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bobberineyes

Time for a smoke

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7 hours ago, Big Dave2 said:

 

Good timing! My wife had me order a pizza from Domino's at 5:55 and it showed up at my door at 8:35.....:mad:

 

 

Next time don't order from a pizza joint in Duluth.:grin:

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On 1/15/2018 at 7:05 PM, PurpleFloyd said:

Next time don't order from a pizza joint in Duluth.:grin:

 

I think that's exactly what I should have done. It would have probably reached me sooner. :D

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First batch done, hopefully these will pair well with a cold beverage and football! Skol! 

 

Last weekends football fare, beef burnt ends, lasted about 15 min with my neighbors. I'm going to try it with pork shoulders this weekend. I'll grill up the chunks during pregame tomorrow. Skol!

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Makin' bacon! I had these in the brine for 3 weeks, dried and sprinkled garlic onion pepper and let sit in the fridge overnight. I let this smoke overnight, now in the fridge for a couple days. Sunday I'll freeze them for a couple hours and slice. One of the slabs is going to served with french toast for my wife and kids tomorrow morning.

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13 minutes ago, bobberineyes said:

Lookin awesome grainbelt! 3 weeks in the brine, we need to know your recipe.:)

Yeah, three weeks seems longer than typical..

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12 hours ago, delcecchi said:

Yeah, three weeks seems longer than typical..

Yep your right, usually 2 weeks but work got busy so it went for 3. From what I understand about a month is the limit.

 

It's Pops brine that RH1 posted.

 

Pop’s real simple curing brine:

 

For every 1 gallon of water, add:

 

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar 

1 cup brown sugar 

1 tbsp cure no. 1 pink salt

 

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

 

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

 

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

 

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters:

 

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Posted (edited)

Yep that's pops brine alright, you can tell how the pieces shriveled up. Pops is a good brine but I've switched to dry brine and get very little shrinkage or curling on sliced bellies. Pops sure is the way to go for Canadian though.

Edited by bobberineyes

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Posted (edited)

Well... Monday was another smoke day. Trimmed up and seasoned a 14# packer brisket Sunday night and threw it on at 4 am Monday. 13 hrs later I was cutting it up. I ran at 185 deg for the first 9 hrs until IT reached 160. Then wrapped and bumped smoker temp up to 225. Sprayed the roast with apple juice and Worcester mixture Every hr until I wrapped it. Pulled the works off at 195 and put in the cooler to rest for an hr. Would have liked to have rested the meat longer, but ran out of time. It turned out good, but wasn’t quite as tender as usual. Everyone really enjoyed it, and my consumers usually do not have an issue being critical. I guess that as the chef I had high expectations after babysitting for 13 hrs. Here’s some pictures. 

 

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Edited by rl_sd

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nice work @rl_sd what did you rub on that beast? Bet you didn't get that smoke ring from liquid smoke :P

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1 hour ago, rundrave said:

nice work @rl_sd what did you rub on that beast? Bet you didn't get that smoke ring from liquid smoke :P

Liquid what? Sounds like snake oil! I used a Blend of oak, hickory, and cherry. The rub was a mixture of salt, pepper, paprika, cumin, with a dash of onion and garlic salt. I also scored the fat cap to allow the salt to get absorbed. It seems like having the salt deeper into the meat helps with bringing in the smoke

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Posted (edited)
34 minutes ago, rl_sd said:

Liquid what? Sounds like snake oil! 

 

Isn't Liquid smoke what they put in eCigs? :huh:  :P

Edited by leech~~

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6 hours ago, leech~~ said:

 

Isn't Liquid smoke what they put in eCigs? :huh:  :P

No, that is THC.

Liquid smoke is made by capturing condensate from actual dmoke.  The smoke ring is caused by carbon monoxide, and can be simulated by sodium nitrite in the rub.

 

Now for my question... once the meat is wrapped, why not just put it in the oven, and then no babysitting?

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1 hour ago, delcecchi said:

No, that is THC.

Liquid smoke is made by capturing condensate from actual dmoke.  The smoke ring is caused by carbon monoxide, and can be simulated by sodium nitrite in the rub.

 

 

Um, that was called Humor Del. <_<

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24 minutes ago, leech~~ said:

 

Um, that was called Humor Del. <_<

Such as it was.  That's why the weed reference, and the deadpan response.

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11 hours ago, delcecchi said:

Now for my question... once the meat is wrapped, why not just put it in the oven, and then no babysitting?

 

I certainly could of.. once the meat hits 160 and is wrapped it won't take on any smoke anyway. If I were using a traditional charcoal smoker I would definitely consider this, but with the pellet smoker there is no babysitting. They are just as convenient (and temp precise) as using the oven.... plus it is much more enjoyable to drink beer outside :)

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When its 90 degrees outside and you already have the AC running in your home. Why put something in the oven and make your house even warmer and make the ac work even harder. 

 

I would wrap it in foil and set and forget it to on the smoker outside. Sounds like a no brainer to me.

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3 hours ago, rl_sd said:

 

I certainly could of.. once the meat hits 160 and is wrapped it won't take on any smoke anyway. If I were using a traditional charcoal smoker I would definitely consider this, but with the pellet smoker there is no babysitting. They are just as convenient (and temp precise) as using the oven.... plus it is much more enjoyable to drink beer outside :)

I have been using a pit boss for over a year now and like it very well, but it's small.. a friend whats to buy it so I just got my new Green Mountain pellet grill last night!!!  seasoned already so now I just got to use it!!!  and like you said, it is so easy to use and maintain a temp!!!!

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