- Aug 27, 2008
- 5,170
- 409
This worked out beautifully! I even impressed myself with this part...a godd chilling @ ~20*F for 30+ minutes and the stage was set.
Here's the pair...the left is the lower layer, still covered with poly:
And, presto! I matched the pans up with the lower layer being raised and tilted slightly...as I began to increase the angle of the pan I also increased the speed at which I was tilting...when the pan was coming past 90 degrees, I just kept up the acceleration of the motion and it settled down within an 1/8" of centered...a slight shift and it was time for seam sealing:
Here, I'm gently lifting up the poly wrap, beginning with the bottom pan, then the top, so I can ease the top pan up slightly to reveal the open seam of the two separate meats:
All sealed up...I didn't use any additional sausage for the sealing process...time will tell if this was a mistake or not...to seal the seam up, I used one finger at a time and just touched the seam and pulled the lower meat up and the upper meat down, then worked slightly from side-to-side to join it up...felt and looked like it took really well...time will tell...:
OK, I'm breathing much easier now! LOL!!!
I have it in the freezer now, still in the pans. The cake is in an inverted position right now...for a reason...I have to place the smoker grate on top of the bottom layer after the pan/poly wrap is removed. The, I invert the grate and cake simultaneously (again, without destroying the entire masterpiece), remove the last pan and poly, and then hit a very hot smoker while the meat is still set-up well from the freezer. This should firm up the exterior meat quick enough (I hope) to help it all hold together without bad sagging issues or a side-wall blow-out.
Now, it's time for me to take final measures to assure the success of this project's outcome. I have 5 20# LPG tanks and only one has any left at all, and it's not very much. So, I'm off to the bulk propane distributor which is about 5 minutes drive away from my house for a refill or 2.
Man, this is going great folks! I'm so excited to be sharing another totally off-the-wall and wild ride through the thin blue smoke with everyone here!
Back ASAP with the final stage and start of the smoke!
Eric
Here's the pair...the left is the lower layer, still covered with poly:
And, presto! I matched the pans up with the lower layer being raised and tilted slightly...as I began to increase the angle of the pan I also increased the speed at which I was tilting...when the pan was coming past 90 degrees, I just kept up the acceleration of the motion and it settled down within an 1/8" of centered...a slight shift and it was time for seam sealing:
Here, I'm gently lifting up the poly wrap, beginning with the bottom pan, then the top, so I can ease the top pan up slightly to reveal the open seam of the two separate meats:
All sealed up...I didn't use any additional sausage for the sealing process...time will tell if this was a mistake or not...to seal the seam up, I used one finger at a time and just touched the seam and pulled the lower meat up and the upper meat down, then worked slightly from side-to-side to join it up...felt and looked like it took really well...time will tell...:
OK, I'm breathing much easier now! LOL!!!
I have it in the freezer now, still in the pans. The cake is in an inverted position right now...for a reason...I have to place the smoker grate on top of the bottom layer after the pan/poly wrap is removed. The, I invert the grate and cake simultaneously (again, without destroying the entire masterpiece), remove the last pan and poly, and then hit a very hot smoker while the meat is still set-up well from the freezer. This should firm up the exterior meat quick enough (I hope) to help it all hold together without bad sagging issues or a side-wall blow-out.
Now, it's time for me to take final measures to assure the success of this project's outcome. I have 5 20# LPG tanks and only one has any left at all, and it's not very much. So, I'm off to the bulk propane distributor which is about 5 minutes drive away from my house for a refill or 2.
Man, this is going great folks! I'm so excited to be sharing another totally off-the-wall and wild ride through the thin blue smoke with everyone here!
Back ASAP with the final stage and start of the smoke!
Eric