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  1. alblancher

    Bottom round - first attempt

    Only way I know to increase tenderness is to keep it on low heat with moisture.  Looks delicious.
  2. alblancher

    new to smoking.

    Welcome let is know how things work out for you!
  3. alblancher

    pastrami

    If you used cure 1 in the brining process it should be ok to cold smoke but you will need to cook with heat eventually.  If all you used was salt in the brine there may be some issues
  4. alblancher

    Central Florida Smokin

    Welcome If you have any questions just ask What type of rub are you using?  
  5. alblancher

    New Smokers Needs SeriousHelp

    What did you buy?  Why not ask your FIL for help.  They love showing the kids what they know!! Makes them look good in front of the ladies.
  6. alblancher

    Grinding meat with a Kitchen Aid problem

    Buy some fine grit emery type wet/dry sandpaper.  Wet it down and lay the plate on the paper on a very smooth, flat surface.  Rub the plate on the paper in a figure 8 pattern.   This will sharpen the edges of the holes in the plates.   You plate looks like it isn't flat.   I'm not sure but maybe...
  7. alblancher

    Checking in from Cali

    Welcome and when are you doing your first smoke?
  8. alblancher

    Want to start making sausage, any advise ??

    Lots of great information and helpful people around to help out. You can start with a very easy uncured breakfast sausage.  No casings or curing required.  ShooterRick has a recipe on the forum that I really like.  As a matter of fact if you buy ground pork you don't even need the grinder...
  9. alblancher

    Why can't i taste a difference?

    Hey Matty You're not alone.    I can taste when there is too much "fake" smoke, I can taste the creosote of bad smoke, I can taste when someone uses too much mesquite but 9 times out of 10 I couldn't tell you what type of wood was used in a smoke.  Maybe our taste buds are not sophisticated...
  10. alblancher

    Low Sodium?Nitrate Salami?

    Any recipe you find for salami can be made with less salt.  Just don't change the amount of cure called for in the recipe.   Maybe start by cutting the salt by 25% and go from there.!  You may notice small texture changes.
  11. alblancher

    Tree Trimmings

    Sounds like a plan If you are looking at making chunks maybe 2 to 4 inches long?   Cut both smaller and larger so you have more control of your fire!
  12. alblancher

    How to handle natural casings

    Well done as always!
  13. alblancher

    Wood Burning

    Charcoal will provide a steady fire.    Stick burners use all wood so I don't think you will over smoke it.  A lot of people say meat quits picking up smoke after 6 or 7 hours anyway.
  14. alblancher

    Major screw up on my order

    You can go ahead and either brine or sprinkle with salt and make salt pork.  You can sprinkle with rub, sugar and  then smoke, make pork candy You can use it to wrap leaner cuts of meat, scallops, and shrimp or as a seasoning in beans. Fry it up and make sandwiches just use a bit of rub. Not...
  15. alblancher

    WASP

    Welcome Wasp Sounds like you need to make some pretty serious considerations for your climate.   Does it ever get below 80 degrees or so in your piece of the world.  We try to keep cold smoke temps  below the rendering temp of fat so somewhere around 100 degrees or so should be fine. What kind...
  16. alblancher

    Brisket question

    Yea Jake You basically smoked a brisket     Corned beef is different.   If you add a bit of pepper and smoke a corned beef you get a  Pastrami There should be lots of recipes on the site to brine a corned beef.   This is one of the few times I actually use a curing brine.  Home made corned...
  17. alblancher

    Brisket question

    Cure 1 will help with the red color I'm guessing you bought a small packaged corned beef and started with that.  Those pieces of meat have already been brined and cured. How did you prep the whole brisket?
  18. alblancher

    what does vinegar add to injection

    I use vinegar in my finishing sauce,  it cuts the fat a bit and adds that tart flavor to the sweetness of the apple juice.  I don't inject so never used it in an injection.    Welcome to the forum 
  19. alblancher

    A happy ending...some great briskit Qview!!!

    How long do you want to be smoking that piece of meat?  I think 190 is too low, others will say 225 is to low.  I vote for between 225  and 250.  Not sure why different smokers would be better served by different cooking temperatures. You can always cook at the lower temp and when you get tired...
  20. alblancher

    How is your goose cooked?

    Sorry, I never cook goose and I'm only guessing.
Great deal on LEM Grinders!
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