Recent content by jenson

it was dry but it was juicy but it was dry if you know what i mean. I think i got lucky with the cut having a nice big fatcap.

Thanks everyone for the kind words and yes it tasted real good. Lets just see if i can do it again next time.

Think im geting a grasp on this bbq thing finally! Best brisket ive done yet, just a 4lb'er. 6 hours on the oklahoma joe, then foiled and finished in the oven at about 8hrs.

Necroing a post, but ive been trying for years to get the "right" recipe for this and oh boy are you right. Finding true german cured meat recipes is hard. Best ive found is rippchen is smoked first then cured which is what seperates it from ham style pork, but thats a tricky thing to do. Ive...

The amount of knives and kitchen scissors ive gone through i could melt and build a small car. Ive had a bunch of brands, esp knives and my cuisinart chef knife from tjmaxx for $10 has outlasted even my $400 messermeister from solingen germany. Its got a solid backbone and full handle tang, must...

Ok heres the pre pic, updates on monday. Did a basic ham/canadian bacon cure of... 1/4 cu salt 1/4 cu brown sugar 1/2 tsp cure #1 and a twist with 1 Tbsp sucklebusters rub, Ill add more hucklebusters on smoke day. Its a 3lb 12oz joint so should have enough time for cure to add flavor. Since...

So figured out what you all meant for those burnt ends, and while its now my next plan im going to use the full cut for a full cut style cook. Country ribs always seem to be cheap or on sale vs the whole butt, so maybe next weekend. Now i think im going for a cure then a traditional smoke. It's...

yes that sounds fantastic. Im a long time meat curer but whats typical for burnt ends? A brown sugar/salt cure with some pink salt? Ive got some leftover salmon cure from this site sans pink salt i could use up.

Hmm... a dry brine sounds interesting. I dont usually use a water pan either because i like some burnt ends. Ive not done whole peice of burnt ends, but that might be a good idea to try. Carnitas are one of my favorite ways to cook butt. Ill make some fresh flour tortillas to make tacos with...

Usually butt is too expensive but i got a 5lb boneless on sale. Thinking maybe something different, any ideas? Ive got a smokey joe barrel charcoal smoker.

youre making me jealous! im in CT and im lucky to have found a boneless butt for $2 a pound last week. Bought the biggest i could find to smoke at 5lb. Usually this is way over priced at around $4lb. Beef, frak forget about it eve london broil's like $6lb. Brisket i cant even glance at cause the...

so all of a sudden i got a huge craving for hot smoked salmon. Its been years and my MES is long since retired and i remember the purpose built little/big chief smokers. Just went browsing around and these seem to be a bit difficult to find. anyone know a reliable place to get a little chief?

so recooking wasnt a problem. Cooked it at 200 until it hit 150ish then into a cold water bath. Results attached. No skin sticking problems either, although the venison i had was so mild that now with the pork to stretch it to 10lbs it barely has any game flavor.

They were probably at those temps for an hour maybe more. The sausages feel firm but not hard firm. Ill just put them in the oven where heat is more consistent and hold them around 150 for 15-30 mins once they reach temp. Or maybe ill just try it with 2 of the chubbs instead of all 4. thanks

Made some summer sausage yesterday with venison and pork. Recipe was rytek kutas venison summer sausage and it said to get it to 145 but my smoker has some terrible heat stratification and the tops were high 140s and the bottoms high 130s and it was getting late so i pulled it, cooled it in a...