Sausage Day

[Dwain Pannell]

Though Canadian Bacon is normally Loin, I used Tenderloin... this weekend the cure was complete so I took the opportunity to grind some sausage and make some jerky when I smoked the Can Bacon.

Beef:

Pork:

Kielbasa in the back, Summer Sausage, Can Bacon, and Cotto Salami next, then the jerky up front

Made some Brats while the smoker was doin its thing

Jerky was done first

Summer Sausage, Can Bacon, Cotto Salami, Kielbasa

Sliced and served with some Kolbász and cured Coppa (Buckboard Bacon) and cheeses on a warm sunny Sunday

Cheers!

 

[John Sp]

Wow Dwain - you went all out this weekend. I love the variety of things you made. I just put up some bulk breakfast sausage - you are making me feel inadequate...

Regards,

John

 

[ChuckO]

Dwain, U R da man!

 

[Joe InJersey]

really nice work... must be a labor of love!

 

[Rich Dahl]

You are the sausage man Dwain! Beautiful!!

 

[John Wheeler]

That all looks awesome! Well done. Would like to try some sasage this year...

 

[Andy Erickson]

That looks fantastic. One of my favorite things to eat is a board full of sausage and cheese.

 

[Cliff Bartlett]

Beautiful looking display of sausage and jerky Dwain. That can bacon looks interesting. Looked for your signature brew but didn't see it this time!

 

[Dustin Dorsey]

Everything looks tremendous. I gotta learn to make sausage!

 

[Dave from Denver]

thumbs up dwain, that cooked salami and summer sausage look amazing.

 

[Enrico Brandizzi]

Great work. All looks tremendous!

 

[Mildo]

Master of the sausage! Very nice Dwain!!! Very nice!!!

 

[Mark B]

Another fine job Dwain. What temp was the smoker at ?

 

[Bob Correll]

You're nailing all things charcuterie and beyond Dwain!

 

[Dwain Pannell]

Thanks folks! I appreciate the comments.

Another fine job Dwain. What temp was the smoker at ?

I start with a side by side "C" shape row of charcoal, then about half way around I add two rows on top of the first. Then about 3/4 way around I add another row on top. This starts the cook at about 110-120*F, it then increases very slowly to 150-175*F. Then finishes at 190-200*F. The key is to start low and increase very slowly in steps so it doesn't fat out. I added a chunk of Pecan about halfway around the "C".

 

[Nate Frost]

Can I be your neighbor? Fantastic!