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Mike, Keep us postedo on how they taste. The recipe Kevin gave you for ginger bacon was just about (a few more ingrediants that I didn't think of) what I was thinking when I purposed ginger syrup and honey bacon. Looks like I have a new recipe to try Do let us know. Josh

Kevin, You're a crazier cat than me, becuase I thought of doing it half scored half skin off, but I think i like the 1/3 idea even better! I also figure that since I'm planning on smoking it ahead of time and then reheating it in the oven till warm that I could sample it prior and salvage the...

That does look really good. I'll be curing my ham for 1/2 day per pound so it will be a long time inthe brine. I guess I'll just have to experiment and see how I like it. I noticed that the local Polish Deli Bobacks makes its hams with the skin on. Thanks for the advice gents. OH BTW...

Hola gents, I saw this post and thought the peppers in it sounded great so now I'm sowing these seeds (aji amarillo)as we speak... the seedlings are looking great and I'm hoping I get a few grown.... Not sure how they'll grow out in IL, but I'm hoping. If they do grow out and I get some how...

Hello and thanks in advance for sound advice. I've read over pretty much all the information on hams and skin. I have a recipe from a book called "Charcuterie" that so far has been dead on as far as good eatin. The recipe calls to cure the ham with the skin on and then smoke it at 200 and...

I only clean follwing a fish smoke..... Man that thing can stink and I'd rather not have my next meal taste like salmon.

Richard, Those recipes sound pretty good. I'll have to give them a try on my next round of bacon cooking. I'll be making the garlic peppercorn recipe that I posted for sure, but other than that I'm not sure what kinds I'll attempt. Josh

Thick and Juicy... couldn't help myself

I meant 165... fixed it above too

adam, At 165 I get pastrami that resembles lunch meat that when shaved thin is easy to eat. By no means have I ever tried to get brisket tenderness from my pastrami. Maybe I should be though. Josh

HOT DAMN! That better be the best pastrami ever if I'm gonna pay 13.45 for it. Does it come with a side of lobster too? Is this place expensive in comparison or is this a crazy NY/Manhatten overpriced because its the city deal? Josh

So what I'm hearing here is that one of the finest deli's for pastrami more than likely does steam their pastrami. I was thinking of trying it out before, now I'll have to try it out.

Nope, I'm perfect \ Ok there might have been one time (christmas dinner) that I propped open my door to boost the temp on the WSM and then didn't shut it securely when i was done and it fell off! When i came back outside the flames were licking up aroudn the water pan and all the skin was...

Richard, You are such a tease. NO you did not post that recipe You said that you needed to make sure it tasted good first... so I'm intrigued! Can't wait to try these out. Josh

Adam, Are you sure they are using the brisket? I've got a recipe that the author favors beef plate over brisket due to higher fat content that allow it to stay juicer, but still says a brisket works well too. It also calls for smoking it to 150 and then finishing off on the stove and oven...

Richard, Any word on your other flavor? Get frying bud!

Doug, Even with a soak (probably not long enough) it was too salty. It was wonderful tasting as corned beef, but not pastrami. I was just coming back after a taste to post that I really missed the consistency of the real pastrami meat too. By all means I won't die from eating this fake...

I'll admit I'm somewhat of a pastrami freak. With this said I thought that I would see what people were talkign about when they said the used corned beef to make pastrami. Since corned beef flasts were sale for $1.99 I picked a couple up. Rubbed em down and made them like pastrami. This in...

Kevin, I just cut up a whole chicken. The meat turned out wonderful. Firm, but not dry. I'm gonna try about half the herb mix for next time I try. I'll let you know how it goes. Josh

Ray, Very good stuff. Thank you for the recipe. It worked out excellently on Kevin's gyros. I used greek yogurt. It came out a bit tangy, but it worked very well on the meat. Thanks again, Josh