Recent content by Psmowrey

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    Tacos Al Pastor

    I had read not to use fresh pineapple in several recipes. I was worried the longer marinade time even with the canned juice might have that bad affect but it turned out fine.
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    Tacos Al Pastor

    Alright! My tacos al pastor on the rotisserie was a huge success. And for anyone who has never used a KUDU grill, it is amazing, extremely versatile and fun to cook on. This one is my buddy’s but I will he purchasing on shortly. The total cook time was probably close to 2.5 hours. We set up the...
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    Tacos Al Pastor

    That picture is making me hungry!! A few more hours at the office then I'll have my fire started and meat spinning!!
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    Tacos Al Pastor

    So I reached out to a chef who posted a picture on Instagram of him cooking Al Pastor on a KUDU grill rotisserie. He said he did 1.5 hours over indirect heat, then very hot direct heat to add crust at the end, then sliced off meat every few minutes so the crust kept forming. I'm very excited...
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    Tacos Al Pastor

    I know it is usually sliced/shaved off as it gets charred, but I'm doing mine horizontally and also trying to have it as a sit down meal instead of just a taco or two at a time. I was thinking closer to 200 as well so it isn't as chewy. The Kudu has a big plancha as well, so when i do...
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    Tacos Al Pastor

    Trying something I've never done before tomorrow....making traditional tacos Al Pastor on a horizontal rotisserie. I've already made my marinade and it tastes amazing, my mouth is watering just thinking about it right now. I will put the thinly sliced pork shoulder in the marinade tonight and...
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    Dried Venison

    Here is a portion of the finished product, had to finish in the oven in three batches after 12 hrs cold smoke. I will say that the meat is a little sweeter than I would have wanted it to be. I used "Pop's Wet Brine" cure (1C Salt, 1 C Sugar, 1C Brn Sugar, 1T cure #1 per 1 gallon of water) I...
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    Dried Venison

    That looks awesome! I just pulled out about 100 pieces of venison hams/backstraps out of pop's wet brine and have them seasoned and in the fridge. They cured in my walk-in at the ranch for the past two weeks. They are going on the smoker first thing tomorrow morning! I wish I had a picture to...
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    Wet cured 24 hour Dried Beef

    I actually had this on one of my venison pieces that I cut into this weekend, wasn’t a very thick piece of meat but perhaps one of the thicker ones in the whole batch. Cut into it and was surprised and confused, but KNEW something wasn’t right. I pitched it and was upset but didn’t want to take...
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    Wet cured 24 hour Dried Beef

    That looks amazing! I did Bear's TQ cure on some venison hams and it turned out wonderful. I'm almost out and I'm saving for a very large batch and I'm going to go with the wet brine cure this time.
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    S.O.S. - Smoked Dried Beef

    I've read through this thread and found it very informative. I made BearCarver's dried beef with a dry cure on some venison a few weeks ago and it turned out great. I'm going to do much larger batch soon and putting all the pieces in bags takes up a too much room in my fridge. Was thinking...
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    Smoked Venison Dried Beef

    After doing my first batch, I'm itching to make more. I've got another doe cut up and ready, sitting in the freezer and some friends collecting backstrap. Like I said previously, it's probably going to be a big batch considering how many deer we need to kill this year. My issue is with the...
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    Smoked Venison Dried Beef

    Alright! After 8 days of curing, 12 hours of cold smoke and 4 hours in the oven......they were finally ready! They turned out great for my first try...I will be doing this on many more deer this season....just going to wait until i have a big batch and do it all at once. Our biologist says we...
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    Smoked Venison Dried Beef

    Thanks! Was just curious. About to pull off smoker and put into the oven to finish.
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    Smoked Venison Dried Beef

    What would happen if I hung one of the pieces of cured and cold smoked venison ham to age? Would it spoil or is there a change it would turn into a dried "venison proscuitto"? I'm gonna finish them in the oven tonight but was just curious what would happen if I hung one. Patrick
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