Who's smoking meat this weekend?

[jafo28]

Smoking a meat loaf tonight, first smoke in a while.

 

[Cheesy_Goodness]

Hoping to do a brisket tomorrow. I'll need to take a look at the smoker first though, something went wrong with my last smoke and I ended up with a charred turkey breast.

 

[dstar26t]

Cooking some Beef Plate Ribs, a small 8 lb Packer Brisket and a tongue (by special request) tomorrow. From the looks of the replies here, there is a lot of smoking happening tomorrow!

 

[applescrap]

I also have been thinking about making bacon for quite a while, but the slicing issue has prevented me from pulling the trigger.

What is the slicing issue?

 

[applescrap]

Electric here so I smoke pretty much every weekend. I go through the stores grab any piece of meat I can find on sale. Last time they had Smithfield pork tenderloins with apple and bacon for five dollars and i bought 4 of them they are so good and only take 4 hours also i got this preseasoned hormel pork butt thing....i think its just the boston butt cut in front of bone so i will do that to. I rub everything with 2 tbl brown sugar 1 tbl salt only that way kids will eat it and it's pretty versatile. Anybody have any idea on rubs kids might like

 

[Bandit-brewer]

Doing a brisket tomorrow on the UDS. First time i've done brisket should be good.

 

[ericbw]

What is the slicing issue?

I don't know what he meant, but for me, it's hard to get even, uniform slices like you do when you buy it sliced. We'll eventually get a slicer, but for now, the trick is to refrigerate before slicing, go slowly, and try to cut straight down instead of at an angle.

If that's what he meant...

 

[weirdboy]

Yes that's what I mean. My wife is notoriously horrible at slicing stuff. I love bacon, but I don't want bacon that's an half an thick and one corner, an inch thick in the middle, and a millimeter thick at the opposite corner, which is what happens with the bread now. It is a never ending battle of me fixing the loaf to actually be straight and uniform for a sandwich, only to have her mess it up again the next time she slices it.

If she does the same thing with bacon, I'll end up with slices that are burnt to a crisp at one and and still raw in the middle.

 

[HoppyDaze]

Hoping to do a brisket tomorrow. I'll need to take a look at the smoker first though, something went wrong with my last smoke and I ended up with a charred turkey breast.

You made a jive turkey?

 

[applescrap]

I don't know what he meant, but for me, it's hard to get even, uniform slices like you do when you buy it sliced. We'll eventually get a slicer, but for now, the trick is to refrigerate before slicing, go slowly, and try to cut straight down instead of at an angle.

If that's what he meant...

Do you have a recipe you could pass along for the rub also where do you find pork belly here in Denver I think you can only get it at Asian and Mexican markets. Maybe try a ruler to help keep your knife straight?

 

[ericbw]

Do you have a recipe you could pass along for the rub also where do you find pork belly here in Denver I think you can only get it at Asian and Mexican markets. Maybe try a ruler to help keep your knife straight?

The rub or "dry brine" is salt, sugar, and pink curing salt (sodium nitrate). Mix the salt and sugar at a ratio of 2 parts salt to 1 part sugar. Then add pink salt in the amount of 10% of that total weight.

That's the basic cure. Then you can add other spices, like black pepper & bay leaves, maybe red pepper or garlic. You can also add brown sugar with maple syrup or bourbon (or both, I guess).

http://thejewelofthemidwest.com/2015/08/13/bacon-part-1/
http://thejewelofthemidwest.com/2015/09/03/bacon-part-2/

We have a store that carries pork belly, usually cut in 1-2 pound pieces. To get a bigger piece, you have to call ahead and ask them to cut it for you when they get their delivery.

 

[applescrap]

The rub or "dry brine" is salt, sugar, and pink curing salt (sodium nitrate). Mix the salt and sugar at a ratio of 2 parts salt to 1 part sugar. Then add pink salt in the amount of 10% of that total weight.

That's the basic cure. Then you can add other spices, like black pepper & bay leaves, maybe red pepper or garlic. You can also add brown sugar with maple syrup or bourbon (or both, I guess).

http://thejewelofthemidwest.com/2015/08/13/bacon-part-1/
http://thejewelofthemidwest.com/2015/09/03/bacon-part-2/

We have a store that carries pork belly, usually cut in 1-2 pound pieces. To get a bigger piece, you have to call ahead and ask them to cut it for you when they get their delivery.

Thanks for the recipe! just let it sit for a week right. I have the pink stuff because I use it to make jerky with hamburger meat all the time. Yeah I think the kids would like the brown sugar maple bacon version. Score meat with a ruler to get it started then stick knife in score and finish but I really don't know.... I want to cure all kinds of stuff make hot dogs lunch meat Canadian bacon sausage but have mostly just been smoking

 

[ericbw]

Thanks for the recipe! just let it sit for a week right. I have the pink stuff because I use it to make jerky with hamburger meat all the time. Yeah I think the kids would like the brown sugar maple bacon version. Score meat with a ruler to get it started then stick knife in score and finish but I really don't know.... I want to cure all kinds of stuff make hot dogs lunch meat Canadian bacon sausage but have mostly just been smoking

1 week should be enough if it's about an inch thick.

After it cures for a week, it's important to soak it in plain water or it's too salty. Then let it dry in the fridge overnight.

If you are familiar with smoking, that's the hardest part!

 

[brewbama]

Yes that's what I mean. My wife is notoriously horrible at slicing stuff. I love bacon, but I don't want bacon that's an half an thick and one corner, an inch thick in the middle, and a millimeter thick at the opposite corner, which is what happens with the bread now. It is a never ending battle of me fixing the loaf to actually be straight and uniform for a sandwich, only to have her mess it up again the next time she slices it.

If she does the same thing with bacon, I'll end up with slices that are burnt to a crisp at one and and still raw in the middle.

Use a mandolin

 

[brewbama]

Do you have a recipe you could pass along for the rub also where do you find pork belly here in Denver I think you can only get it at Asian and Mexican markets...

Around here Costco has pork belly. I use Morton's Tender Quick and Brown Sugar

 

[BaylessBrewer]

Smoked some baby backs and a pan of bourbon smoked beans today on a little electric smoker I just finished building.
View attachment ImageUploadedByHome Brew1447464574.211918.jpgView attachment ImageUploadedByHome Brew1447464588.267328.jpgView attachment ImageUploadedByHome Brew1447464601.940784.jpgView attachment ImageUploadedByHome Brew1447464616.464872.jpg

 

[weirdboy]

Use a mandolin

I have a mandolin, but it's not nearly big enough for bacon.

 

[applescrap]

Around here Costco has pork belly. I use Morton's Tender Quick and Brown Sugar

Im jealous yum is that smoked yet? It certainly looks cured either way i wish i was your neigbor i want a blt

 

[applescrap]

Nice smoker awesome! Beans look good too.

 

[ericbw]

I have a mandolin, but it's not nearly big enough for bacon.

I think you'd have to slide back and forth as well.

 

[Temptd2]

I have a mandolin, but it's not nearly big enough for bacon.

I use an electric fish fileting knife to cut mine. Works pretty well.

I have this one:

 

[weirdboy]

That looks like it would work great so long as my wife never touches it.

*sigh* I may end up making some bacon pretty soon. It's starting to get cold enough now that it's nearly feasible to do a colder smoke without rendering all the fat.

 

[cjbalough]

I was going to suggest using g a filet knife ...... That's what I use when I don't want to get the slicer out. .... Regular, not electric.

 

[passedpawn]

Yes that's what I mean. My wife is notoriously horrible at slicing stuff. I love bacon, but I don't want bacon that's an half an thick and one corner, an inch thick in the middle, and a millimeter thick at the opposite corner, which is what happens with the bread now. It is a never ending battle of me fixing the loaf to actually be straight and uniform for a sandwich, only to have her mess it up again the next time she slices it.

If she does the same thing with bacon, I'll end up with slices that are burnt to a crisp at one and and still raw in the middle.

Why not just get a cheap meat slicer at Harbor Freight? $29.

http://www.harborfreight.com/electric-food-slicer-69460.html

 

[brewbama]

As the weather gets cooler, heavier and higher alcohol beers brewed earlier in the year and conditioned a few months are tapped to warm the soul. Stout is one of those Ales built for the cold: a substantial gravity for cold weather, malty but not too sweet, just enough bitterness to balance. I brewed a great Milk Stout a while back so no better time to tap the keg than last night's first freeze.

Interestingly, I found a Beer-Marinated Chicken recipe by Jamie Purviance that calls for 12 oz of Stout so I figured what better time to tap this homebrew and use it in this recipe. I removed the water pan from the 22.5" WSM and set it aside, installed the Expandable Smoking Rack, inserted the hooks and smoke-roasted this bird over hardwood lump and a chunk of Pecan in the Pit Barrel Cooker - style.

I've never had a bad recipe from Weber or Jamie and this one is no different. Zum Wohl!

 

[jammin]

this butt went 17hrs. first time using peach wood which i really like.

 

[applescrap]

As the weather gets cooler, heavier and higher alcohol beers brewed earlier in the year and conditioned a few months are tapped to warm the soul. Stout is one of those Ales built for the cold: a substantial gravity for cold weather, malty but not too sweet, just enough bitterness to balance. I brewed a great Milk Stout a while back so no better time to tap the keg than last night's first freeze.

Interestingly, I found a Beer-Marinated Chicken recipe by Jamie Purviance that calls for 12 oz of Stout so I figured what better time to tap this homebrew and use it in this recipe. I removed the water pan from the 22.5" WSM and set it aside, installed the Expandable Smoking Rack, inserted the hooks and smoke-roasted this bird over hardwood lump and a chunk of Pecan in the Pit Barrel Cooker - style.

I've never had a bad recipe from Weber or Jamie and this one is no different. Zum Wohl!

Nice yard bird! Sweet set up ....i like how you can hang stuff

 

[applescrap]

this butt went 17hrs. first time using peach wood which i really like.

17 hrs? Wow....what temp

 

[jammin]

17 hrs? Wow....what temp

*225

 

[applescrap]

That pork tenderloin is good I'd pay full price for it..... like I said I bought four of them and two of the bbq butts. That tenderloin is super good I I use hickory and cherry and swear by it but would like to mix oak and cherry. I'll smoke them tomorrow I guess upload picture I'm happy I don't have to put rub on..

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