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. id2nv2nj2ca

    Pastrami............Packer or Flat??

    Thank you everyone for the replies, suggestions and ideas. Sorry I haven't been on here much lately to thank you all sooner. Have a great weekend.
  2. id2nv2nj2ca

    Rare Roast Beef (for Sammies) Lots of Views!!

    Thank you!!!  That makes perfect sense. 
  3. id2nv2nj2ca

    Rare Roast Beef (for Sammies) Lots of Views!!

    I hate to ask this, for fear it may make me look like an idiot, and I don't want to read all 5 pages of replies to see if this question is answered, but how do you know which way the grain is running when cutting a roast like this in half after it's been rubbed and smoked?
  4. id2nv2nj2ca

    Pastrami............Packer or Flat??

    Thank you.  As I said in my reply to Al, it was just too tough for our preference (we like the meat to pretty much literally fall off the bone on baby backs if that tells you anything ;) ) and it didn't really taste like pastrami that we are used to.  I actually didn't say that last part to him...
  5. id2nv2nj2ca

    Pastrami............Packer or Flat??

    It was WAYYYY tough.  Not so tough it couldn't be eaten, but not the really tender, tasty we have come to appreciate from certain sandwich shops like Togo's.  Theirs is pretty good and not too spicy.
  6. id2nv2nj2ca

    Pastrami............Packer or Flat??

    Hi there.  Just wondering what the general consensus is when making homemade pastrami, do you use a whole packer brisket, just the flat or just the point? Thanks. FYI, I tried making pastrami once using a store bought corned beef.  It was a colossal failure.  Not sure what I did wrong. 
  7. id2nv2nj2ca

    Pastrami from Scratch -- using -- Pops Brining Method --

    Will do, thanks.  With that said, just so I am clear, you are saying  you like the end of the brisket with the most fat and the part that gets used for burnt ends for pastrami? Thanks again. :)
  8. id2nv2nj2ca

    My first foray into the world of makin' bacon...

    Then I shall give baking a try, thanks. :)
  9. id2nv2nj2ca

    My first foray into the world of makin' bacon...

    Ohh, OK.  Thank you.  But that leads to another question.  Why does the store bought bacon cook up so nice and crisp if it isn't cured as long as we do at home?  You said, the longer it cured, the more tender it gets. PLEASE understand, I am not trying to be argumentative, just trying to figure...
  10. id2nv2nj2ca

    My first foray into the world of makin' bacon...

    Thank you. Does the bacon I see in the store use another part of the pig than the belly? Maybe I waited too long to start the curing process trying to figure out what to do with it?
  11. id2nv2nj2ca

    My first foray into the world of makin' bacon...

  12. id2nv2nj2ca

    Pastrami from Scratch -- using -- Pops Brining Method --

    When making homemade pastrami from scratch, is it best to use a whole packer or flat only brisket?
  13. id2nv2nj2ca

    My first foray into the world of makin' bacon...

    All, I have a couple questions about homemade bacon. A couple of weeks ago, I picked up a pork belly at Costco that was just around a quarter pound shy of 10 pounds.  For the next couple of days, I watched videos, read about recipes and techniques, etc etc etc, to the point of my head almost...
  14. id2nv2nj2ca

    BestCob® Corn Cob Pellets for AMNPS!!

    http://www.tractorsupply.com/tsc/product/best-cob-premium-horse-bedding
  15. id2nv2nj2ca

    Cold smoking bacon

    Thanks again.  My head was starting to feel like it was going to explode with all the different ways there are to make homemade bacon.  I so hope this works well. muralboy, my 1st belly is in the fridge now.  If you want to wait for three + weeks for mine to finish curing, resting and then...
  16. id2nv2nj2ca

    Cold smoking bacon

    Thank you for this Jeff.  That calculator is amazingly simple to use.  My belly is in the fridge for 14 days and I am going to go crazy waiting another 7 before I can put it in the smoker. ;)
  17. id2nv2nj2ca

    Cold smoking bacon

    Yep.  Not the type of person that needs to be here, in my opinion.
  18. id2nv2nj2ca

    Cold smoke pork butts or brisket???

    Sorry this isn't the beef forum, but I started with pork butts, so I hope this is OK. Just curious if anyone, when the temperature outside is low enough (35-40), has ever cold smoked any meats like pork butts or brisket, etc etc, so the smoke flavor gets into the meat more as I understand it's...
  19. id2nv2nj2ca

    SMOKIN-IT SMOKER

    In fairness to my comment about a brisket fitting, I was at Restaurant Depot last Saturday and I picked up a couple of briskets that, just eyeballing them, and comparing to my tape measure when I saw the size of this smoker and grabbed it to see how big that is, it just seemed like the full...
  20. id2nv2nj2ca

    SMOKIN-IT SMOKER

    I read that the temperature in one of these holds the set temp within 3 degrees, which is great.  What I want to know is how much temperature difference is there from shelf to shelf? I also see that the shelves aren't really big enough for a full sized brisket.  I would think for $1700 you...
Top Bottom
Back
Clicky