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Small chuck (2.5 lb) smoking for 4 hrs. Wrapped at 140 IT, right now at 177. Should I add liquid?
IT CAME OUT GREAT! I pulled it at 203, still wrapped in foil. I had to give up most of the collected liquid because it wasn't foiled tightly enough. I wrapped it in a couple of towels and put it in the cooler (with my remote probe still inserted. Two hours later it went onto the cutting board... -
Small chuck (2.5 lb) smoking for 4 hrs. Wrapped at 140 IT, right now at 177. Should I add liquid?
Thank you. I used my needle to squirt 2 oz of au jus into the foil. That temp is climbing fast now, it's up to 192. I think I'll let it go until 200, and then wrap the foil package in a towel and put it in a cooler for a couple of hours. -
Small chuck (2.5 lb) smoking for 4 hrs. Wrapped at 140 IT, right now at 177. Should I add liquid?
Small chuck (2.5 lb, plus 4 oz au jus injected) smoking for 4 hrs @ 250. Foil wrapped at 140 IT, now at 177. Should I add liquid? I want it to go to "falling apart" (190, 195, 200?). -
Pastrami
I should have my 22.5 WSM by next week and I plan to try a pastrami then. I picked up 1/2 dozen or so corned beefs last year when they went on sale @ $1.29/lb. I have already done 2 from that batch and found that whoever cut them really needs to go back to butcher school, and whoever packed them... -
please critique this recipe?
Just looking for comments about this recipe. I did a 15# ham using this (also injected by the bones), and smoked it. I thought it came out OK, but maybe I was just lucky? It was my first major smoke. (8 hours, final IT 155, next day 350 oven to 175 IT) Please let me know what you think. Thanks...- laveen1
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- Replies: 3
- Forum: Meat Selection and Processing
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Cure for cold smoking bacon? Dry? Wet? How much? How long?
From my office cam -
Cure for cold smoking bacon? Dry? Wet? How much? How long?
Thank you, - that looks like a really good source of information for me. I think it's great the way everyone has been so helpful. Thanks to all. I'll post some pics from the next project. (However, if I don't get back to work now I may not be able to pay for my next bag of coal.) -
Cure for cold smoking bacon? Dry? Wet? How much? How long?
OK, now I need to find some wet cure recipies for cold smoking bacon. -
Cure for cold smoking bacon? Dry? Wet? How much? How long?
Ahhh - Sorry about that. I'm not making my self clear. I know that dry/wet measure is different, and I always use either a scale for dry (if I know the target weight), and measuring spoons or cups for volume. Some recipes give only volume for some common ingredients such as sugar and salt. I... -
Cure for cold smoking bacon? Dry? Wet? How much? How long?
Hi, thanks for the welcome and the info. I went to fpnmf's post and found his cure: "1 gallon water 1-2 cups salt 2 cups sugar 1 rounded Tablespoon pink salt (one ounce, 1/4 of the max allowed)" My interpretation: 1 rounded Tablespoon = 1 Oz = 1/8 Cup = 1 part can be used with any... -
Cure for cold smoking bacon? Dry? Wet? How much? How long?
I've smoked several 5# pieces on my Weber 22" kettle, but have not able to keep the temp below 100, so they ended up hot smoked. The last piece came out the best with an IT of 155 (smoked @ 220 - 225). Maybe if I do all my smoking after dark (outside temps usually between 30 and 45) I can... -
roman soldier.jpg
- laveen1
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