Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: TentHunteR on January 04, 2016, 12:22:02 PM
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As per usual, I was tasked with organizing and providing some protein for the recent annual Pastor Appreciation brunch at Church.
This year, in addition to biscuits & turkey sausage gravy, I decided to make some Beef Kielbasa & a Maple Flavored Picnic Ham. This way there was some kind of meat that everyone would eat (Turkey, Beef & Pork).
I mixed up some brine using Salt, Cure #1 & some of my homemade Fenugreek syrup, then trimmed & injected the picnic ham.
(https://lh3.googleusercontent.com/-0-AGOvoAZTA/Voqhl166y5I/AAAAAAAAH08/JXDMyKmM8Jo/s640-Ic42/MAPLHAM1.JPG)
The picnic ham went into a brining bag & fridge to cure for a few days.
(https://lh3.googleusercontent.com/-Jemq_vfLEWY/Voqhl0zRyyI/AAAAAAAAH00/ePTtCZ4YhFc/s640-Ic42/MAPLHAM2.JPG)
Then, Saturday morning a 5 lb batch of Beef Kielbasa was mixed up and stuffed into casings.
(https://lh3.googleusercontent.com/-f64QkoiiQMo/VoqhqyhhU3I/AAAAAAAAH1Y/wh8VRVIo-8w/s640-Ic42/2015BK01.JPG)
Onto the MAK with a pellet tube for a couple hours of cold smoke.
(https://lh3.googleusercontent.com/-XESs-oq1ViI/Voqhq-rY7BI/AAAAAAAAH1g/YuDnjOWQc4I/s640-Ic42/2015BK02.JPG)
After the cold smoke, the MAK was turned on to Smoke Mode until an internal temp of about 145° was reached.
(https://lh3.googleusercontent.com/-XoMKjqNPIlQ/VoqhrDqJu7I/AAAAAAAAH1k/EL2torpORJE/s640-Ic42/2015BK03.JPG)
Once the sausages reach 145°, they were transferred to a 152° water bath to poach. This provides a really nice and even gentle push to their finish temperature, and keeps them plump.
(https://lh3.googleusercontent.com/-V9ZwGdsW1Ro/VoqhralCpcI/AAAAAAAAH1s/dr-vzpsy-dw/s640-Ic42/2015BK04.JPG)
Once they reached their final internal temp of 152°, they were plunged into an ice water bath to stop cooking and prevent fat-out.
Done, and wow do they smell good!
(https://lh3.googleusercontent.com/-RqjEnw3mKe4/Voqhrf2Rp9I/AAAAAAAAH1o/XX5PjKunnmA/s740-Ic42/2015BK05.JPG)
They were cut into serving size pieces and stored in the fridge overnight. All I had to do the next morning was throw them into a slow cooker to be reheated at Church.
(https://lh3.googleusercontent.com/-zOzPcOf7U-A/Voqhrsv34yI/AAAAAAAAH1w/a9tvqe9um5c/s740-Ic42/2015BK06.JPG)
Late Saturday evening I put the ham on the MAK with a pellet tube for a few hours of cold smoke, then turned the MAK onto smoke-mode to hot smoke overnight.
(https://lh3.googleusercontent.com/-w8g7S_WhMoc/VoqhlwLNtzI/AAAAAAAAH04/CUAMQXCvDjg/s640-Ic42/MAPLHAM3.JPG)
Sunday morning the ham was finished and ready to go into an electric roaster to be kept warm until the brunch!
(https://lh3.googleusercontent.com/-UTktMK1SaNc/VoqhmVzQDJI/AAAAAAAAH1A/-tD9vp71kr0/s738-Ic42/MAPLHAM4.JPG)
We were all so busy eating and fellowshipping that I totally forgot to get pics of the feast. :(
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I bet it was a great tasting feast :P :P
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It looks seriously amazing
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It sure does look delicious Cliff!!! Makes me wish I had not gotten rid of my sausage stuffer! Don
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Great work!
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Very nice results! You are the ham man
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Oh yes now that's good looking food porn ;)
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Great looking protein Cliff! I'm certain that everyone enjoyed the fruits of your labor! Mmmmmm
The congregation is fortunate to have you working your magic! ;)
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Wow, words can't properly describe how great that looks. An amateur like myself could only hope to cook that well someday. Thanks for the inspiration! :)
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Wow, words can't properly describe how great that looks. An amateur like myself could only hope to cook that well someday. Thanks for the inspiration! :)
You CAN do it Tom! That is what we are here for - to help one another learn. You have some tricks and techniques and ideas to share - and everyone else does too. You may think they are too simple - or others know them - but do not under-value the sharing of of anything we do. Some may already know those things - but everybody has to start learning sometime and somewhere.
Check out eh Charcuterie Section - Ham Brining 101. Ten hunter wrote it - and it is a great thread that is a step by step, so that anyone that wants to - can brine their own ham.
And this thread http://www.letstalkbbq.com/index.php?topic=400.msg3377#msg3377 is my favorite recipe for ham or bacon curing. YOU would love curing your own bacon. It will be better than any bacon you buy-in the store ..and cheaper too!
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Wow, words can't properly describe how great that looks. An amateur like myself could only hope to cook that well someday. Thanks for the inspiration! :)
You CAN do it Tom! That is what we are here for - to help one another learn. You have some tricks and techniques and ideas to share - and everyone else does too. You may think they are too simple - or others know them - but do not under-value the sharing of of anything we do. Some may already know those things - but everybody has to start learning sometime and somewhere.
Check out eh Charcuterie Section - Ham Brining 101. Ten hunter wrote it - and it is a great thread that is a step by step, so that anyone that wants to - can brine their own ham.
And this thread http://www.letstalkbbq.com/index.php?topic=400.msg3377#msg3377 is my favorite recipe for ham or bacon curing. YOU would love curing your own bacon. It will be better than any bacon you buy-in the store ..and cheaper too!
And Tent is available for last minute advice on the phone. I needed it on my first ham. Special people around here. Tee has always been good for bail money too.
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" Tee has always been good for bail money too."
Yeah...but the interest is rough... - somebody's "gotta pay da vig."..... ;) ;D
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Cliff,
My mouth was watering as soon as I started reading your post. I could almost taste it.
Art