Thursday, January 20, 2011

Reindeer Turds? Let's just call them Magnificent!!

So, a while back I came across a recipe for something called Reindeer turds. The recipe was simple, it was cream cheese, cheddar cheese, taco meat, jalapeño peppers and bacon. Well I had just made some homemade sausage (listed below) and I thought why not substitute my homemade sausage for the taco meat. I made them, and then brought them to a party; all I can say is they were the star of the show.

I did not take any pictures of making them then. Today however, I made them and I thought ahead to take pictures of the process. Since I purchased the a-maze-n smoker, I have been cold smoking a few things; one of the things I smoked is cheddar cheese. So this includes smoked cheddar cheese, instead of plain cheddar.

If you have not attempted the sausage I made I suggest you give it a try. I have made about 100lbs of it, and I often freeze 1lb bags of sausage to use in other things. That is what I used today. So without further delay, here is "The Magnificent".

Here is the sausage frying up, just mix it up until it's done.

This is shredded smoked cheddar, I'd say about a pound, also there is the cream cheese.

This is the cheddar and cream cheese combined.

Now I have to tell you, these jalapeño peppers, they will burn your skin (found that out the first time). Use rubber gloves to prepare the peppers; cut the top off of them, and cut them lengthwise. Soaking them if ice water will take some of the heat out of the peppers. I have soaked them for just an hour to as long as overnight, and the longer you soak them the less heat they will have.

Peppers ready to go!

Sorry, I don't have a picture of mixing the sausage into the cheese, but do that next. :)

Here is the pepper with the cheese/sausage mixture placed on the pepper.

This is a half slice of bacon wrapped around the pepper, and that is all there is to it.

Here they are ready to go into the smoker; 80 of them, and 6 for a friend who does not eat pork with no bacon or sausage.

Here they are in the smoker, in about 3 hours these babies are going to be good to go!

The finished product, let me tell you these are great!

I used hickory wood, and got the smoker just hot enough to produce smoke. Give it a shot, they are easy to make and they will be the star of the show!! Just in time for those Super-bowl parties!!

Tuesday, October 12, 2010

Homemade Beef Jerky...

A couple of weeks ago I took my family on a short trip to the little town of Phippsburg in Colorado. There were two reasons that spot was chosen. First, I bought my son a nice telescope for his birthday last year and I wanted to take him out before it got too cold. Second, I wanted to take my wife out to see the fall colors in the mountains. Out local news had a map up that showed the northern part of the state was at peak color, so I focused my search there.

Looking at the stars in the city can be a problem because of the light pollution. There is a Dark Sky Finder website that will help you locate a place that is pitch black; using this tool I located the little town of Phippsburg CO. We stayed at the Black Dog Inn, and it was a very nice. We got the suite, it had a kitchen, 2 queen beds, and a pull out couch. I think the cost for the room was about $100.00. The area was so nice, I think next time we go up there we will camp at Routt National Forrest.

Any way...

I usually like to pick up some Beef Jerky when I take my boys out on the road somewhere. This time was no different. I stopped by Gander Mountain on the way out of town and grabbed 5 bags. With tax that set me back about $30.00. I bet total weight was less then a pound of Jerky. So I decided that in the future I would make my own. What follows is my stab at home made beef jerky.

I looked online for a recipe that I wanted to try, I settled on this one...

Beef Jerky Recipe
2 pounds flank steak sliced thin (I used London Broil; it looked like a nice low fat piece of meat)
1/2 cup soy sauce
1/4 cup honey
6 Cloves garlic minced
1 tablespoon ginger grated -- heaping
1 1/2 tablespoon red pepper flakes
1 teaspoon sesame oil
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon liquid smoke flavoring

I cut the Beef into 1/4 to 3/8 inch strips, I then tossed the meat and the brine/cure in a freezer bag, and squeezed out the air. I put it in the fridge overnight. At about noon I fired up the smoker. I did not want to burn the beef (like my last attempt, not so good), so I needed a way to get smoke but still keep the temps at less then 150. I could have used my cold smoke adapter I made, but I wanted to try out something else; The A-Maze-N-Smoker, this device is designed to produce smoke, and generate almost NO heat. After trying it out I can say without a doubt it works as advertised.

I put the A-Maze-N-Smoker on the cast iron wood tray and fired up the smoker to as low as I could get it to go, (which is normally about 225, but I dialed the source gas valve down and got it to a stable 125). With the smoke generator going strong (I used Hickory dust) and the heat at 125, I left the jerky in for 8 hours on thinner pieces, and 10 hours for the thicker ones.

The Beef Jerky turned out great; my 2.5 lb London Broil cost me about $5.00 and I have far more then a pound of finished product. Enjoy the pictures below (click on them to see bigger versions).

Bag of Hickory "Dust".

The A-Maze-N-Smoker.

Partially filled, full it should last about 9 hours.
I used a torch to start it, it should slowly smoke through the maze.

Beef Jerky Smoking away (the foil is there to help keep the dust dry).

Finished Product!

Looking Good!!!

I put this in so you could see the maze after the burn.
This product really works great!

The jerky has a great flavor, a little spicy, but a little sweet at the same time. I must give credit to the original site I got the recipe from, here is a LINK to the original web page I used to make this Beef Jerky.

Enjoy until next time!

Thursday, May 21, 2009

Smoked Sausage Memorial Day Weekend 2009

Last weekend I took Friday off and took the family to Rifle Falls State Park. On the way back we decided to stay the night in Glenwood Springs. For dinner we stopped at I like BBQ, and I try to stop at a place that has good smoked food while on the road. A good rule of thumb is, if you can find the place using only your nose, the food will be good. Rib City as hard to find. As a matter of fact we almost could not find it all. I had a pork plate with a side of sausage. The pork was nothing to write home about (as expected) but the sausage, well that was something else. It was fantastic! I'd go as far as saying that it was the best I'd ever had.

So I got to thinking, I have a nice smoker, and over the years I have done beef brisket, ribs, pulled pork, chicken, turkey, I've even smoked hamburgers (which if you have not tried, you are missing out), but I have never tried to make home made smoked sausage from scratch. So I set out to see just how hard it is, and if it would be fit to eat.

We have a Kitchen Aid blender with some of the attachments. The smoker is ready, and so am I. I started looking online for a recipe, and most of what I found were kits that you mix with pork. If I am going to make sausage, I wanted to do it from scratch. So I found this recipe and thought I'd give it a try.

Smoked Sausage Recipe
5 lbs pork shoulder
3 tablespoons Kosher Salt
3 teaspoon Cayenne Pepper
1 teaspoon Pink Salt (Curing Salt)
2 teaspoons Fresh Minced Thyme
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon allspice
3/4 teaspoon dry mustard powder
3/4 cup chopped onion
1/4 cup shallot
1 tablespoon minced garlic
10 feet or so of hog casings

I had a recipe and I was determined to give it a shot. A trip to Sam's (by my wife) produced a 12 lb pork shoulder (which is two 6 lb portions), after removing the bone, I'd guess it is close to 5 lbs for each portion. I had planned on cooking 5 lbs of sausage, then smoking the other half of the pork shoulder on Memorial Day, but we got an invite to a friends house for dinner on Friday the 22nd of May, and with work and all, I'm now short on time if I am going to get this done and have sausage for the party. So I decided to just make two 5 lb batches of sausage. Not enough time to smoke a pork shoulder and sausage too!

I put all of the spices into a 9x13 inch baking pan, mixed them up and piled them up in a ball. I covered the pan with foil and placed it into the refrigerator. I did the same to the second pan. but this time I added ground black pepper (about 1/2 a teaspoon). I think black pepper would be good, and figured what the heck.

Now this is the part of the recipe that I was not looking forward to. It calls for cubing the pork shoulder into 1/2 inch cubes. A hour and a half later, the pork is all cubed up and ready to be mixed into the spices. I mixed up all of the spices and the meat in each bowl, leaving me two 5 lb pans of cubed pork. At this point it is recommended that you let the spices set with the meat for 8 to 10 hours or overnight. So I placed them into the fridge, and went down to watch the finale of American Idol.

Can you believe that Adam did not win? You have to admit the whole KISS/Adam thing was cool! I can't believe they air a two hour show to tell you who the winner is (which takes all of 15 seconds)! Adam was the best this year and should have won! I think the show is rigged. Ok, back to the sausage.

In the morning I figured I'd get up and grind the meat, that way I could stuff the sausage right after work, this would give me time to go to Roberts baseball practice, and still get them smoked in the evening. Since I'm on a time crunch to get them done by the time I get home from work on Friday, as we are supposed to be arriving at my friend Ben's house soon after I leave from work on Friday. So Its time to grind the sausage. Let me tell you, it would have gone much better if I would have left the sausage in 1 inch cubes. The problem is that with such small pieces they get past the plunger and make the entire process take far more time then it should have. So if you attempt this with the Kitchen Aid grinder attachment, I would go with bigger cubes, say 3/4 inch to 1 inch cubes. Use the grinder plate with the large holes in it for this step.

To grind up all 10 lbs it took just less then 1 hour (I thought it would take longer). After the grinding process it is recommended that you let it sit for another 4 hours, so it's time to get ready for work. While I was getting ready, Peg took a little of the sausage and fried it up just to see if this whole experiment was just a waste of time. I grabbed the sausage, wrapped it up in foil and drove to work. When I got there I gave it a try, and let me tell you. It was fantastic! I was thinking that if it needed to be "doctored" I'd be able to do it when I get home before I put it into the casing. But there is nothing that I would do to it, it really was great.

When I got home I used the sausage attachment and stuffed the sausage into the casings. Having never done this before I figured it would be hard. It really was not too hard. I would say that having an extra set of hands makes this part much easier. Also if you can afford it, I would go and get a device that just stuffs sausage into the casings, as this took much longer then it should have. A press type device would have been ten times faster. Gander Mountain sells such a device for about $30. The casings I bought were natural, read the package, the one I bought does 25 lbs of meat. One package should be more then enough for most.

With the sausage stuffed into the casings they are now ready to smoke. After baseball practice I hung them from hooks in the smoker, Peg and Hunter made me some hooks out of wire shaped like a large S, that could hang from the top rack of the smoker), loaded it up with apple wood, and closed the door and waited as my mouth was watering. I then thought that this experience might com in handy if someone out there had an interest in doing this themselves. So I started writing this, in about 3 hours (midnight) these will be ready. The 10 lbs of sausage made 41 BRAT sized links. Just about 1/4 lb each. Below are some pictures of the entire process.