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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jan 12, 2018 at 7:16 AM
    PerazziMx14

    PerazziMx14 I'm fat but identify as skinny, I'm Trans-slender

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    Close to 39.9609243°N, -77.5763777°W

    I'm started a faux Pastrami two days ago. Since top rounds were on sale that's what I'm using in lieu of brisket.

    3.05# Top round (meat was 2" at the thickest point)
    3 Tbls of Mortons tender Quick
    2 Tbls of McCormick pickling spice
    1 Tbls of of some additional spices (mustard seed, whole cloves, allspice berries, 1/2 cinnamon stick, pepper corns) Milled in mortar and pestle.
    1/4 cup brown sugar

    1. Meat rubbed down with spices and cure.

    2. Into a zip top bag and squeeze out most of the air. Put fridge to cure for 10 or so days (flipping over every day or so)

    Then:

    3. Remove from cure and rinse very well with cold water
    4. Cut a slice off and test fry. If too salty soak in cold water for 1 hours and do another test fry.
    5. Once happy with saltiness into a vac bag and into a Sous Vide bath @ 135* for 12 to 18 hours
    6. Remove from SV, coat with black pepper and onto the smoker for a hot smoke over apple wood.
    7. When happy with color and smoke time in to fridge to cool overnight
    8. Next day slice thin and pile high on rye bread smeared with spicy brown mustard and a slice of swiss cheese.

    Notes:

    1. I started out making my own spice blend but since I couldn't find juniper berries I supplemented with pre-packed pickling spice. So really use use spices at about a rate of 1 tbls per pound of meat homemade, sotre bought or a combo.
    2. If you wanted to brine in lieu of a dry rub add 1 cup kosher salt to a gallon of water then add spices/sugar form above. Heat until the salt and sugar dissolve. Cover the brine and let the spices steep until brine is cooled to between 38 and 42*F. You can use 1/2 gallon of ice to speed up the cooling. Once the brine is cooled put the meat in a brine and put something nonreactive like a dinner plate on top of it to keep the meat submerged in the brine.
    3. Plan on the dry rub or brine penetrating the meat at a rate of 1/4" per day. So a 2" thick piece of meat will take approximately 8 day to cure. I like to add in a couple extra days just to be sure.
    4. Always use nonreactive dishes, bowls, buckets etc when curing meats. Salt and things like aluminium do not play well together.

    Normally I'd take and post pics of the process but really for another couple of days there is not a whole lot to see other than a top round in a zip top bag.
     
    Kanyon71, oscolivar1 and scottalot like this.
  2. Jan 12, 2018 at 10:02 AM
    Aloha Scout

    Aloha Scout Drink beer and smoke your meats

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    Here’s where my intrigue came to make some al pastor. I think I can perfect on what this guy did. Fingers crossed.
    https://youtu.be/Fh-Ifcsks0Y
     
  3. Jan 12, 2018 at 3:18 PM
    WBF610

    WBF610 Member well known

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    Never a leg. I once did two whole lambs over a bed of coals. I hung them on metal crosses I fabbed, pulled them
    Down over the coals about 2’ above. Refreshed the coals from a barrel I had going as needed, and cooked them for probably 3-4 hours. I was asked to do it in this manner for a friends wedding. We threw some plastic down on a flat bed 3/4 ton truck, put the whole cooked lambs on it, and just pulled, chopped, and cut the meat off to “order”. It was good. No leftovers from the two whole lambs with only 30 people in attendance.
     
  4. Jan 12, 2018 at 3:19 PM
    WBF610

    WBF610 Member well known

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    Did some filets tonight. I’ll spare you all the pictures of the finished meat, as I cooked it to medium well, 145 or so. Kid ate a whole one himself.
     
  5. Jan 12, 2018 at 3:20 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Spare us? You mean tease us :D
     
  6. Jan 12, 2018 at 3:23 PM
    WBF610

    WBF610 Member well known

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    I actually didn’t take any. Wife and kid were “starving”. Wife said put the phone away and let me eat!!!!
     
  7. Jan 12, 2018 at 3:36 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Fair enough. It'll slide... This time :devil:
     
  8. Jan 12, 2018 at 4:02 PM
    truchador

    truchador Well-Known Member

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    My mom will have some ready to go late summer/fallish. TW express?
     
  9. Jan 12, 2018 at 4:09 PM
    3_TACOS_NEVER_ENOUGH

    3_TACOS_NEVER_ENOUGH Well-Known Member

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    Anyone have a good brisket recipe? I have a BASSPRO electric smoker... I need some help
     
    TomTwo, wilcam47 and scottalot like this.
  10. Jan 12, 2018 at 4:12 PM
    WBF610

    WBF610 Member well known

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    I’m sure you can find them somewhere.
     
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  11. Jan 12, 2018 at 4:15 PM
    WBF610

    WBF610 Member well known

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    basics:
    Trim fat to 1/4 inch, rub on salt, pepper, garlic, or rub if your choice. Put in smoker at 225-250 with wood if your choice. Wrap at the stall around 150-160.Takeit to 195 minimum, probe test for tenderness, if not tender, cook it more. After tender, wrap in a few towels and rest for at least an hour.
     
  12. Jan 12, 2018 at 4:24 PM
    horstuff

    horstuff Re-member

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    Fat up or down
    :crapstorm:
     
  13. Jan 12, 2018 at 4:28 PM
    WBF610

    WBF610 Member well known

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    It depends!!!


    It would be nice if my phone didn’t autocorrect of to if 90% of the time.
     
    wilcam47 likes this.
  14. Jan 12, 2018 at 4:33 PM
    horstuff

    horstuff Re-member

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    Depends on what
    :crapstorm:
     
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  15. Jan 12, 2018 at 4:35 PM
    WBF610

    WBF610 Member well known

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    If you think one way or the other matters? I haven’t found any difference.


    Point up or down is the real question isn't it?

    :boink:
     
    Cold Iron, grdgz97 and wilcam47 like this.
  16. Jan 12, 2018 at 4:38 PM
    Blkvoodoo

    Blkvoodoo a Hooka smoking caterpillar has given me the call

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    Pork Bellie, Sell by date of 1/11, needs to be cooked this weekend
    What to do, what to do ? Have done 2 rounds of burnt ends, need to change it up.

    What else can I do with it ?
     
  17. Jan 12, 2018 at 4:39 PM
    horstuff

    horstuff Re-member

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    was asking for a friend (3_tacos etc)
     
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  18. Jan 12, 2018 at 4:44 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    IMG_20180112_184125.jpg

    20 lbs fresh ground pork butt ready for the mixing tomorrow :thumbsup:
     
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  19. Jan 12, 2018 at 4:52 PM
    truchador

    truchador Well-Known Member

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    Some kinda Asian roasted pork belly maybe?
     
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  20. Jan 12, 2018 at 4:53 PM
    truchador

    truchador Well-Known Member

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    I think @bvbull200 has a tutorial in his sig.....
     
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