Recent content by herkysprings

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  1. herkysprings

    Reheating Pulled Pork

    Are you going to have it in the crock pot in the car, and the crock pot running (in the car)? If so that will help. Otherwise it will stay warmest wrapped in foil, wrapped in a towel, in a cooler, whole. Then you can pull it there and eat. If you pull it now it would lose a lot of heat
  2. herkysprings

    Pastrami from the begining, update It's finally done!!

    I think you'll owe us all A LOT of Q views for this thread. If I were you I'd try to make the ULTIMATE PASTRAMI SAMMIE and show us. I'm thinking 3" or higher... :D:D:D  
  3. herkysprings

    Pastrami from the begining, update It's finally done!!

    I would instead get a recipie for a cure (brine) from Bear or dude that uses Morton tenderquick. From scratch pastramis are really good compared to store bought ones from corned beef. The store bought corned beefs are easier tho, but once you made your own (and you are so close to it), you know...
  4. herkysprings

    Pastrami from the begining, update It's finally done!!

    I think you are ok. After a smoke you should see the whole pink color. I believe this is just part of the cure, and the fact that you may have had a concentrated cure / a lot of surface area. My bacon looked a bit like this when I cured with instant cure #1 from the Kutas book. I thought it was...
  5. herkysprings

    Pastrami from the begining, update It's finally done!!

    Have you soaked in fresh water yet? I usually have a dark ring like this on some cured items, not usually that thick. if you followed the cure instructions / pound of meat and it was sub 40F you should be ok. I'd do a fry test or soak / fry until the right taste.
  6. herkysprings

    Pastrami.

    Did you guys soak your store bought corned beefs? if so how long? I have a few, but I forgot how long I soaked them for last time.
  7. herkysprings

    First batch o' ribs in the new MES 30" (w/Q View)

    One thing I found helpful in Electric smokers is something like this: For one it can be pre-heated in your oven and put into the smoker, and also it helps even out the heat. Also when you open the door its nice to help recover heat faster. I stuck one in my Bradley on the bottom rack, and it...
  8. herkysprings

    How to slice this bacon

    Yeah Bear's recipe was pretty much dead on excellent! It's also pretty basic so you can add things like cayenne etc. Kutas one was a pain to store, as all that honey isnt easy to apply or to wrap up. It wasnt bad tho, I might cut down on the salt next time if I did it again, but with Bear's...
  9. herkysprings

    How to slice this bacon

    Thanks for the tips all! Here are some Final pics. I made Bearcarvers recipe and the one from the Kutas book. I had to leave the Kutas one in the cure an extra 5 days, and it came out a bit saltier than I would have liked. No problem I can find a lot of uses for that. Bearcarvers bacon recipe...
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  12. herkysprings

    How to slice this bacon

    Hey all, First off I'll post the finished pics as soon as I get home. I havent uploaded them yet. Anyway I cured some bellies, and smoked them yesterday sooo... now I would like to eat my bacon! But I dont know which way to slice them. Any hints? Here is one of the bellies I had pre cure. Is it...
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  15. herkysprings

    Newbie Makin' Bacon!

    Try this post: http://www.smokingmeatforums.com/forum/thread/96761/smoked-bacon-step-by-step-with-qview Bearcarver lists out temps he was hitting while making his, and an evaluation of the bacon he's had at different temps.
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