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Pizza from my portable wood burning oven tonight!
Our first nice day of spring here in the Pacific Northwest, with a clear sky and temps mid 70's, time to light off the portable outdoor pizza oven. I know, not really a smoking meat deal but most all the smoked meats we've been making over last few months will be toppings! Start off by mixing...- jetman
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ready to light now.jpg
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oven cleaned out.jpg
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my portable pizza oven.jpg
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Full packer Corned Beef to Pastrami
Thanks all for the kudos, really appreciate it! This was a simple project with wonderful results. For those interested, here is what I came up with for spices. This was a little more then enough to do a full packer brisket (corned beef) cut into quarters: Brown sugar 1 cup whole coriander... -
Full packer Corned Beef to Pastrami
Weekend smoke-fest is over, finished smoking about 12 pounds pork belly and the 15+ pounds of Pastrami. This is after about 5 to 6 hours in the File Cabinet Smoker, looks great but only had an internal temp of 120, goal was 160. Busy changing out the burner as the $5 thrift store propane... -
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after finishing in house oven.jpg
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Full packer Corned Beef to Pastrami
Some pics of today's progress with my first pastrami from store corned beef. Spices before grinding, top, left to right: brown mustard seed, yellow mustard seed, brown sugar Middle row: granulated garlic, paprika Bottom: whole black pepper, whole coriander. Made up my own spice from... -
pastrami spiced and vac packed close up.jpg
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pastrami spiced and vac packed 01.jpg
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pastrami spiced (2).jpg
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Full packer Corned Beef to Pastrami
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Full packer Corned Beef to Pastrami
Seeing the full sized pallet with packer corned beef on sale for $2.49# was just too much temptation to pass up. This weekend, my belly bacon (15# worth!) that has been curing for about 10 days will be ready for smoke, cannot leave well enough alone to do just one meat and the taste of our...
