Recent content by thirdeye
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Featured Competition Ribs, Mustard/No Mustard
Great looking ribs, I also don't load up the foil for the wrapped step 👍. A slight twist on a mustard slather is to add some dill pickle juice to thin out the mustard a bit. -
More Boston Bacon
Here is a link to my earlier thread after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day... -
RANT - Tired of all the AI slop cooking sites
I bet they are referring to steelhead trout. It's one of my favorites.- thirdeye
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Pulled Ham question
I would go with the butt portion too. Please report back with your results. Now, for next time making a pulled "ham".... I'm going to throw out a different idea. Why not cure a pork butt (from the front shoulder)? It will have more fat than a rear leg ham, and it should be moister if you cook... -
Porkstrami Using Loin
When I got around to slicing the second piece, it was from the rib end of the loin. The end that is a little fattier and has a second muscle that takes on a darker color from the cure. -
Porkstrami Using Loin
Pastrami Rub (this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months) 4 tablespoons freshly ground black pepper (more if you like it peppery) 1 teaspoon ground coriander 1 teaspoon granulated garlic powder... -
Porkstrami Using Loin
The beer, and things like the mustard seeds, cloves, pickling spices etc., give it a nice flavor, which contrast with the pepper forward flavor of the rub. -
Porkstrami Using Loin
After a recent post by @DRKsmoking , I started a 15 day corning of some pork loin to make Porkstrami. I used a lower salt version of Pop's Brine with a lot of aromatics and some beer, injecting and covering with the brine. Brine time was 14 days, followed by 24 hours of drying in the fridge... -
Health Insurance Nightmares
When we started planning and saving for retirement, around 2015, the ACA insurance had various penalties relating to income (too little & too much). The possibility existed that we may have to pay full price for health insurance, for at least a year or two. The estimated "walk-in-the-door"...- thirdeye
- Post #96
- Forum: Blowing Smoke Around the Smoker.
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Time for smoked cheese
Looks good. Our Fall is starting to cool down, so I'll be smoking some in the next couple of weeks.- thirdeye
- Post #13
- Forum: Cheese Making
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Talk, to, me about Insta pots, please.
Sorry, no help from me... I have traditional pressure cookers and a pressure canner.- thirdeye
- Post #16
- Forum: General Discussion
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What is the best pellet grill for smoking salmon?
I'm with you on that 100%. Lake Sam's (aka Sam's Club) has farm raised Steelhead that is an excellent product. The combination of natural and man-made feed bumps up the fat content and fish are harvested at the same weight. Their vacuum packaging is in a tray/sleeve of sorts which I use to... -
What is the best pellet grill for smoking salmon?
I know absolutely nothing about pellet grills/smokers. But I've dry cured and hot smoked salmon, steelhead and trout for over 50 years. I use an old school Big Chief box smoker. But to answer your question: I would think a pellet smoker should handle lower pit temps, and have plenty of draft... -
Pastrami advice?
Welcome aboard, you will likely get plenty of advice based on the scope of your questions. There is a lot to unpack in your post, and I'll crack the nut by giving you my pastrami "philosophy".... which is something to chew on. 😄 When I pastrami beef, pork, or wild game, I prefer to start with...
