What did everyone cook today?
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rlammers Wow, how many are you serving? That looks like a party to me and awesome at that.
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johnsbrewhouse what recipe did you use when I tryed to make it it wasn’t that good
gus4416 I made my own recipe, I tried some mixes but didn’t get the results I wanted. I think the key was that it was injected and soaked in the brine for 14 days.
1/2 to 3/4 cup Kosher Salt
1/4 tsp per lb. of meat Sure Cure
1 gallon of water for 5 lbs. of meat
1/4 cup brown sugar
1/8 cup maple sugar
3 TBSP real maple extract
Mix everything together. I inject the loin which I net in a bag, then pour the rest of my liquid in to cover the meat a vacuum seal. You can just put it in a zip lock bag. Refrigerate, turning every couple of days for 14 days, remove from liquid, rinse, then fill the bag with cold water and refrigerate overnight again to equalize the salt levels. Remove, and rinse. Smoke at around 180-200 degrees for six hours and then crank up the temperature to 225 degrees for anther two hours or until the internal temp hit 150 degrees. -
rlammers Wow, how many are you serving? That looks like a party to me and awesome at that.
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rlammers WEEEELLLL you were definitely a proud parent that night. Yay for you.
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gus4416 I made my own recipe, I tried some mixes but didn’t get the results I wanted. I think the key was that it was injected and soaked in the brine for 14 days.
1/2 to 3/4 cup Kosher Salt
1/4 tsp per lb. of meat Sure Cure
1 gallon of water for 5 lbs. of meat
1/4 cup brown sugar
1/8 cup maple sugar
3 TBSP real maple extract
Mix everything together. I inject the loin which I net in a bag, then pour the rest of my liquid in to cover the meat a vacuum seal. You can just put it in a zip lock bag. Refrigerate, turning every couple of days for 14 days, remove from liquid, rinse, then fill the bag with cold water and refrigerate overnight again to equalize the salt levels. Remove, and rinse. Smoke at around 180-200 degrees for six hours and then crank up the temperature to 225 degrees for anther two hours or until the internal temp hit 150 degrees.Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce.“You never really die until you end up on the wall at a Cracker Barrel”
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Man, fire, and meat… That looks great
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Just worked on some hot dogs and bologna, as well as some snack sticks but it won’t let me upload a picture, any other issues like this?
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
Paul
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
processhead yumm!!!
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
processhead that looks GREAT. and I’m trying to loose weight. Hard to do when following Meatgistics…
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Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce.GWG8541 Did you use a dry rub? At what temperature did you pull it?
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Looks soooo good
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Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce. -
Just worked on some hot dogs and bologna, as well as some snack sticks but it won’t let me upload a picture, any other issues like this?
RJ Adventures the file is probably too large, try screenshoting them, then post.
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RJ Adventures the file is probably too large, try screenshoting them, then post.
Tex_77
Good call, seemed to work! Don’t mind the messy work station, everything got thrown over after! Lol
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Chef just cracked black pepper, garlic and sea salt. I seperated the flat and point and I pulled flat at 203. Removed the point and cubed it for the burnt ends. Then put them back in the smoker on a pan another 2 hours with my homemade sauce and a little brown sugar. I would stir the burnt end about every half hour. Meat candy!
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GWG8541 HAIL Yes! Slices look perfect. But, the burnt ends. Heck, just send some over for testing.
zbigjeff sorry but my Fire Fighter son destroyed them.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 So, they really sucked. Well, the positive thing is there’s more room in the fridge/freezer for more items.
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Just worked on some hot dogs and bologna, as well as some snack sticks but it won’t let me upload a picture, any other issues like this?
RJ Adventures Could you post your hotdog recipe. Looking for a copycat knockoff for Sahlen’s wieners, and Wardynski’s polish sausage, Buffalo NY. I see you are not far from that location. Pretty sure I’m close by using their label of ingredients, but the “and natural seasonings” is still open-ended. Thanks
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