At it again...going Spain, Italy, New Mexico??

Sausage making and curing meats.

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Copasspupil
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At it again...going Spain, Italy, New Mexico??

Postby Copasspupil » Sat Oct 12, 2019 8:43 am

A little pancetta, coppa, Lomo and spicy with smoked Hatch chili pepper rub. We shall see in the results in 2 days to 6 months.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: At it again...going Spain, Italy, New Mexico??

Postby OldUsedParts » Sat Oct 12, 2019 10:04 am

:tup: no doubt it'll be on the spot, :salut: however, the only thing that is aged in my cooking is MOI :whiteflag:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Re: At it again...going Spain, Italy, New Mexico??

Postby Copasspupil » Sat Oct 12, 2019 11:18 am

I’m interested in the flavor profile of the hatch chili powder does to the spicy versions. I will be doing a cold smoke then either age the meat or slice them up.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: At it again...going Spain, Italy, New Mexico??

Postby OldUsedParts » Sat Oct 12, 2019 11:52 am

I really need to jump on some Hatch Peppers during their Season here and make some Hatch Salsa and ground Dehydrated Hatch Peppers this year. :tup:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Re: At it again...going Spain, Italy, New Mexico??

Postby Copasspupil » Sat Oct 12, 2019 4:51 pm

I try and get them but this year, I never saw anybody selling them. I’m not quite sure why.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: At it again...going Spain, Italy, New Mexico??

Postby OldUsedParts » Sat Oct 12, 2019 5:20 pm

I used to have a Hot Rod Buddy that lived around Portland and I'd ship him some when they showed up here cause he couldn't find them around his neck of the woods. :dont: He had a big rotisserie barrel that he roasted them in some how.
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Re: At it again...going Spain, Italy, New Mexico??

Postby Copasspupil » Tue Oct 15, 2019 11:18 pm

This round was a learning experience for me.
1. Hatch chili powder is my new favorite spice by far. It’s a lingering one. Not a burn. Purchased from amazon red color.
2. Someone here mentioned about brisket and if you lift it and it stays firm then the meat has too much fat and the opposite is what I bought just to check. So I tried it with pork belly and this is what I got:
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: At it again...going Spain, Italy, New Mexico??

Postby Rambo » Wed Oct 16, 2019 2:50 am

You Rock :cheers:
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Re: At it again...going Spain, Italy, New Mexico??

Postby Txdragon » Sun Oct 20, 2019 8:29 pm

Oh dang! That time of the year is upon us again. Looking good, sir!
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Re: At it again...going Spain, Italy, New Mexico??

Postby Copasspupil » Tue Oct 22, 2019 8:51 pm

Thanks guys. I brought a package to some friends and I’ve converted another.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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