Recent content by rrainstar

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  1. rrainstar

    Restaurant Phase: Brainstorming.

    I've been in the food service industry my entire adult life and have done just about every job both in the kitchen and out of the kitchen you can possibly imagine. I've been doing a lot of thinking lately (and some dreaming) and I have decided that I will eventually open my own restaurant that...
  2. rrainstar

    Check my math?

    I'm not familiar with your recipe but I assume your bologna is dry cured in which case you would want to use Cure #2. Saltpetre hasn't been used in a very long time due to the product itself being unreliable or unstable. While You can get ahold of potassium nitrate, the safe bet is to use Insta...
  3. rrainstar

    Salt and Sugar in Rubs: Yay or Nay?

    Thanks for the feedback so far gang. I am of course very familiar with dry curing/ dry brining, I like to make fresh gravlax at home. I was hoping to hear some arguments against salt and sugar but then again it's hard to argue against flavor.
  4. rrainstar

    Salt and Sugar in Rubs: Yay or Nay?

    I would like to hear opinions about the roles of salt and sugar in rubs.Scientifically both of these things do wick moisture and I've heard tale of pitmasters and barbecue enthusiasts alike not using them in rubs for said reason. Personally, I use both in proportion to meat and I've never had...
  5. rrainstar

    Seasoning with lard

    Seasoning a smoker doesn't neccesarily follow the same steps as a cast iron pan. With cast iron you're look for the polymerization of lignans within the oil which is why people prefer a high lignan oil such as flax seed oil. To season a smoker one usually gives a dry run first this allows the...
  6. rrainstar

    boston butt and abts

    Starting your ABTs depends on what temp you're smoking on average most people will smoke them at 200-215 degrees Farenheit which takes could take about 2 hours or so. I'd give a 30 minute lee-way, you can always keep them warm start your ABTs 2 hours and thirty minutes before you wish to serve...
  7. rrainstar

    Boneless skinless duck breast

    It is a shame that the skin is gone but have you considered curing your duck breast now that it's more lean? I've seen people do wonderful things with duck breast and it wouldn't be too far of a stretch to make a nice duck pastrami. I'd google a recipe or if you have a trusted recipe already...
  8. rrainstar

    1st attempt Sausage

    Couldn't tell that it's you're first time. It's always obvious when people put time and care into the food they prepare. Wonderful job!
  9. rrainstar

    First sausage attempt

    Nice job amigo. I love making sausage and have found my groove in making it long ago. I will say that while I attended culinary school there were some potential chefs that couldn't make sausage look that good. I think you're on par for your first time as your links don't look terribly uneven and...
  10. Injection

    Injection

  11. DSC_0138.jpg

    DSC_0138.jpg

    • rrainstar
    • Media item
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    • Album: Injection
  12. rrainstar

    Injection

    Personally I love using an injector or a brine pump. I tend to use injectors and brine pumps as a tool to help speed along the curing and brining process for larger pieces of meat(sometimes I just can't comitt the time and space for extended periods of time needed with some curing and brining)...
  13. Howdy Amigos!

    Howdy Amigos!

  14. rrainstar

    Howdy Amigos!

    Made these yesterday and smoked 'em today. Just a little taste of what I've been up to.
  15. DSC_0140.jpg

    DSC_0140.jpg

    • rrainstar
    • Media item
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    • Album: Howdy Amigos!
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