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I want to steal this but that thread got locked :p **EDIT** see my sig

cripes I drop facebook "friends" at a drop of a hat. TBH I dont know how most of them even got on my GD list . . .Hell I drop family members at times when they piss me off and then claim ignorance when they ask why.

I do

I have a feeling I know who you're talking about and everything there is expensive especially since they killed off most the other LHBS in the area. Try The Purple Foot on 92nd and Beloit/Oklahoma (they all meet right there) they may have it in bulk. **EDIT** I called for ya and checked. They...

next time she pulls that ram a stick through the fence.

I actually found another website I like more BUT that link is on my home computer :o but yeah basically I just bypass the expensive and sometimes dishonest less then helpful locals :(

I do this . . . http://www.sausagemaker.com/naturalcasings.aspx

not to mention the manure . . . you ever spend time near a pig farm?

Worth the 4:34 it takes to watch . . . http://www.break.com/index/blonde-chicks-explains-mph-2310483

smoked corned beef is beef bacon smoked and peppered is pastrami

:rockin: :ban:

the FINAL result . . . yes it was worth a week of waiting

I think next time I'll hot smoke it so I get a nicer crust on the meat. But even with the cold smoke and oven method I used it tastes fantastic!

11PM Central . . . . Nom nom nom turned out great!

just double wrapped it and stuck it in the oven, will be pulling it at 180 then rest and into the fridge . . .

try cutting you Carmel 80 to 4 oz and adding 4oz of roasted barley. . . . it will give you a richer "red" color (levibond of 18) and will give you that bit of a roasted flavor people look for in a Irish Red no beats . . . .:eek:

they were dried, bought them today from Penzeys crushed them with this (got it the other day) using the brine from here http://www.deejayssmokepit.net/pastrami.htm 1 gallon cold water 1 cup kosher salt Prague powder #1 (by meat weight) 3 oz...

Mixed up the Rub right after work. Using 5 oz of cracked pepper, 5 oz of hand ground juniper berries, and 2 oz of hand ground coriander Meat rinse, and just a final touch up trim . . . Cold smoke generator set for about 6 hours (hickory this time) And away we go . . . Will post when...

It's Pastrami day. :ban: Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .

well smoked corned beef is beef bacon, if you pepper it then smoke it it's pastrami . . . Sec I got a nice link that explains it all very well . . . http://www.deejayssmokepit.net/pastrami.htm BTW if ya never did a corned beef on the grill you dont know what your missing! :rockin: