Baby Anacondas and Fresh Suasage

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worth1
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Baby Anacondas and Fresh Suasage

#1

Post: # 6135Unread post worth1
Sat Jan 11, 2020 8:48 am

Got some baby anacondas (((Pork Tenderloin))) on sale the other day and I am going to cook them on the offset smoker with my new technique I was experimenting with the other day.
Rubbed them down with a little Insta cure #1 then a brown sugar, salt black pepper mix.
While they are sitting outside in the cold I will pick up some sort of sausage to complete the test.
Not really any kind of a true cure but for flavor.
Back, got some sweet Italian sausage, beer bratwurst and hot links.
While gone the baby anacondas sucked out quite a bit of fluid.
Just coated them again in said fluid and in the offset smoker they went, 'Cool side with a temperature of about 125F small chip of wood for smoke, dampers almost closed.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Baby Anacondas and Fresh Suasage

#2

Post: # 6136Unread post worth1
Sat Jan 11, 2020 8:58 am

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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Baby Anacondas and Fresh Suasage

#3

Post: # 6144Unread post worth1
Sat Jan 11, 2020 9:49 am

Dialed in is what it is.
The pipe is a 6 inch pipe.
I put a chunk of wood about 3X3X3 on top and with the dampers around 1/4 open no flare up and the heat has stayed the same.
A nice amount of smoke but not too much.
I figure if I had more of these same sized pipes I could increase the BTU's to gain more controllable heat with less waste of fuel.
I figure I could get four of them in the fire box.
The advantage for one is you wont burn the fire box out.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Baby Anacondas and Fresh Suasage

#4

Post: # 6160Unread post worth1
Sat Jan 11, 2020 11:51 am

My goal here is to smoke and cook the sausage, 'Mostly the uncooked fresh sausage, without the fats cooking out so far it is working marvelously.
The uncooked fresh sausage is on the hot end of the offset smoker at around 150F.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Pork Candy.

#5

Post: # 6173Unread post worth1
Sat Jan 11, 2020 1:31 pm

This stuff is over the top big time.
Not one bit of moisture cooked out of it and looks to be cured.
So sweet moist and tender.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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maxjohnson
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Re: Baby Anacondas and Fresh Suasage

#6

Post: # 6183Unread post maxjohnson
Sat Jan 11, 2020 3:12 pm

It looks good, but I was expecting grilled lizard when I read the title.

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Nan6b
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Re: Baby Anacondas and Fresh Suasage

#7

Post: # 6207Unread post Nan6b
Sat Jan 11, 2020 8:03 pm

Why do you call it an anaconda?

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worth1
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Re: Baby Anacondas and Fresh Suasage

#8

Post: # 6209Unread post worth1
Sat Jan 11, 2020 8:32 pm

Nan6b wrote: Sat Jan 11, 2020 8:03 pm Why do you call it an anaconda?
Because the pork loin which is cut from the top side of the ribs and along the back bone looks like a big anaconda snake.
The tinderloin cut from the inside looks like a baby anaconda.
When you see a pork chop or beef porterhouse steak you see both of these cuts of meat still on the bone.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Baby Anacondas and Fresh Suasage

#9

Post: # 6235Unread post worth1
Sun Jan 12, 2020 7:26 am

I let the meat sit out over night in the garage to cool off.
The sausage stayed on all day and the pork tenderloin is cured all the way through.
It isn't dried out and very moist and tender.
Not hardly salty at all.
None of the fat cooked out of the sausage.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Baby Anacondas and Fresh Suasage

#10

Post: # 6261Unread post worth1
Sun Jan 12, 2020 12:28 pm

I had a taste for it today but not yesterday.
Three meat plate.
Two kinds of sausage and pork tenderloin.
Sides black eyed peas smoked pineapple tater salad and coleslaw.
All made in house.
Smoked the pineapple today.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Rajun Gardener
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Re: Baby Anacondas and Fresh Suasage

#11

Post: # 6302Unread post Rajun Gardener
Mon Jan 13, 2020 9:21 am

That looks good and smoked/grilled pineapple is hard to beat.

I smoked 2 racks of pork and beef back ribs Saturday, they went fast and I couldn't get a pic of the beef ribs.
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