Recent content by ibdagriz
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More Christmas Prime Rib Roast
Rarely do I post anything I do, but wanted to show the results of reading on this forum for a few years. I did this 10lb Rib roast when they went on sale. Regular price was $119.85 and got it for $39.98, so that was sweet. Oiled it up with EVOO and went with Kosher salt, coarse ground black... -
Bear's "Step by Step" Index
I don't want your head to get big or anything, but I have used the steps in this thread on quite a few different items and all have come out really good. I had one dried beef go south, but it just didn't cure all the way thru and I did not inject it. I'm sure that would have saved it. I've...- ibdagriz
- Post #243
- Forum: For New Members
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Dried Beef Step by Step (Great Stuff)
There was no way it got to 140 in 4 hours as I followed your method each time and it was always so close to my numbers it is scary. I'll make dried beef donuts out of the ones that didn't cure all the way thru.. LOL.. Wasn't that much of it, but losing any sucks. Griz -
Dried Beef Step by Step (Great Stuff)
The one I cut and tested was fine, but what do you do with the stuff that didn't get cured all the way thru after it's been smoked? Griz -
Dried Beef Step by Step (Great Stuff)
Bear, Working my way thru your smokes and recipes and got around to some dried beef being required again. Everything according to the plan and no issues until I get one of the rounds didn't appear to cure all the way to the middle. Not an overly thick one and plenty of salt used (an... -
Pulled Pork :: New here and first attempt
If you get the 5 x 8 AMNPS it will fit next to the heating element cover on the left side near the bottom. Griz -
Butt....
Look into making some pulled ham and some buckboard bacon out of butts also. I'm curing two butts for pulled ham and buckboard bacon and I have one in the fridge for pulled pork for this weekend. I used Bear's tips here for doing my first batch and it is awesome stuff... -
Pulled Pork scaled down - tips and suggestions needed
First three things I bought after joining here was a meat slicer, a vacuum sealer and a Maverick Temp set up. There are just the two of us also, but a 10lb butt will turn into about 6lbs of meat after cooking. I was first worried about leftovers, then found out I needed to do more than one at a... -
Dried Beef Step by Step (Great Stuff)
Ann, Thanks for the info. I feel for the fawn, but like you said, no waste. Slicer is very helpful and get you a non-serrated blade as it will tear less on slicing stuff with less pieces in the end. I bought a Chef's Choice model 609 and for a home model it is pretty decent so far. Griz -
Dried Beef Step by Step (Great Stuff)
That looks killer dude!! What cut of venison did you use or how did you cut it for making these? Griz -
Bb Bacon.jpg
- ibdagriz
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- Album: My first Buckboard Bacon ( lots of Qview ! )
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My first Buckboard Bacon ( lots of Qview ! )
I was following my post to you about the butts more than the step by step process on doing them actually. I wish he had left the cap on the other one also, but it made nice ham so I can't really complain I guess.. Griz- ibdagriz
- Post #32
- Forum: Hot Smoked Bacon
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My first Buckboard Bacon ( lots of Qview ! )
Bear, My first use with the new AMNPS was Sunday doing the buckboard bacon and pulled cured ham. I guess everyone has to try it before they understand how nice it really is. Light it and forget it is really nice to work with. I started at 4AM firing up the smoker to 140 and cutting it back...- ibdagriz
- Post #29
- Forum: Hot Smoked Bacon
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My first Buckboard Bacon ( lots of Qview ! )
- ibdagriz
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