What did everyone cook today?
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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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30lbs of Beef bulgogi: literally “fire meat”, a gui made of thin, marinated slices of beef and veggies. A few lbs will end up on my griddle today. The rest will be frozen in 4lb packs.
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30lbs of Beef bulgogi: literally “fire meat”, a gui made of thin, marinated slices of beef and veggies. A few lbs will end up on my griddle today. The rest will be frozen in 4lb packs.
JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.
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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
JoeB I actually have been using Excalibur frankfurter/bologna seasoning which kind of tastes like a wonderbar bologna… I do have bologna seasoning I bought that I’m going to try next! I used 31 mm cellulose casings, set my vertical electric pellet smoker to 150 open vent with no pan and started it with sticks in, so by the time my 30 min dry phase was over, I added the vent to about 1/3 open with a pan and sponges for added humidity (didn’t want the dogs to dry too much outside) then after about an hour closed the damper down (mine is a spinning cone thing so closed still allows smoke out pretty good) and kept at 150 for 2 hours, bumped to 175 till internal was 135, then finished in 172 degree water sous vide bath till internal of 160, ice bath for about an hour then removed from casing, dried off and packaged!
Quick edit, I actually mixed beef pork and chicken in mine, so I did 12 lbs 80/20 beef, 6 lbs boneless skinless chicken thighs and 7 lbs pork back fat!
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JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.
wdaly happy you enjoyed. Spent time there also. 71 & 83-84. 10k+ active duty within a few miles so we a fortunate to have a global cuisine
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JoeB I actually have been using Excalibur frankfurter/bologna seasoning which kind of tastes like a wonderbar bologna… I do have bologna seasoning I bought that I’m going to try next! I used 31 mm cellulose casings, set my vertical electric pellet smoker to 150 open vent with no pan and started it with sticks in, so by the time my 30 min dry phase was over, I added the vent to about 1/3 open with a pan and sponges for added humidity (didn’t want the dogs to dry too much outside) then after about an hour closed the damper down (mine is a spinning cone thing so closed still allows smoke out pretty good) and kept at 150 for 2 hours, bumped to 175 till internal was 135, then finished in 172 degree water sous vide bath till internal of 160, ice bath for about an hour then removed from casing, dried off and packaged!
Quick edit, I actually mixed beef pork and chicken in mine, so I did 12 lbs 80/20 beef, 6 lbs boneless skinless chicken thighs and 7 lbs pork back fat!
RJ Adventures thanks for the great detailed explanation. I don’t normally use pre-packaged seasoning but you sure gave me a reason to try your process . Thanks
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