It overshot by ten degrees, but after opening the egg and placing the meat on the temp dropped and then stayed at the setpoint. I did a single spatchcocked cornish-hen seasoned with Lawry's salt and tossed a couple kielbasa on towards the end.īuilt for a smaller fire, lit the very top and let the unit bring it up to 250F as my setpoint. The salt and fat makes the product very tasty but less healthy for the consumer. That being said commercial sausage tends to have significantly more water incorporated and an even higher percentage of salt the fat content almost certainly exceeds 30%.
Since taking on this practice I have only bought sausage twice in over two years and now make all of my own ham, hocks, bacon, pancetta, guanciale and sliceable sandwich meats such as pastrami. one kilo or more, there is a wealth of information out there but I highly recommend Ruhlman and Poleyn's "Charcuterie" and the Marianski Bros' "Home Production of Quality Meats and Sausages" with a preference tending towards the latter book.
#Gooba pit bbq professional
If one is seriously interested in doing sausage correctly and of a professional quality on a nano scale- i.e. I happen to prefer curing my sausage in the casing which is also perfectly acceptable and quite traditional.
The salt and the cure #1 can be applied to the cubes/strips of meat and kept and cured in a covered bowl/tub resting in the fridge 24-48 hours before grinding. I'd like to add that even when "curing" it's best to keep the meat very cold as a general rule.
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