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Good Gawd Steve,,.thats about as good as it can get. I especially like the idea you can freeze for later that way you can make a whole bunch at a time. Keep 'em coming. HT

Amazing Job on the color to color edge to edge...wow.. you certainly nailed it to the cross. Makes me hungry just looking at it. HT

dammitt Al..., that was super duper...++++++Lord have mercy ! HT

Where did you get the idea to use the hot dog bun,,,, I think that is a great use of the bun ! Yes sir...POINTS. HT

The paper clip hangers are a nice idea. I'll be watching this thread. HT

Ahh, Richard Pryor was the best....I must be same generation as you. HT

wOW., thats a great idea with the bleu cheese. I'll have to put that on my to do list. Excellent! HT

Glad you are ok.,next time take the O2 with ya.We don't want anything bad to happen to you. HT

You nailed the Kabanosy ! The red color is outstanding. Kabanosy is my favorite to make as I have made it for 30 years and I can spot a good one and yours have that look. The recipe you used is pretty identical to the one I use from Mariansky's book. Congratualtions, well done ! HT

Yep, that's the way to do it.

Great job ! In those pictures you can't even tell the difference. Will have to try this one soon. Thanks for the recipe also. HT

GOOF OFF

I would slice it.

The Best Times are the WURST Times.....

Wal Mart sells it...https://www.walmart.com/ip/Starnes-Bbq-Sauce/156533374Starnes bbq sauce

let er go at 158 for about 3-4 hrs

Yep sunny and warm here also...., thats why I like it here near San Antonio TX

He is fine. Normally pastrami cures completly in about 25 days or so depending on the thickeness. He needs to turn the meat over everyday or so also to help distribute the cure evenly.

Start at 130* no smoke for the first hour, then raise 10 degrees every hour up to 165.,mind you not all sausage cooks the same like summer sausage that hits a stall and set there for several hour before resuming the cook sometimes rather fast. Use a themometer in the meat. I prefer to pull mine...

I just cured 2 venison hindquarters ( the big muscles only) for 30 days to make dried venison. They are in the smoker right now. You want the cure to penetrate all the way to the middle of the muscle