Started this last night for a Sunday smoke
All mixed up and lots of paprika
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/HPIM1220.jpg)
Stuffer is ready
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/HPIM1221.jpg)
Fibrous casing is great because you can pack it real tight without blowouts
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/HPIM1222.jpg)
Done just have to trim the casing
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/HPIM1223.jpg)
One 5 lb paprika fattie ready for the smoker on Sunday just have to let the cure do its job in the fridge
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/HPIM1226.jpg)
More to come
Corey
Dam, thatsa biggen!
Sent from my iPhone using Tapatalk
That looks interesting!
Thats gonna be a long smoke, Lookin real good!!!!
Lookin gooood.
Buck a buck a pound buck a pound. Can't wait to see the finish.
Quote from: CoreyMac on October 15, 2011, 12:37:38 PM
Started this last night for a Sunday smoke
All mixed up and lots of paprika
Is this a recipe you can share?
Into the smoker.
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/Picture011.jpg)
After about 5 hrs, had an issue keeping the heat down. It got a little hot but I think its OK Used Pecan for the smoke
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/Picture012.jpg)
I'll get the recipe from my book and post it up shortly. :D
Corey
Here's the recipe: Its actually a modified version of the recipe from the Rytek Kutas book, (all his stuff has way to much salt and not enough pepper IMO)
This is for the 5lb fattie but it just adjust it for the various batch sizes.
1 1/4 oz salt
1/2 oz powdered Dextrose
2 tsp garlic powder
5/8 tbsp- black pepper (heaping 1/2 TBSP)
3/4 oz Hungarian paprika (you can use regular but the hungarian has a little more zing)
1 tsp Cure #1
This recipe is really supposed to be stuffed into 38mm salted hog casings, but I just put it in an 87mm fibrous casing because its easier for my 4 rack, plus its the perfect size for sammies.
I put 5hrs of pecan on it becasue the fibrous casing needs a fairly good hit of smoke to get the flavour. If it was in regular hog casing you could go abour 3hrs
Just take the IT to 150-155F with 160f cabinet temp (about 10 hrs)
Corey
thanks
After 11 hrs @160DegF, turned out pretty good. Seems to have nice color from the paprika. Just have to vac pack it.
(http://i519.photobucket.com/albums/u358/ComaxRacing/Various/HPIM1232.jpg)
Corey
I does look good. Nice job
Now THAT looks gooood!
I could go for some of that!
And I'm hungry two. A couple of slices of that and some good cheddar between some crackers - oh that would be good right now!
I agree with Caneyscud....that with cheddar and crackers would hit the spot right about now!
Hi Corey,
That fattie looks extremely good. I agree with you that you can only use the best paprika powder and that is Hungarian. Forget about that bitter tasting Spanish crap.
You can even increase the paprika without it being too overpowering and add 25% hot paprika powder as well.
I never stuffed any large skins yet but after seeing your end result I will have a go shortly.
Congratulations,
Jan.
Brisbane.
Quote from: crusty044 on October 17, 2011, 06:32:49 PM
Hi Corey,
That fattie looks extremely good. I agree with you that you can only use the best paprika powder and that is Hungarian. Forget about that bitter tasting Spanish crap.
You can even increase the paprika without it being too overpowering and add 25% hot paprika powder as well.
I never stuffed any large skins yet but after seeing your end result I will have a go shortly.
Congratulations,
Jan.
Brisbane.
Its only been recently that I have been doing the large casings due to the fact that I no longer really have the time to spend stuffing alot of small casings (right now). I can come home from work and whip up a fattie in about an hr total time with clean-up. As far as the paprika, hungairian is my favorite, never tried the spicey stuff. I got mine from and old hungarian couple from the niebourhood but they have since passed. I don't know where I going to get the "good stuff" when mine is gone.
Corey
Just go on the net and do a little search. I bet some spice merchants have lots of it on hand. Don't replace it with anything else. Do make the more spicey variety, you'll love it.
Regards,
Jan.
Brisbane.