Smoked hard boiled eggs????
Hi guys ! A guy at nuclear refuel outage had a smoked hard boiled egg??? I’m pretty sure it was just smoked no boiling in water ??? Sounds like a challenge for you guys !!!
@angel4us We already did it! https://meatgistics.waltonsinc.com/topic/401/eggs-will-it-bbq We smoked them for about two hours, they had a smoke taste to them but if I was going to do it again I would have added a secondary smoke source to try to increase that taste as it was sort of mild. Adding as much tabasco sauce as I did might have thrown off my taste buds though…
@jonathon I tried doing eggs a while back, was not thrilled with the taste, but that’s a matter of personal preference… but also the shells sealed themselves to the eggs so they were virtually impossible to remove… I probably wont be trying this again…
Something else you may want to try is curing some egg yolks (just put them in a container covered with salt for about a week), then smoking them… They become hard during the curing process, and you can grate them with a cheese grater as a topping on your food of choice… This I found to be incredibly good…
@raider2119 What type of container did you put it in when you smoked it? Did you use a sure cure or a regular salt? I’m going to try this for sure, I actually have some eggs in my fridge here that I had no plans for and didnt know what to do with!
Per suggestion in one of the smoke rings I belong to I took a tupperware container, put enough kosher salt in so I could make depressions for each individual yolk then poured enough salt over top that they were covered… put it in the fridge for about 4-6 days… gently wipe the salt off, rinse then dry them, then put them in a 150 - 200f oven for about 20 mins till they become the consistency of wax and you can grate them over your food of choice…
They were good, the flavor becomes intense, but were salty… I have since found a bunch of recipes that call for a 50:50 salt/sugar mix… I have also read they should loose almost 50% of their weight… I think I would try the 50:50 mix next time… next time I probably will just use the empty egg carton and wrap it in plastic wrap instead of the tupperware…
Since I had a bowl of egg whites left over, ended up making marangue cookies… My GF (was not thrilled with the cured yolks), but wants me to make them again… she wants more cookies
Sorry, misread your question… when I smoked the eggs, I just placed them on one of the grill racks in the smoker… go low and slow and don’t leave them in there too long as they will explode… found that out the hard way…
It was virtually impossible to remove the shells from the eggs… and like I said, not thrilled with the taste results…
I’ll watch for your results… it’s possible i did part or all of the process totally wrong…
@raider2119 First of all, more cookies is always a good thing, especially if you don’t have to bake them! Second our eggs peeled incredibly easily when we smoked them and yes we were very worried about them bursting as that would be a pain to clean up, not sure if we got lucky or just had the smoker dialed in perfectly but we did not end up with any of them bursting.
Once I try this I will let you know how it turned out and thanks for the instructions!
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?