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I just received my order yesterday from Johnny's select seeds. First time ordering from them. My biggest battle in my garden is with Late Blight on my tomato plants. They had a nice variety of highly resistant Late blight seeds. We will see how it goes this year. These are the seeds I went with...

5 Gal of an Old Chub Clone 5568 + 5 = 5573

When I brewed mine I used grade A maple syrup. I feel that the maple syrup mostly fermented out. I have read that using grade B maple syrup has a more pronounced flavor. I would be inclined to use grade B next time or use maple extract. Because mine had barely any maple flavor or aroma from day...

I find this beer needs a few months to mellow out. The coffee and roasted malts will calm down and blend more with the maple/vanilla. Although I never got a tone of maple from this beer. It is likely that the extended time on the coffee beans did increase the coffee presence. Just give it a...

I have used the 180F for 30 minute method the last 2 years with excellent results. No CaCl. But I do add horseradish leaves or bay leaves for their tannins. Best canned pickles so far for me. Not sure I want to risk going much lower when this method works so well...

I really like my RecTec 590. I think they are on sale since they are bringing out a new version. Temps are rock solid and the app works well. I have had a Brinkman charcoal/wood smoker(with weber mods), a Bradley Digital Smoker(similar to your Masterbuilt but used pucks) and now the RecTec...

A 2L starter of 3787 should be fine. I’ve done a 2L starter on the WLP500 with this recipe several times and it fermented just fine

I think that rub sounds good as well. Just omit the salt in the future. Corned beef is salty to start with. I soak mine in water overnight to reduce the saltyness. I just made a couple pastramis last weekend with some after St Paddys day sale corned beefs. Apparently my temp probe was off or not...

Nice! I'll hae to ask the local butchers to see what they use. The hog casings I use have their share of blowouts if you get carried away. I don't enjoy sorting through them and loading them onto the stuffing tube. The collegan casings are so much easier, but the texture is not as enjoyable.

What kind of casings did you use. I like the ease of Collagen casings. But prefer the texture of hog casings for my Keilbasa.

^That looks amazing!

Lookin' good!!

That looks truly perfect! The flat is defintely the way to go for pastrami. I will give the mustard a try next time as well. Thanks for the advice. I have the same philosophy these days. I don't just smoke one pork butt, I smoke 2 or 3. Might as well get your money's worth out fo the elctric and...

Soooo..... how did it turn out? Did the Koop's Düsseldorf mustard add anything other than hold that generous application of rub on? I do prefer using a flat for pastrami. SInce it will be going on sandwiches most of the time I prefer not to have the fat throughout the slices.

Looks amazing Jayjay1976!! Glad the recipe worked out for you. I would have never thought to split up the cook like that. I have used the recipe 3 times now. I pick up corned beef everytime I see it on sale. After I smoke the pastrami I slice it, vaccuum seal it into packages for patrami...

^ 🤯

I use the Katz Pastrami Recipe from amazing ribs. And I think it turns out amazing. You smoke up to 160F and then wrap in foil continue to cook 203F. Here is the rub recipe. I do not use the pickling spice. https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub/

Every system is different. You needed to use a calculator like BIAB calculator(I do full volume BIAB) https://biabcalculator.com/ It varies by how much water you mashed with. I do full volume. So with 7 gal of water my strike temp was 165F to hit a 158F mash temp

I have used Brinkman charcoal(with weber smokey mountain mods), Bradley Electric(similar to what you describe that you have), and recently a Rectec Pellet 590. I love the convenience of an electric smoker. I don't have time to babysit a smoker. The Bradley did great for 7 or 8 years, but I...

What variety are those red tomatoes?