Post your Meat P0rn!!
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Idaho Smokey Man those look good. I had one scheduled for the weekend to turn into a pastrami, but talked with Margaret several hours ago & she said she just wanted to the smoked Corned Beef. We will decide for certain in the morning as either way will work from my experience.
calldoctoday : I get recipes from several different sources. This one came from Thermoworks. The article is really good about the hows and whys of doing corned beef. They actually go from the beef brisket through the curing process and then cooking. https://blog.thermoworks.com/beef/thermal-tips-st-patricks-day-corned-beef/ .
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calldoctoday : I get recipes from several different sources. This one came from Thermoworks. The article is really good about the hows and whys of doing corned beef. They actually go from the beef brisket through the curing process and then cooking. https://blog.thermoworks.com/beef/thermal-tips-st-patricks-day-corned-beef/ .
Idaho Smokey Thank you. I am going to have to look into that. I pretty well have done about the same thing if I wanted to smoke a Corned beef (I usually brine my own most years though) & after several hours or to around 160, then put it in the aluminum pan with some homemade beef bone broth &/or stout/porter & then for a few more hours until about 185/190°, then rest for 30 minutes. I have done a few variations on that too with different ingredients, adding the vegetables, going to pan sooner, etc. Of course if I am doing a pastrami, I just go dry with humidity to about 160, then cool overnight. Variations on that include Cracked or course pepper, spicy with home dried & ground peppers, extra garlic, etc.
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Idaho Smokey Thank you. I am going to have to look into that. I pretty well have done about the same thing if I wanted to smoke a Corned beef (I usually brine my own most years though) & after several hours or to around 160, then put it in the aluminum pan with some homemade beef bone broth &/or stout/porter & then for a few more hours until about 185/190°, then rest for 30 minutes. I have done a few variations on that too with different ingredients, adding the vegetables, going to pan sooner, etc. Of course if I am doing a pastrami, I just go dry with humidity to about 160, then cool overnight. Variations on that include Cracked or course pepper, spicy with home dried & ground peppers, extra garlic, etc.
Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.
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Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.
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Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.
mrobisr nice! Hey I’m getting ready to do a pepperoni, semi dry fast ferment American style. I got all my drying cave parts this week and was gonna put it together tomorrow. What style for you, and why? I’m undecided on flavor, just want to eat it fast though
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Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.
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Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.
mrobisr as always, it looks great.
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Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.
mrobisr Wow, that is amazing. I can just taste it!
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mrobisr man I wish I lived closer to you so I could learn how to do dry cure sausage. Looks great my friend
kyle I would like to say I wish too, but I’m afraid we would enable each other to the point of insanity, is that a bad thing…lol.
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mrobisr nice! Hey I’m getting ready to do a pepperoni, semi dry fast ferment American style. I got all my drying cave parts this week and was gonna put it together tomorrow. What style for you, and why? I’m undecided on flavor, just want to eat it fast though
Dave in AZ The best advice I can tell you about dry curing is you will learn patience and the saying that good things come to those who wait is so true in this form of processing. I cannot tell you about which pepperoni as this will be my first time making it, so we can learn together and compare notes as we go.
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gus4416 Gus it was really good, tangy/acid, nutty, and just a hint of meat funk that was really intriguing. The smell was very inviting and the larger pieces of pork fat was just creamy and had a very good mouth feel, so I am very pleased. It will continue to cure and get better with time in the fridge, so I cannot wait to keep trying.
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Hello meats sweats my old friend…
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Hello meats sweats my old friend…
HerbcoFood What’s the price per pound on the brisket?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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HerbcoFood What’s the price per pound on the brisket?
Tex_77 $3.99 for prime, which isn’t too bad I guess…pre-covid I’d get it for $2.99/lb
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Tex_77 $3.99 for prime, which isn’t too bad I guess…pre-covid I’d get it for $2.99/lb
HerbcoFood Yup, that’s the prices I was seeing as well. Seems nothing is cheap is anymore.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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HerbcoFood Yup, that’s the prices I was seeing as well. Seems nothing is cheap is anymore.
Tex_77 There have been a few staples in our house that haven’t changed in price, but I won’t talk about it so the prices won’t go up.
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Tex_77 $3.99 for prime, which isn’t too bad I guess…pre-covid I’d get it for $2.99/lb
HerbcoFood
Just looked when at the store. $5.99/lb for choice… Nope! -
HerbcoFood
Just looked when at the store. $5.99/lb for choice… Nope!PapaSop Yikes! I am going to my grocer later and will try to remember to see what they think they want.
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HerbcoFood What’s the price per pound on the brisket?
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HerbcoFood
Just looked when at the store. $5.99/lb for choice… Nope!This post is deleted!
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