Chocolate and Candy! Will it BBQ?
Will it BBQ? Chocolate and Candy!
With Halloween right around the corner we wanted to see what would happen if we took some chocolate and cold smoked it. Once I got to the store though I saw some other candy and decided grab some of that as well!
Chocolate of your choice
Candy of your choice
InstructionsTake whatever Chocolate or other Candy you want to try to add a smoke flavor to and put it in a foil pan. Since the Chocolate and some of the Candies might melt you are better off trying to do a cold smoke. I used the Amaze-N-Tube Smoker and filled it with Hickory Pellets, I then used a propane torch to get them light and put them in our smoker with no heat. I let them sit in the smoker for an hour and kept the smoldering pellets as far away from the candy as possible.
So, Will it BBQ?
Some of you are going to think we are crazy for even trying this but the Reeses Peanutbutter Cups, the Hershey’s with Almonds and the Snickers all came out really tasty! Picked up a good amount of smoke but wasn’t overpowering, similar to what you get with a s’mores if you held your marshmallows over a fire. We also did Peach Rings, Gummy Bears and Candy Corns to see how they would do, really I just wanted some Candy! The peach rings were really good, they tasted a lot like a grilled peach, the Gummy Bears were alot better without the smoke and the candy corns are disgusting no matter what! We also did some gum just to see what would happen, they did not pick up much smoke and the small amount that was picked up did not add anything good to the gum.
Shop Walton’s for Weston 30 in Vertical Smoker
Broil King Baron S440 Gas Grill
H Summer Sausage Seasoning
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.