Who's smoking meat this weekend?

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EHV said:
Final product. For no sugar in the rub, and the fluctuations in temp from my tampering, this is a great shoulder with nice bark. Not sure if this is unique to kamados or higher heat smokes but I experienced no stall while cooking this one. Once I get this pulled I will tackle the skin for rinds.
Porn!
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Probably the higher heat. I don't think the stall is lower on a kamado by nature.
 
I approve the making of pork rinds from the smoked skin.
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I pulled the skins and scraped them clean of the fat. I skipped the boil process due to the fat already softened from the smoke.
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Cut the skin up into squares with a pair of sharp scissors and put them in the dehydrator at 160 for 16 hours. I recommend doing no smaller then 1 inch squares.
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This is the result. The skins are extremely hard and brittle. How can anything good come from these?
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400 degree fryer for a minute or two stirring when they puff. And this is the result. These are really good and I'm not a big fan of pork rinds.
 
WOW, EHV, those look AWESOME! Did you salt them at all? Or just from the smoking rub was enough?

I gotta try that next time. Thanks for being the chief experimenter! Glad that you could skip the boil part too, good to know.
 
Temptd2 said:
WOW, EHV, those look AWESOME! Did you salt them at all? Or just from the smoking rub was enough?

I gotta try that next time. Thanks for being the chief experimenter! Glad that you could skip the boil part too, good to know.
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I used the Tony Chacheres Creole seasoning which does contain a fair amount of sodium to season, and it paired well. The pieces of skin that really took the brunt of heat and smoke are super crispy, so be aware, since they didn't really puff up.
 
Flat Iron over mesquite last night

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I'm doing two Brisket, I put them on around 8PM (overnight) and should be done by noon. The PID controller is great when smoking expensive meats, our anything for that matter. I made a quick rain cover for the PID, using a little to-go plastic carton, works well.

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Anyone do Canadian/Backboard bacon lately? I've got a pork loin thats going to be cured but I can't decide how much pink salt to go with. Standard 1/2 tsp per pound going to be enough?
 
Cheesy_Goodness said:
Anyone do Canadian/Backboard bacon lately? I've got a pork loin thats going to be cured but I can't decide how much pink salt to go with. Standard 1/2 tsp per pound going to be enough?
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This is the recipe I used:

"USING PINK SALT:
1 lb of pickling salt,
8 oz sugar and
2 oz of pink salt/prague powder.

(Thank you David the Gastronomic Gardener. ). I mixed this up and then sprinkled slightly more than a quarter cup all over the two pieces of meat and made sure to rub it into and cracks or grooves in the meat. It was then put in a Ziplock bag and put in the refrigerator."
 
Smoking three racks of St L cut Spares for my morning brew crew. They'll be ready in a cpl more hrs.
 
Did these apple wood smoked baby back ribs last week and getting ready to put on 2 pork shoulders right now!

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bwarbiany said:
Gonna do a spatchcock chicken on a pan of taters and veggies tonight.

Tomorrow, brisket!

(Very happy that beef prices are slowly returning to earth...)
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that is a REALLY great price on PRIME brisket! wow

spathcock chicken is the only way to cook a whole bird too. good call
 
Cheesy_Goodness said:
Anyone do Canadian/Backboard bacon lately? I've got a pork loin thats going to be cured but I can't decide how much pink salt to go with. Standard 1/2 tsp per pound going to be enough?
Click to expand...

Assuming you've got cure #1, this is what you need:

Weigh the meat then measure out 3% of the weight in salt, 1% in sugar and 0.25% in cure #1. There's your basic dry cure that you can't over-cure and you don't need to soak the meat afterwards, just rinse, dry and smoke. Feel free to add any herbs or spices you like on top of it.

You can turn this into a brine if you count the water weight as meat weight too. E.g.

1000ml water & 1kg of meat would need 60g of salt, 20g sugar and 5g of cure #

The correct usage for cure #1 is 2.5g per 1000g of meat

I've subbed in maple syrup for the sugar, too, with good results.
 

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