Here is my basic ingredients for my fattys.
1 tsp salt
1 tsp pepper
1 tsp mustard seed
1 tsp garlic
1 tsp sugar
1 tsp onion powder
dash of cayanne
dash of chili powder
1/4 tsp red pepper flakes or more to taste
1/8 tsp cure
1/8 tsp sodium bicarbonate
1/3 cup cold water
Add all the above to 2 lbs of ground any meat you want. I am going to fridge mine tonite cuz its too late to smoke and way too cold ;D Going to get 3 pucks of hickory @ 190 then just heat @ 225 until meat is @ 160 internal temp.
My dry mix.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF1553.jpg)
My fattys to the fridge then tomorrow to smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF1555.jpg)
nepas
Sounds and looks good NePas. Question for you, why the cure and sodium bicarbonate? Also, I assume when you say cure you are using pink salt? What amount would you substitute if you were using Morton's TQ? obviously you would have to alter the amount of salt too. I like the looks of those non-stick racks too. Are those the jerky racks?
KyNola
Quote from: KyNola on February 14, 2008, 03:57:28 PM
Sounds and looks good NePas. Question for you, why the cure and sodium bicarbonate? Also, I assume when you say cure you are using pink salt? What amount would you substitute if you were using Morton's TQ? obviously you would have to alter the amount of salt too. I like the looks of those non-stick racks too. Are those the jerky racks?
KyNola
Hi KyNola
The cure is cuz i am letting it sit overnite and its going to give it a salami taste as with the bs. If you use tq just cut it down some. The BS rack is a jerky rack but the white is a Luhr Jenson jerky cover, like the BS jerky ones but i get 6 instead of 4.
nepas
Are those the little chief or big cheif screens for size?
Quote from: Gizmo on February 14, 2008, 08:16:52 PM
Are those the little chief or big cheif screens for size?
The big chief screens
nepas
All done and some sliced. Didnt want to wait till it cooled so i sliced it hot, still juicy ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF1561.jpg)
Sliced
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF1562.jpg)
nepas
No fair NePa, I haven't eaten yet. :o
Oh, I am SO making some of those this week.
Nepas is king of the fatties. Way to go.
NePas,
Damn those look good. The pic of the one sliced almost made me eat my computer screen. :o You truly Are the King of Fattys.
KyNola
Quote from: NePaSmoKer on February 14, 2008, 02:38:09 PM
Here is my basic ingredients for my fattys.
..........
1/8 tsp cure
1/8 tsp sodium bicarbonate
1/3 cup cold water
.........
Add all the above to 2 lbs of ground any meat you want.
nepas
NePa,
What is the sodium bicarbonate for? preventive plop-plop fiz-fiz? :D
Currious as it is not a standard ingredient on the sausage sites.
Sodium bicarbonate is a known flavor enhancer for pork. It does so by reducing the acidity in the meat.
In the CI article they didn't use baking powder, but used baking soda instead. They used it to help dry the skin of poultry prior to baking to get a crisper skin. They used the baking soda, because the baking powder tended to leave a metallic after taste. Also in that article, Cook's Illustrated stated it also breaks down proteins, so I would guess it helps with the primary bind.
Thanks Habs.
I was trying to find the ingrediant on one of the sausage sites but none of them listed any bicarbonate. Never though of baking soda.
Quote from: Gizmo on February 19, 2008, 08:26:20 PM
Thanks Habs.
I was trying to find the ingrediant on one of the sausage sites but none of them listed any bicarbonate. Never though of baking soda.
Sorry Giz for not getting back to ya....Been real busy
Habs is right too.
nepas
Trying these bad boys tonight....What's the typical total cook time to reach the 160 IT?
C
Well I think boogered this up...still very good, but I hit 160 IT in about 45 mins. so in my infinite wisdom lets chill and hit 170, well all said and done 180-two-ish and 2 hrs. on smoke 6:30 till 8:30. So did I ramp out to high to start??? Thats what I'm thinking...and pull at160/170 no matter how long i've been on....right??
C
Did a variation on the fatties last weekend where I mixed half a pound of ground bacon in with the meat, and I split the 1/3 cup cold water into half cold water, half cayenne hot sauce (Crystal). Came out REALLY good and spicy.
I still think I messed this up, as far as the ramped up temp??? Help anyone, right or wrong?? But I can say that crumbled into getti sauce tonight is smell'in fab..But still curious should I take the temp slow.?? up to 160 IT or quick and 160 IT for the fatty slow from the get go, kinda like salmon?? Taste was excellent, but consistenat(spl) not right( see other post, a little overcooked and dry) :-[ Give me a grill ;D and its like a burger but give me a smoke, what the heck did I miss??? Hit the IT temp and pull no matter what the time has been,or slow myself(butt, thats my butt) down and then hit IT, I thought it was better to hit your IT(with ground anything) as quick as possible??? Help it will be done again!!! I was almost there!!! (ok, well past there)
Thanks
C
With ground meats such as fatties, meatloaf, sausage etc, if you didn't add TQ or pink salt, you should not cook it below a temperature of 225°F. Ideally you would want the meat to come up to 160°F as quickly as possible.
The getti sauce was awesome, with the overcooked fatties , and as I was told from the Pres. aka Boss (wife) or nevermind ;D , your not gotta use that hot stuff again!! Cooked up some t'mater sauce 2 cps diced maters and 1 cup mater sauce 1 cup water 1/2 sweet onion and (all the spices already in the fatties) 2 bay leaves and a smidge of garlic and italian seasoning to a simmer...an hour or so..crumble leftover fatties in (about 1.5 2 lbs), and simmer for an hour or longer if you want, the more you simmer the more the flavor...if need be add some water..all depinds on a thick sauce or thin. Some garlic bread and cherry peppers on the side!! ;D She did'nt like the some of the fatties...They were to HOT....but the sauce simmered them down, and the best part was the smoked flavor, which had to come from smoked one night and then chilled one day!!
I can say next time they are out of there at 160 IT,.....hmmm might need to do this weekend..oh crap got a brisket and ribs to do!!!! ;D
Thanks guys!!!
C
Hey Nepas (or anyone else for that matter),
When you're grinding the bacon into the gb (or venison in my case), does it matter which grinding plate you use (coarse, medium or fine)? I was just wondering. This is my first time using my Cabelas grinder and wondered if it mattered. I would assume to use at least a medium since the venison is already ground but hate assuming anything. Also, when using powdered milk, do you grind it in with the rest of your ingredients or wait until venison and bacon are ground in and then add?
Thanks!
SD
SD
I use the medium plate.
nepas
Quote from: NePaSmoKer on February 14, 2008, 02:38:09 PM
Here is my basic ingredients for my fattys.
1 tsp salt
1 tsp pepper
1 tsp mustard seed
1 tsp garlic
1 tsp sugar
1 tsp onion powder
dash of cayanne
dash of chili powder
1/4 tsp red pepper flakes or more to taste
1/8 tsp cure
1/8 tsp sodium bicarbonate
1/3 cup cold water
I was just wondering what the cure is here. Just wanting to get my smokin pantry stocked up for these special occassions
Snowmon
The cure he is referring to is cure #1 - (aka pink salt, Instacure No. 1, Prague powder #1 or DQ curing salt #1). All these cures are considered Cure #1 and their formula is the same - 93.75% salt and 6.25% nitrite.
Mike
I've never seen these things. Of course I probley haven't been looking for these things. Where would a person probley find them at???????????
This may be a dumb question but is Tenderquick the same as Instacure #1?
....if not can I still use it as a replacement since it is in the pantry?
TenderQuick and cure #1 are not the same. They are similar. They are NOT interchangable on a 1:1 basis. I would defer to habs on this one or I'll go look up the ratios.
TenderQuick is usually .5 oz per LB, cure #1 is 1 oz per 25 lb
TenderQuick has salt, nitrate, nitrite and sugar
Cure #1 has salt and nitrate.
Quote from: Buck36 on July 18, 2008, 04:32:20 PM
This may be a dumb question but is Tenderquick the same as Instacure #1?
....if not can I still use it as a replacement since it is in the pantry?
FLBentRider covered everything. Tenderquick is a cure mix, and the recommended amount to mix in ground beef is 1 1/2 teaspoons, as to Cure #1 which you only need to use 1/4 teaspoon.
Also with TQ being a blend, that contains a greater volume of salt, when you substitute TB for Cure #1 you should eliminate or reduce any other salt that is called for in the recipe.
Thanks for the information! I am new to the curing process but after trying Hab's CB, I am eager to learn as much as possible!
Just pulled some fatties out of the smoker after dinner last night. I used Nepas recipe only added ground bacon to it. WOW!!!
We ended up eating a second dinner!!!
Good eats Nepa. Thanks. :)
Quote from: snowmon on July 18, 2008, 04:26:16 PM
I've never seen these things. Of course I probley haven't been looking for these things. Where would a person probley find them at???????????
Can anyone answer this?
Also, how are these eaten/served? Hot, cold, with what, etc. Really interested in trying a fatty. Any other tips or recommendations would be great!
Any type of sausage supply store will stock cure #1. I would look in your yellow pages and give them a call to see if you can find some locally. You can order it on line as well. Here are a couple online stores.
http://www.alliedkenco.com/catalog/product_info.php/products_id/1468
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=56
Mike
So the cure is optional right? Also, what does it do for the fatty? Does it make it more sausage like than meatloaf like? I also noticed that Nepas doesn't use powdered milk in this recipe, but does in other. I want to make these but I want to get it right too.
Thanks!!!
I believe the powdered milk helps with shinkage, its not absoultely neccessary....don't worry ya can't really screw up a fatty, the biggest thing is to not overcook it!
C
If you are using ground beef, Do you still need to add #1 cure? Or would this only be needed if using pork?
Quote from: snowmon on July 22, 2008, 07:52:08 PM
If you are using ground beef, Do you still need to add #1 cure? Or would this only be needed if using pork?
When cooking ground meat, and you do not use a cure it is recommended that you smoke/cook at a temperature of no less then 225°F (higher would be better). You need to get to center of the meat up to the 140°F mark in as short of time as possible, and continue to cook until you reach 160°F.
I found this recipe on Morton's website under recipes for Tenderquick. Its about the same as Nepas except for a few spices which you could add in and its in the oven but would be done the Bradley instead.
Beef Salami
Ingredients
1 pound of ground beef
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
Directions
Combine all ingredients mixing until thoroughly blended. Divide in half. Shape each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap.
Bake on broiler pan at 325 degrees F (or smoke in your Bradley) until a meat thermometer inserted in the center of a roll reads 160 degrees F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.
I see Tenderquick and salt is used in this fatty.
Trying to dream up a fatty with Linguisa, onion and a cheese of some sort. Open a Linguisa and roll it in the middle, or just mix with the ground meat. Any suggestions for cheese? Would this mix use a dash of TQ well? Creative minds are plentiful here!
I'd go with pepper jack...linguica is a wonderfully perfumed sausage with the clove alone (just made some a couple weeks ago)...but lacks heat...but...I like the spice/heat. Mine were in casings...so...don't know if that works for ya! If you just made the mix...then yes...mix it with your basic ground sausage!!! YUM!! I'd add pickled jalepenos to that stuffing as well...but that's my taste preference!! Not too hot...the smoke mellows everybody out a bit!! :)
LQ, I was thinking to turn up the heat with some korean pepper flakes, they are great if you cand find. Hell yes I'm gonna do a linguisa, pepperjack cheese , green onion, just a few green pepps, Will report with pics next weekend.
Very kool Smokin Man!!! Korean pepper flakes? Holy cow man you are goin' hot!! I think Giz has some crazy hot peppers from huh...that are really hot! I like to taste the ingredients...(call me a wimp) but....I like spice...hot isn't really necessary. But...I'm a girl...like to taste the fatty...not the peppers? ??? Just a thought.
I tried making some fatty's a couple of days ago. They turned out pretty good. I didn't have any cure at the time(just arrived in the mail today), so I used a Hi-Mountain Jerky mix (pepper blend) and followed their directions for ground meat. I don't have a scale to weigh the meat so I just eye-balled it, leaning to side of more meat for the reccomended ingredients per pound. I stuffed a couple with a mixture of cut-up and soaked dry 0take mushrooms, ground up bacon, smoked cheddar, and pepperjack cheese. I would have taken some pictures but they didn't last that long. ;) ;D Glad I found this site, there's alot of good information and people here.
Dan
Coleman,
Welcome to the forum. We're glad you found us too. You can teach us all something.
KyNola
Welcome Dan...nice to have ya "in the family" :)
Nepa,
Your picture of the dry mix looks like it has bread crumbs, but the recipe does not call for it. How much do you use?? I can probably wing it, as it is pretty much like meatloaf. It looks great!! I may give it a stab today.
Thanks,
Chrispy