Recent content by john brennan

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  1. john brennan

    Bacon cure - did I screw up?

    haha no doubt! I about screwed up a brisket I turned into pastrami last march. Started to cure (wet cure), but didn't account for the water weight until about a week in. Made up the amount, and by far the best thing Ive ever smoked. That damn thing just absolutely melted when you sliced into it...
  2. john brennan

    Bacon cure - did I screw up?

    I appreciate your help everyone. Hectic night at home after work with the family, kids, and dinner. For now I've taken the belly to soak in a bucket after an initial thorough rinse. I'm going to change the water before bed tonight, first thing in the AM before work, and right after when I get...
  3. john brennan

    Bacon cure - did I screw up?

    Water bath... I’m willing to try it. Just rinse or let it sit in a 5 gal bucket for a while?
  4. john brennan

    Bacon cure - did I screw up?

    So I have an 11lb pork belly. I know its 1 teaspoon of curing salt per 5lbs of meat (which would be 2 teaspoons basically).... BUT! What if, (and I mean whoops), if I did 2 tablespoons instead? I just thought of this tonight. Been curing for 2 days. Any thoughts on how to proceed?
  5. john brennan

    Mid-Cure of Brisket for Pastrami, Need advice

    .....and the fridge was a balmy 25 degrees lol. Getting it adjusted now. Thanks again everyone!!
  6. john brennan

    Mid-Cure of Brisket for Pastrami, Need advice

    Thanks everyone for the responses!! To clarify, I added the cure #1 last, after the water was at room temp and not warm. Only the sea salt went into the boiling water. I figured the cure #1 wouldn't work if it went in to boiling water. Fridge temp is set to "coldest", which is where we always...
  7. john brennan

    Mid-Cure of Brisket for Pastrami, Need advice

    Update: After a few minutes of the bucket left open to "air it out" the stinky-ness has diminished but not dissipated. Still curious about the color.... When I try to dig into it a tad, it looks pink in the middle.
  8. john brennan

    Mid-Cure of Brisket for Pastrami, Need advice

    So I'm in the middle of curing a brisket for pastrami. I used 1 gal. of water, boiled 1/2 gal with a cup of sea salt in it, added a white onion, garlic, and insta cur no 1. Brisket 13.5lbs, used 3 tsp of insta cure. Read it was 1 tsp for 5lbs before. I opened the brisket today, and granted...
  9. john brennan

    NW Ohio - Best places to buy wood

    Hi everyone, I have the 3 in 1 Combo Oklahoma Joe's smoker... the weather is starting to get cooler and it takes a bit more wood to make run the smoker than chunks. I want to buy some mesquite and hickory mini logs. Anyone have any recommendations on where to buy hickory or mesquite logs online...
  10. john brennan

    Information/suggestion on smoking sausage

    So the wife and I have a kitchen aid mixer. Been thing about getting the meat grinder attachment as well as the sausage stuffing one too, I currently have an Oklahoma Joe's smoker half propane half offset, I want to try smoking sausage but not sure what to expect, does it come out done and...
  11. john brennan

    Smoking brisket #2 for Saturday - Need advice

    Thanks for the advice everyone! As far trimming this bad boy, if you look at the first picture, do I just want to trim the fat off the side that has the label? I have zero experience in trimming so I'm not sure what I need to cut and not.
  12. Smoking brisket #2 for Saturday - Need advice

    Smoking brisket #2 for Saturday - Need advice

  13. john brennan

    Smoking brisket #2 for Saturday - Need advice

    So I bought this brisket from Costco earlier today. Going to be cooking it on Saturday. Its 13.2lbs, seemed fairly flexible, and was the most financially reasonable choice while at the store.  I have a WSM smoker and this thing is just a tad too long to fit on it. Planning on 225-250 with apple...
  14. 2016-01-20 19.27.12.jpg

    2016-01-20 19.27.12.jpg

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  15. 2016-01-20 19.27.05.jpg

    2016-01-20 19.27.05.jpg

    • john brennan
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