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  1. motolife313-2

    New 10" slicer

    Hobart recommends mineral oil so I got some on Amazon for about 6-10$
  2. motolife313-2

    Top sirloin and wings on 17” lodge pan and 200k 10” propane burner

  3. motolife313-2

    Top sirloin and wings on 17” lodge pan and 200k 10” propane burner

    Cut this from a whole top sirloin roast, starting to turn into my favorite steak because the flavor they have. My own bacon too
  4. motolife313-2

    Why is my pastrami not getting good cure penetration??

    I don’t have a problem with the meat staying submerged. But I’ll add water weight next time I find 2 briskets that I like the shape enough to go through the process
  5. motolife313-2

    Why is my pastrami not getting good cure penetration??

    Ok I will give this a try next time thanks. Why is it important to cover? More sanitary?
  6. motolife313-2

    Why is my pastrami not getting good cure penetration??

    Pretty much everything I stated is what I used plus all spice. And yes I’m using cure number 1 sorry that wasn’t really mentioned. The briskets are pretty tight tight in a container and just enough water to cover them. I’m guessing 3.5-4 gallons. Pic from few months ago
  7. motolife313-2

    Why is my pastrami not getting good cure penetration??

    Well I did a couple of cups on salt and couple cups of brown sugar. I’ll back the brown sugar off so it’s not so gooey next time. Little over 1 gram per pound of meat. I did boil it so it dissolves the salt and sugar better
  8. motolife313-2

    Why is my pastrami not getting good cure penetration??

    I did but the 2nd one cold next day showing the point cut
  9. motolife313-2

    Why is my pastrami not getting good cure penetration??

    First one I did was beat red all the way through. The last 6 of so don’t get full pen and this one was way off. Was some over big briskets. 22.5 and 25 pounders. Came out great but want the look of all red. Doing touch over 1 gram per pound of meat and brined 14 days on this one then a full day...
  10. motolife313-2

    Recommend Outdoor Propane Fryer?

    Have this coming in A couple weeks and bought a 17” lodge pan yesterday. That’s a 12” next to it and 4.5” or 5” flap disks inside. Some fried wings from the other night in the 12” pan
  11. motolife313-2

    Biggest eye of round you have seen?

    10 pounds came out to 5 1/4 pounds and smoked it for 5 hours today at 140-160 with a weed burner pointed at a oak wood split, 4 pieces added up to 8 ounces
  12. motolife313-2

    Biggest eye of round you have seen?

    Ya I actually lose money and time when buying the eyes with fat. I’ve stopped buying them u less I find a giant like this. Not really enough fat for doing beef tallow which I’ve done several times and mostly silver skin so not really worth saving that tiny fat cap for fat
  13. motolife313-2

    Biggest eye of round you have seen?

    No brisket in sight in this thread. That eye of round is just that big it looks like a bigger cut of meat. The bigger piece of meat on my tailgate is the 12.2 pound eye and the smaller one is a denuded eye that almost 6 pounds
  14. motolife313-2

    Biggest eye of round you have seen?

    Here is the monster eye sliced into 1/4” slabs, the bottom 4 cuts are like the normal size of a eye of round , was about 1/8” shy of being 7” wide, extremely lean to without much of a tendon running through so a sweet find!!
  15. motolife313-2

    Biggest eye of round you have seen?

    About 10 pounds of eye of round yesterday. Went to hair over 5 pounds.
  16. motolife313-2

    Biggest eye of round you have seen?

    Found a 12.2 pounder today and had to have it. Just trimmed it and it came out to right at 10 pounds after trim and that equals 5.4 bucks a pound. I can get them with fat taken off already for 5.26 a pound but they are usually 6 pounds or so. Paid 4.42 a pound for this today I think. Here’s the...
  17. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    I’m glad you guys liked the thread and thanks for the fun comments. Here’s a pic of the 2nd brisket cut cold the next day
  18. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

  19. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    Used oak wood smoked at 225-250. One got done in 10 hours the other 12 almost
  20. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    Top sirloin, eye of round and pork belly
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