kyle Thank you Kyle that is just how I rember doing it with my grand mother but I couldn’t remember the salt ratio
Post your Meat P0rn!!
-
Thermoworks sent me a recipe for doing Corned beef. I didn’t have time to actually corn the beef like they did so I used a couple of store bought corned beef. My wife had picked up 2 of these from Costco. They were very well trimmed. I think they were actually too well trimmed as they didn’t have any fat on them. I put them in the smoker with hickory and cherry wood and set the smoker for 225 degrees. When they reached 160 degrees internal temp I pulled them out and put them in a pan with a little water and covered them with foil. They went back in the smoker until they hit 190 degrees internal temp. I really didn’t like the look of them, they sort of looked like 2 lumps of chocolate. I fired up the grill and when it was hot I did a reverse sear on them. They really turned out good with great texture and concentrated flavor.
-
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Idaho Smokey man those look great
. I bet they were gooood. Congrats. -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Idaho Smokey those look deeelish. You will be having some tasty meals for sure.
-
Idaho Smokey Man those look good. I had one scheduled for the weekend to turn into a pastrami, but talked with Margaret several hours ago & she said she just wanted to the smoked Corned Beef. We will decide for certain in the morning as either way will work from my experience.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Idaho Smokey Wow those look terrific.
-
HerbcoFood somehow I missed your pictures 3 days ago. Very nice job, thanks for posting them
-
Idaho Smokey they look great. Makes me hungry for a reuben sandwich
-
calldoctoday : I get recipes from several different sources. This one came from Thermoworks. The article is really good about the hows and whys of doing corned beef. They actually go from the beef brisket through the curing process and then cooking. https://blog.thermoworks.com/beef/thermal-tips-st-patricks-day-corned-beef/ .
-
Idaho Smokey Thank you. I am going to have to look into that. I pretty well have done about the same thing if I wanted to smoke a Corned beef (I usually brine my own most years though) & after several hours or to around 160, then put it in the aluminum pan with some homemade beef bone broth &/or stout/porter & then for a few more hours until about 185/190°, then rest for 30 minutes. I have done a few variations on that too with different ingredients, adding the vegetables, going to pan sooner, etc. Of course if I am doing a pastrami, I just go dry with humidity to about 160, then cool overnight. Variations on that include Cracked or course pepper, spicy with home dried & ground peppers, extra garlic, etc.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.
-
mrobisr man I wish I lived closer to you so I could learn how to do dry cure sausage. Looks great my friend
hey vegetarians, my food poops on your food!
-
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by Dave in AZ
mrobisr nice! Hey I’m getting ready to do a pepperoni, semi dry fast ferment American style. I got all my drying cave parts this week and was gonna put it together tomorrow. What style for you, and why? I’m undecided on flavor, just want to eat it fast though
-
mrobisr
Looks pretty good how did it taste -
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
mrobisr as always, it looks great.
-
mrobisr Wow, that is amazing. I can just taste it!
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle I would like to say I wish too, but I’m afraid we would enable each other to the point of insanity, is that a bad thing…lol.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ The best advice I can tell you about dry curing is you will learn patience and the saying that good things come to those who wait is so true in this form of processing. I cannot tell you about which pepperoni as this will be my first time making it, so we can learn together and compare notes as we go.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
gus4416 Gus it was really good, tangy/acid, nutty, and just a hint of meat funk that was really intriguing. The smell was very inviting and the larger pieces of pork fat was just creamy and had a very good mouth feel, so I am very pleased. It will continue to cure and get better with time in the fridge, so I cannot wait to keep trying.
-
Hello meats sweats my old friend…
-
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
HerbcoFood What’s the price per pound on the brisket?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
