Recent content by spag

  • 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.
  1. spag

    Pastrami smoking and an ice storm question

    Thanks. I think that's what I'll do.
  2. spag

    Pastrami smoking and an ice storm question

    Hello, I have a quick question about freezing my pastrami. At the moment I have a couple chuckies dry curing with TQ and they will be ready to smoke/Sous Vide this weekend. I also have a snow/ice storm headed my way this weekend and I’m not sure if it’s feasible to get them out to the smoker. I...
  3. spag

    Chuck Pastrami

    I ran it @ 155.
    • spag
    • Post #20
    • Forum: Beef
  4. spag

    Chuck Pastrami

    Wow, didn't think when I woke up this morning that my post would be on the carousel. All of this I learned from you folks, thanks for the nice words and likes.
    • spag
    • Post #16
    • Forum: Beef
  5. spag

    Chuck Pastrami

    I’ve made a few chuck roast pastramis and I thought I would share. They had them on sale at my local Fred Meyers (Kroger) for $3.49/lb so I picked up a couple. I prefer using TQ for my cure and the rest is really basic. I started with a weighed amount of TQ, a healthy dusting of black...
    • spag
    • Thread
    • Replies: 26
    • Forum: Beef
  6. spag

    Reaper Hot Honey

    Thanks guys for the likes and nice words. UPDATE: I know different folks can take different amounts of heat, but this is way, way too hot. I didn't think you could make honey not sweet anymore, but this does it. I think the temp was good (175*) and the time (40 minutes) and I would use the...
  7. spag

    Reaper Hot Honey

    My friend mentioned to me trying a commercial ‘hot honey’ and asked why I couldn’t do that with Reapers. Not being able to think of a good reason why not… Jug of honey, some reapers, and cheese cloth. Couple teabags from hell. Tried to keep around 175*. ‘Steeped’ for 40 minutes and...
  8. spag

    Sliders

    Oh man, I love me some White Castle. I hate to admit it, but I still buy the little frozen ones at Kroger and microwave them. Obviously not the same, but it brings back memories. Nice rendition Chopsaw.
    • spag
    • Post #11
    • Forum: Beef
  9. spag

    Reapers (round 4)

    I thought I’d post an update to this year’s Carolina Reapers. As planned, I got some black 5 gallon buckets and drilled some holes in the bottom. First a thin layer rocks for drainage, followed by a mixture of bagged garden soil, perlite, cow manure, and Black Gold potting soil. Replanted to...
  10. spag

    Asian-Inspired Beef Jerky

    Thanks for the like 5Grillzntn. I think I might try another batch this weekend. Thanks Blubombersfan, I really happy with the Cabella's one. Just like most things there, the price isn't cheap but the quality isn't cheap either. Thanks Drdon. I would say more of the heat comes from the chili...
  11. spag

    Asian-Inspired Beef Jerky

    I’ve taken a couple tries at this one lately, so I thought I’d share. Some of the same flavors you might find in Korean BBQ (Bulgogi), but I would never claim it is by any means authentic. I started with 4.3 lbs of Eye of Round that ended up being about 4 lbs after trimming off all of the fat...
  12. spag

    Ever heard of Schiacciata (salami)?

    I stumbled across this stuff at a local place (Providore in Portland, OR if you happen to be in the area, you won’t be disappointed) and it’s some of the best salami I’ve ever had. It’s imported from a company named Levoni and it’s hard to find other folks that even make the stuff. It also...
    • spag
    • Thread
    • Replies: 2
    • Forum: Curing
  13. spag

    Reapers (round 4)

    Thanks Danmcg. I know all too well fighting back wanting to get things going when Winter is coming to an end. Thank for the advise motocrash. I've never tried bone meal before, but I've read that blood meal is a good deterrent for critters. Most of my gardening is more the 'pray and spray'...
  14. spag

    Reapers (round 4)

    I’ve been trying to grow these for a few years now with mixed success. Trying to learn from mistakes, this year I started like this: Beginning of March – Received seeds from PuckerButt Pepper Company. Planted in Jiffy pellets, and put on a seed warming mat. After a day I took the temp of the...
  15. spag

    My New Beef Sausage

    Those are some fine looking sausages Pushok. Good smoked sausage is a favorite on my charcuterie board. I've always done my all the way to 153* in the smoker with smoke going the whole time, but I could see how the SV could really speed things up. Couple questions: 1. When you finish in the SV...
See more
Top Bottom
Back
Clicky