Jonathon yes sir, I don’t think i would attempt without putting my own mold on these. This weekend I weigh these bad boys and see how they came out. These pics are from this 20190325_063717-1209x1612.jpg morning. ![1_1553529323238_20190325_063717-1209x1612.jpg](Uploading 75%) ![0_1553529323097_20190325_063720-1209x1612.jpg](Uploading 75%) ![0_1553529412083_20190325_063720-1209x1612.jpg](Uploading 33%)
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
deplorablenc1 I put mine in a aluminum pan when I smoke them on my Treager, get great smoke, tender as can be and super moist after being on for 12-14 hours.![2_1552857049901_IMG_0373.JPG](Uploading 100%) ![1_1552857049901_IMG_0370.JPG](Uploading 100%) ![0_1552857049901_IMG_0198.JPG](Uploading 100%)
Hangar Steaks - Hangar Steaks were very inexpensive until somewhat recently, Americans became aware of this tasty cut and started looking for it in more than just restaurants. The problem with that is unlike other cuts like filets and rounds there is only 1 hangar steak per animal and it is fairly small. So it can be difficult to keep enough in inventory, especially since it is a very tender steak, for this reason, the price has increased year over year and what was once a great choice for jerky is starting to price itself out of the game, which is a shame as this is an excellent cut for jerky.
Great Job! wow! what a great looking smoking cabinet! looks like somebody has some wood shop experience. Your going to have many delicious smoked products for years to come off that bad boy. Cheers and thanks for sharing.
Thanks for the information on your process. Draining all the blood will help for sure with some of the iron taste. I’m intrigued by using the dehydrator before the smoker/oven if it won’t go that low. I especially like it because it is going to be just about perfect for your initial drying phase which would normally be dampers wide open, but being in a dehydrator would be even better for that. I think we get to a point though where adding more and more and more steps to a cook cycle might get a little absurd, at least for some people, the more I can tinker the more I like something!
On a related note did anyone see the recent study where they took either elk or deer and put it through traditional slaughterhouse processing and took a cattle and did home processing techniques? Apparently, it reversed with people thinking the cattle was the wild game and vice versa, now, who knows who was funding this “study” but I found it interesting, if I can find the article I will put it in Tuesdays blog post.
Joe Hell That’s a very interesting idea on the stone…I am doing some testing tomorrow and shooting a video on advanced thermal processing but I am going to try to pick one of these up and give it a shot, thanks Joe!
1general That’s an awesome setup you have and those steaks look delicious! This is a good thing for people to make note of, a meat bandsaw will REALLY help you step up your processing at home. Without one it can be fairly difficult to do a good job breaking down primals for cooking.
Michael Wright Looks good! I’m impressed that you made this and really excited to try it at some point! I am wondering if other cures would act differently with beef but it sounds like the first one to try is the regular Excalibur Bacon Rub Cure!
Just made the Jalapeno Summer Sausage and Boudin this past weekend and both turned out great. I used jalapeno flakes and the Hi Temp hot pepper cheese for the summer sausage and Walton’s Boudin seasoning. I of course made way too much but I’m sure I’m not the only person that does that. 0_1528834129487_IMG_0459.jpg ![0_1528834137822_IMG_0460.jpg]
Jonathon Thanks Jonathon, a couple things for the videos if you are editing. Speed of course and I know that’s tough, I do lots of public speaking and go like a steam engine 🙂 but something that helps the most, adding text to the screen especially for ingredients, timings etc. thanks though, great videos - they have rock solid advice.
zimathome Wow, that’s awesome! Excalibur sure does have some incredible flavor profiles in their seasonings! It’s always great to see when people that use Excalibur Seasoning have great successes like this. Congrats!