Food Smokers and Smoking Tips/Tricks/Techniques

Pancetta

Phase 1:

- 4,797g (10-1/2lb) Fresh pork belly (this one is skin off however you can also cure with the skin on)
- 114.22g Kosher salt (2.4%)
- 54.83g Light brown sugar (1.1%)
- 11.42g Cure #2 (0.26%)
- 89.08g Fresh groung black pepper (1.9%)
- 20.58g Crushed jumiper berries (0.43%)
- 9.11g Ground nutmeg (0.19%)
- 5.71g Ground Thyme (0.12%)

Spices, salt and sugar weighed out and put in the Ninja bullet to grind the pepper and mix the other ingredients together.



Cure weighted out to exact amount



Ground spices and cured mixed toughly incorporated



Spice/Cure "cure" mixture loaded into shaker for even distribution



Fat side



Fat side covered in 1/2 the cure



Flip the meat over to expose the meat side



Coat the meat side and ends with the remainin cure



Put lid on bus tote and label. Then into a 37 degree fridge for 14 days flipping the meat over every couple of days



In 14 days I'll pull the meat from the cure rinse in fresh water to remove any remaining cure then rinse with wine. Prior to rolling in cheese cloth and trussning the meat will also get a freash ligh coating of fresh round black pepper.

 

And that is how I will cook. What could possibly go wrong?

 

Absolutely nothing.

 

Page doesn't load for me.

 

A large population of Canada lives in Southern Ontario and I am further North than them, and colder. You however have the distinction of living in the coldest large city in all of Canada, colder than even Edmonton. I am in the 14th coldest in the US, because Alaska. Pretty sure @Bigdaddy4760 has experienced cold where all known forms of life ceases to exist LOL.

January and February watching the weather on TV when it is cold enough here that the bones start to hurt the announcers usually say but in Winnipeg it is -XX, not that it helps much. Winnipeg is the closest large Canadian city to us not counting Thunder Bay. But when they say it is colder here than Winnipeg I think Oh Fuck just shoot me now.

Got above freezing today for the first time in almost 2 months. Shoveled off the deck and smokers. Again. Almost done will be firing up the smoker tomorrow. I hope.

Last year grouse hunting on the North Shore of Lake Superior South of Thunder Bay I personally met a guy I knew from bird hunting forums who is from Ontario. Turns out we have lived pretty much parallel lives over the last 60 years and ended up calling each other brother. I take a lot of steaks hunting, all prime grade and of course end up doing most of the cooking\grilling each year. He said that in Ontario it is hard to get Prime grade meat or any meat that is well marbled with fat. And when you do it is extremely expensive. I made sure he got the best steak every time I grilled.

 

Not much in the way of smoke tonight. But some well seasoned wings and jumbo ABTs, jalapeno and pablano.

 

Picked up a 6lb rib roast today for Xmas, and a few more of those hams. Can’t wait to cook it all on Xmas.

 

Put the Just Because Brisket on last night at 7pm...apparently it hit the stall in the 150’s so I wrapped it about an hour ago and she’s still sitting pretty at 157.

 

Christmas beef is coming from here, can't wait.
https://www.wocoprime.com/

 

Lowest I’ve ever seen!

 

Lol thanks. Santa’s been informed

 

I believe it’s only 48 hours.....tell Santa not to be late!

 

Someday I hope the Mk4 gets that low! I'm holding out for the Mk4 instead of the classic because it has a backlight, takes AAA batteries and is waterproof. And I do my best work in the dark LOL. Not that I have a choice, darkness is the nature of the beast up here in the winter

 

A friend at work gifted me four steaks today (two T bones, two sirloins), just out of the blue. His grandad had slaughtered a cow recently. I always give him jerky when I make it. Any way, I grilled it all up this evening, I figured I had the grill going so why not. I’ll be able to gnaw on this the rest of the week. T bones were spot on, I’ll update on the sirloins.

 

nice!

 

Reverse seared a ribeye the other night to practice for the upcoming rib roast . Here is a pic from the cap.

 

Looks good from my house. How’d it taste?

Too bad there isn’t any in my house being cooked. I got a 3-4 rib roast for Xmas day. I think I’m going to smoke it to 110, then sear until medium, with the ribs on. I’m doing two hams as well. I’m leaving my parents at 9-9:30, traveling 3.5 hours home, and have to have it all done by 4:30-5 for dinner. I don’t think low and slow will be used. Probably try around 275 or so.

Or, I may cut the roast into 3-4 pieces and do them individually, cooked to order, to get it done quicker.

 

Oh, it was delicious. Unicorn rub + one extra ingredient . I'll add a little rosemary to it for the big day, but this is otherwise right where I want it!

You can pull it off. Roasts are usually done in under 3 hours. If you can have them fully prepped and in the fridge for your arrival, then you have a little time to play with. But cooking at 275* will be just fine, too. Need to watch it a little closer to not shoot past your target, but you won't miss out on that edge to edge medium-rare.

Looking forward to pics!!!

 

I'm going to do a brisket for Christmas instead of a prime rib. Mostly because I already have one in the freezer, but also because I really want brisket.