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. sniper7990

    BSkelly ~ Pastrami

    Guys, with reference to the above and to save time explaining I have started a non commercial YouTube channel  with some instructional videos, including one of the pastrami so far. My channel will be about all things curing, BBQ, smoking, just about all country foods etc. The channel is...
  2. sniper7990

    BSkelly ~ Pastrami

    Hi guys, I have taken the beef out of the freezer, bit so I don't hijack this thread, Ill start a new one when I begin to brine it :)
  3. sniper7990

    BSkelly ~ Pastrami

    Cheers guys. There's been a slight postponement on this as I have taken family on holiday during half term. I dropped the beef in the freezer and will defrost Sunday ready for brining. I'll keep you all informed znd may even be making g a YouTube video of the process.
  4. sniper7990

    BSkelly ~ Pastrami

    That looks awesome mate, I love corned beef and pastrami. It just so happens that I read your post before .I went out shopping with Mrs Sniper I went in to our local branch of Sainsbury's and found this: I know its top side, but at that price I couldn't resist. Think I'm going to use your...
  5. BSkelly ~ Pastrami

    BSkelly ~ Pastrami

  6. 20150525_192014.jpg

    20150525_192014.jpg

    • sniper7990
    • Media item
    • Comments: 0
    • Album: BSkelly ~ Pastrami
  7. sniper7990

    BDSkelly ~ Some Q View Starting a Corned Beef

    fair point well made ;)
  8. sniper7990

    BDSkelly ~ Some Q View Starting a Corned Beef

    Ah.....now I'm fairly new to all this and have been adding cure to wet bring before boiling. Not had any adverse outcomes, but maybe that's because I tend to cure a little longer just to be sure, but ill make note of this, cheers
  9. sniper7990

    BDSkelly ~ Some Q View Starting a Corned Beef

    Why not add the cure before????
  10. sniper7990

    Bargain of the week???????

    And this is what one of them looks like after 24hrs cold smoked over hickory and oak, 2 hours in the oven, now sliced ready for sarnies and salads etc
  11. 20150524_163545.jpg

    20150524_163545.jpg

    • sniper7990
    • Media item
    • Comments: 0
    • Album: Bargain of the week???????
  12. sniper7990

    Cold Smoking Dust

    Hi Wade, yep its the Pro Q spiral one and James has just dropped me a PM lol
  13. sniper7990

    Cold Smoking Dust

    Hi Folks, Im having trouble (or not looking in the right places!) finding a really good supplier of smoking wood dust, the stuff that can be used in a pro-q cold smoker. Can any one suggest a good UK based supplier who is reliable and preferably, contactable by phone so I can arrange emergency...
  14. sniper7990

    lamb prosciutto

    10th June!!! That's the deadline, that's 2 months which I think will be long enough. Now as this is sort of an experiment to see if the alley way is a suitable curing site, I think I'm going to take all the meat off of the bone in muscle groups to see firstly if it has spoiled near the bone...
  15. sniper7990

    British Back Bacon

    Nice one, cheers Wade. All seems ok at the moment. Do you suggest keeping the bacon in zip-loc bags in the fridge or just on a plate on the shelf?
  16. sniper7990

    Bargain of the week???????

    Cheers Brian, well its ben 10 days so, as these three joints only average about 3kg each and were all injected with brine as well, I think they may be ready to come out. What do you lot think?
  17. sniper7990

    British Back Bacon

    Prague #1
  18. British Back Bacon

    British Back Bacon

  19. sniper7990

    British Back Bacon

    Right, just cured these two loins. Both been in dry rub/brine for 10 days. The dark one is a sweet molasses cure, the other is a simple salt/sugar cure, which has been cold smoked over hickory dust for 24 hours. How long do you guys think these will  keep in the fridge without freezing/vac...
  20. 20150513_184639[1].jpg

    20150513_184639[1].jpg

    • sniper7990
    • Media item
    • Comments: 0
    • Album: British Back Bacon
Top Bottom
Back
Clicky