New contest - recipe of the month

Siara · Post by **Siara** » Mon Jan 17, 2011 17:38

Hello smoke addicts,

It's my pleasure to invite you, to take part in our "Recipe of the month" contest
Rules are quite simple:
1. Post the recipe which you like to share ( just meat products ).
2. Include the pictures of the ready made product and preparation phase
3. This will be translated to polish and posted on the polish forum.
4. Special jury will choose lucky winner
5. On the chosen day of the month, results will announced, and the winner will be rewarded with a surprise reward like a book for example. ( and yes it will be in English

)

We also have some give away calendars.
I need one volunteer, who will distribute them between those willing.

CrankyBuzzard · Post by **CrankyBuzzard** » Mon Jan 17, 2011 20:47

This sounds like fun!

I'll post what I did over the weekend when I return home!

Charlie

CrankyBuzzard · Post by **CrankyBuzzard** » Sat Jan 22, 2011 20:02

On a BBQ board I belong to many of us make what we call ABTs (Atomic Buffalo Turds). I know, the name isn't appetizing, but the end result is addictive!

We slice a jalapeno lengthwise and then stuff it with cream cheese, then place a "little smokie" smoked sausage on top of the cheese, sprinkle with cayenne pepper, wrap in bacon, and then cook it on the smoker at 225-275° until the bacon is done. Wonderful stuff!

This is my version of ABT Sausage!

1.5kg pork butt
680g 1/2 cooked bacon
6 jalapenos sliced in half and de-seeded then chopped
227 g cream cheese
45g salt (sea salt)
6.25g black pepper
1.5g cilantro
2.5g cumin
9g garlic minced
75g onion minced
1g cayenne pepper
125ml water

Grind pork butt and 1/2 cooked bacon through course plate.
mix ground meats together and then mix in cream cheese thoroughly.
Add other vegetables, mix and then add seasonings. Use water as needed for desired consistency to stuff.

Grind through medium plate, stuff into hog casings, and tie or twist at desired intervals.

Warm smoke (170°F/77°C) until internal temperature of 130 is reached.

Shower or dip with cold water, dry and package.

This sausage will need to be cooked further at time of meal to an internal temperature of 170°F/77°C.

Enjoy!

Pork ground

Bacon cooked and ready to cool then grind

Meats mixed, seasonings ready to mix in

Almost ready for final grind

Stuffed and ready for smoker

Final product after smoking and slicing

Feel free to critique and ask questions.

Charlie

CrankyBuzzard · Post by **CrankyBuzzard** » Sat Jan 22, 2011 21:23

Um, I feel dumb...

I missed an ingredient that is VERY important!

3g cure #1 since the sausage is kept at low temps during smoke.

Charlie

Troski · Post by **Troski** » Sat Jan 22, 2011 23:56

Thanks CrankyBuzzard; I am a big fan of ABT'S, your sausage recipe is definitely on my to-do list. I have been just itching for something new to try

Trosky

Siara · Post by **Siara** » Sun Jan 23, 2011 01:11

Excellent, your recipe looks like a winner of Jan

Please do not consider it a verdict , this is just my opinion.
As stated in the contest rules, winner will be chosen by Jury.

CrankyBuzzard · Post by **CrankyBuzzard** » Mon Jan 24, 2011 20:52

Siara wrote:Excellent, your recipe looks like a winner of Jan

Please do not consider it a verdict , this is just my opinion.
As stated in the contest rules, winner will be chosen by Jury.

How ever it turns out, I hope someone trys it and lets me know what their thoughts of it are. I have gotten a little feedback over the weekend that the garlic may be a bit much for some since it is NOT pre-cooked prior to stuffing.

If any try the recipe, they may need to take that into consideration.

Most of my group LOVE garlic and onions, but some folks that are used to "store bought" quicky sausages commented on the flavor as being a bit garlicky (sp) for their taste...

Charlie

Chuckwagon · Post by **Chuckwagon** » Tue Jan 25, 2011 00:13

Hi CrankyBuzzard, I think you've got a winner there too. I`m certainly not being critical of your recipe, just making sure everyone stays safe with the correct amounts of sodium nitrite. You may wish to recheck and even edit your last post.

1.5 kg. (1500 g.) = 3.3 lbs. pork butt
680 g. (1.5 lbs.) = 1.5 lbs. bacon
= 4.8 lbs. TOTAL meat (2180 grams) needing to be cured

Following United States Department Of Agriculture (Meat Inspection Division) guidelines and rules, the proper concentration of sodium nitrite Cure #1 is ideally 156 parts per million. In 2180 grams of meat (4.8 lbs.) this works out to be 5.44 grams of Cure #1.

Your recipe specifies only 3 grams of Cure #1 (only enough cure to treat 1201 grams or 2.6 lbs. of meat). Perhaps you may wish to re-calculate the nitrite addition and even check the source or origin of your recipe and let them know also.

For our convenience, Stan Marianski has posted a time-saving "instant calculator" for computing cures. It makes computing amounts of cure a snap! Check the following address: http://www.wedlinydomowe.com/sausage-re ... calculator

Best Wishes,
Chuckwagon

CrankyBuzzard · Post by **CrankyBuzzard** » Tue Jan 25, 2011 02:03

Chuckwagon wrote:Hi CrankyBuzzard, I think you've got a winner there too. I`m certainly not being critical of your recipe, just making sure everyone stays safe with the correct amounts of sodium nitrite. You may wish to recheck and even edit your last post.

1.5 kg. (1500 g.) = 3.3 lbs. pork butt
680 g. (1.5 lbs.) = 1.5 lbs. bacon
= 4.8 lbs. TOTAL meat (2180 grams) needing to be cured

Following United States Department Of Agriculture (Meat Inspection Division) guidelines and rules, the proper concentration of sodium nitrite Cure #1 is ideally 156 parts per million. In 2180 grams of meat (4.8 lbs.) this works out to be 5.44 grams of Cure #1.

Your recipe specifies only 3 grams of Cure #1 (only enough cure to treat 1201 grams or 2.6 lbs. of meat). Perhaps you may wish to re-calculate the nitrite addition and even check the source or origin of your recipe and let them know also.

For our convenience, Stan Marianski has posted a time-saving "instant calculator" for computing cures. It makes computing amounts of cure a snap! Check the following address: http://www.wedlinydomowe.com/sausage-re ... calculator

Best Wishes,
Chuckwagon

CW, feel FREE to be as critical as possible when I make a mistake of this magnitude!

A little background on this recipe... This recipe is of my own design, so only I can take the hickey for the mistake...

The average ABT weighs 2.16 ounces here.

Jalapeno half- .37 oz.
Bacon (full strip, thick sliced) - 1.15 oz.
cream cheese - .25 oz.
Little smokie - .39 oz.

I weighed each constituent to see how much each accounted for in the average total weight of an ABT.

I cored and split 12 jalapenos and then weighed 5 of the halves to get the average weight.

I purchased 2 pounds of bacon and then selected 5 pieces from different parts of the package to get the average weight.

In order to get the cream cheese average weight, I selected 5 half pieces of jalapenos, weighed each one first, set the tare weight on the scale with the pepper on it, and then filled the pepper with cream cheese. After filling I weighed again and got the weight of the cream cheese. This also was performed 5 times...

For the average weight of the little smokies I purchased a package of them and selected 5 from the package; I weighed each one individually and then calculated the average weight.

I added more of some, and less of others from a vegetable and cheese standpoint, but the meats didn't change much...

What I DIDN'T RECALCULATE was the CURE amount for the main smoked sausage recipe I use a lot, which is based upon 2.5 pounds of meats...

EXCELLENT CATCH SIR!

I haven't been here long, but I have read a lot of your posts and appreciate what you do. While none of us suffered any issues with this batch, it could have been bad.

How do I edit posts? I need to get this one fixed quickly.

Charlie

Chuckwagon · Post by **Chuckwagon** » Tue Jan 25, 2011 03:00

Hi Cranky,
Thanks for the reply. I would NEVER be so bold as to be critical of your recipe. I believe you've got a real winner there too. So does everyone else! As a moderator, I have a responsibility to keep everyone healthy if I can. So, I check the math. Stan's calculation tables make it so simple for anyone to calculate 156 ppm., that even my lawyer could do it!

(By the way, on the other end of the scale, over 200 ppm is illegal)!

So, we must be careful when posting recipes other people will consume. Harming or injuring someone would be the last thing we would want to do. Not long ago, I read an interesting news article stating that many folks were making split jalapenos with Mexican white cheese (Queso Blanco). People call them "poppers".

Shucks, where I come from, they are called Saguro Cactus Spikes. Anyway, folks were getting sick and they found that the Mexican cheese contained milk that was unpasteurized. The Mexican government has a lot to learn about food borne microorganism control. Before I buy any cheese, I check for the pastuerization confirmation. Just makes good sense.

Carry on Cranky! And thanks for your response. If you need a hand calculating nitrates or nitrites, don't hesitate to rattle my chain. Glad to help anytime I can.

I don't know it all, but dang.... I make a good biscuit!
Your friend with...
Best Wishes of course!
Chuckwagon

Siara · Post by **Siara** » Tue Jan 25, 2011 21:03

Siara wrote:We also have some give away calendars.
I need one volunteer, who will distribute them between those willing.

No one interested?

Chuckwagon · Post by **Chuckwagon** » Tue Jan 25, 2011 21:32

How many calendars do you have Siara? Is it practical to mail them? Could we help you with the postage fees? I would love to have a real Polish calendar on my wall. I can't read it... but I can enjoy the pictures!

Heck, I might even be able to tell what day it is.

I could possibly accept a bundle of them, then folks coulds email me for one or two. I would be able to mail them to members who request them.
Best Wishes,
Chuckwagon

Siara · Post by **Siara** » Tue Jan 25, 2011 22:34

You can probably also be able to guess the month CW

We will mail them to you, then.

Chuckwagon · Post by **Chuckwagon** » Tue Jan 25, 2011 22:47

OK Siara, Thank you.
When I receive them, I'll let everyone know they can request a calendar from the "drag rider" at the rear of the herd... back at the ol' chuckwagon! Shucks pard, I'll even send 'em my black skillet "Sidewinder's Sourdough" biscuit recipe too, if they just won't shoot at the cook!

Best Wishes,
Chuckwagon

CrankyBuzzard · Post by **CrankyBuzzard** » Sat Feb 05, 2011 01:51

Um, hmm, I know the competition was tough, but who won?

Actually, I think this would get more exposure if there was a direct location for it.

I've been playing a bit and have another to submit when ready...

Charlie