Search results

I have made about a dozen pastramis, and my only reaction is "***?" As pointed out, I suppose you COULD brine for 3 weeks with a lower salt concentration, but why? I brine briskets of between 13-20 pounds from between 5-7 days. Also, BOIL? Pretty harsh treatment. After brining, I will give...

I also purchase a whole packer brisket, but separate the flat and point and brine them in separate ziplocs. Several advantages: I can trim out the 2 inches of fat between the layers; better brine penetration; more surface area for pepper/coriander rub.

Thanks. That could very well be it. I feel better! Guess I'll give the slabs a short fresh water soak to remove some of the excess saltiness before smoking.

I've made bacon dozens of times. Last weekend, picked up a whole belly, divided into slabs, and made up a batch of cure. This time, I used dextrose instead of regular sugar. Other than that, same as always. Put each slab in a ziploc, added about 1/4 cup of cure, mixed it around, pushed out the...

Cooks Illustrated trick. The baking powder dries out the skin.

I'm getting two birds for Thanksgiving; one will get a rub of salt/baking powder, dried a few days, and go on the rotisserie. The other I plan to brine with the addition of pink salt, then smoke. I'm looking for a smoked turkey with a bit of "hammy" flavor. I've done a bit of curing (bacon...

Wow, was this tasty. Finished doing some ribs, still had plenty of time on the WSM. So I ran out and got two tubs of chicken liver. About $3. Dried them, laid on baking sheet lined with tin foil. Salt and pepper. Plopped a fresh chunk of apple wood on the coals. Laid the livers into the WSM...

I know. But no one has answered the phone in a month, and after 10 rings, a generic recording comes on saying "the party" you are dialing is not available. Not what you'd expect from a going concern.

Larry: Received and working!!! Thanks.

Larry: Will do. And I had forgotten about the email tricks to defeat the spam. Thanks.

Larry, I'm interested. If there is a private message function, let me know. I don't see one. I trust everyone on this site, but get a little nervous of web crawlers.

My cleaning woman stuck my Nu-Temp remote unit in the oven to get it out of the way. I made dinner last night and melted it. Calls and Emails to Nu-Temp indicate they are out of business. This is a shame because they made a great remote probe thermometer with good range and nice features. The...

Thanks Scooter. Not sure if it's a labor of love or psychosis.

I get pink salt, other supplies online from Allied Kenco

Does disintegration count? Before I got my WSM, I once put a mess of short ribs on the gas grill (on low), went back into the house. Checked on them an hour later. Apparently, the fat from the ribs caused a flare-up, which turned into a seriously super-hot fire. Because when I opened the lid...

Mac: Long Island, New York. My personal take was that it was slightly more salty than Prosciutto di Parma, but still very edible. Very porky, with just a bit of the nuttiness you can get when it starts to really age. The second one will have another 6 months on it before we try it. I'll...

Ron and J.: I'm in the wine import/distribution business. Our office has a walk in "cave" for storing samples and putting away rare bottles. The sales reps and buyers drink wine every day - but as Controller, I'm in the "finance department" and we don't drink during business hours. But...

Haven't seen this topic updated in a while, not sure what new stuff may be out there. I have a Nu Temp, which I bought a few years ago based on these boards. My Maverick just kept losing the signal to the remote. Today, I discovered the hard way what happens to a Nu Temp when the cleaning...

Last year, I picked up a pair of Berkshire Pork "whole legs" from D'Artagnan, with the plan to make a prosciutto style ham per Ruhlman's Charcuterie. After cutting out the aitch bone, I salted heavily. Then put in roasting pan, wrapped, and weighted. I bought a web-type ratcheting...

I once did 4 full bellies at once and used 2 sets of rib racks on my 22" WSM. There was a problem in that the bellie slabs were crowded against each other, so there wasn't much browning/smoke penetration on the flat surfaces. I think ribs work better because the bone maintains a rigid shape...