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. motolife313-2

    Pepperoni and eye of round jerky

    26.5 pound chuck roll and used 1 boneless pork butt
  2. motolife313-2

    6 racks of ribs and 4 pork butts over the weekend

    Did 3 St. Louis and 3 baby backs and 36 pounds of pork butts that took exactly 12 hours
  3. motolife313-2

    6 racks of St. Louis ribs

    They took 6 hours. I finished the last hour or so with straight honey squeezed over the top of the ribs, kept the membrane on and just scored them, that’s pastrami tri tip in the beans that got smoked on thanksgiving, not the fullest looking plate but it got the job done
  4. motolife313-2

    31 lbs Whole bottom round cut down the center for pepperoni

    Using all beef this time which I do sometimes. This was choice grade. I knew it was going to be lean so I took some fat out of the freezer last night, will post pepperoni pics here in a few days when it’s done, smoking tomorrow
  5. motolife313-2

    Pastrami tri tip and St. Louis ribs

    Took the pastrami to 190 and was pretty good. Plan to put it on my meat slicer
  6. motolife313-2

    22 pounds of smoked salmon

    Came out pretty good. Smoked for about 4-5 hours. Cold smoke at first, ran cherry this time. Usually I run oak for everything
  7. motolife313-2

    Not smoking related so posting here. First time making pot stickers

    Got the boneless skinless chicken breast on sale for 1.50$ a pound. Got 20 pounds and grinded once on 3/8 plate. First time making the pot stickers. Came out pretty good. I think I’ll be using pork next time
  8. motolife313-2

    22.5 and 24.5 pound briskets brining ready to be pastrami next weekend

    trimmed 4.5 pounds off both the bigger one needed a bit more trimming , trimmings will go to pepperoni if mix is too lean, I’ll bust this stuff out and add if needed, I need to get a bigger stainless pan then this plastic tubs I got
  9. motolife313-2

    Smoked candied salmon

    Smoked candied salmon from last night
  10. motolife313-2

    26 pound brisket that I’m going to smoke on the 10th. Along with a 22.5 pounder

    Biggest brisket I’ve seen. Very nice shape to it with thick flat. I’m going to turn it into pastrami. Just trimmed about 2-3 pounds off it and about 1-2 pounds off the smaller one. Choice grade angus with nice looking marbling on both
  11. motolife313-2

    More of you guys should try making jerky. Batch from last week

    Used a 24 pound top round and used 9 pounds of it for jerky that I put in the freezer for about 4-5 hours and sliced 1/4” on my Hobart slicer. Made 2 batches last week. First one was from 2 eye of rounds
  12. motolife313-2

    Anyone use one of these stuffing plates to dice meat into small chunks with??

    I’m not a fan of dicing meat into small 1/2”x1/2” chunks with a knife so I’m hoping this will get it done for me. Need to get a couple of pork butts first. Really been enjoying tacos from pork steaks lately. But cost me 4$ a pound last time. I can get whole boneless butts for 2$ a pound. Got a...
  13. motolife313-2

    Smoked club house with several smoked meats including cheese

    Did the bacon and cheese couple days ago
  14. motolife313-2

    27 pounds of top round

    10.5 went to jerky and 12 went to very lean ground beef. Smoked a piece of top sirloin too in the 135 degree smoker , can’t believe it only took a hour. I always toss my meat on cold grates so that’s why it seemed fast
  15. motolife313-2

    Do you guys put any cure salt into your deli meats that you smoke and slice ?

    I don’t think I did last time. Couldn’t find much turkey breast this time. Same double with bones but didn’t want that and didn’t want 21 lbs either that was boneless so opted to go for boneless chicken breast about 10 pounds of it. Doing about 9 pounds of pork loin again too. Going to probably...
  16. motolife313-2

    2 ten pounds pork belly’s about to hit the smoker in a week.

    This amount lasted me about 5-6 months it seemed like. This time I used my Weston 2300 with 15” bags so I could have the job stay clean when I flip the bags over and won’t leak at all. I’ll be cold smoking it about half the time with some blocks of cheese and that’s a 26 pound top round that...
  17. motolife313-2

    Pork breakfast sausage with sheep casing and lot of pics

    17.5 pounds of boneless butt. Used about half for ground pork for future meals
  18. motolife313-2

    Didn’t smoke the 35 lb chuck roll whole but I did make some tasty all beef pepperoni if u wanna see

    Smoked with oak wood low and slow. Some of it took right at 8 hours, the roast had tons of fat so I’m sure would have came out great smoking it whole
  19. motolife313-2

    First time cold smoking cheese today

    Didn’t do a block of cheese but did try some good quality tilamook cheddar cheese. Smoked with oak wood for almost 2 hours. Really impressed with the flavor. I used a propane weed burner torch set very low pointed at a wood split to keep the temps very low, will be getting blocks to do next time
  20. motolife313-2

    Anyone smoked a whole beef shoulder chuck roll??

    Picked up a 35.5 pounder today and was planning on making ground beef with it for meals and make pepperoni with it but thinking about smoking it and vacuum sealing slices or pulled pieces and freezing it for meals. Probably take a while lol to get to 200 degree. Maybe braise it in an aluminum...
Top Bottom
Back
Clicky