Recent content by jirod
-
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.
-
Ham safety question
Thank you all. Appreciate all the input and help as always. -
Ham safety question
I got a fresh ham that had been cut in half by my butcher. I cured it using pop's brine. Yesterday I warm smoked the havles at 100 degrees for 8 hours. I broght them in, let them rest for an hour or so, and then bagged them and put them in the bottom drawer of my fridge. I think that is... -
SOUS VIDE
I usually buy a whole packet and break it down into 2 flat pieces and the point. So I'd guess 3.5-4.5 pounds per flat. Just a guess. Don't generally weigh them, and pre-cut/trimmed brisket pieces are insanely expensive. At time can just about buy the whole packet for the same price. -
Here is a great story (at least for me lol) for you all to read
I would have trouble getting rid of a free BGE. Do you do much other grilling, or plan on doing more smoking? I love my Bell Fab I got, but even the "small" one is pretty big, and is a bit big to do just small amounts of food (like a single pork butt). So if you like you current smoker for...- jirod
- Post #11
- Forum: General Discussion
-
4 hour or less cooks???
Pork Loin is another good one that can be done in less than 4 hours.- jirod
- Post #4
- Forum: General Discussion
-
Eating smoking food increases triglycerides
I have never heard that either. My guess is it would be the "common" foods people smoke that would be an issue, not the smoking itself. From the little I've read/seen fattier and red meats, so things like pulled pork and brisket, may not be good for your triglyceride levels. But wouldn't...- jirod
- Post #3
- Forum: Blowing Smoke Around the Smoker.
-
SOUS VIDE
That is my common way for doing flats anymore. I generally do them for about 26 hours at 142-145 degrees. Basically the 26 hours is just how timing works out for me, get up around 5 in the morning anyway, so start the immersion ciruclator, it's usually up to temp by 5:30 or so. Drop in the... -
Lang vs Pitmaker
I recently bought a Bell Fab smoker. Craig there is good to deal with and will do lots of different things if you ask him to. Looking through the photos he has on his site looks like he can and will do lots of custom stuff. Now I will be honest mine isn't as "clean" looking as the Horizons...- jirod
- Post #10
- Forum: Wood Smokers
-
RIb Differences
Recently I started doing spare ribs (St. Louis cut), did BB for years. Also stopped foiling, again did that for years and ribs were always great. But tried it without (actually realized I didn't have enough foil) and knew some people never foiled so tried it without and like them that way... -
New Boston Butts Ideas....
Pulled "ham". Cure it like you would a ham (pop's method is always delicious), then smoke it like pulled pork. Love that stuff. Might have to do one now myself. -
How to cook fresh ham roasts (not a full cured ham)
Have gotten half a Berkshire each of the last couple years. Amazing how much marbling/fat there is in the hams. Obviously it isn't a pork shoulder, but plenty that cooking it like they mentioned above have to believe it would turn out juicy and amazing still. If we do another this fall may...- jirod
- Post #4
- Forum: Meat Selection and Processing
-
I keep trimming more and more of the fat cap off of pork butts...
Chef Jimmy, completely understand the difference you are talking about. The average home smoker cooking 10-20 pounds of pork butt a month, throwing away some fat isn't a huge deal. A restaurant that goes through hundreds of pounds a week, much different scenario/mind set. Honestly not doing... -
I keep trimming more and more of the fat cap off of pork butts...
For pork butts I generally trim down the fat cap to almost bare meat as well. To me there is generally enough internal fat it won't dry out, and actually end up picking out chunks of fat after I pull it too. I get mixing some fat in helps with moisture, but I don't (and generally most of the... -
Smoking large cuts versus smaller cuts resulting in same total weight
Are they still the same thickness as a whole pork loin, just cut into shorter pieces? Do you normally do whole pork loins, and just happen to have some that are cut into shorter pieces? If so I would do them pretty similar to how you do a whole pork loin, from my experience, and what I've read... -
Smoking Whole Hog Hanging?!?
I have seen people who have done them and have had the hog sitting on some kind of like chicken wire to keep it from falling to the bottom of the smoker (assume stainless or some other non-coated material). Could you wrap the hog in some kind of finer wire like that, fasten the bottom and side...
