Hello from Dallas area

[Drac]

Good day all,

I just got my Bradley Digital 4-Shelf smoker in.  It was a birthday present with a sample pack of pucks and cover from my wife.  She took the subtle hint when we were in the store and I turned to her and said "I want that."
 
I am very much into cooking, not just outdoors.  My specialty is pastry and candy but I have a fondness for anything that has long involved processes based on science.  Canning, cheese making and charcuterie are all within my field of interest.  Over the last year I have been getting more into the sausage making and dehydrating.  Been laying in more tools (aka toys) a piece at a time.  I have a Green Egg and it is a good multitasker but only ok as a smoker and you can't cold smoke in it.  Since I want to play with bacon and cold smoked sausages I really wanted a Bradley.

I have "burned-in" the smoker and I told my wife I will be doing something this weekend.  Don't know what but damn it I will be smoking something!  Probably going to be snack sticks.  Future endeavors will include smoked turkey for Thanksgiving, some andouille, and some schinkenspeck.

Jim

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[FLBentRider]

W E L C O M E  to the Forum Drac!

[KevinG]

Welcome to the forum Jim!

[squirtthecat]

Welcome aboard!

Tell us more about this 'schinkenspeck'..

[TestRocket]

Welcome Jim and happy belated birthday!

[ArnieM]

Hi Jim and welcome to the forum.  It sounds like you'll keep that smoker busy.

[Drac]

Thanks for the warm welcome.

Schinkenspeck is suppose to be a fancy bacon.  To me it looks like Canadian bacon wrapped in standard bacon.  It is in one of my sausage books and really looks like something to try.

This is the website of the book writers.

http://www.sausagemaker.com/schinkenspeck.aspx

Jim

[beefmann]

welcome aboard

[DTAggie]

Welcome Jim.  I am in the Dallas area as well.

[kinyo]

Welcome to the forum Drac!

[BuyLowSellHigh]

Howdy, Drac!  Welcome aboard.  You'll love it here.

FYI - I'm a few hundred miles south of ya in Lake Jackson.

[watchdog56]

Welcome and don't be afraid to ask questions.

[Tenpoint5]

A man after my own heart Shinkenspeck!! I have had a couple of toddys this evening and am in a giving mood. Give this a whirl.



BIERSHINKEN

Take 2 1/2 lbs lean pork butt ( I usually use tenderloin but not necessary) and cube it into 3/4 inch cubes. Toss with tender quick (as per package instructions) and put in fridge a couple days.

Take 1 1/4 lb pork butt cubed and season it like bologna and emulsify with some ice water in a food processor til it is a paste. Add 2 tsp nonfat dry milk and blend in the processor--it will get stiff. Mix the emulsified meat with the cubed meat and stuff into fibrous casings. I just spoon it in and keep packing it down in the casing.

Seasoning for emulsified meat:
1 tsp salt
1/2 tsp ginger
1 tsp mace
1/2 tsp coriander
1/4 tsp cure #1


Smoke at 170 til 152 internal.

Then give bath in Ice water to stop the cooking and cool down to 100. Then refrigerate.

[classicrockgriller]

Drac, sorry for the late Welcome.

Glad to have you with Us!

I am about 3 hrs from you and DTAggie over in East Texas.

(Lake Livinston area)