKMUeD_VNS5FnYzYTtSRZ4aQwAMazXreIwHdpZ3toVpwlI_k2kT3Zf0FEuVVv1waGebV/s1600/Pecan+Pie+6-16-2014.jpg" height="254" width="320" /></a></div>
<b>Pecan Pie recipe:</b><br />
<h3 align="center" style="background: #FFFFCC; text-align: center;">
<span style="color: #333333; font-family: "Georgia Serif";">Classic Old Fashioned
Southern Pecan Pie<o:p></o:p></span></h3>
<div class="MsoNormal" style="background: white;">
<span style="font-family: 'Georgia Serif';">Ingredients<o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal" style="background: white;"><span class="amount"><span style="font-family: "Georgia Serif";">3</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";"> </span></span><span class="name"><span style="font-family: "Georgia Serif";">large eggs</span></span><span style="font-family: "Georgia Serif";"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white;"><span class="amount"><span style="font-family: "Georgia Serif";">3/4 cup</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";"> </span></span><span class="name"><span style="font-family: "Georgia Serif";">granulated sugar</span></span><span style="font-family: "Georgia Serif";"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white;"><span class="amount"><span style="font-family: "Georgia Serif";">1 cup</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";"> of </span></span><span class="name"><span style="font-family: "Georgia Serif";">light corn syrup</span></span><span style="font-family: "Georgia Serif";"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white;"><span class="amount"><span style="font-family: "Georgia Serif";">2 tablespoons</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";"> </span></span><span class="name"><span style="font-family: "Georgia Serif";">unsalted butter</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";">, softened</span></span><span style="font-family: "Georgia Serif";"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white;"><span class="amount"><span style="font-family: "Georgia Serif";">1 heaping
tablespoon</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";"> </span></span><span class="name"><span style="font-family: "Georgia Serif";">all purpose flour</span></span><span style="font-family: "Georgia Serif";"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white;"><span class="amount"><span style="font-family: "Georgia Serif";">1 teaspoon</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";"> </span></span><span class="name"><span style="font-family: "Georgia Serif";">vanilla extract</span></span><span style="font-family: "Georgia Serif";"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white;"><span class="amount"><span style="font-family: "Georgia Serif";">1 cup</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";"> of </span></span><span class="name"><span style="font-family: "Georgia Serif";">pecans</span></span><span class="ingredient"><span style="font-family: "Georgia Serif";">, coarsely
chopped</span></span><span style="font-family: "Georgia Serif";"><o:p></o:p></span></li>
<br />
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Georgia Serif;">Instructions</span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Georgia Serif;"><br /></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Georgia Serif;">Preheat oven to 350 degrees. Prepare the pie crust by placing it into an un-greased, regular 9-inch glass pie plate and fluting the edges.</span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Georgia Serif;"><br /></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Georgia Serif;">Whisk the eggs together, then whisk in the sugar. Stir in the Karo syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans.</span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Georgia Serif;"><br /></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Georgia Serif;">Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent over browning.</span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: 'Georgia Serif';"><br /></li>
</ul>
<span style="font-family: 'Georgia Serif'; font-size: 12pt;"><br />
<!--[endif]--></span>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-67702719726567671212014-06-01T15:14:00.000-07:002014-06-01T15:14:34.391-07:00Nothing FancyNot a real fancy cook but it sure taste fancy. Beef and pork ribs. Sad to say the beef ribs didn't have much meat on them. Wife picked them up at Walmart, guess that speaks for itself. I buy most of the meat and get beef ribs from the Mexican store. Beef has gotten so pricey I haven't been buying much anywhere. There were a few sales over memorial day (very few). <br />
Used my own homemade rub and sauce. Dry rub goes on before the cook and the sauce goes on at the end. I sauce and leave on the smoker just long enough to set the sauce. That is the way the wife like them. Happy wife, happy life.<br />
<b>Finished rib cook:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_TZ3v63AX46B96bhj5Xf1FokLnXalCtoAtAPtgMMZk1LOle3_Q9WaVXD5dWM6pvE3_YheTjdlg5q336I0X1e7aIn7_PlA9KMSTF447CT0orsXTmPQbJBRUcheAGd9dAhSy-kTqeLssw-/s1600/6-1-2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_TZ3v63AX46B96bhj5Xf1FokLnXalCtoAtAPtgMMZk1LOle3_Q9WaVXD5dWM6pvE3_YheTjdlg5q336I0X1e7aIn7_PlA9KMSTF447CT0orsXTmPQbJBRUcheAGd9dAhSy-kTqeLssw-/s1600/6-1-2014.jpg" height="201" width="320" /></a></div>
<b><br /></b>
<b>The Dry Rub:</b><br />
<div class="MsoNormal">
<b><span style="color: #323d4f; font-family: "Trebuchet MS"; font-size: 14.0pt;">Southern pork
or chicken Rub</span></b><span style="color: #323d4f; font-family: "Trebuchet MS"; font-size: 10.0pt;"><br />
<br />
</span><span style="color: #323d4f; font-family: "Trebuchet MS";">1/4 cup ground
black pepper<br />
1/4 cup paprika<br />
1/4 cup Turbinado sugar or brown sugar<br />
1 Tablespoons table salt<br />
2 teaspoons dry mustard<br />
1 teaspoon cayenne pepper Or more of what ever you like for some heat.<br />
<br />
Mix ingredients thoroughly. Makes enough rub for one pork butt</span></div>
<div class="MsoNormal">
<span style="color: #323d4f; font-family: "Trebuchet MS";"><br /></span></div>
<div class="MsoNormal">
<span style="color: #323d4f; font-family: "Trebuchet MS";"><b>The finishing Sauce:</b></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; mso-layout-grid-align: none; page-break-after: avoid; text-align: center; text-autospace: none;">
<b><span style="font-size: 18.0pt;">Bill’s
Chipotle Bar-B-Que or Wing Sauce<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
<b>Ingredients</b></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
1 cup
brown sugar </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
1/2 cup
molasses, honey or cane syrup </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
1/2 cup
Worcestershire sauce </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
4
tablespoon yellow mustard powder</div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
2
tablespoon <st1:place w:st="on">Chile</st1:place>
powder </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
4
teaspoon black pepper </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
4
teaspoon onion powder </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
4 teaspoon
garlic powder </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
2
teaspoon allspice </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
1/2
teaspoon ground cloves </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
1/2 cup
chipotles en adobo sauce (chopped fine or run through blender) </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
4 cups
catsup = 32 oz.</div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
3 cups
raspberry, apricot, strawberry, blueberry or what ever preserves you like. I
like the apricot best.</div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
<b>Procedure</b></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
Combine
sugar, vinegar, molasses, Worcestershire sauce, mustard, <st1:place w:st="on">Chile</st1:place> powder, allspice and cloves. </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
Bring
to simmer over med. heat. Cook uncovered, stirring until all ingredients are
dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and
chipotle pepper. Bring back to low boil. Pour up into pint jars and cap hot. </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: .25in; margin-right: .25in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
Should
make about 3 pints. </div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt; mso-layout-grid-align: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #323d4f; font-family: "Trebuchet MS";"><b><br /></b></span></div>
ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-50936036909862185722013-12-06T17:03:00.001-08:002013-12-06T17:03:28.988-08:00Boned and TiedThe local market had these boneless and bagged pork butts on sale. $.99 pound. Now you know I can't pass up a good deal so managed to buy several (6) I have cooked couple just as an oven roast, turned out pretty good. Moist and tender. Decided to do one in the smoke house. It was OK but nothing to write home about. I am thinking it was because the weather was cold and the smokehouse is outside. So had some trouble keeping my temp up to 250°. Trying to cook it slow hoping it would be still moist and tender. Anyway we ate it, no choice that was supper.<br />
<b>Rubbed with Hog Waller Seasoning: </b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBHNfZ2hw2VJU9qsTv_D7ab1F8eP1ZzIXI478aLlxbOjzOcCe2UGO532n5OsY2RGkBgh2fjDZThUY7jUj5__Jongjx3Q0jxSB37rjjm9PLoRtQprXIQKy4jU_-oXJyn-FqSle1xwkSGVV/s1600/Rubed+with+Hog+Waller.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBHNfZ2hw2VJU9qsTv_D7ab1F8eP1ZzIXI478aLlxbOjzOcCe2UGO532n5OsY2RGkBgh2fjDZThUY7jUj5__Jongjx3Q0jxSB37rjjm9PLoRtQprXIQKy4jU_-oXJyn-FqSle1xwkSGVV/s320/Rubed+with+Hog+Waller.jpg" width="320" /></a></div>
<b>Supper Time:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_foyKc2r1OYVzMC_WNyG4KIZnalAX-ICxnL0Bobh76_JdGItVMekV2JHvwgyzGnkSvhX53tcLfuQu_PkPI_4Ublb2viU_5ufMhKdHr3f-CC98h9FFcbm9KV9DZr5UXV6DDZkJOw-Hu4FP/s1600/Ready+to+eat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_foyKc2r1OYVzMC_WNyG4KIZnalAX-ICxnL0Bobh76_JdGItVMekV2JHvwgyzGnkSvhX53tcLfuQu_PkPI_4Ublb2viU_5ufMhKdHr3f-CC98h9FFcbm9KV9DZr5UXV6DDZkJOw-Hu4FP/s320/Ready+to+eat.jpg" width="320" /></a></div>
<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-76279188337667437212013-12-06T16:38:00.000-08:002013-12-06T16:38:25.469-08:00Tripped and fellNot really cooking but will be soon. This young hog tripped and fell right in front of my bullet. Not to big I am thinking maybe 50-60 pounds. Didn't get to weight so am guessing. Dressed out nice. I can't understand why more people don't eat these wild hogs. Yeah, they are some trouble to dress and get ready for the freezer. I am going to bone this one and grind the whole thing into sausage meat. Will make several kinds I am sure. Right now she is resting in my freezer. I don't any pictures of the dressed product. I was just to cold by the time I finished dressing her out. Here is the photo of the fresh harvest.<br />
<b>Bleeding Out: </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDh5CP2LlcFL4By_ilx0tfe7G6VWR36uh36LVKsrPMigB1KtA8pj9f1z5RSRr-UzrizyZKPM2p-UGyl9-kln8EYgju7rtEVasCoGqaoPCSov6MzXeGftEJkLzC1hJd6kvWQapzdlNmCGVg/s1600/Fresh+Meat+11-23-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDh5CP2LlcFL4By_ilx0tfe7G6VWR36uh36LVKsrPMigB1KtA8pj9f1z5RSRr-UzrizyZKPM2p-UGyl9-kln8EYgju7rtEVasCoGqaoPCSov6MzXeGftEJkLzC1hJd6kvWQapzdlNmCGVg/s320/Fresh+Meat+11-23-2013.jpg" width="204" /></a></div>
<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com1tag:blogger.com,1999:blog-412252778371239318.post-31148060245721101412013-11-16T15:41:00.001-08:002013-11-16T15:41:40.067-08:00Texas Smoked Hot LinksI love a good Texas style hot link sausage, in my area of Texas really good ones are hard to find. Now if I lived closer to the Texas Hill country things would be different. There are many German sausage makers located there. So whats up, I made my own. I have made lots of sausage but never hot links. I will admit I need to hone my sausage stuffing skills. I didn't take many photos Just forgot until I was almost finished.<br />
These were pretty good but something was missing. So if anybody has a hot link recipe you are proud of and don't mind shearing it, please post it. Here are the photos I did take, and the recipe. I finished with 20 pounds of links mostly already gone. Thanks Bill<br />
<br />
<b>Out of the Smoker:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sbYnV0l36Q1HIovox6wtDMvs7nR39Qp8mhxFgT9egy6FM9nGj1zGpmNEKQmxGFUXL_yTfu7KSKymMUnrD4NeaWAOzoqK50Y9CUvuEZYxkTy2MlNxeanqG5TvG5M0ee19IkAytzJ4Riuh/s1600/Smoked+and+ready+to+package.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sbYnV0l36Q1HIovox6wtDMvs7nR39Qp8mhxFgT9egy6FM9nGj1zGpmNEKQmxGFUXL_yTfu7KSKymMUnrD4NeaWAOzoqK50Y9CUvuEZYxkTy2MlNxeanqG5TvG5M0ee19IkAytzJ4Riuh/s320/Smoked+and+ready+to+package.jpg" width="320" /></a></div>
<b>Packaged Freezer Ready:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILhn7A2sXVbG0T6bxGAzrVDQM41aHLox3MDhpu0qZLWXyixzyZlVoeGx_3Cx1meCUTg8V5Yicg5T2aYGsApu-vVg2WgZBe9jma992NmFcWfG_PHSBUL8byQllIDNn_MIuZBVp6DOR9Yfa/s1600/Ready+for++freezer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILhn7A2sXVbG0T6bxGAzrVDQM41aHLox3MDhpu0qZLWXyixzyZlVoeGx_3Cx1meCUTg8V5Yicg5T2aYGsApu-vVg2WgZBe9jma992NmFcWfG_PHSBUL8byQllIDNn_MIuZBVp6DOR9Yfa/s320/Ready+for++freezer.jpg" width="320" /></a></div>
<b>The Recipe:</b><br />
<div class="MsoNormal">
<span style="font-family: Georgia;">Genuine Texas
Hotlinks<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"><br /></span></div>
<div style="margin-bottom: 12.0pt;">
<span style="font-family: Georgia;">5
pounds Boston butt<br />
2 pounds lean beef<br />
1 bottle ice cold beer<br />
2 tablespoons ground black pepper<br />
2 tablespoons crushed red pepper<br />
2 tablespoons paprika<br />
1 tablespoon cayenne pepper<br />
1 tablespoon minced fresh garlic<br />
1 tablespoon granulated garlic<br />
2 teaspoons ground coriander<br />
1 teaspoon kosher salt<br />
1 teaspoon ground bay leaves<br />
1 teaspoon whole mustard seeds<br />
1 teaspoon sugar<br />
2 teaspoons ground thyme<br />
6 teaspoons Morton's Tender Quick<br />
<br />
Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meats into grinder sized pieces. Pour the spiced beer on
the cut meat and mix it up good. Run spiced meat mixture through the grinder
coarse or medium plate and stuff into medium hog casings. Smoke or slow grill
till they are done<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com1tag:blogger.com,1999:blog-412252778371239318.post-91985979437342480972013-11-04T17:36:00.002-08:002014-07-26T08:22:30.769-07:00Venison SausageThis was one of those projects that was sure to bring some rewards. GOOD EATS !!<br />
I thought why not I have every thing I need. So I kept busy in the pantry for a while gathering all the spices I might need. Now to bring out all the equipment, I have to keep it in the garage. (Wife's instructions)<br />
Not really true, we just don't have room in the kitchen. Someday I hope to have a smoking and sausage making space just for me.<br />
Anyway, got the venison and pork fat ground. Mixed the spices with water and poured over the ground meat. Added Red Chile Flakes and Cheese. Began the mixing process but the meat was pretty dry, added more water. Stuffed into 3" collagen casings. Got my son to help, our stuffer is not motor powered. Enjoy Bill<br />
<br />
<b>Ready for smoke:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSB_OlzZzBOA3ejfCiXnq1Sqv8skgdRrCyUhWjm8o2Ycrw5znrAM1yx4ciawya_55YT9iCfBM34BaTv0U1tgQmKDJfXamLwArZ3IrObhFCkkI0P9MLZgJSdCJEE3PX2cODS6DoaTIHEp-4/s1600/Ready+for+Smoke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSB_OlzZzBOA3ejfCiXnq1Sqv8skgdRrCyUhWjm8o2Ycrw5znrAM1yx4ciawya_55YT9iCfBM34BaTv0U1tgQmKDJfXamLwArZ3IrObhFCkkI0P9MLZgJSdCJEE3PX2cODS6DoaTIHEp-4/s320/Ready+for+Smoke.jpg" height="212" width="320" /></a></div>
<b>Ready for some good eats:</b><br />
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<b>The Recipe:</b><br />
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<b><span style="font-size: 14.0pt;"> Beef or venison Sausage<o:p></o:p></span></b></div>
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This recipe is for 5 pounds meat plus fat. Fat content
should be at least 20%</div>
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<br /></div>
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<b>Ingredients<o:p></o:p></b></div>
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5 pound of venison or beef</div>
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1 pound of pork fat</div>
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5 teaspoon table salt (or to taste)</div>
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1 teaspoon ground thyme</div>
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1 teaspoon ground marjoram</div>
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1 teaspoon ground sage</div>
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1 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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2 Tablespoon red <st1:country-region w:st="on">Chile</st1:country-region> flakes</div>
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8 oz. high melt cheddar cheese (can also use grated cheese)</div>
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½ cup cold water</div>
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* 1 teaspoon of cure #1 if sausage is to be smoked</div>
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<b>Option:</b> whole
pepper corns can also be added</div>
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<br /></div>
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<b>Directions<o:p></o:p></b></div>
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Cube and grind the meat through medium size plate.</div>
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Place ground meat into a large container.</div>
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Add all spices with the water and mix well. Add cheese and
spice mixture to the ground meat.</div>
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Mix until well blended.</div>
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<b>Reminder:</b> Be sure
and add the cure #1 if sausage is to be smoked.</div>
<br />
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This recipe makes great links or can be made into logs or
patties. </div>
ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com1tag:blogger.com,1999:blog-412252778371239318.post-62721811272088825792013-10-11T13:15:00.001-07:002013-10-11T13:15:26.566-07:00Rib RoastI have never cook a rib roast before, so this is something new to me.<br />
Our Mexican store runs bone in rib eye steak on sale ever now and then $3.99 pound. There meat is always select grade.<br />
Anyway, I asked the butcher if he could cut me a roast, no trouble he says. Brings out a whole frozen rib eye bone in. I have him cut me off 3 bones from the small end. Total cost about $23.00, I am thinking man I hope this is good.<br />
Here is the way it went, I didn't trim it at all left the fat cap on. I rubbed it down heavy with salt and black pepper. Left it to sit until room temp. I wanted a little smoke flavor, so headed to the smoker (400°) seared on all sides using some pecan wood. Coming off the smoker with a nice bark and some smoke flavor. I had my oven set to 325°. My new ovens also have a meat probe. Set the internal temp to 145°. (med rare) Cooked with the bone down leaving the fat cap up, thinking the rendered fat might keep the meat moist.(it did) After several hours the alarm goes off and the oven turns off. I am thing this is pretty nice device to have.<br />
Remove from oven. Sure looks great here is the finished product. One of the best roast I have ever cooked. Came out med. rare just wonderful tender and moist. I am now wondering if this same process might work on any beef roast<br />
<b>Bone in Rib Roast:</b><br />
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<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com2tag:blogger.com,1999:blog-412252778371239318.post-19049781966403795872013-09-12T12:19:00.000-07:002013-09-12T12:23:57.236-07:00More SausageWell its pan sausage this time. Those Jalapeno Cheese links didn't last long. We needed some breakfast Sausage, we were out. And Pork Butt was on sale again, $.88 pound I picked up several. Some for this sausage and some for the freezer. I didn't trim the butts, the fat content looked just right to me. So I set to cutting out the bone, and cutting the meat ready for the grinder.<br />
<b>Ground and Ready: 21 pounds</b><br />
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I divided the meat into two batches, One will be Sage flavor and the other will be Maple flavor.<br />
Didn't get any photos of the mixing, its not interesting to watch anyway. The first batch was the Maple, I had never made this one before. It was good but a little to sweet for me.Here is the recipe I used.<br />
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<b><span style="font-size: 14.0pt;">Jarheads maple Sausage.<o:p></o:p></span></b></div>
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<b><span style="font-size: 14.0pt;"> </span></b><strong><span style="color: #323d4f; font-family: "Trebuchet MS";">Ingredients</span></strong><span style="color: #323d4f; font-family: 'Trebuchet MS';">:</span></div>
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<span style="color: #323d4f; font-family: "Trebuchet MS";">
8.8 pounds ground pork butt (1/2" grind)<br />
1-2/3 cup Maple Syrup (the REAL stuff)<br />
2 Tbsp + 2-1/2 tsp salt<br />
2 Tbsp Red Pepper Flakes<o:p></o:p></span></div>
<br />
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<span style="color: #323d4f; font-family: "Trebuchet MS";">1
Tbsp + 1-1/2 tsp MSG (such as Accent) (optional)<br />
2-1/4 tsp coriander<br />
</span><span style="color: #323d4f; font-family: "Trebuchet MS"; font-size: 10.0pt;"><br />
</span><strong><span style="color: #323d4f; font-family: "Trebuchet MS";">The
method to my madness</span></strong><span style="color: #323d4f; font-family: "Trebuchet MS";">:<br />
Combine all ingredients in a medium bowl. Form the sausage into patties and
cook in a skillet over medium heat until brown. Makes 9 pounds of sausage.<br />
<br />
Bulk pack into 1# packages. Refrigerate (max 3 days) or freeze.<br />
If I can find small hog casings, I will do some Breakfast Links. (looks like
sheep, 20-22 or 26-28)<br />
<br />
Add 1 tsp of Cure #1 per 5 pounds for stuffing and smoking sausage links.</span><b><o:p></o:p></b></div>
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<span style="color: #323d4f; font-family: "Trebuchet MS";"><b>Frying up a test patty:</b></span></div>
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<span style="color: #323d4f; font-family: "Trebuchet MS";">I did have to add more salt, The taste was good. I think it needs to be cooked slower so that the syrup doesn't burn.</span></div>
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<span style="color: #323d4f; font-family: Trebuchet MS;">Recipe for the Sage Sausage, I have made this one before and it is more good eats.</span></div>
<h1 align="center" style="margin-bottom: 5.0pt; margin-left: 0in; margin-right: .85in; margin-top: 0in; text-align: center;">
<span lang="EN" style="font-size: 18.0pt; mso-ansi-language: EN;">Jimmy Dean Sage Pork Sausage<o:p></o:p></span></h1>
<h2 style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -1.5pt; margin-right: 0in; margin-top: 0in;">
<span lang="EN" style="background: white; font-family: Verdana; font-size: 12.0pt; mso-ansi-language: EN;">Ingredients<o:p></o:p></span></h2>
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<br /></div>
<span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1 pound ground pork</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1 teaspoon salt</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1/2 teaspoon dried parsley</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1/4 teaspoon rubbed sage</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1/4 teaspoon ground black pepper</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1/4 teaspoon dried thyme</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1/4 teaspoon crushed red pepper</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1/4 teaspoon coriander</span></span><span lang="EN" style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN;"><br />
</span><span class="abc1"><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: Arial;">1/4 teaspoon MSG (can be left out)</span></span><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN;"><o:p></o:p></span><br />
<h2 style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: -1.5pt; margin-right: 0in; margin-top: 0in;">
<span lang="EN" style="background: white; font-family: Verdana; font-size: 12.0pt; mso-ansi-language: EN;">Directions<o:p></o:p></span></h2>
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<br /></div>
<span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN;">Combine all
ingredients.<br />
Form the sausage into patties and cook in a skillet over medium heat until
brown.<o:p></o:p></span><br />
<span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN;"><br /></span>
<span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN;"><b>Test run on the Sage Sausage:</b></span><br />
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<span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN;">Didn't need to add Add a thing, just right.</span><br />
<span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN;">All done and freezer ready. I can see that there will be good eating coming soon, like tonight.</span><br />
<span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN;"><b>Freezer Ready: </b></span><br />
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</div>
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ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-83144207936790435142013-09-03T07:20:00.001-07:002013-09-04T18:35:24.623-07:00Jalapeno Cheese Smoked linksYeah I know I am a little slow, but that doesn't mean I haven't been busy. Mostly just cooking the same ol'<br />
Ribs, Pork Butt. But tried something new, or at least a new recipe (to me).<br />
Jalapeno Cheese smoked Sausage. I think the taste is really good. I made some patties and some links. Just used one 6 pound Pork Butt. If I had a clue that it would be this good I might of made more. Needless to say it hasn't lasted very long.<br />
<br />
I started by boning the Pork butt, cutting it up for the grinder. Using a 1/4" plate into the grinder it went. The fat to lean ratio looked good to me. I ground everything but the bone. After boning there was 5.5 pounds of meat. I also ran the Jalapeno Chiles through the grinder. Mixed all the spices and jalapenos with the water.<br />
Added the mixture to the ground meat, along with the cheese. Mixed all ingredients well. Made a test patty. yep good sausage. I was thinking I would chill over night to let the spice and meat get to know each other better. Covered and into the refrigerator. Next morning stuffing time, I really needed to add more liquid at this time but didn't (wrong move) The sausage was really hard to pass through the stuffer. I also didn't have green Jalapenos but had some red ripe ones, these worked out really well.<br />
Here is the photo of whats left. Make some they are Good Food !! Bill<br />
<b>Jalapeno Cheese Sausage:</b><br />
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<b>Recipe:</b><br />
<b>Jalapeno & Cheddar Sausage</b><br />
1.5 cup chilled pork stock<br />
3 Tbls sea salt<br />
1 Tbls paprika<br />
1 Tbls course ground black pepper<br />
1 Tbls onion powder<br />
5 cloves fresh garlic<br />
1 tsp ground thyme<br />
1 tsp ground marjoram<br />
1 tsp ground sage<br />
1.5 tsp Insta-cure or Prague Powder if available or desired<br />
12-18 jalapenos, ground<br />
8 lb boneless cubed pork shoulder or sirloin<br />
1.5 lb grated cheddar cheese<br />
Combine spices and stock in a blender, mix well, and re-chill. Grind
the pork through a fine plate then mix together well with the spice/stock
mixture and ground jalapenos. Add the cheese and mix well just before
stuffing into hog casings. Cook to 152° F is cured with Insta-cure or
165-170°F without the cure.<br />
<br />
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<br /></div>
ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-86857394624674840642013-07-16T11:18:00.001-07:002013-07-16T11:18:47.259-07:00Beef Brisket Beef Brisket was on sale, hard to believe but I bought Choice Brisket at Wal-Mart for $1.49 pound.<br />
I got six in my freezer right now. So am good for a while. No, I really only have five left because I smoked one. Just used salt, pepper and a very small amount of Mexican oregano. The Oregano was not a good choice. Won't be doing that again. The Brisket was good, it was just that the oregano flavor did not belong on a Brisket. Not a Texas Brisket anyway.<br />
Smoked on the UDS (ugly drum smoker) Man I love that smoker, easy to use and holds the temperature really well. I used hickory and red oak for smoke. Smoked at about 225° for 8 hours. The internal temperature was 190° when I pulled and wrapped it. Let rest for 2 hours then sliced. Good eats!!!<br />
<br />
<b>Beef Brisket ready for smoker: </b><br />
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<b><br /></b>
<b>Smoked and ready to enjoy:</b><br />
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<b><br /></b>ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0tag:blogger.com,1999:blog-412252778371239318.post-65226590818428330822013-07-16T10:46:00.001-07:002013-07-16T10:46:49.368-07:00Loin Back Pork ribsLoin back pork ribs, I don't buy these very often because of the cost per. pound.<br />
But boy are they meaty. Makes spare ribs look like scraps. Well maybe they are, but we sure eat a lot of them. So for us loin or baby back ribs are something special. And these were special.<br />
I cooked them in my smoke house, I love that smoker. Its kinda set and forget it. Really easy to cook in. Although I built it to smoke my bacon and sausage with.<br />
Anyway if you can get you some loin back ribs, try them you will be pleased.<br />
<b>Loin Backs rubbed and ready for smoker: </b>These are rubbed with Hoochie Mama rub from Sucklebusters.<br />
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<b>Loin Back Ribs in the Smokehouse: </b>Pecan Smoke<br />
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ChileFarmerhttp://www.blogger.com/profile/00733680274664813103noreply@blogger.com0