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  1. thirdeye

    Featured Competition Ribs, Mustard/No Mustard

    Great looking ribs, I also don't load up the foil for the wrapped step 👍. A slight twist on a mustard slather is to add some dill pickle juice to thin out the mustard a bit.
  2. thirdeye

    More Boston Bacon

    Here is a link to my earlier thread after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day...
  3. thirdeye

    RANT - Tired of all the AI slop cooking sites

    I bet they are referring to steelhead trout. It's one of my favorites.
  4. thirdeye

    22 pounds of smoked salmon

    Great color on that!!!
  5. thirdeye

    Pulled Ham question

    I would go with the butt portion too. Please report back with your results. Now, for next time making a pulled "ham".... I'm going to throw out a different idea. Why not cure a pork butt (from the front shoulder)? It will have more fat than a rear leg ham, and it should be moister if you cook...
  6. thirdeye

    Porkstrami Using Loin

    When I got around to slicing the second piece, it was from the rib end of the loin. The end that is a little fattier and has a second muscle that takes on a darker color from the cure.
  7. thirdeye

    Porkstrami Using Loin

    Pastrami Rub (this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months) 4 tablespoons freshly ground black pepper (more if you like it peppery) 1 teaspoon ground coriander 1 teaspoon granulated garlic powder...
  8. thirdeye

    Porkstrami Using Loin

    The beer, and things like the mustard seeds, cloves, pickling spices etc., give it a nice flavor, which contrast with the pepper forward flavor of the rub.
  9. thirdeye

    Porkstrami Using Loin

    After a recent post by @DRKsmoking , I started a 15 day corning of some pork loin to make Porkstrami. I used a lower salt version of Pop's Brine with a lot of aromatics and some beer, injecting and covering with the brine. Brine time was 14 days, followed by 24 hours of drying in the fridge...
  10. thirdeye

    Health Insurance Nightmares

    When we started planning and saving for retirement, around 2015, the ACA insurance had various penalties relating to income (too little & too much). The possibility existed that we may have to pay full price for health insurance, for at least a year or two. The estimated "walk-in-the-door"...
  11. thirdeye

    Time for smoked cheese

    Looks good. Our Fall is starting to cool down, so I'll be smoking some in the next couple of weeks.
  12. thirdeye

    Talk, to, me about Insta pots, please.

    Sorry, no help from me... I have traditional pressure cookers and a pressure canner.
  13. thirdeye

    What is the best pellet grill for smoking salmon?

    I'm with you on that 100%. Lake Sam's (aka Sam's Club) has farm raised Steelhead that is an excellent product. The combination of natural and man-made feed bumps up the fat content and fish are harvested at the same weight. Their vacuum packaging is in a tray/sleeve of sorts which I use to...
  14. thirdeye

    What is the best pellet grill for smoking salmon?

    I know absolutely nothing about pellet grills/smokers. But I've dry cured and hot smoked salmon, steelhead and trout for over 50 years. I use an old school Big Chief box smoker. But to answer your question: I would think a pellet smoker should handle lower pit temps, and have plenty of draft...
  15. thirdeye

    Pastrami advice?

    Welcome aboard, you will likely get plenty of advice based on the scope of your questions. There is a lot to unpack in your post, and I'll crack the nut by giving you my pastrami "philosophy".... which is something to chew on. 😄 When I pastrami beef, pork, or wild game, I prefer to start with...
  16. thirdeye

    Brine a Turkey Breast that's been Brined?

    I have no problem with a second (wet) brine on an enhanced turkey, or turkey breast and generally I inject the brine to save time. In fact I just did this exact thing a couple of weeks ago. https://www.smokingmeatforums.com/threads/texas-style-turkey-breast-blue-light-special-%F0%9F%98%84.333254/
  17. thirdeye

    Health Insurance Nightmares

    Shocking, to say the least. The examples I've seen so far in various articles or online were comparing a 2025 monthly premium with subsidy, against an unsubsidized estimate for 2026. Most of the 2026 amounts were double the 2025 amount.
  18. thirdeye

    Carver Ham Steaks ~ With Second Smoke

    For special gatherings, like during the holidays, or a wedding... my Grandparents did something very similar with "country ham" steaks, which are much stronger than "city hams". There was always a little extra hard liquor in the kitchen.
  19. thirdeye

    Health Insurance Nightmares

    That's the sticker shock I was afraid of. Thinking out loud... the options are to draw down your emergency fund to keep MAGI in check, or withdraw (carefully) from IRAs which counts as cap gains.
  20. thirdeye

    Health Insurance Nightmares

    That is good to hear. In my ACA years... WY only had one provider Blue Cross, so that limited the options. But the "adjusted" premiums are still in the hands of the provider. If Congress drags their feet too long, I would hope any adjustment to premiums is retroactive.
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