Recent content by bdc3

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bdc3

    Need help on pork butts.

    I use a pit smoker and I smoke mine until they get a nice color and bark, usually about 3 hours around 150-175. Then I usually put mine in a foil pan and cover with foil. I the run the temp up to a little over 200 and go another 3 hours. Get IT to 165 and the bone separates so it can be pulled...
  2. bdc3

    Prime Pastrami

    If it is properly cured, I did mine to about 165 IT. I think I'm going to do 155 on the next one. That's my two cents worth. Burl
    • bdc3
    • Post #17
    • Forum: Beef
  3. bdc3

    Thanks SMF

    Thanks for the comment and information on the cheese. Going to have to order some.
  4. bdc3

    Thanks SMF

    Here is a shot of a SS link we have about finished off. The wife said best I have ever made. I did add some jalapeño to the SS. Also my heat ran up on me and melted some of the cheese. It's hard to find high temp cheese around here. Thank you to all who commented.
  5. IMG_3294.JPG

    IMG_3294.JPG

    • bdc3
    • Media item
    • Comments: 0
    • Album: Thanks SMF
  6. Thanks SMF

    Thanks SMF

    • bdc3
    • Album
    • Comments: 0
  7. bdc3

    Thanks SMF

    Today we made sausage here. Again I was made aware of the advantage of being part of SMF. First I started with Kranky Buzzard's Vension Summer Sausage from the thread he started. http://www.smokingmeatforums.com/t/174432/venison-summer-sausage#/forums/posts/quote?thread_id=174432&post_id=1281699...
  8. IMG_3292.JPG

    IMG_3292.JPG

    • bdc3
    • Media item
    • Comments: 0
    • Album: Thanks SMF
  9. IMG_3293.JPG

    IMG_3293.JPG

    • bdc3
    • Media item
    • Comments: 0
    • Album: Thanks SMF
  10. IMG_3291.JPG

    IMG_3291.JPG

    • bdc3
    • Media item
    • Comments: 0
    • Album: Thanks SMF
  11. bdc3

    Grey colour in cottage rolls

    http://www.smokingmeatforums.com/t/255429/venison-pastrami Here is the threat and the discussion on the picture with the gray spot. Like c farmer said needs more time in the cure.
  12. bdc3

    Grey colour in cottage rolls

    Just had the same problem in some pastrami I did. It is a lack of cure. As we decided on my thread it need to be in the brine longer. I did 12 days on mine and one gray area. I plan to go 15 days on my next try.
  13. bdc3

    Venison Pastrami

    Yes I had already planned to go longer on the next one. I think your right.
  14. bdc3

    Venison Pastrami

    Thank You.
  15. bdc3

    Venison Pastrami

    Thanks Disco.
See more
Top Bottom
Back
Clicky