Recent content by John_D
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Smoking Brisket
Thanks everyone for your answers. I watched the video as well. I am going to ignore the well done beef temp on the probe meter and continue with the advise given and let it go to 198 and then pull. It's wrapped in butchers paper at this tim I will take a few pics of the finished item, probably... -
Smoking Brisket
Ok really confused here so help me out please. My temperature probe says that beef is well done at 170degree's, but I am looking around and I see many people say brisket is done to a higher temp. Should I presume that although brisket is beef it does indeed require a higher temp and that I... -
5Lb Pizza Fattie
Finally home , but mobility pretty limited. Hopefully by the weekend I can walk a bit further and stay on my feet without being exhausted. Guess my patience is going to be tested as my appetite has returned. LOL -
5Lb Pizza Fattie
well off for some surgery and a stay over the weekend, but I thought I'd prep this so that it's all ready to finish when I come home Monday. leave it to firm up over the weekend and do the bacon wrap when I come home. A mix of ground beef & pork, Pizza sauce, topped with Mozzarela , green... -
should I use fluid ounces or grams
I hadn't thought of it in that fashion,I was stuck on the mindset of percentage ,it's the consistency i was trying to get at, so that no matter the weight of meat I could always come up with an accurate measure. -
should I use fluid ounces or grams
I was sitting thinking and it might be just worthwhile trying a rum extract or concentrate as a flavoring during the cure. if I do this the volume would be smaller and it might just work if it's only enough to create a paste and there's no concern about cure interaction with alcohol. -
should I use fluid ounces or grams
Not starting the project until Monday, so I will watch for replies with advice and suggestions, it's all good. If I have to start somewhere I will consider mixing only enough to create a paste combined with cure and see what transpires. -
should I use fluid ounces or grams
yeah, winging it at this point using a 3KG pork loin. No problem with the dry measures that is simple enough, it's just the liquid I am trying to resolve. -
should I use fluid ounces or grams
Here is a question: yes it's bacon related, I am unsure as to how I should go about this part, it's something new I want to try. I am about to venture on a new bacon project using rum. When it comes down to the percentage I am not sure if I should use fluid ounces or weight of the rum as grams... -
Bradley puck Flavours?
rest assured, when I decide what to do with this pack of Carribean pucks I will post the results.- John_D
- Post #5
- Forum: Woods for Smoking
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Bacon test, Succesful! All sliced and packaged up.
Sliced all this on an old 1940 Berkel model 1500 , Now all I have to do is find a way to remove the blade safely and do a cleanup. -
Bradley puck Flavours?
yeah I already have both a rub and a paste but I wondered if it would add anything to that or if I was just making smoke for the sake of smoke.- John_D
- Post #3
- Forum: Woods for Smoking
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Bradley puck Flavours?
Has anyone tried the Carribean blend flavour Bradley puck? I am curious as to what it imparts. I purchased a box a couple of weeks ago but really haven't had anything I wanted to try it out on yet.- John_D
- Thread
- Replies: 4
- Forum: Woods for Smoking
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Bacon test, Succesful! All sliced and packaged up.
Well here are the latest test batches Dill Pickle sliced then , Maple Syrup & crushed black Pepper corns sliced , and finally the coffee rub packaged. Missed out on the pics of Coffee rub when first sliced. -
