pato bobo!Otherwise, the smoke occurs OUTSIDE the smoker! (Hint: You don't want this!)
Online Workshop: Project B2 (October 2013)
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Chuckwagon
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- Location:Rocky Mountains
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Chuckwagon
- Veteran
- Posts:4494
- Joined:Tue Apr 06, 2010 04:51
- Location:Rocky Mountains
Hi Smoke Addicts!
Here's a fun project for those of you who wish to try some "Chipped Beef". It's much like Bresaola, but it is "dry-cured" and not as heavily spiced.
"Cow Chip Chipped Beef" and "S.O.S."
Ol` timers in the U.S. military will perhaps remember something commonly called S.O.S. That was... uh... "stuff" on a shingle! These days, the real thing is not even available on the market although you can buy a beef product in a bottle that is supposed to resemble it. The Pennsylvania Dutch butcher shops make pretty respectable "chipped beef" where their dried beef is smoked and sliced very thinly. Here in the west, I grew up with it often served on the ranch where My Aunt made the best "S.O.S." around by quickly heating a little chipped beef and a bit of onion in butter, then making a roux with flour. A little milk and sour cream was added and presto... a thick, white, nectar was poured over the top of a couple of "shingles" of toasted bread. It was delicious.
Rytek Kutas ate the stuff whiIe he served his country in the Korean War and when he settled in Las Vegas, he developed his "dried beef" recipe using a brining solution of only water, Cure #1, salt, and powdered dextrose. However, some folks preferred their "S.O.S." made with a hand-rubbed "bresaola" or Italian Dried Beef made with a few added spices, including garlic and ground cloves.
On the ranch, we kept it simple but hand-rubbed the stuff. We used fat-free beef "round" or "sirloin" - ten pounds at a time - rubbed with the following dry-rub ingredients.
10 lbs. beef (round or sirloin is ideal)
7 Tblspns. non-iodized salt
1-1/2 Tblspns Cure #2 (NOT Cure#1)
1-1/2 Tblspns ground black pepper
1 Tblspn. sugar
1 Tblspn. Garlic Powder
Mix all the dry ingredients together to make a "rub" for the beef and remove all fat and silver skin from the meat. Rub half the mixture into the meat and place it into a lug or vac-sealed bag at 38°F (or as near as possible). Place the remaining mixture out of the way of children. After the meat has been in the refrigerator three days, drain the liquid in the container and rub the remaining dry-curing mixture into the meat. Place the meat back into the refrigerator three more days, and then rinse the excess curing mixture from the surface of the meat. Pat the meat dry and stuff it into a suitable synthetic casing for smoking. Smoke the meat for 10 to 12 hours in a stockinette at 100°F and then hang it up four weeks at 52°F. to 55°F. to dry completely. When the meat has lost 35% of its original weight, slice it very thinly to serve. Try paper-thin roll ups dipped into a little mustard or try making your own S.O.S.
Best Wishes,
Chuckwagon
Here's a fun project for those of you who wish to try some "Chipped Beef". It's much like Bresaola, but it is "dry-cured" and not as heavily spiced.
"Cow Chip Chipped Beef" and "S.O.S."
Ol` timers in the U.S. military will perhaps remember something commonly called S.O.S. That was... uh... "stuff" on a shingle! These days, the real thing is not even available on the market although you can buy a beef product in a bottle that is supposed to resemble it. The Pennsylvania Dutch butcher shops make pretty respectable "chipped beef" where their dried beef is smoked and sliced very thinly. Here in the west, I grew up with it often served on the ranch where My Aunt made the best "S.O.S." around by quickly heating a little chipped beef and a bit of onion in butter, then making a roux with flour. A little milk and sour cream was added and presto... a thick, white, nectar was poured over the top of a couple of "shingles" of toasted bread. It was delicious.
Rytek Kutas ate the stuff whiIe he served his country in the Korean War and when he settled in Las Vegas, he developed his "dried beef" recipe using a brining solution of only water, Cure #1, salt, and powdered dextrose. However, some folks preferred their "S.O.S." made with a hand-rubbed "bresaola" or Italian Dried Beef made with a few added spices, including garlic and ground cloves.
On the ranch, we kept it simple but hand-rubbed the stuff. We used fat-free beef "round" or "sirloin" - ten pounds at a time - rubbed with the following dry-rub ingredients.
10 lbs. beef (round or sirloin is ideal)
7 Tblspns. non-iodized salt
1-1/2 Tblspns Cure #2 (NOT Cure#1)
1-1/2 Tblspns ground black pepper
1 Tblspn. sugar
1 Tblspn. Garlic Powder
Mix all the dry ingredients together to make a "rub" for the beef and remove all fat and silver skin from the meat. Rub half the mixture into the meat and place it into a lug or vac-sealed bag at 38°F (or as near as possible). Place the remaining mixture out of the way of children. After the meat has been in the refrigerator three days, drain the liquid in the container and rub the remaining dry-curing mixture into the meat. Place the meat back into the refrigerator three more days, and then rinse the excess curing mixture from the surface of the meat. Pat the meat dry and stuff it into a suitable synthetic casing for smoking. Smoke the meat for 10 to 12 hours in a stockinette at 100°F and then hang it up four weeks at 52°F. to 55°F. to dry completely. When the meat has lost 35% of its original weight, slice it very thinly to serve. Try paper-thin roll ups dipped into a little mustard or try making your own S.O.S.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
Okay, guys. (You too, Ursula.) You heard the man in the funny looking mustache- - back to work!
However, if (like me) you shudder at the thought of ever having S.O.S. again, you might look back a few pages in the annals of project B2 and note that you haven't done the "Sunrise Summer Sausage" recipe yet. Am I right? I thought so. Whatcha waitin' fer, summer?
I input the recipe into my spreadsheet, determined that it would make enough for this end of the county to enjoy for the foreseeable future, and scaled it back to a quarter of the original. I checked all the amounts against the bulk density info that I had, although I didn't have any for the fermento©, listened to those voices in my head (one of whom sounded suspiciously like our old buddy Ross Hill) who told me to go to a local grocery store where I could score some Boston butt for $1.97 a pound, $1.00 off that price with their card thingie. Yeow!
I'll cut to the chase. A quarter recipe fills one of those LEM 3" mahogany casings that I had left over from last year that says "Venison. Not for Sale" or some such dire warning. I stuffed, worked out the air pockets, and tied one of those fancy fold-over knots that you read about. It's hanging from a kitchen cabinet knob, looking all official and mahogany-like, just like the store-bought summer sausage, but about to taste way, way better..
As to the fermenting, it looks like temperature isn't critical. There's a 95° F route and a 38° route, either of which takes about two days if the destructions are to be believed. I'll go with 70°, somewhere in the middle, for two days, then do the smoking, then hang 'it back in the kitchen for three days before sticking it into my meat locker (a.k.a. drink-o-rator) at 38° to store. (Maybe I'm getting a false sense of security from all the tales about naturally fermenting soujouk. I dunno. How about some advice?)
So- - - you have your orders. Back to the program, unless you care to see a heavily-armed Highway-Patrol-Looking cruiser in your rear view mirror, closing fast, with great big WD markings on it. ...and that extinguished, no, distinguished, mustache blowing in the breeze. ...and maybe me, El Ducko, side-keek extraordinary, ridin' shotgun. "Whatzat? ...no pork butts? Drop an' gimme twenty. You'll be eatin' S.O.S. fer the rest of yer miserable... Hey! What's this? Kabanosy? Hmmm. That changes things."
However, if (like me) you shudder at the thought of ever having S.O.S. again, you might look back a few pages in the annals of project B2 and note that you haven't done the "Sunrise Summer Sausage" recipe yet. Am I right? I thought so. Whatcha waitin' fer, summer?
I input the recipe into my spreadsheet, determined that it would make enough for this end of the county to enjoy for the foreseeable future, and scaled it back to a quarter of the original. I checked all the amounts against the bulk density info that I had, although I didn't have any for the fermento©, listened to those voices in my head (one of whom sounded suspiciously like our old buddy Ross Hill) who told me to go to a local grocery store where I could score some Boston butt for $1.97 a pound, $1.00 off that price with their card thingie. Yeow!
I'll cut to the chase. A quarter recipe fills one of those LEM 3" mahogany casings that I had left over from last year that says "Venison. Not for Sale" or some such dire warning. I stuffed, worked out the air pockets, and tied one of those fancy fold-over knots that you read about. It's hanging from a kitchen cabinet knob, looking all official and mahogany-like, just like the store-bought summer sausage, but about to taste way, way better..
As to the fermenting, it looks like temperature isn't critical. There's a 95° F route and a 38° route, either of which takes about two days if the destructions are to be believed. I'll go with 70°, somewhere in the middle, for two days, then do the smoking, then hang 'it back in the kitchen for three days before sticking it into my meat locker (a.k.a. drink-o-rator) at 38° to store. (Maybe I'm getting a false sense of security from all the tales about naturally fermenting soujouk. I dunno. How about some advice?)
So- - - you have your orders. Back to the program, unless you care to see a heavily-armed Highway-Patrol-Looking cruiser in your rear view mirror, closing fast, with great big WD markings on it. ...and that extinguished, no, distinguished, mustache blowing in the breeze. ...and maybe me, El Ducko, side-keek extraordinary, ridin' shotgun. "Whatzat? ...no pork butts? Drop an' gimme twenty. You'll be eatin' S.O.S. fer the rest of yer miserable... Hey! What's this? Kabanosy? Hmmm. That changes things."
Last edited by el Ducko on Fri Jan 03, 2014 06:01, edited 1 time in total.
Experience - the ability to instantly recognize a mistake when you make it again.
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Chuckwagon
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- Location:Rocky Mountains
Izzat better, oh Benevolent Leader? (...with thanks to Maxell's editing function. Whew! That was close.)looking all official and mahogany-like, just like the store-bought summer sausage, but about to taste way, way better.
Experience - the ability to instantly recognize a mistake when you make it again.
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Chuckwagon
- Veteran
- Posts:4494
- Joined:Tue Apr 06, 2010 04:51
- Location:Rocky Mountains
Hey Duk... What about Hamn`cheese? And others of the female gender? Without wonderful women like them, I wouldn`t have a reason to groom the most pulchritudinous mustache in the western hemisphere! Gosh, some of us are just blessed to look like a cross between Clark Gable and Mel Gibson! Oh, yes.... yes indeed... it`s hard to be humble when one has the perfect mustache!Okay, guys. (You too, Ursula.) You heard the man in the funny looking mustache- - back to work!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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sambal badjak
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- Joined:Thu Jul 18, 2013 15:41
- Location:In the hot Zambezi Valley
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I should be back on track soon....
That is, if I can find any pork. We seem to be having a swine flu epidemic here. I will just have to check my freezers and see what is still lurking around.
And otherwise it is going to be beef or lamb sausages.
I am pretty well kitted out now.
My new additions are:
- all sizes of mincer plates
- a lem sausage suffer
- a precission scale
- a hot plate for use inside my smoker and a thermometer to be fitted outside the smoker
- a syringe for marinating meat (and no, no problems at the borders)
- a salinometer
- and mariansky's book (I already had the kindle version, but a real book is still easier as reference
I will be going through this whole thread again and then I should be ready to rock 'n roll
That is, if I can find any pork. We seem to be having a swine flu epidemic here. I will just have to check my freezers and see what is still lurking around.
And otherwise it is going to be beef or lamb sausages.
I am pretty well kitted out now.
My new additions are:
- all sizes of mincer plates
- a lem sausage suffer
- a precission scale
- a hot plate for use inside my smoker and a thermometer to be fitted outside the smoker
- a syringe for marinating meat (and no, no problems at the borders)
- a salinometer
- and mariansky's book (I already had the kindle version, but a real book is still easier as reference
I will be going through this whole thread again and then I should be ready to rock 'n roll
life is too short to drink bad wine (anonymus)
Sam, ole' boy, looks like you are set! And I like your attitude: "need it? buy it". Too bad about the pork situation. We have whole pork legs on sale here this week for $2.20 kg. I will be buying at least four. Too bad it's not feasible to trade with you for some ostrich meat. BTW, have you made any sausages with ostrich and are commercial varieties of ostrich sausage available in your area?
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sambal badjak
- Frequent User
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- Joined:Thu Jul 18, 2013 15:41
- Location:In the hot Zambezi Valley
- Contact:
Not many ostriches here. Except a couple of them in the wild.
Yeah, bought a lot of stuff, but then I can only do that once every 1 to 2 years, so it piles up.
Just been rummaging through my freezer and I found lamb mince, so I guess I can turn that into merquez sausages. That would give me a chance to use a vertical sausage stuffer for the first time.
Or maybe I should try some boerewors (as I am sure I still have a little bit of pork somewhere) or maybe someone else has a good idea about what to use to test some of the equipment.
I can't do any smoking right now as it is way too wet everywhere (we are in the middle of the rainy season)
Yeah, bought a lot of stuff, but then I can only do that once every 1 to 2 years, so it piles up.
Just been rummaging through my freezer and I found lamb mince, so I guess I can turn that into merquez sausages. That would give me a chance to use a vertical sausage stuffer for the first time.
Or maybe I should try some boerewors (as I am sure I still have a little bit of pork somewhere) or maybe someone else has a good idea about what to use to test some of the equipment.
I can't do any smoking right now as it is way too wet everywhere (we are in the middle of the rainy season)
life is too short to drink bad wine (anonymus)
Smoker Setup
I've made the usual modifications and conditioned my new Masterbuilt 2 door propane smoker.
BUT following along with B2 I see starting the smoker at 130F to finish drying the sausage then adding the smoke for a few hours gently boosting the temp. The lowest temp I can get with the propane is 204F with draft wide open.
Should I be adding a single element electric burner to get these lower temps?
BUT following along with B2 I see starting the smoker at 130F to finish drying the sausage then adding the smoke for a few hours gently boosting the temp. The lowest temp I can get with the propane is 204F with draft wide open.
Should I be adding a single element electric burner to get these lower temps?Re: Smoker Setup
You have too large an orifice in the burner thus too many BTU's. order a smaller gas orifice. That is a problem I had with my gas grill and I replaced the orifices with much smaller ones. My gas grill also supports my smoker. That is another story.Shuswap wrote:I've made the usual modifications and conditioned my new Masterbuilt 2 door propane smoker.
BUT following along with B2 I see starting the smoker at 130F to finish drying the sausage then adding the smoke for a few hours gently boosting the temp. The lowest temp I can get with the propane is 204F with draft wide open.
Ross- tightwad home cook
