After some more errors than successes I ended up with this..
(http://img.tapatalk.com/d/12/12/09/rama5aty.jpg)
(http://img.tapatalk.com/d/12/12/09/ebega3a4.jpg)
I started with a bone in shoulder and be boned it.
Cured: 12 days using dry cure
Smoked: 15 hours @ 150 last hour at 180 till it hit 151
Dried in Fridge: 10 days
Some more pics.
(http://img.tapatalk.com/d/12/12/09/7yva3uqy.jpg)
(http://img.tapatalk.com/d/12/12/09/e2u6uve9.jpg)
(http://img.tapatalk.com/d/12/12/09/puza7a6y.jpg)
In the fridge
(http://img.tapatalk.com/d/12/12/09/yrydehys.jpg)
Ready to eat
(http://img.tapatalk.com/d/12/12/09/ve3egatu.jpg)
(http://img.tapatalk.com/d/12/12/09/y7etyjyr.jpg)
(http://img.tapatalk.com/d/12/12/09/epazera8.jpg)
(http://img.tapatalk.com/d/12/12/09/huze8ave.jpg)
Gracias
Beautiful job on the shoulder. I haven't tried flattening the ones I've done. Great idea. What did ya use in the cure?
Quote from: 3rensho on December 08, 2012, 10:39:26 PM
Beautiful job on the shoulder. I haven't tried flattening the ones I've done. Great idea. What did ya use in the cure?
Thanks.
I used the dry cure for pastrami. The recipe is from HabaneroSmoker that I've adapted for this cure.
Gracias
That came out real nice. I haven't tried flattening the ones I've done either. I going to try that method.
Thanks. I plan on getting some SS springs to apply continuous pressure. Since I wanted a drier product, ill smoke longer @ 150 and dry it out in the fridge for two weeks or more.
Over all it is very good. I was surprised.
Gracias
Looks good. What temp did you hang it in the refridge?
Now that looks gooood!!
Great job Sam!
How'd it taste?
Bacony?
Thanks OU.
Is tastes like pastrami minus the rub. I used the same cure that I use for my Butt-Strami.
Fridge sits between 33-36 deg if not opened.
Gracias
Amazing!!
Nce Job Sam, that looks really good. It looks smoked, is it?
Quote from: Keymaster on December 09, 2012, 04:09:40 PM
Nce Job Sam, that looks really good. It looks smoked, is it?
Gracias!
15 hours of smoke
Quote from: SamuelG on December 09, 2012, 04:12:48 PM
Quote from: Keymaster on December 09, 2012, 04:09:40 PM
Nce Job Sam, that looks really good. It looks smoked, is it?
Gracias!
15 hours of smoke
I found where you wrote that now, Thanks .
SamuelG, you ran 15 hours of smoke from a Bradley on that pork? Wow, don't know how I missed that earlier. Since I obviously missed the smoking time, what wood were you using?
Quote from: KyNola on December 09, 2012, 05:40:28 PM
SamuelG, you ran 15 hours of smoke from a Bradley on that pork? Wow, don't know how I missed that earlier. Since I obviously missed the smoking time, what wood were you using?
I ran 12.5 of oak untill I ran out. Than I connected the pooper since I was out of pucks. It is not over powering on the smoke.
I should have ran 24 like I had planned originally, but things get complicated at times.
Gracias
Wow.
Great Job Sam. When I get retired I am going to bug you for some recipes. Do you make Sammie's out of this or fry it up like bacon. it looks like it would taste great fried. Did you ever get your parts? Sorry about the screw up.
Kirby
Gracias Kirby.
All the recipes are real simple with few ingredients. Just give me a call.
Ill pick them up tomorrow. It was my fault, Thanks Again.
Most of that will get sliced paper thin. Ill have it with wine and cheese or for sandwiches.
Some will be cut in cubes for stews and beans. It adds outstanding flavor to almost anything.
Wow! That looks amazing. Nice work!
Sent from my iPhone 5 using Tapatalk