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  1. ddrian

    72 Hr sous vide Pastrami

    Thanks Bear Al Dave and all. The curing road is a narrow one with many traps. it is great that y'all help  us newbies! 
  2. ddrian

    72 Hr sous vide Pastrami

    Al I did the same the first go around It came out ok. The extra hrs added tenderness to the mix! It was like a Brisket done with a texas crutch foil at the stall until it's 203v. Like BUTTA. It also added some creaminess some how and a taming of the salt a bit! Just my .02 cents! Have to say...
  3. ddrian

    Pork Loin Canadian Bacon..... my way..... MONEY...

    Sounds great. I just made CB with loin in a EQ wet brine injected and cured 14 days. It came out nice and moist but YOU are right Dave about the flavor...dull ! Somewhere I read to inject flavor in between the brine and the smoke for CB. So I am going to try the flavor I am trying to achieve...
  4. ddrian

    Pork Loin Canadian Bacon..... my way..... MONEY...

    Dave, Have you tried cold smoking the loin?
  5. ddrian

    Stuffer vs. stuffer vote

    Which do you prefer? Horizontal or vertical?   I cannot see how to Clean the Horizontal without taking nuts and bolts off!   On the reverse side I want to add a gear motor and a foot switch. the horizontal looks like the easiest to modify. I love my industrial style meat slicer but it is not...
  6. 72 Hr sous vide Pastrami

    72 Hr sous vide Pastrami

    • ddrian
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  7. ddrian

    72 Hr sous vide Pastrami

    Awesome! The best I have ever had EVEN KATZ DELI. The sous vide at 140 made so tender and juicy! I cured the corned beef 5 days and rubbed and smoked it here to 150 IT. Cooled for three days and then sous vide!
  8. IMG_3019.JPG

    IMG_3019.JPG

    • ddrian
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    • Album: 72 Hr sous vide Pastrami
  9. ddrian

    Pastrami Dilemma

    I use a formula that Dave O gave me Boom awesome and perfect!
  10. ddrian

    Pastrami Dilemma

    Thx Al
  11. ddrian

    Brine time

    I make it now with success, it is just puzzling to have a brine time of 2 weeks. I have heard 4 weeks in some cases. I wonder if they reduce the salt to a very low amount and  add the time so that the other spices might get more play. 
  12. ddrian

    Pastrami Dilemma

    The internet is so full of information it just makes my head spin. This information has two people telling us that they cure their own Strami. One said 2 day - 1 week Another said 2 weeks! So the two week cure ?????? how in the heck would you keep the salt out that meat?
  13. ddrian

    Brine time

    The internet is so full of information it just makes my head spin. This information has two people telling us that they cure their own Strami. One said 2 day - 1 week Another said 2 weeks! So the two week cure ?????? how in the heck would you keep the salt out that meat?
  14. ddrian

    Cold smoker build

    Hi, I know how to generate smoke for the smoker I want to build so that part is ready to go. My quest here is to bring clean smoke to the smoker, that is cool, into a Refrigerator that is running staying at about 70 degrees. I will exhaust the smoke using a small fan.  Has anyone done this? Is...
  15. ddrian

    Cold smoker fridge

    Hi, I know how to generate smoke for the smoker I want to build so that part is ready to go. My quest here is to bring clean smoke to the smoker, that is cool, into a Refrigerator that is running staying at about 70 degrees. I will exhaust the smoke using a small fan.  Has anyone done this? Is...
  16. ddrian

    Cold Smoker that is cooled

    Hi, I know how to generate smoke for the smoker I want to build so that part is ready to go. My quest here is to bring clean smoke to the smoker, that is cool, into a Refrigerator that is running staying at about 70 degrees. I will exhaust the smoke using a small fan.  Has anyone done this? Is...
  17. ddrian

    smoking bacon... COLD OR HOT SMOKE?

    Thx Fantastic info that is on point! I just returned from a Salmon trip with 300 pounds of fillets that I want to smoke! Lox are a fav with me!!! Thanks for the info!
  18. ddrian

    smoking bacon... COLD OR HOT SMOKE?

    That was what I was thinking a Fridge or cooler or something to keep it cool for a while. I just hear stuff about the smoke issues with creosote. I wonder how to get around that. Great thinking. It was 90 hear today. I checked the boxes outside . They were right up there on the inside!
  19. ddrian

    my build: Vertical Reverse Flow

    Got to say ... its nice seeing a CNC waterjet project that is precise and done well....as for the build! As for the performance you will have to tune that to your liking. I did the same thing with my OKJ Bandero smoker that I bought.. Measured the parts, made all of the soildworks Cads to...
  20. ddrian

    smoking bacon... COLD OR HOT SMOKE?

    Ill see what the weather is bringing Dave Thanks...
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