Who's smoking meat this weekend?

[JonM]

Yep, don't risk it. I once had to toss out a $100 brisket due to something similar. It sucks, but throwing out meat sucks less than food poisoning.

View attachment ImageUploadedByHome Brew1497303277.079297.jpg

 

[ericbw]

View attachment ImageUploadedByHome Brew1497308789.867570.jpg just smoked 2 chickens, cut in half. One is for tonight, one for tacos later in the week.

 

[user 204491]

Looks really good! Did you use a jerky cannon/ground beef for that? Would love your recipe - KOTC's dentist told him not to eat regular jerky cuz it's too hard on his jaw joints, so we make it from ground meat. It's some good stuff!

Yep, I used the LEM Jerky Cannon, can't recommend it enough. The tube holds about 1.5 pounds of meat, so doing 5 pounds meant loading it a few times. The first time loading it, and the first jerky stick you squeeze out takes a second to get the hang of it, but then it's smooth sailing after that.

They include a couple of different packets of jerky seasoning with the kit. I just used one of those and followed the directions. Basically dissolve the seasoning/cure in a little water, mix everything together, leave in your fridge overnight.

I put it on my Rec-Tec for 4 hours @ 180F with the "extreme" smoke option on.

 

[applescrap]

Looks really good! Did you use a jerky cannon/ground beef for that? Would love your recipe - KOTC's dentist told him not to eat regular jerky cuz it's too hard on his jaw joints, so we make it from ground meat. It's some good stuff!

I use cure salt (Prague powder, pink salt, cure 4), especially for ground meats, but I have never seen jerky last over two weeks so probably don't need it. I would make sure the ground meat was definitely finished and store in fridge. Those cure packets like nesco, contain sodium nitrite if i am correct. As for recipes, i like brown sugar, soy, garlic type recipes but you could just coat with black pepper, your imagination is the limit and great recipes are plentiful. I love charcuterie. Since you are ingesting the sodium nitrite it is a very very small amount that goes in it. I have posted sodium nitrite guides before, but I will look for it again.

 

[user 204491]

I use cure salt (Prague powder, pink salt, cure 4), especially for ground meats, but I have never seen jerky last over two weeks so probably don't need it. I would make sure the ground meat was definitely finished and store in fridge. Those cure packets like nesco, contain sodium nitrite if i am correct. As for recipes, i like brown sugar, soy, garlic type recipes but you could just coat with black pepper, your imagination is the limit and great recipes are plentiful. I love charcuterie. Since you are ingesting the sodium nitrite it is a very very small amount that goes in it. I have posted sodium nitrite guides before, but I will look for it again.

Yeah, the seasoning packets I mentioned come with another pack of Sodium Nitrite which is pre-measured to cure 5 lbs of meat.

 

[BaylessBrewer]

I use cure salt (Prague powder, pink salt, cure 4), especially for ground meats, but I have never seen jerky last over two weeks so probably don't need it. I would make sure the ground meat was definitely finished and store in fridge. Those cure packets like nesco, contain sodium nitrite if i am correct. As for recipes, i like brown sugar, soy, garlic type recipes but you could just coat with black pepper, your imagination is the limit and great recipes are plentiful. I love charcuterie. Since you are ingesting the sodium nitrite it is a very very small amount that goes in it. I have posted sodium nitrite guides before, but I will look for it again.

Prague Powder, pink salt cure # whatever they are all the same : salt and Sodium Nitrite. So in essence you are just making your own "cure packet" at home with your own preferred spices and Prague Powder.

 

[applescrap]

Here it is, I love how he states do you want to handle this like an amateur or a pro....cheers

View attachment 1497321704952.jpg

 

[ericbw]

Here it is, I love how he states do you want to handle this like an amateur or a pro....cheers

What's that from?

 

[applescrap]

What's that from?

Cant remember.

 

[weirdboy]

That looks like a page from Home Production of Quality Meats and Sausages. IMO it is THE bible of meat curing.

 

[kev211]

Need some advice. Wife's family is coming over for lunch this Saturday. We're doing sandwiches and I wanted to smoke something. Suggestions?

 

[bfish]

Need some advice. Wife's family is coming over for lunch this Saturday. We're doing sandwiches and I wanted to smoke something. Suggestions?

Are you thinking brunch-ish? I would go with a fatty stuffed with tater tots. If more lunch, then google up third eye's pastrami.

 

[ericbw]

Cant remember.

I like it because I prefer to do things by ratios - X amount of whatever to X amount of meat. Same with pickling and other fermenting.

 

[kev211]

Are you thinking brunch-ish? I would go with a fatty stuffed with tater tots. If more lunch, then google up third eye's pastrami.

Ya probably more lunchish. I was thinking pastrami. Never done it. Could be fun haha

 

[HopGobbler]

Even though the internal temp was 191°F last night, it just did NOT want to be pulled. So, I let it sit on the stove top overnight, turned the roast over and put it back in the oven at 275°F for two hours. Then, finally, it cooperated and pulled easily. I added back in about 3/4 cup of the juices, and also put in a bit of Baby Ray's Honey Barbeque Sauce. It turned out tender and VERY delicious.

Sounds like you didn't give it a long enough cook time for the muscle fibers to break down

 

[HopGobbler]

Need some advice. Wife's family is coming over for lunch this Saturday. We're doing sandwiches and I wanted to smoke something. Suggestions?

Get up early and smoke a pork butt for some pulled pork

 

[Temptd2]

Ya probably more lunchish. I was thinking pastrami. Never done it. Could be fun haha

You'll wow 'em if you tell them you made the pastrami! It's easy to make it and it always turns out well for us. I start with storebought corned beef brisket flats, rub with a pastrami rub (there are lots of them on the Net if you do a search), let sit overnight in the fridge, then smoke over oakwood 3 hours, then finish in the roaster oven til it's up to 195 to 200*. Chill, slice thinly. Really good stuff!

 

[HopGobbler]

Need some advice. Wife's family is coming over for lunch this Saturday. We're doing sandwiches and I wanted to smoke something. Suggestions?

Pulled pork is easy and always flavorful, mine always gets rave reviews

 

[trav77]

Off work today so a brisket point is smoking away on the kettle. I'm trying the "fuse method" for the first time where charcoal and wood are strung along the perimeter of the kettle then hot coals are added to one end to start the "fuse". Gotta be careful to rotate the grill and lid vent as the hot point moves along the perimeter to keep the meat on the opposite side. It'll be interesting to see how it turns out... hoping I can get about 10-12 hours out of it at 225. Also trying out my new wireless maverick thermo today.View attachment ImageUploadedByHome Brew1497622405.377552.jpg

 

[kev211]

So Ive decided to go with the swineapple for tomorrow. Could be great, could be awful. We'll find out

 

[TheDudeLebowski]

It has bacon in it.

 

[kev211]

touche

 

[brewbama]

I am smoking some turkey legs for my Father's Day.http://amazingribs.com/recipes/chicken_turkey_duck/disney_smoked_turkey_legs.html

The kids are cooking Sunday.

 

[jeff62217]

14.8 pounder going on tonight, apple and pecan. Texas style with coarse salt and pepper.

Already have a slaw together , and will probably be throwing some sausages the last hour or two of cooking. View attachment ImageUploadedByHome Brew1497667210.606252.jpg

 

[BackyardSuds]

Planning my first attempt to smoke bacon. Doing it in my Weber kettle.

 

[Genuine]

Did a couple of 10lb pork shoulders for my jack and Jill last weekend View attachment ImageUploadedByHome Brew1497668666.338610.jpg

 

[kev211]

14.8 pounder going on tonight, apple and pecan. Texas style with coarse salt and pepper.

Already have a slaw together , and will probably be throwing some sausages the last hour or two of cooking. View attachment 404560

Is that a full packer? My Costco only sells flats

 

[jeff62217]

Is that a full packer? My Costco only sells flats

Yeah, whole packer. Seeing that my local place sells them is what really pushed me to buy a smoker.

 

[jafo28]

Is that a full packer? My Costco only sells flats

Same here, only flats.

 

[brewbama]

My COSTCO does not sell brisket. But Wally World and Kroger sells packers and they're both closer so...