What did everyone cook today?
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Tex_77 No, I am referring to the same stuff you have in your picture, the Butcher BBQ. I have got it a few times from Walton’s & still have some in the pantry. I was assuming you got it from them.
calldoctoday I’m with you now, I was confused. I actually bought that before I knew Walton’s existed.
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calldoctoday I’m with you now, I was confused. I actually bought that before I knew Walton’s existed.
Tex_77 Gotcha, I Understand. I stay confused any more.
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Got it all wrapped up and back on for the final stretch!
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I have never tried using the butcher or kraft paper like that, except when doing the hole in the ground. Just used Foil or Foil Pans. Do you like the Kraft/Butcher Paper better & how does it work out?
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I honestly think its about the same, bark is a little better with butcher paper.
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Making a rubbed and 10 day cured Capicola. I’m going to slow dry it in my smoker rather than dry aged…we will see how it goes. Photos are on the way…having technical difficulty.
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Making a rubbed and 10 day cured Capicola. I’m going to slow dry it in my smoker rather than dry aged…we will see how it goes. Photos are on the way…having technical difficulty.
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I injected it with the cure solution, .5 oz. Walton’s ham cure (no seasoning) to 16 oz of water. 10 percent injection by weight. Then rubbed it with .5 oz per pound Walton’s ham cure. Added a rub of fennel seeds, black pepper corns, crushed red pepper, salt, coriander, and sugar that was crushed in a mortar and pestle. Wrap tightly in a plastic bag and refrigerate, while flipping every two days.
Wash all the seasoning and cure off. Soak in water for 1 hour to lower cure concentration. Remove form solution. Pat dry and apply second application of seasoning. Let dry , and smoke on a slow schedule . 120- 1 hour, 150 1 hr, 175 hour, 200 until up to it reaches a safe temp. I only take mine to 152…but follow the recommended temps set by your state health department. Cool, open on a rack overnight…slice to preference. -
I injected it with the cure solution, .5 oz. Walton’s ham cure (no seasoning) to 16 oz of water. 10 percent injection by weight. Then rubbed it with .5 oz per pound Walton’s ham cure. Added a rub of fennel seeds, black pepper corns, crushed red pepper, salt, coriander, and sugar that was crushed in a mortar and pestle. Wrap tightly in a plastic bag and refrigerate, while flipping every two days.
Wash all the seasoning and cure off. Soak in water for 1 hour to lower cure concentration. Remove form solution. Pat dry and apply second application of seasoning. Let dry , and smoke on a slow schedule . 120- 1 hour, 150 1 hr, 175 hour, 200 until up to it reaches a safe temp. I only take mine to 152…but follow the recommended temps set by your state health department. Cool, open on a rack overnight…slice to preference. -
This post is deleted!
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Making a rubbed and 10 day cured Capicola. I’m going to slow dry it in my smoker rather than dry aged…we will see how it goes. Photos are on the way…having technical difficulty.
This post is deleted! -
Here are the results cooked to 203. Wasn’t the best, I blame the meat. Was supposed to be choice, but wasn’t labeled as such. Which made me think, Austin or any other butcher out there that knows, is all meat that is graded required to be labeled by the grade? I know if beef gets past a certain age isn’t graded. Here are the pics.
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The results of my brisket flat curing experiment. Wet cured the flat with maple bacon cure for 10 days and smoked it for eights hours on the Traeger. Interesting flavor, no maple that I can pickup, tastes like pastrami and looks like it too. I can say I do like it, it certainly will make a good substitute for pastrami and went quicker.
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Ribs today!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
I injected it with the cure solution, .5 oz. Walton’s ham cure (no seasoning) to 16 oz of water. 10 percent injection by weight. Then rubbed it with .5 oz per pound Walton’s ham cure. Added a rub of fennel seeds, black pepper corns, crushed red pepper, salt, coriander, and sugar that was crushed in a mortar and pestle. Wrap tightly in a plastic bag and refrigerate, while flipping every two days.
Wash all the seasoning and cure off. Soak in water for 1 hour to lower cure concentration. Remove form solution. Pat dry and apply second application of seasoning. Let dry , and smoke on a slow schedule . 120- 1 hour, 150 1 hr, 175 hour, 200 until up to it reaches a safe temp. I only take mine to 152…but follow the recommended temps set by your state health department. Cool, open on a rack overnight…slice to preference. -
All you all are driving me wild. Just did some smoked Flounder yesterday. One of my sons has the pleasure today, so we are leaving it up to him & his wife for a change.
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Sunday was just some burgers but not just any. Some of the fresh grind from my son’s half he bought. Awesome. No condiments required.
Today I smoked a pork loin for a little picnic supper for my daughter in laws birthday. Injected with PA’s black bull and coated with some bbq seasoning I had laying around. More rave reviews. The PA’s never fails to impress me.
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