BBQ/Meat Smokin/Sausage Making/Bread Baking

[floydmeddler]

I know a lot of the lads on here love this kind of thing... I sure do! Smoking a 5KG of pork shoulder as we speak. Baking bread too and just put a load of homemade sausages in the oven. Wife's 30th birthday bash.

What do you think?

[Ink]

Hmm. I made bread this morning too. Never smoked my own meat though. Is it easy?

[Jim]

Definitely not.

[subfaction]

smoked my own meat

sorry just sounded wrong, intrigued though...

I make bread every other day, hard to go back to shop bought to be honest, although haven't tried sourdough yet, should give it a go...

[Jim]

I understood the 'subtle' subtext in the original post, but since this seems likely to turn into a cooking thread I think I'll move it to the appropriate forum.

[floydmeddler]

Hmm. I made bread this morning too. Never smoked my own meat though. Is it easy?

Lol.

It's a bit of a labour of love. I smoked that pork shoulder for around 20 hrs. Came out amazingly well. Here's a link to my smoker build:

viewtopic.php?f=16&t=60601

[Francois]

I've just started making some of my own cheese, which is a brilliant thing to do...

Not only because I can make a couple of kilos of really nice soft cheese with A) zero effort and B) at a fraction of the price of buying it (it works really well in sauces and all sorts, and lasts ages in the fridge because it's a live product)

But also, the leftover whey is fantastic for breadmaking. Substitute water from any recipe for fresh whey and it makes stunning bread, I think mainly because it's extra yeast nutrient, so speeds up proving process. (Very nutritious too!) Gradually moving toward zero-waste self-sufficiency

Plus you can use whey in marinades for meat, the enzymes go to work on the gristle and can work wonders overnight. Good for stuff like mutton or beef shin.

[floydmeddler]

Sounds cool Francois. What type of cheese do you make? Simple mozzarella or more complicated stuff?

[sbond10]

How cheap is cheap setting up and raw materials to make your own cheese and how long does it last

[Morten]

Smoking 20 kg of ribs for my moms 60th birthday tomorrow.
Brewed 4 kegs of beer as well.

[floydmeddler]

On the egg too. Nice! What temp and for how long? Also, what wood?

[Morten]

On the egg too. Nice! What temp and for how long? Also, what wood?

Smoked them for 3 hours at ~100°, put them in trays, added a little apple juice and wrapped tinfoil, 2 hours at 175° and then finished them off at the grill with some BBQ sauce.