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  1. unclejhim

    Brisket-Pastrami dilemma

    I have a brisket flat and point curing to make some pastrami. The problem I have is my MES stopped working (no heat) and the meat will be done curing before I have time to fix the smoker. Here's a couple thought's I have... #1. Can I cold smoke the meat and then cook it in the oven? Not ideal...
  2. unclejhim

    Brine cure temperature question.

    I have a 9 lb. picnic I'm curing. Using POP'S brine I injected it and then placed it in 3 gallon bucket. The meat is totally submerged in the brine and the bucket has an air tight screw on lid. This has been in the fridge for 7 days rotating every couple of days, so far so good, so far...
  3. unclejhim

    MES heating problem

    My 40 " MES continues heating past the temperature that is set. I'm assuming the controller is bad. How much of a job is that to fix? Thanks
  4. unclejhim

    Pulled pork boudin

    I haven't posted in a while..been watching y'all though... wife retired, we moved and life happened. I've been wanting to make some Boudin out of smoked pulled pork...had some of this at a local meat market and it was great. I stumbled upon Indiaswamp's boudin recipe so this is a combination...
  5. unclejhim

    sunmmer sausage casing vs beef middles

    I want to make some Louisiana Andouille sausage. Typically it's made with beef middle casing. I have summer sausage casings I was thinking about using them. Any thoughts....??
  6. unclejhim

    Time to clean my smokehouse

    My smokehouse has set up all summer ..been to hot last few months to use it., plus I bought a electric to use on my porch. I want to clean the smokehouse befor I get to using again this fall and winter. This is the smokehouse and trust me it doesn't look anything like this. Lots of wasp's nest...
  7. unclejhim

    Summer sausage casing question

    I looked in some of the older threads and couldn't find an answer. Is there a distinct difference....taste-texture?...... in summer sausage made with cloth casing as opposed to the fibrous ones?  
  8. unclejhim

    MES 40" model 20070311 Digital with window and remote.

    What's y'all thoughts on this smoker? Academy has them on sale for $199.00. Sounds like a good price , but I've heard there some issues on certain models. I don't really need it but if it's any good may pick one up just because.
  9. unclejhim

    sausage making interuption.

    I am in the process of making some Chicken sausage. I have the meat all ground up and in the fridge, plan to stuff into casing tomorrow. Dr. 's office just called and want me to come in tomorrow. If I can't stuff the meat tomorrow can I freeze it to stuff at a later date? The following couple...
  10. unclejhim

    mold in sausage casings

    I have 2 separate hanks of natural hog casing in my fridge. When I am finished using them I store them in container, drained  with 1/2 cup salt and a cap full of vinegar. Today went to get them and one container had 2 small pieces of mold floating on top. The water was also murky. No smell and...
  11. unclejhim

    pulled beef clod help

    I want to smoke a beef shoulder roast (clod, 8lbs) along with a pork picnic (10lbs) and mix them together into a pulled mixed meat.... sounds good to me. Anybody ever try this?  I've never cooked a clod before so not real sure if this will work. Couple of questions........ Should I brine /...
  12. unclejhim

    Kamado type grill

    I'm in the market for a new Kamado grill. I bought the Char Grill Keg about 5 years ago. It's been good but it's starting to rust and holding temperature is getting difficult.  I narrowed down my choices to Primo, Kamado Joe and perhaps Grill dome. I've been told that there all pretty much the...
  13. unclejhim

    WILD PIG HUNTERS SAUSAGE (JAGERWURST)

    Couple weeks ago we trapped some wild pigs at the deer lease. Two males , two females all about 30/35lbs. I got the honor of killing, dressing and butchering. Here are some trimmings I saved for sausage, notice the lack of fat. Four lbs. of meat so I added 1 lb. of pork belly fat to the...
  14. unclejhim

    Rainy days sausage........Chorizo and Summer sausage

    Last week we were rained in for a few days so I decided to make some cold smoked Chorizo. I wasn't able to get pic's of the prep. but the recipe is from the book CHARCUTERIE. I used the Mexican Chorizo recipe and added cure ( he does have a recipe for cold smoked Chorizo also). just drying...
  15. unclejhim

    sausage stuffer parts

    Does anybody know where I can get a plunger O-ring for a Lem 5lb. vertical stuffer? I know I can order one from Lem.......I'm trying to avoid that. I want one as a spare/back-up. Thanks
  16. unclejhim

    First Summer Sausage

    I made my first summer sausage last week and have a question. The texture  and taste was fine but after refrigerating the casings wrinkled up and pulled away from the meat  or maybe the meat shrank inside the casing. I used Walton's Mahogany casings per instructions.Can anybody tell me how to...
  17. unclejhim

    Fassett's Breakfast sausage....Smoked??

    Using POP's breakfast sausage recipe, how much CURE #1 would I add to the mix if I wanted to smoke the sausage? Anybody try this? This would be for a cold smoke, just to add the flavor and color. Thanks
  18. unclejhim

    coffee,apple juice brined bacon

      this picture belong at bottom, ready for the freezer.. I decided to go a little rouge with a slab of pork belly. I used a variation of POP'S brine infused with some coffee and apple juice. I got this Idea from fellow poster Noboudaries "Double Beer Can chicken brine" anyway here it is. 1 qt...
  19. unclejhim

    freezing cured unsmoked sausage and or cured unsmoked pork belly

    The weather here in the south is very unpredictable to say the least. This got me to wondering about he following questions. #1 If I were to stuff some cured sausage into casings would it be SAFE  to freeze them for smoking at a later date? #2 Same thing but with cured pork belly, can that be...
  20. unclejhim

    second attempt at smokes sausage

    First time casing were tough, real tough! I made a few batches of fresh sausage that came out great so decided ( while the weather was good ) to try smoked again., This is Smoked Krainerwurst on the left and Kiebasa on the right. I set the smoker on 135 and let the sausage dry for 1.5 hrs. then...
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