Putting together a post-Christmas gift package for some of my wife's family out in Tacoma.. Will ship it after Christmas, when Fedex isn't nearly as busy. (I don't want to risk a delay in delivery, and have it sitting in a warehouse over a weekend)
Cheese, Summer Sausage, and a bit of salt today.
(http://lh4.ggpht.com/_CbvAIVzmFFM/TQ5yunYr3wI/AAAAAAABSEM/GRVYALY4Nas/s800/DSC02422.JPG)
I tried scoring the colby so I could tell it apart from the cheddar, but it didn't work. So I ate the corner off of instead. ;D
(http://lh5.ggpht.com/_CbvAIVzmFFM/TQ5yzoiQOWI/AAAAAAABSEY/FqBmgykSozA/s800/DSC02425.JPG)
2 hours of Apple.
(http://lh5.ggpht.com/_CbvAIVzmFFM/TQ5y21xLXMI/AAAAAAABSEg/JdTnP65Sr7E/s800/DSC02426.JPG)
The cheese will be almost ready to eat by the time they get it. The summer sausage is an experiment... It will probably go to the office this week for samples, and then I'll do them a fresh one when we get back from vacation.
No issues with cheese and sausage "sweating" into the salt??
Quote from: Ka Honu on December 19, 2010, 02:46:41 PM
No issues with cheese and sausage "sweating" into the salt??
Nope. Plenty cold here. The cheese didn't even get moist. I pulled the cheese/sausage after about an hour and 30 minutes and let the salt go a little bit longer. Chilling in the fridge now before I vacuum seal them.
HECK YEAH ;D
Bagged and hidden in the bottom of the fridge...
(http://lh5.ggpht.com/_CbvAIVzmFFM/TQ6wyxtX6TI/AAAAAAABSFU/RmmS3FJbu8Y/s800/20101219190637.jpg)
Salt could have used some more smoke, but I ran out of time.
(http://lh5.ggpht.com/_CbvAIVzmFFM/TQ6wxZwRQ8I/AAAAAAABSFM/wN3Lu2euSxg/s800/20101219162616.jpg)
I'm finding that sausage very interesting. let us know how that comes out. I'm thinking it will be good!
You can always hit the salt again once you get back from Vacation Squirt.
Quote from: Tenpoint5 on December 19, 2010, 06:54:01 PM
You can always hit the salt again once you get back from Vacation Squirt.
Thanks - I might just do that!
Looks good Pat...
I agree with KyNola, the sausage sounds very interesting.
Keep us posted if you got a chance to try it.
One of the gift exchange posts said 30 hrs of smoke on salt. You have a ways to go Pat
Quote from: DTAggie on December 19, 2010, 09:01:38 PM
One of the gift exchange posts said 30 hrs of smoke on salt. You have a ways to go Pat
I don't think I have that many pucks!
The summer sausage is going in my luggage for our Christmas trip... We'll snack on it next weekend and see how it turned out.
I think I will keep including a batch of salt for all the cooks until the salt gets to where I want it. Once I am done Bavind's 30 hr. smoked salt that is.
Do you guys see any problems with doing that? Can salt ride a long in a hot smoke or is it cold smoke only?
Thanks,
JJ
Quote from: DTAggie on December 19, 2010, 09:01:38 PM
One of the gift exchange posts said 30 hrs of smoke on salt. You have a ways to go Pat
I can't remember exactly now, but I put some some salt in "for the ride"...
It was a "hot" smoke, doing some butts... 26hrs+...
Didn't faze it. Tasted like it did before I started.
I reckon there's a
reason it's supposed to be
cold-smoked.
I dunno.
Awrighten.