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Smokin' Sunday.....

 
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Cat797
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Joined: 18 Feb 2010
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Location: El Paso, IL

PostPosted: Mon Jan 12 15 10:04 am    Post subject: Smokin' Sunday..... Reply with quote

Decided that I would work on some sausage this weekend while watching football, so I stopped Friday on the way home from work at Costco and picked up two twin packs of pork butts. Luckily for me, two were already deboned!....



I also took a page out of Tony's book and tried my hand at some cheese with my new Amazin' pellet smoker tray. Monterrey Jack, Cheddar, Mozzerella, and CoJack:



I made 5 pounds of Polish, 5 pounds of hot Italian, 6 pounds of a Hawaiian Linguica, and 10 pounds of brats(cheddar and jalapeƱo-cheddar):






Saved a butt back to do pulled pork, so I rubbed it with oil and Oakridge Competition rub and cooked it H&F on the UDS at 300-350. Pulled it at 197 and let it rest and get happy with some pineapple juice. Great bark and smoke ring. Served with the obligatory Roxy's mustard sauce!.....Good eats! Served with slaw, cheesy potatoes and beans..... I'd say it was a good day!





Washed it down with a Bavarian beer I got last time I was in Germany. Hope y'all had a great day!!!



Cheers,
Ed
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Last edited by Cat797 on Tue Jan 13 15 12:39 am; edited 4 times in total
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Mon Jan 12 15 7:23 pm    Post subject: Reply with quote

Wow....looks like you had a busy day Ed....links look fantastic.
I am thinking your Polish was Hot Smoked?
Nice Job.
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Tony
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PostPosted: Mon Jan 12 15 9:31 pm    Post subject: Reply with quote

Doesn't look like anyone at Your place is goin' away hungry! Laughing

Outstanding job on the Sausage Making, Brother! Cool

Pulled Pork ain't Shabby either...

Game Winner All around, Ed! Cool

Best Regards,

Tony Very Happy
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Mon Jan 12 15 10:25 pm    Post subject: Reply with quote

Looking good Ed.

Please make sure pictures are no longer than 650px on the longest side.
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Cat797
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Location: El Paso, IL

PostPosted: Mon Jan 12 15 10:41 pm    Post subject: Reply with quote

Thanks guys!

Soezzy, I must've got Photobucketed! I'll resize when I get some time.
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SoEzzy
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PostPosted: Mon Jan 12 15 10:46 pm    Post subject: Reply with quote

NP, I'd have done it myself... but there are a lot of them and I'm feeling lazy this morning! Wink
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Cat797
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PostPosted: Tue Jan 13 15 12:46 am    Post subject: Reply with quote

No worries SoEzzy. I fixed them I think.
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SoEzzy
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PostPosted: Tue Jan 13 15 3:23 am    Post subject: Reply with quote

Yup looking good once again! Wink
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BUGSnBBQ
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PostPosted: Tue Jan 13 15 5:55 am    Post subject: Reply with quote

Looks great! What kind of Polish sausage did you make? Kielbasa? I'm gonna do my annual sausage-making marathon in a couple of months and I'm wanting something other than Kielbasa. Something spicy and smoked (probably not cured, but I don't know yet), Polish/Czech/Hungarian style. I always make Brats and breakfast style (with those PITA Sheep casings), so I got them covered.

And that Hovels is some gooood beer! Goes great with Brats, IMO.
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Cat797
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PostPosted: Tue Jan 13 15 6:10 am    Post subject: Reply with quote

Bugs, It's just a basic Hot-Smoked Polish recipe from the WedlinyDomowe site. I put more detail on the sausages in that section.
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BBcue-z
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PostPosted: Tue Jan 13 15 6:40 am    Post subject: Reply with quote

What an awesome spread Ed!!
Now that's cooking with smoke Very Happy
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BUGSnBBQ
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PostPosted: Wed Jan 14 15 6:35 am    Post subject: Reply with quote

Cat797 wrote:
Bugs, It's just a basic Hot-Smoked Polish recipe from the WedlinyDomowe site. I put more detail on the sausages in that section.

I've got a couple of the Marianski's books and they have great recipes. I guess I'll just pick one and run with it. I had some incredible smoked sausages in Poland and Hungary a few years ago, and I wish I would have payed more attention to what they were called. They were spicy and smokey and goooood Laughing
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Canadian Bacon
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PostPosted: Wed Jan 14 15 6:41 am    Post subject: Reply with quote

Jeff the recipe that Ed used is the one i posted....Ed has a link to that in the post he made in Sausage making....it is from the
link that Jess posted.
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jeepdad
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PostPosted: Wed Jan 14 15 7:52 am    Post subject: Reply with quote

Man it all looks good brother. Nice job on everything. Those sausages look professionally done. Very nice.

--Dan
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TrailerBuilder
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PostPosted: Thu Jan 15 15 10:00 am    Post subject: Reply with quote

All looks great Ed, nicely done brother Very Happy
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texbbqpits
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PostPosted: Sun Jan 18 15 7:45 am    Post subject: Reply with quote

All really looks and sounds great. Care to share anything on the Hawaiian . I'm not familiar. Tom
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stetch
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PostPosted: Mon Jan 19 15 4:45 am    Post subject: Reply with quote

you did a great job with the casings, I could never master that and now buy all my sausages...
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BigOrson
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PostPosted: Mon Jan 19 15 6:57 am    Post subject: Reply with quote

It all looks incredible. Wish I could do as well.
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Cat797
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PostPosted: Tue Jan 20 15 1:28 am    Post subject: Reply with quote

Thanks for the compliments guys!.......

BigOrson, I have no doubt that you can do just as well on sausages......Literally, everything I know, has come from this site and posts that people put here. The key to sausage is to keep all your tools cold, your work surfaces clean, and take your time. And, if you are somking it, make sure your temps don't go over 160-170 to prevent fat-out of the sausage. Sausage is all about the process......

tex, The Hawaiian was an experiment to see if I could replicate a sausage that is produced locally to me by a family owned meat locker. They are wildly popular around here and my kids love them.....However, they are expensive if you have to buy them.....So, this is my first attempt. I posted the recipe over in the sausage section. They turned out pretty good. They've got a teriyaki type flavor and are seasoned with pineapple juice, brown sugar, and soy sauce. I need to tweak the recipe a little bit as I felt that they needed a boost in flavor. They are also needed a little more salt, but I used low sodium soy sauce because that is what I had and that was probably the difference in the recipe. They are definitely good, and I will make them again, but next time I will use collagen snack stick casings and adjust the seasoning........Definitely different.

All the best,
Ed
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texbbqpits
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PostPosted: Tue Jan 20 15 8:31 am    Post subject: Reply with quote

Thanks for the info.. I saw the post on the sausge board after I had posted here. Thanks. Tom
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