Jonathon The picture of it on the smoker rack is right out of the bag with salt and pepper added.

scott farm smoked it for about 6 hours starting at 175 and bumping up to 250 for the last hour or so. Reached 195 internal. It was really tender and juicy but the bark was non existent. The flat fell apart like a really tender chuck roast. Wasn’t my favorite brisket bug everyone at camp loved it. Made tacos with the leftovers.

Jonathon just sliced and tried some of the bacon i did with the jerky mix. I did some others the way I normally do with an dry EQ at 2.5 percent salt. The jowls made with jerky mix were less salty than my traditional bacon cure. Pretty sure this will work for fish now. I used habanero lime and pepper garlic. Didn’t take much flavor. Habanero has some late heat come through and the pepper garlic was feint but still there. I used the same rate per pound of meet as instructed with the jerky mix. May try 10% extra next time.

Jonathon just took my brisket out of my sous vide frankencooler. 155 for 30 hours. Placed in ice bath to cool before putting in fridge. Taking it to camp this weekend and plan on smoking for 4 to 6 hours to put a good crust on it. Will follow up after I get back. No cell ohone signal for miles down there. Can’t wait.

detter22 Any time. That’s how Team-Blue rolls.

detter22 1.32 oz water per pound

detter22 2 tsp (.32 oz / 9 g) per pound

detter22 go for the search bar and type conversion chart. Scroll down until you see the one for cure. They provide amounts per pound of meat and just do some simple math.

Sliced all my bacon today. Buckboard pictured

Do you have a scale?

gChart I have that same enterprise press. I only use it for pressing lard but were quite the useful tool in their day. Replacements parts are available on the web.

zbigjeff I only knew about it because we were having a discussion about where random words/phrases actually came from one day and it was on a list if common phrases not known to be racist.

zbigjeff careful. “Uppity” was deemed racist

Chef you are correct

Made buckboard bacon today and kielbasa with the trim.

Hatch green chili is amazing. Had it fresh and smoked some. I added sure gel and se to the smoked ones and mixed it in the mixer. I then cut up and added some diced pepper jack cheese, not high temp. They were like spicy chedderwurst. 5 lbs was gone in less than an hour with some of the guys from work. The fresh ones were equally good. Did 11 lbs with peppers and onions. Only a couple were left of those.

I do 65 days. Never weighed them after. Makes the meat very tender. The flavor change is noticible in the fat. If the beef isnt well marbled, it is just a more tender steak than usual.

Dr. Paul Saladino was just on the Meateater Podcast. The episone was titled “kale doesn’t love you back”. I don’t know if I could go all meat but some of the stuff he talks about plant based oils being like poison to is is really interesting.