Search results

  • 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. cluckinchicken6

    Beef bacon

    It is bright red I hate to chunk it because it’s wagyunavel
  2. cluckinchicken6

    Beef bacon

    I had acquired beef navel from the local butcher it is 2.5 to 3 inches thick with a large fat cap I dry cured using Morton’s tender quick and have left it in the cure for 5 weeks is this too long I know I usually do a 14 day for 2” bellies. I’d this meat salvageable or should I chunk it in the trash
  3. cluckinchicken6

    PRIME RIB, SMOKED, SOUS VIDE, & TORCHED, AN EXPERIMENT

    Well then now I have to go buy a chunk of prime for my next days off did the meat still have that smoked flavor after the sous vide cook?
  4. cluckinchicken6

    Dealing meats

    I always break the number one rule of meat dealin never get high on your own supply I do it just to make sure it's ok for everyone else to eat
  5. cluckinchicken6

    Dealing meats

    10-4 yea I'm not big time just a few racks of ribs every now and then I don't gouge them on prices just make sure they get that meat fix and come back for more barely have the time to cook but I make things happen.
  6. cluckinchicken6

    Dealing meats

    I work in the oilfield and most of the people I work with either don't know how to cook tasty food or don't have the capabilities to cook so I cook meat and sell it to people at a fair price because I enjoy doing it. I smoke all sorts of stuff and bring it to work and sell to fund my...
  7. cluckinchicken6

    New to curing

    10-4 jimmy yea i have a 14 day on 7 days off schedule so it leaves me with the perfect amount of time to go cure bacon and buck board hams I was wondering if tying had a negative effect on drycuriing meats using #1 or tq I usually leave everything in for the entire 14 days because I have little...
  8. cluckinchicken6

    New to curing

    I have cured and smoked a few thing successfully such as pops bacon buck board hams and bacon as well as dry curing pastrami. I have used tq as well well as #1 on a lot of meats. I have noticed that after the cure when I smoke meats the edges get cooked uneven and I was wondering if I tied using...
  9. cluckinchicken6

    Smoked deer venison ham

    Alright update same deer different roast this one was pastrami and it was red all the way through I have no idea why the ham turned out like that
  10. IMG_6304.JPG

    IMG_6304.JPG

  11. cluckinchicken6

    Smoked deer venison ham

    Thanks for y'alls help bearcarver and jimmy
  12. IMG_6261.JPG

    IMG_6261.JPG

  13. cluckinchicken6

    Smoked deer venison ham

    s far as temp I was sitting at about 32-34 degrees in my fridge it's was cold for a couple nights and my garage isn't insulated so it may have gotten colder for a couple nights tasted cured I ate some I'm just hoping my venison pastrami caught the cure all the way through im smoking that today...
  14. cluckinchicken6

    Smoked deer venison ham

    10-4 thanks al
  15. cluckinchicken6

    Smoked deer venison ham

    Yea I cooked it to an it of 165 the thing was tiny and there was plenty of cure on the meat as well as cure time by my calculations I cured a porkbut the same amount of time that I cured this deer ham and the deer was about 4 pound and 1 inch smaller I don't know why I got the grey spot my...
  16. cluckinchicken6

    Smoked deer venison ham

    The grey dot is about a quarter inch across and about 1/2 inch long
  17. Smoked deer venison ham

    Smoked deer venison ham

  18. cluckinchicken6

    Smoked deer venison ham

    I recently smoked a deer ham I cured for 14 days using tq and waited seasoned and let rest 2 days today I smiled and sliced and I came out with a grey spot in the middle like the cure didn't reach it the entire roast was probably 1.5 inches thick so the cure should have made it all the way...
  19. IMG_6282.JPG

    IMG_6282.JPG

  20. cluckinchicken6

    VACUUM SEALERS

    Are you saying the vacmaster 380 comes with a let it ride button if so I will be pleased because that's my curing and smoking motto it just so happens that I'm smoking 14 lbs of ham tomorrow and my vacmaster should be here too hopefully I'll let it ride and the ham will be done and my vacmaster...
Clicky