Total Wine's and More here locally. The first time I had one was at my neighbor's place. It's a serious pale ale!
Bierschinken, mortadella, mettwurst, and more
- Thread starter crankybuzzard
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Total Wine's and More here locally. The first time I had one was at my neighbor's place. It's a serious pale ale!
Sorry for leaving y'all hanging, this weekend has been challenging to say the least.
Yesterday morning, about 4 hours after getting the sausage in the smoker, I got a phone call that my father had an "event" and was in the ER in Tyler, TX. About 2 hours east of me!
So I left in quite a hurry and asked my bride to take care of my sausages for me. Since I have the Tappecue I was able to monitor my pit temp and the IT of the sticks and chubs I had in it. Luckily I had already gotten to the 170 pit temp, so all she would need to do is pull the meats when they were done.
When the sticks got to 150 I had her pull them and hang them up in the kitchen (another thread). The chubs took considerably longer and when they hit 150, I just had her turn off the PID controller. I was still able to monitor the IT of the sausages as the heat in the pit dropped off. The chubs got up to 153 IT before they started dropping off in temp. When I got home at midnight, they were ready to go into the frig.
Here are the chubs still wrapped up. I'll get some sliced shots and samples when I get home this evening.
They got some nice smoke on the muslin!
Yesterday morning, about 4 hours after getting the sausage in the smoker, I got a phone call that my father had an "event" and was in the ER in Tyler, TX. About 2 hours east of me!
So I left in quite a hurry and asked my bride to take care of my sausages for me. Since I have the Tappecue I was able to monitor my pit temp and the IT of the sticks and chubs I had in it. Luckily I had already gotten to the 170 pit temp, so all she would need to do is pull the meats when they were done.
When the sticks got to 150 I had her pull them and hang them up in the kitchen (another thread). The chubs took considerably longer and when they hit 150, I just had her turn off the PID controller. I was still able to monitor the IT of the sausages as the heat in the pit dropped off. The chubs got up to 153 IT before they started dropping off in temp. When I got home at midnight, they were ready to go into the frig.
Here are the chubs still wrapped up. I'll get some sliced shots and samples when I get home this evening.
They got some nice smoke on the muslin!
We have a total wine close by.
Oh BTW I'm going to move this post to the Mother Ship posting area cuz the chubs are outta this world.
Dang i hope it dont get you all mad
Oh BTW I'm going to move this post to the Mother Ship posting area cuz the chubs are outta this world.
Dang i hope it dont get you all mad
I know how to use the search bar, so no issues!
We have a total wine close by.
Oh BTW I'm going to move this post to the Mother Ship posting area cuz the chubs are outta this world.
Dang i hope it dont get you all mad
Careful going into the Total Wine shops, it can get expensive with all of the things they have in there! They have some CR I had never seen before, left it there though, $$$$
Yeah i know. When my wife seen the huge $$ amount of the Remy Martin XO Cognac she said wow we have one of them. Uh yeah
I know how to use the search bar, so no issues!
Careful going into the Total Wine shops, it can get expensive with all of the things they have in there! They have some CR I had never seen before, left it there though, $$$$
Charlie, sending a prayer up for your Dad, I hope he makes a quick recovery. The bagged sausage looks great and I'm awaiting the money shot and taste test.
Alrighty, I got through Monday without a hitch, thus far, dad is doing ok and is in good hands, so I didn't feel guilty about coming home to slice my creations!
I had them in the frig all night, so they were cold and ready for the slicer.
First up was the mortadella, the casing wanted to stick a bit at first, but once I got it started it peeled off nicely. I really like the old world look the "skin" on the sausage has from the muslin. It sliced very well on the slicer and I didn't lose a single pistachio piece, so I got a good bind. The flavor is amazing! Even the bride wanted more of it, which is saying something.
Right at 2 pounds per muslin casing.
Next, I sliced up the mettwurst. The smell when I sliced off the top of the casing blew me away. It has a nice spice smell that made me want to get busy so I could sample it. It too sliced nicely and we both enjoyed the flavor and texture. I'm disappointed in the show fat distribution so I'll probably hand cube quite a bit next time and add for show.
Overall, I'll do both of these again. A couple of tweaks and I think I'll have it exactly where I want it.
Thanks for riding along!
I had them in the frig all night, so they were cold and ready for the slicer.
First up was the mortadella, the casing wanted to stick a bit at first, but once I got it started it peeled off nicely. I really like the old world look the "skin" on the sausage has from the muslin. It sliced very well on the slicer and I didn't lose a single pistachio piece, so I got a good bind. The flavor is amazing! Even the bride wanted more of it, which is saying something.
Right at 2 pounds per muslin casing.
Next, I sliced up the mettwurst. The smell when I sliced off the top of the casing blew me away. It has a nice spice smell that made me want to get busy so I could sample it. It too sliced nicely and we both enjoyed the flavor and texture. I'm disappointed in the show fat distribution so I'll probably hand cube quite a bit next time and add for show.
Overall, I'll do both of these again. A couple of tweaks and I think I'll have it exactly where I want it.
Thanks for riding along!
That is beautiful right there.
I need to learn a thing or two from you and Rick.
Hoping the best for your dad.
I need to learn a thing or two from you and Rick.
Hoping the best for your dad.
Thinkin of your Dad, hope all is well with him.
That all looks outstanding CB, very nice thread ! Thumbs Up
I agree with Adam, need to learn from you gurus on here !
That all looks outstanding CB, very nice thread ! Thumbs Up
I agree with Adam, need to learn from you gurus on here !
Thanks Case! He's doing better, but I don't think he'll be living at the farm much longer. :dunno
We're all learning from each other on this site! That's what I love about SMF, most everyone wants to help, teach, and learn.
Gracias my friend from the great white north!
mkriet
Smoking Fanatic
Wowweeee that looks good. Glad to hear your dad is doing alright.
These may have given me some inspirations. :sausage:
The pistachios made me think of p&p loaf at first. Could be some summer sausage with a jalapeño twist in my future.
I also need to sweet talk my mother in law into making me some of those muslin bags. I've really been wanting to try those, as we used to buy summer sausage in muslin like this at a place we went on our Canada trip.
These may have given me some inspirations. :sausage:
The pistachios made me think of p&p loaf at first. Could be some summer sausage with a jalapeño twist in my future.
I also need to sweet talk my mother in law into making me some of those muslin bags. I've really been wanting to try those, as we used to buy summer sausage in muslin like this at a place we went on our Canada trip.
bladeguy
Meat Mopper
Great job Cranky. Kudos to being flexible and turning out a great looking product with so many other things going on in your life.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Featured A couple thick strips please!
