Recent content by zarqy

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  1. zarqy

    montreal smoke meat

    The fat areas are way too salty.  The lean areas are perfect.  Next time I will trim the fat a bit more before I cure it,  cut the salt to 1cup and use the appropriate amount of cure#1 and I think it will be perfect.  Maybe I'll increase the rinse by an hour You know what, I'm being really...
  2. zarqy

    montreal smoke meat

    Just got done slicing up half the brisket Sent from my iPhone using Tapatalk
  3. zarqy

    montreal smoke meat

     Option 1 was 1/2c ready cure + 1/4 cup kosher salt Option 2 was 4 TB instacure + 1.5 cup salt These are not even.  Option 2 calls for WAY too much salt.  I think in fact it is a typo.  I think the recipe creator should have typed  Option 2: 4 TSP instacure + 1/2 cup kosher salt which is...
  4. zarqy

    Almonds and pine nuts

    Smoked some almonds and pine nuts today. Brined them for a few hours and then added smoking-meat's secret rub. Turned out amazing. Sent from my iPhone using Tapatalk
  5. zarqy

    montreal smoke meat

    Originally Posted by ralphed     Could the error have been that it should be 4 tsp instacure? When I made it I followed the recipe with the incorrect amount of Insta-cure.  When I make this again I will (and you should too) only use 1 tsp per 5 lbs of meat.
  6. zarqy

    montreal smoke meat

    Quote: Originally Posted by bagbeard     got my brisket rubbed down and in the fridge last night.  now the wait begins.  i will be watching this thread closely.  Zarqy did you rinse changing water? you said you followed to at tee so you probably did. Yes, I rinsed for 3 hours, changing every...
  7. zarqy

    Bradley rack

    Did you ever figure out if the bradley rack fits in the MES 30?  I'd like to know.
  8. zarqy

    montreal smoke meat

    I have so far followed this recipe to a tee (yes I know we already addressed that it's 4x too much Instacure)  but my question is about the 1.5c of kosher salt.  Was that too much as well?   I'm thinking I must have been because I just cut off a small piece once I hit internal temp of 165 and it...
  9. zarqy

    montreal smoke meat

    I'm 5 hours into cooking this and I've reached internal temp of 165 already.  Should I take it off or should I continue for the full 9 hours as the recipe calls for.  (Reason i ask is some recipes say to cook to 165 and steam to 180)
  10. zarqy

    VETERAN'S DAY SALE - 20% OFF!

    It came yesterday!  Just in time for my Montreal Smoked Meat tomorrow :D
  11. zarqy

    VETERAN'S DAY SALE - 20% OFF!

    Just ordered the AMPS.  Cant wait for it to come in the mail...
  12. zarqy

    montreal smoke meat

    Thanks for the link. I used your awesome little calculator (bookmarked!) and it says for 12 lbs of meat (5.443Kg) that 13.50g of Cure#1 is to be used.  This is a bit shy of 1TB (I just weighed 1 TB and I got 19g) This was the whole point of what I was trying to say in the first place.  The...
  13. zarqy

    montreal smoke meat

    You are absolutely correct, they did a typo and said 6.75 instead of 6.25 and 93.25 Sodium Chloride instead of 93.75.  You said several things.  What else is incorrect?  The most important information is the usage directions of 1.1g per 500g of meat.  Is that inaccurate as well?
  14. zarqy

    montreal smoke meat

    Here's more information I found on nitrite levels http://www.sausagemaker.com/productdocs/Breakdown_of_Nitrite_Level_in_Brine_with_InstaCure_(Imperial).pdf
  15. zarqy

    montreal smoke meat

    What is incorrect?
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