Toggle sidebar

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. ironhorse07

    From Scratch Reuben Fatty

    Maybe use the pastrami loaf recipe?
  2. ironhorse07

    Black Indian Mustard ~ Foamheart

    Black mustard seeds got delivered today, here we go ...
  3. ironhorse07

    Corned Beef Pastrami ~ Foamheart

    Thanks.
  4. ironhorse07

    Black Indian Mustard ~ Foamheart

    I need to try this.
  5. ironhorse07

    Corned Beef Pastrami ~ Foamheart

    I'd be curious to see that homemade mustard recipe.
  6. ironhorse07

    Corned Beef Pastrami ~ Foamheart

    I have used the method from the 'Serious Eats' site where you SV the day before, rest in fridge overnight, slice cold, then warm up in a pan over the cooking veggies. It was a store bought corned beef and it turned out excellent.
  7. ironhorse07

    Honey sriracha beef jerky. First attempt. (Critiques/tips are welcome)

    With strips that size, overnight to 24 hours with the cure. However, with strips that thin and smoking at 170 I think you will get through the danger zone just fine without the cure.
  8. ironhorse07

    Honey sriracha beef jerky. First attempt. (Critiques/tips are welcome)

    I like the idea, but I question whether the marinade is acidic enough to not use cure.
  9. ironhorse07

    Caramelized Onions, Meal for Montana Dish 2

    When the shriner's sell vidalias in the spring I always carmelize at least one bag. Spray a muffin pan with Pam, fill cups with caramelized onions, put in freezer a few hours then pop them out and bag them up. They freeze great.
  10. ironhorse07

    Brisket Boil? Smoked.

    Never heard of it. But that is two words that should never be used together in a sentence.
  11. ironhorse07

    Question on pressed Jerky and results

    Your plan will work, however, with ground beef and especially 80/20 you will render out quite a bit so will want to blot them off with a paper towel when you take them out of the smoker. These will also need to be refrigerated as the fat does not really make them shelf stable.
  12. ironhorse07

    Building a Little Beending machine

    Not sure if you have the right forum, but I like it.
  13. ironhorse07

    Seasoning cast iron question

    I have done the flax seed oil thing with a 500 deg oven and it works fantastic. To strip mine I use the self cleaning cycle in my oven then a good wash with hot soapy water.
  14. ironhorse07

    Christmas Party 2017

    Aaah, I had not really looked at his low salt version before. Thanks.
  15. ironhorse07

    Christmas Party 2017

    I'm in, you have me a bit confused though, normally your curing brine is 1 cup sugar and 1 cup brown sugar per gallon of water.
  16. ironhorse07

    Temporary Smokehouse Questions

    Interesting idea. If just for sausages and lower heat stuff, you could probably screw some foil faced rigid insulation sheets to the OUTSIDE of the plywood to help hold the heat.
  17. ironhorse07

    Turkey or chicken stock

    Smoked turkey carcass makes a good stock.
  18. ironhorse07

    Ground Beef Jerky - SOS!

    I use an older model of the same dehydrator, shoot out of the jerky cannon onto the racks. Like the others have said, I don't go by time, I start checking every hour or so after 4 hours and go by feel.
  19. ironhorse07

    12-14 lbs turkey Pellet grill/smoker temp?

    I agree, but with a turkey I really don't see that happening though.
  20. ironhorse07

    Torrey commercial 12" meat & cheese slicer

    If I lived closer I would jump on that.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky