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91
Sausage Making / Re: how to post pics in forum?
« Last post by gregholmlund on February 05, 2018, 08:07:20 am »


With a little help from friends I think I have this figured out. thanks for the help Tedebear!
92
Meat / Re: Brisket Pachanga Or Bust
« Last post by mybad on February 04, 2018, 01:50:51 pm »
Thank you!

My plan is to wet age the brisket, in the cryovac bag, for 30 or so days. Then basically follow this method by Pachanga http://forum.bradleysmoker.com/index.php?topic=12061.0

Defiantly will post some photos!

Recipes from the old recipe site http://forum.bradleysmoker.com/index.php?topic=37229.45

93
Meat / Re: Brisket Pachanga Or Bust
« Last post by Ka Honu on February 04, 2018, 01:43:21 pm »
... brining it for that amount of time if yes here in Montreal we call that corn-beef ...

I don't wet age but that and brining are different processes. Long story short...

   - Wet aging is vacuum packing (or leaving in original cryovac) and letting it sit in the fridge to age. You need to read up on it because you have to know when the cut was originally packaged for best results.

   - Brining requires salt. As you noted, brined brisket is essentially corned beef.

   - Montreal smoked meat is more akin to pastrami which is is brined (or corned), re-seasoned, and generally smoked and/or steamed.

If you're relatively new at smoking briskets (or even if you're not), read ALL of Pachanga's tutorials. He knows what he's talking about and explains it well.

Just sayin'...
94
Meat / Re: Brisket Pachanga Or Bust
« Last post by mtl99 on February 04, 2018, 12:53:37 pm »
Good luck
just a ? Are you brining it for that amount of time if yes here in Montreal we call that corn-beef it’s a little different than smoke meat all thou in my opinion very similar in taste .
Ps put some pics up of the Brisket journey and the finish product lol


Sent from my iPhone using Tapatalk
95
Curing / Re: First attempt at Bacon
« Last post by Edward176 on February 04, 2018, 10:52:51 am »
Looks real good, I especially like your jig!! I might use your idea and get rid of my slicer ;)
96
Curing / Re: First attempt at Bacon
« Last post by mybad on February 04, 2018, 10:16:28 am »
That looks fantastic!
97
Curing / Re: First attempt at Bacon
« Last post by Habanero Smoker on February 04, 2018, 02:10:57 am »
I like your bacon jig.

I see you decided to smoke/cook the half slab that had the bright red section. I would have done the same.
98
Curing / Re: Cooking home cured bacon
« Last post by Habanero Smoker on February 04, 2018, 02:07:13 am »
Try checking the bacon at 15 minutes; or maybe at 10 minutes; depending on your desired doness.

Its funny because after about 16 minutes I checked and asked my wife if it looked done or if I should go longer and she replied it should go longer.  I shouldn't of listened :)  seems it doesn't take as long since it was already brought up to IT of 140 previously.

You have to always listen to your wife! ;D ;D ;D
99
Curing / First attempt at Bacon
« Last post by zueth on February 03, 2018, 03:34:42 pm »
I picked up a 10.5 lb pork belly from Costco to make bacon.  I split the pork belly in half so I had 2- 5lb chunks.  I planned on doing the 10.5 maple bacon so mixed together the ingredients and spread over the pork belly and put it in a zip loc and in the fridge for seven days.   Esch night I flipped them over to distribute cure properly.  After the 7th day, I removed from cure and rinsed with water. Then i put them on an inverted bradley rack into the fridge overnight.  The next day I fired up the Bradley and smoked at 120 for 3 hours with maple, then continued to cook at 160 until IT of 140.  Put the bellies in the fridge overnight and then the next day I put them in zip locs.  They sat in the fridge about 48 hours and then I sliced.  I left out about 8 pieces and vacuum packed the rest and put in the freezer. I cooked some up this am and the flavor was amazing, but the texture was a little firm, so I just need to work on the best way to cook.  I think I will try lower temps the next time around.  Overall I consider it a success and will be doing more.

Here are pics of the process:
Pork Belly

Out of brine

Out of smoker


Bacon Jig

Sliced Up


100
Introduce Yourself / Re: A quick note to the New Members and Visitor's
« Last post by Jim Allman on February 03, 2018, 03:07:42 pm »
Hi
I am timing it. Another post suggested that. I will let you know.
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