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Recent content by sausage joe
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I believe lamb should be lightly smoked. I use a cookshack 55. I use just a few sprigs of rosemary, and a small amount of garlic to generate smoke. The smoke flavor comes from the residue in the unit itself.
I normally use soy protein concentrate for binder. I am thinking about trying this. It claims to be a blend of instantized sodium phosphates. This product is also called hunter’s special meat binder. Has anyone tried this or have any opinion about this product. It can be found here...
I used a my standard maple brine for 2-3 days. I smoked the meat at 225 for 3-4 hours. The internal temp is really not important since you will be cooking it again but 160 f is a safe bet. I skinned the tounge after cooking . It turned out every bit as good as you can buy in the store.
Pink salt (cure #1) cures the meat. Curing changes the taste of the meat and affects the color of the meat as well as the health benefits when slow smoking meats.
I just made some kabanosy. I like it dried, or right out the smoker. I even like it fried (the little bit of meat that you can not stuff). You can not really go wrong with this sausage.
Those are 2 corned beef flats that I seasoned with pastrami rub and smoked at 225f for roughly 5 hrs. That is when the they reached an internal temp of 160-165f.
I generally take my pastrami to 160-165f. I use a slicer to cut it. But when I prepare sandwiches I like to steam the pastrami. The steaming makes it quite tender.