What Goes Around ~ Comes Back Around

[thirdeye]

One of the many things we all have in common is sharing. We're pretty open with our methods, our equipment, recipes, set-up's, advice on how to select meats or where to buy everything from a knife to spices, rubs and sauces.

A few years ago I met a guy at the local watering hole, and we finally got around to talking smoking meats, sausage and fishing. I generally take in samples every couple of weeks or so, usually on the weekends, so he had tasted some of my stuff. My buddy needs no help with sausage, but was really interested in fine tuning his barbecue, and learning to smoke trout. He has really improved his ribs, he is now a master at trout, and in the last month he has declared war on chicken. I mean all out war on getting it right.

He does own a gasser, but his go-to smoker is a bullet style, and he just started getting into lump charcoal, and getting a little more brave with rubs and wood. I also loaned him a box smoker for smoking fish and cheese. So, what both of us wind up doing about once a month is cooking a little extra and sharing. Tonight was one of those nights; I get a call early this afternoon saying "don't cook any dinner". At 5:00 the doorbell rings and I'm handed a bag with pouches of chicken breasts, drumsticks, wings, pork chops, saffron rice and some sauce.

He had brined the chicken and chops, flavor smoked them in the box smoker and finished them off in the bullet. Everything got a big thumbs up from Mrs ~t~ and myself. The next project will be pulled pork for Fathers Day. He still doesn't really grasp the coleslaw on the sandwich.... but I think he will. Heheheee.

[Jim Almquist]

What a friend!!!

I was also skeptical about coleslaw on my pulled pork but now I would never eat it without plus a little bit of vinegar and red pepper flakes. North Carolina style.

[reinhard1]

you are right on Third Eye!! sharing is what it's all about. you have been a great help on this forum. i have learned a lot as well. as you know i'm basicly a fresh sausage guy for almost 40 years now but have done limited smoking. so i will be researching your past post's and learning from future one's. look's like your buddy did a fine job. have a great day. good luck.

[KEN W]

reinhard1....1 thing about smoking sausage.....use one of your fresh recipes.....Mix up a batch.Smoke some of it.That will have a completely different flavor than the fresh.You will wind up with 2 distinct flavors from 1 batch.

[reinhard1]

thanks Ken. i plan on using the proper amount of tender quick to the batch as well or the pink stuff that i can get from the butcher supply place up the road from me. i ran a $70,000 smoker when cub used to make their own years ago. all i had to do is push buttons and not to worry about it from the moment i pushed start. we did all the making of the sausage and everything was pre mixed as far as spices. here at home it will be a total different experience. a lot to learn.

do you dry off all your links prior to smoking and after the sausage is done do give the links a quick cold water rinse? i'm going to get me a good digital temp gauge for the sausage so i can monitor the progress. you know the song "i'm so excited i cant hide it", something like that, that's how i feel about my smoking adventure.

once i get it down, i want to make the best polish possible. some i will call regular and some spicy and garlic will be a major player. i also want to make a good summer and salami sausage. thanks again.

[KEN W]

Yes....I put it into the smoker for about 30 minutes with no smoke to dry the casings.Temp no higher than 175 degrees.Any higher and all the fat renders out.I usually don't put it under water after it's done.Only do that for Summer Sausage and Salami.

Making Polish sausage is about the easiest to make.Basically garlic and smoke.I always smash up some garlic and add it to the water I'm putting in the sausage mixture.When ready to stuff,take out the garlic and add the garlic water.

Love the smell of smoke and garlic when it comes out.

[reinhard1]

i remember the last cycle of smoking in the automatic smoker the polish and all the link sausages were given a cold rinse in the last cycle. it was supposed to be to prevent the sausage from "wrinkling" up so to speak. do you find this true with your home smoker?. good luck.

[KEN W]

Shrinkage doesn't seem to be a problem for me.A lot of that is for looks in the retail meat showcase.They always come back to full plumpness when cooking them.

Always cook them in water or beer first....then grill.Being carefull not to puncture the casing.

[reinhard1]

great point. think it will be beer and onions then grill. . thanks again. good luck.