Recent content by cluckinchicken6
-
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.
-
Beef bacon
It is bright red I hate to chunk it because it’s wagyunavel- cluckinchicken6
- Post #3
- Forum: Curing
-
Beef bacon
I had acquired beef navel from the local butcher it is 2.5 to 3 inches thick with a large fat cap I dry cured using Morton’s tender quick and have left it in the cure for 5 weeks is this too long I know I usually do a 14 day for 2” bellies. I’d this meat salvageable or should I chunk it in the trash- cluckinchicken6
- Thread
- bacon beef beef bacon
- Replies: 6
- Forum: Curing
-
PRIME RIB, SMOKED, SOUS VIDE, & TORCHED, AN EXPERIMENT
Well then now I have to go buy a chunk of prime for my next days off did the meat still have that smoked flavor after the sous vide cook?- cluckinchicken6
- Post #27
- Forum: Sous Vide Cooking
-
Dealing meats
I always break the number one rule of meat dealin never get high on your own supply I do it just to make sure it's ok for everyone else to eat- cluckinchicken6
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
Dealing meats
10-4 yea I'm not big time just a few racks of ribs every now and then I don't gouge them on prices just make sure they get that meat fix and come back for more barely have the time to cook but I make things happen.- cluckinchicken6
- Post #4
- Forum: Blowing Smoke Around the Smoker.
-
Dealing meats
I work in the oilfield and most of the people I work with either don't know how to cook tasty food or don't have the capabilities to cook so I cook meat and sell it to people at a fair price because I enjoy doing it. I smoke all sorts of stuff and bring it to work and sell to fund my...- cluckinchicken6
- Thread
- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
-
New to curing
10-4 jimmy yea i have a 14 day on 7 days off schedule so it leaves me with the perfect amount of time to go cure bacon and buck board hams I was wondering if tying had a negative effect on drycuriing meats using #1 or tq I usually leave everything in for the entire 14 days because I have little...- cluckinchicken6
- Post #3
- Forum: Curing
-
New to curing
I have cured and smoked a few thing successfully such as pops bacon buck board hams and bacon as well as dry curing pastrami. I have used tq as well well as #1 on a lot of meats. I have noticed that after the cure when I smoke meats the edges get cooked uneven and I was wondering if I tied using...- cluckinchicken6
- Thread
- Replies: 3
- Forum: Curing
-
Smoked deer venison ham
Alright update same deer different roast this one was pastrami and it was red all the way through I have no idea why the ham turned out like that- cluckinchicken6
- Post #14
- Forum: Food Safety
-
IMG_6304.JPG
- cluckinchicken6
- Media item
- Comments: 0
- Album: Smoked deer venison ham
-
Smoked deer venison ham
Thanks for y'alls help bearcarver and jimmy- cluckinchicken6
- Post #12
- Forum: Food Safety
-
IMG_6261.JPG
- cluckinchicken6
- Media item
- Comments: 0
- Album: Smoked deer venison ham
-
Smoked deer venison ham
s far as temp I was sitting at about 32-34 degrees in my fridge it's was cold for a couple nights and my garage isn't insulated so it may have gotten colder for a couple nights tasted cured I ate some I'm just hoping my venison pastrami caught the cure all the way through im smoking that today...- cluckinchicken6
- Post #11
- Forum: Food Safety
-
-
Smoked deer venison ham
Yea I cooked it to an it of 165 the thing was tiny and there was plenty of cure on the meat as well as cure time by my calculations I cured a porkbut the same amount of time that I cured this deer ham and the deer was about 4 pound and 1 inch smaller I don't know why I got the grey spot my...- cluckinchicken6
- Post #5
- Forum: Food Safety
