My wife has agreed to a hunk of geef and some smoked salmon (fish has to be cooked outside at casa del Don).
I may be making the 5 minute drive to my NE Ohio Save-a-lot to see what's on sale.
Would it be worth trying to dry-bag age the beef before smoking? I've never tried that.
I get the pleasure of having my family over for Christmas.
I'm done with turkey for a while & 4 days after Christmas I will end up eating half a pigs worth of ham @ the In-laws.
I'm looking for ideas for something non-traditional. Not weird , just not usual christmas fair.
The hardest I've done is 48 month black diamond cheddar. I light 1 end of my amnps w/dust and let it go until it burns out. ~12 hrs. Then let it mellow for 2 months +. That would be a block about 1" thick.
I find the harder the cheese, the longer it needs to smoke.
Edit - i normally use...
I should be able to flip it. With the pan lined with plastic wrap, it will release easy. If I put a layer of foil on top of the "bottom", then put a wrack on that, it should catch it easy enough. Just like flipping out a cake.
Now for the question of "Will it hold together while smoking?" I...
This Friday I am planning to smoke some Macaroni & Cheese stuffed meatloaf.
I am going to line (2) bundt cake pans with plastic wrap, lay down some meatloaf mix. Then fill with cooked & warm, fresh from the oven mac & cheese. Then cover & seal(hopefully egg and pinching works) with more...
How long can I dry brine pork loins and still have them be good?
I have some pork loins dry drined with TQ, vacuum packed and in a commercial walk in refrigerator that is 40°f. They have been flipped over about every 3 days.
Through a series of events, they have been in there for about 9...
Has anyone ever made Lower sodium canadian Bacon. I have a couple of loins curing with TenderQuick. I was thinking of soaking one in cold water for a little bit after curing, before Smoking.
Anyone ever tried this?
I think I saw this on Food Network. Someone chef grinding beef and stuffing it into a burger dia. casing in one step. Then slicing the tube to pattie thickness. This apparently lined the "grain" up with the direction your teeth bite into the burger, giving it a more tender feel. It also...
I agree. Buying a fancy electronic smoker just to ditch the electronics is counter intuitive.
What if you build your own.
Get an electric version of an El-Cheap-O Brinkman ($100 give or take).
Build a tall wooden box with a door, a chimney & an air inlet near the bottom. 2x4's, T-11 siding &...