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Double Smoking a Turkey Breast ??
So far, any flavor would come from the injection, and even though the label says "oven roasted" there is a lack of color on the surface. Initially my thoughts were to go Texas style, and season it with a pepper forward rub, or a brisket rub like Goldee's. I have netting, but wanted to season... -
Double Smoking a Turkey Breast ??
I've had excellent results when doing a second smoke (aka flavor smoke) on things like hams, pork hocks & shanks, and even bologna. Has anyone done a second smoke on a roasted turkey breast? Here is what I'm working with. It's from Sam's Club, oven roasted and ready to eat, so it's common to... -
Smoke time for Summer sausage
I've been bagging mine, but numerous people go straight into the bath, even after smoking natural gut sausages. -
Tried the lollipop thing….
A good tip is to trim off the larger surface tendon that is visible when you pull the skin down, Next: if you see any smaller tendons, just pluck them out. If you miss them, they shrink up and you don't notice -
Smoke time for Summer sausage
I usually smoke for around 4 hours on day one, this is based on how much time I get from a tube of pellets when using my drum, or how cool the day is when using my Big Chief. Then return to the fridge overnight. Day 2 is about the same thing. For bringing up to the finish temp of 154°-155° I... -
Curing meat
There are many European sausage recipes that call for curing meat before making sausage. Here is a good read that might explain the reasoning: https://www.meatsandsausages.com/sausage-making/curing/sausages- thirdeye
- Post #2
- Forum: For New Members
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How Do You Afford This Addiction?
I'm a retired welding inspector and worked mostly in oil & gas, surface mining, and structural industries.- thirdeye
- Post #55
- Forum: Blowing Smoke Around the Smoker.
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Can’t taste different rubs
Is the lack of rub flavor only when cooking on the new UDS? Meat cooked on drum smokers (especially larger barbecue meats) have a unique flavor from the fats dripping into the coals. The flavor is similar to real "open pit" barbecue. Maybe that is confusing your taste buds?- thirdeye
- Post #6
- Forum: General Discussion
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Pastrami Beef Tongue
Great idea! I was at a Safari Club cocktail party that a friend hosted, and someone brought pickled bison tongue. It was okay, but this looks great. -
Sunday lamb ribs
A couple of my stores including Walmart label these Lamb Breast and include a rack of ribs and a breast plate. -
Smoking at altitude....
I'm at 5400'. Water boils at 203° at this elevation, so my cook times are a little longer than at sea level. Now, increasing the pit temp can't raise the boiling point of water... and if I'm not careful, a higher pit temp can dry out my larger meats. With the exception of pork shoulder...- thirdeye
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Got sick, now can't stand vinegar!
I wonder if you had a plain old cold, but with a sinus infection? That can throw off your sense of smell.- thirdeye
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Rack of Lamb on the grill
Oh yeah 👍. I live in lamb country and can count on one hand the number of times I've had oven-roasted rack of lamb..... we've always grilled racks, and barbecued breast, legs or shoulder. -
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Italian Beef, But Pork.
Lookin' good! I substitute pork butts for beef in several recipes. -
Late to the party, save me a dram and a beer!
That was a good recovery with the cure #1 👍. I also use those 2.5 gallon zipper bags, for dry and wet curing, but I also like to have some "bucket liner brine bags" on hand. These work in 5 gallon (and smaller) buckets and are less expensive than the zipper bags. LEM makes smaller ones, but... -
Chicago style ribs
Are these pork or beef ribs? Chicago processed beef and hogs in yesteryear. My friends in Chicago appreciate "deep dish" pies, but under their breath, they admit that true Chicago bar pizza is the way to roll. -
Late to the party, save me a dram and a beer!
The next time you go to the supermarket, ask the Bakery clerks about buckets because they get frosting and other products in buckets. Same with the deli... potato salad, mac salad etc., etc., all come in buckets. I like the 2.5 gallon ones (with the lid) and my stores sell them for $1... -
What are the best wood for salmon smoking?
So, your photo shows a lox style and when you cold smoke it, it's generally referred to as Nova lox. You will find recipes for dry curing and brine curing, and I make Nova lox that uses both dry and wet cure. It's on the left in this photo. Like @tallbm mentioned, Cure #1 will insure an...- thirdeye
- Post #10
- Forum: Woods for Smoking
