Home Made Sausage, Cured, and Smoked Meats

[esoxm]

Finished product from the weekend. Hard to beat beef ribs

 

[beargonefishing]

View attachment 1818259
Finished product from the weekend. Hard to beat beef ribs

Beating meat is hard.

 

[Omega Male]

Pork kidneys with ginger and onion. I was a little dubious but the Chaozhou folks know what they are about.

 

[Piobaire]

Pet peeve of mine: there is no such thing as "uncured bacon." What this means is they are fooling the Whole Foods Karens of the world into believing that it is possible to cure meat without use of nitrites/nitrates. You'll usually see celery juice as an ingredient in these "uncured" products and guess what celery juice is full of? And guess what the difference is between the nitrite molecules in celery juice is vs. added nitrite molecules? (Hint: no difference.)

Add bonus: nitrates are what's naturally in celery juice and they use a bacteria to get the conversation to nitrites.

 

[otc]

Additional added bonus:

I've heard that often those products actually have HIGHER levels of nitrites/nitrates because they aren't as precisely measured/they add more celery to get the desired effect.

 

[Piobaire]

Additional added bonus:

I've heard that often those products actually have HIGHER levels of nitrites/nitrates because they aren't as precisely measured/they add more celery to get the desired effect.

Yup, because the regs around this type of stuff only requires the folks using manufactured measure the content.

Edit: same thing with sulfites and wines. The whole thing about both red wine and sulfites used in bottling is bull. Those people never claim to have issues with white wines (more natural sulfites than red) or foods like Parmigiano cheese or other high sulfite foods.

 

[beargonefishing]

This is very intriguing. I've never heard of the restaurant before.

 

[Omega Male]

This is very intriguing. I've never heard of the restaurant before.

Think the Chud's BBQ guy does or did work for them.

Edit: And there he is, 3:30 in. Should have watched before replying!

 

[Gibonius]

This is very intriguing. I've never heard of the restaurant before.

My heart hurts after watching that video. But also...

 

[Omega Male]

My heart hurts after watching that video. But also...

The maple syrup was a bridge too far for me.

 

[Gibonius]

The maple syrup was a bridge too far for me.

Yeah I don't mind a touch of that sweetness, but that seems like too much. Maybe added along with the rub, prior to the second cook? But right before serving, good sweet lord that's a lot of sugar.

 

[Texasmade]

This is very intriguing. I've never heard of the restaurant before.

I've been there once and got the barbacoa and smoked cauliflower. Good stuff.

 

[edmorel]

The maple syrup was a bridge too far for me.

i think they overdo everything in that video, the seasoning, the syrup. I don’t like sweet/candied bacon nor sweet ribs.

 

[Omega Male]

I had fried chicken hash for breakfast yesterday at a Cajun place. Today I had duck confit hash for breakfast at a French place. I feel somewhat obligated to find somewhere that serves brisket hash tomorrow.

 

[RedLantern]

That place could be yours - fire up your smoker!