Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: GusRobin on September 10, 2017, 01:54:32 PM
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Yesterday I decided to make some kielbasa and pepperoni. So I stuffed them last night and this morning I smoked them.
Loaded them in the Bradley and set the PID at 120 and then for a graduated temp rise.
Here they are in the Bradley:
(https://i.imgur.com/sUl39Io.jpg)
After about 2 hours I went to check on them. They looked almost done, but it was too soon. I checked their temp and they were in the 160*. This shouldn't be so I figured something was wrong. Looking around it dawned on me. While I set the PID, I never put the probe in the smoker. Duhh! So the temp just kept climbing and had a bit of a fat out. Tasted one of each, they were on the dry side but not totally ruined. But not to the quality I expect or want.
Put them in an ice bath and here they are blooming.
(https://i.imgur.com/AfzYRDK.jpg)
I'll fry some up and see how they taste. But I was making them for appetizers at my daughter's upcoming baby shower, so I most likely will have to make a new batch.
Oh well.
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Well Gus, they look good anyway> :D :D
And you can't have too much.
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I will take those off of your hands, I will have no problems chomping on them :thumbup:
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Tried it again and they we very dry, the high heat made them fat out. May have to toss them.
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What about slicing them for use in a soup? At least with the kielbasa it might work and overcome the dryness. Pepperoni flavor might be harder to blend, but it might work in a tomato sauce with pasta? I just hate tossing food.
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Send em my way and I will feed em to my pigs and we can recycle them here in a few months!!
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I just hate tossing food.
The only place I toss food is down my throat. :D :D :D
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Kielbasa jerky who would have thunk? ;) ;) ;) ;)
I'd still try to use them for corn boils or soups.