Recent content by thirdeye
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First spit-roasted pig
Now that you have the first one out of the way, the next one will go much easier. We cut the legs and have U-clamps to hold the backbone to the spit. For tying, we use stainless steel wire. My buddy has a spit that his father built in the 50's for cooking lamb. -
Brining Fresh Hocks
A couple of notes on Pop's Brine.... There is a wide range of salt and sugar, and Pop's used granulated non-iodized or sea salt. So, you need to find your personal "sweet spot" when it comes to salt and sugar. POP’S BRINE: For every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if... -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
I don't think it's so much the size of the needle as it is the amount of injection per stick. I have a metered injector and I can dial down the amount of liquid from a spurt to a stream for each squeeze of the handle. -
Injecting a turkey before smoking, question
Woah, a Grand Marnier injection sounds pretty good. Was this straight, or did you have any butter or broth it was mixed into? Did you have a specific question about turkey injections? They can range from a simple flavor brine (salt, sugar, water or apple juice) to a more complex injectable... -
The start of something good!
It looks like you nailed the texture ✔. It's hard to describe until you take a bite... firmer than gravlax sort of jellied. -
Life without kitchen for a month
Is there any provision in your homeowners insurance for displacement costs? If so, you might consider renting an apartment while the work is being done.- thirdeye
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Yet another Pastrami thread.
That looks really nice, and the slicing is perfecto. Grobbel's is an excellent brand. My Sam's carried that brand for many years, then introduced their Member Mark brand. I'm betting it's a Grobbel's product that has been re-branded, but can't confirm that. I'll make a note of your pressure...- thirdeye
- Post #8
- Forum: All Things Sandwich
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Pastrami from store bought corned beef
I guess I was making sure I could include the Instant Pot times into my pastrami article. I generally give credit to my sources.- thirdeye
- Post #53
- Forum: All Things Sandwich
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Pastrami from store bought corned beef
Natural release is important for a number of meals that are cooked under pressure. My canner has a gauge, so I have more control on the pressure (and of course higher pressure = higher temperature. Another one was marketed as being "safer" because the pressure is fixed at 8#. I'm hoping a few...- thirdeye
- Post #49
- Forum: All Things Sandwich
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Pastrami from store bought corned beef
Boy oh boy, that looks like those high stack deli sandwiches 👍👍. I'm glad you are experimenting with the Instant Pot and getting some baseline pressure times and results for dialing in the perfect tenderness. Like I mentioned in another thread, I've grown up around conventional pressure...- thirdeye
- Post #47
- Forum: All Things Sandwich
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Kosher Dill Pickles
You could always pickle other veggies for some variety, like green beans or asparagus. I blanch beans and asparagus for 2.5 minutes.- thirdeye
- Post #21
- Forum: Canning & Storage
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Tri-Tip Pastrami Using Pop's Brine
I need to remember how popular the Insta Pots are and start mentioning that I use a conventional pressure cooker that runs around 10 PSI, or my pressure canner which I keep in the 11 to 13 PSI range. That's why my process time is less than 40 minutes. -
What are my chances of getting decent Montreal smoked meat from these store bought corned beefs?
One description I've heard was that Montreal beef is made from cured beef, and pastrami is made from corned beef. I corned a tri-tip recently for pastrami. Here is the link to that post. https://www.smokingmeatforums.com/threads/tri-tip-pastrami-using-pops-brine.325759/#post-2497193
