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Time for a smoke

bobberineyes

By bobberineyes
in Cooking and Sharing Recipes

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Big Dave2
Big Dave2

2 racks of ribs on the pellet smoker today.    

Grainbelt
Grainbelt

Had some older venison roast that I trimmed and ground up into jerky. Used Spicy Cowboy mix from Curley's sausage kitchen. Got nothing but time lately. 

rl_sd
rl_sd

Going through the freezer a few weeks back, I came up with several packages of venison trim from 2019. The trim was all vac sealed so I wasn’t too worried about the age, but knew that the 20# of delic

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rl_sd Mentor

rl_sd

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On 3/4/2019 at 11:51 AM, ThunderLund78 said:

All looks GREAT RL!  Makes me want to get the smoker out of the garage and get to work!

 

If you have never tried this, I highly recommend!

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bobberineyes Grand Master

bobberineyes

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The last several bellies I did were cured with tenderquick but this time around I used pink #1. Some kosher salt, black pepper,  hot pepper flakes and brown sugar. The fry test yesterday it seemed a little salty but the Mrs approved so I went with it. After a rain delay were up and running,  an 8 # belly I quartered for some reason..

20190406_122730_resized.jpg

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leech~~ Grand Master

leech~~

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7 hours ago, bobberineyes said:

The last several bellies I did were cured with tenderquick but this time around I used pink #1. Some kosher salt, black pepper,  hot pepper flakes and brown sugar. The fry test yesterday it seemed a little salty but the Mrs approved so I went with it. After a rain delay were up and running,  an 8 # belly I quartered for some reason..

20190406_122730_resized.jpg

 

New smoker?  You can still see through the glass! ?

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leech~~ Grand Master

leech~~

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1 hour ago, bobberineyes said:

Kinda, last November.  The manufacture says to use baking soda and vinegar on the glass but glass cook top cleaner works real well every other smoke..?

 

 

 

Thanks for the tip. I have a glass front on my Charbroil.  I use a razor blade and cleaner. 

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rl_sd Mentor

rl_sd

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First butts of the year... prepped and seasoned by my 9 year old. Was going to start them curing for cottage bacon, but the wife wanted pulled pork...... needless to say the vac sealer was busy, even after delivery about half a dozen packages to the neighbors and in laws. 

 

C5767FF4-5B8F-4BB9-898C-0F8DE0B7E1C1.thumb.jpeg.aa6bcf0e0d22e5c6c279007b69a65235.jpeg

 

 

D7632782-066F-4F82-ACA0-ED53D687F1B2.thumb.jpeg.a63fb6e7476a86068fc616983c80ea74.jpeg

 

 

09D6E30A-776B-462A-8E90-99340B442E65.thumb.jpeg.ef2b94230840ea10b71d23e6ef13e4c3.jpeg

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bobberineyes Grand Master

bobberineyes

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18 hours ago, rl_sd said:

So what’s the verdict? Pink salt or tender Quick?

Well, the last few with tenderquick I didn't need to soak em, just rinse and pat dry. This time around they turned out pretty salty which I'm guessing mostly came from the kosher salt.  So in a nut shell still work in progress.. 

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smurfy Grand Master

smurfy

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2 hours ago, bobberineyes said:

Well, the last few with tenderquick I didn't need to soak em, just rinse and pat dry. This time around they turned out pretty salty which I'm guessing mostly came from the kosher salt.  So in a nut shell still work in progress.. 

So in other words you need more beer to wash it down???

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Big Dave2 Grand Master

Big Dave2

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On 4/6/2019 at 12:46 PM, bobberineyes said:

The last several bellies I did were cured with tenderquick but this time around I used pink #1. Some kosher salt, black pepper,  hot pepper flakes and brown sugar. The fry test yesterday it seemed a little salty but the Mrs approved so I went with it. After a rain delay were up and running,  an 8 # belly I quartered for some reason..

20190406_122730_resized.jpg

 

Shhhhhhh........... Don't tell Leech what type of smoker this is...........?

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leech~~ Grand Master

leech~~

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1 hour ago, Big Dave2 said:

 

Shhhhhhh........... Don't tell Leech what type of smoker this is...........?

 

Um yeah, your a little late I already liked it last week!  Plus I don't see where you put the rabbit pellets in his Smoker? ?

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delcecchi Grand Master

delcecchi

Posted
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On 4/7/2019 at 9:22 PM, rl_sd said:

So what’s the verdict? Pink salt or tender Quick?

This is from the morton tender quick page.   Not clear whether this is just lawyer stuff or real

 

Quote

We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application.

 

Could be due to tender quick being a mixture of sodium nitrite and sodium nitrate, while pink salt #1 is only nitrite.  Pink salt #2 is nitrite and nitrate like tender quick.   

Tender quick is .5% nitrite and .5% nitrate.   

Pink salt #1 is 6.25% nitrite.   #2 is 6.25% nitrite and 4% nitrate.   

 

Looking quickly at a curing recipe at 

https://blog.modernistpantry.com/recipes/the-cure-for-what-ails-you-makin-bacon-with-prague-powder/

 

I get the feeling that tenderquick isn't strong enough for the job.   They use 5 parts salt to 1 part pink salt for a rub, or about double the amount of nitrite in tender quick.   

Edited by delcecchi
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bobberineyes Grand Master

bobberineyes

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47 minutes ago, leech~~ said:

 

Well I'll be darned. A Rabbit turd smoker too! ?  ?

I spose yur gonna unlike it now ?. If you watched the video,  that's one giant water pan it comes with, after using it the first time I yanked it, blocked all the heat.  My old smoker water bowl works much better when I do use the bowl. That's good info del,  it was hard to fathom 1 1/2 tsp pink cure was going to be enough on a 8 # belly,  but it was pink all the way thru. There is definitely more recipes online with #1 vs tenderquick. 

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chaffmj Grand Master

chaffmj

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On ‎4‎/‎10‎/‎2019 at 11:07 AM, leech~~ said:

 

Um yeah, your a little late I already liked it last week!  Plus I don't see where you put the rabbit pellets in his Smoker? ?

 

I use have used pellets to smoke things on my weber charcoal grill. They work great with the charcoal.

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Big Dave2 Grand Master

Big Dave2

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4 hours ago, bobberineyes said:

Looks good big d, how'd it turn out? 

 

Not bad. It wasn't the best brisket I ever had but it was more tender than I thought it would be since it was at 195 IT in less than 6 hours. I let it rest in a cooler for about 2 hours before slicing it and it was very tasty but I think I'll stick with whole briskets in the future. That piece was less than 5 lbs.

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