Now that my physiology has somewhat recovered from Guam (buffets, fried food and beer every single day, essentially) I thought I would celebrate this by making some sausage. To be precise, Ruhlman & Polcyn recipe all-beef hotdogs. The recipe is simple, a healthy 1:1 ratio of beef to beef fat, seasoned with paprika, coriander seed, mustard powder and (probably too much) fresh garlic in a natural hog casing and hot-smoked on the Weber. The result is not bad!
The brisket! Sakura wood smoke, 14 hours on the Weber.
How time flies…Applewood, sakura and oak chips!
Cold-smoked salmon. It is cold enough now at night to cold-smoke fish on my Weber with no special equipment. This batch was made with Costco salmon, maple syrup-cure (also Costco), onigurumi (Japanese walnut, from Amazon) smoke. This was my best batch yet. Whilst I would never be able to slice at the counter of Russ & Daughters, I have done enough salmon now that I can slice the smoked fillet thin enough to be respectable:
Maple syrup-cured, sakura wood smoke, salmon from Costco. Night time here in Tokyo is just cold enough now that cold-smoking is possible. It was not bad.
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