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Pulled Pork dilemma
If it were me I would lower the pit temp to 205 and let the butts go all night. Pull it tomorrow when you’re ready. Add a water pan if you are worried about it drying out. I like bark on my smoked meat so if I wrap, I always unwrap and crisp the bark back up. -
First attempt GB Jerky MES
Try my recipe. I had 1 3/4 pounds of meat when I developed the recipe. I just adjust based on how much I want to make. I use the cure because it makes me feel better using my Nesco dehydrator. Made this recipe numberous times and everyone seems to like it. Not too hot, not too mild...- Dafish13
- Post #6
- Forum: Making Jerky
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Keeping butt warm
I am a huge fan of the Bromic heaters but they are outside of your budget. I got tired of replacing the inexpensive Home Depot stuff every few years. I have a freestanding Bromic that runs on propane but they make electric wall mounted ones that are 220. High quality stuff that will last and...- Dafish13
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Umai Spanish Chorizo Troubleshooting
Thanks. When I started it was still 100 degrees in Houston and I was nervous about the temperature during the cure. Found the coolest place in my house and lowered the ac a notch so the temperature was 73 degrees. In hindsight I could have gone another day. Still learning. -
Umai Spanish Chorizo Troubleshooting
Once I pulled out the slicer and cut it thin everyone really liked it. My scale only goes to one decimal place which made me nervous measuring out the cure and the starter. After making the chorizo I bought another scale with 2 decimal places. Funny enough all the scales on Amazon with that... -
Umai Spanish Chorizo Troubleshooting
Thanks. After I got over the initial fears of botulism I was able to enjoy the flavor. Your past posts using the Umai bags were a big help. Carousel - sometimes you just have to get creative. -
Umai Spanish Chorizo Troubleshooting
I think the Umai bags simulate a controlled environment albeit at a price. I have 2 pancettas drying in the bags now and they are much larger. My next try will have more spice and be less dry but the taste was similiar to the Boar’s Head product from the grocery store. -
Umai Spanish Chorizo Troubleshooting
The instructions said 35-40% but with Umai instructions seem to vary from video to written recipes. I think it will get better as it rests but next time 30% might be the right target. Then I would not have to wait so long. -
Umai Spanish Chorizo Troubleshooting
It’s a mildly spicy hard sausage, less spicy than pepperoni. Typically eaten with cheese and crackers. Very different than Mexican chorizo which is typically a fresh sausage. -
Umai Spanish Chorizo Troubleshooting
I made Spanish Chorizo using the 50mm Umai casings and their recipe. I cured the sausage for 2 days before it went into the refrigerator for a targeted 40% weight loss. After 6 1/2 weeks it had only lost 38% and I lost my patience so I pulled it out. I cannot comment on the taste as I was too... -
My Best Pastrami So Far...
That looks delicious! I will have to try JJ's rub. Did you smoke it in the pan? If so, was that to help keep it moist? -
New Member from The Woodlands,, TX
Thanks Al - I really appreciated your posts on the Umai bags. You helped convince me to give it a try. -
New Member from The Woodlands,, TX
Here you go. One flat with black pepper and one rolled. You can tell from the rubber bands that my vacuum sealer did not like the Umai bags. -
New Member from The Woodlands,, TX
I have been reading the forums for a number of years and finally signed up today. I have a offset stick burner from David Klose, 36” gas grill and a Primo XL with a BBQ Guru in the backyard (the Guru is actually in the house). The stick burner has not been used since the Primo arrived. While...
