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  1. freshmeat

    can you make pastrami out of chuck?

    I looked at your other thread, looks awesome. Do you soak for any period of time post cure, like in canadian bacon process if to salty post fry test (I assume no fry test on these)? Can you cure a chuckie to long? Would you share the spice ratio you used? Thanks.
  2. freshmeat

    First Cheese

    It did suck rocks for a couple of minutes till an on the fly save needed to be employed. I was watching football and and figured everything was going to be hassle free. I had not tested my rig with charcoal for this, so I was hoovering like a hummingbird making sure temps did not get out of...
  3. freshmeat

    Best Beer

    You are my new best friend
  4. freshmeat

    Best Beer

    Budweiser out of a bottle, or Coors out of a bottle is everyday beer found in my fridge.
  5. freshmeat

    Best Beer

    'You never forget your first girl'.
  6. freshmeat

    Best Beer

    I am with you on Stella Artois and Negra Modelo,, prefer Stella 1000x off the tap. Check out Stella's site and save a tree:http://www.stellaartois.com/
  7. freshmeat

    First Cheese

    The flurry of smoked cheese activity got this newbie in the pool to try and swim. Shout out to xjcamaro for helping me out! Pardon the pics, used Blackberry with not very good results. Constructed a 'can smoker' for my ECB like discussed in other threads here. The only hard part of this was...
  8. freshmeat

    Temperature Probe Placement

    Newbie with another question. What is the consensuses of when to place the probe into the product on the smoker? Insert when raw and just placing on rack, or after the product has been in smoker for awhile? In all of my smokes so far, and all of my indoor cooking I have placed probe in...
  9. freshmeat

    Smoked Salmon

    Looks awesome! Did you take salmon to certain temp? If you didn't have alder, is another wood acceptable for salmon?
  10. freshmeat

    Awesome Bacon Weave Qview

    My 'newbie' status comes across again, who is Gore / what Brethren site? A foodie friend emailed it to me and told me I had some work to do. He was referencing a weaved fatty I took to a tailgate we both were at last weekend.
  11. freshmeat

    Awesome Bacon Weave Qview

    Cheers! Not my work.
  12. freshmeat

    Tenderquick and pastrami question

    If you are comfortable with different cures check this thread out and add what you may know:http://www.smokingmeatforums.com/for...threadid=84091
  13. freshmeat

    Tenderquick and pastrami question

    Exactly! I could not find local source for TQ but have access to Prague #1, thus earned an internet degree on cure differences and pieced this info (not this concise) together from different sources. Check this thread out if you are familiar with a...
  14. freshmeat

    Buckboard Bacon Dry Cure Question / Help

    Again, thanks for your interest. TQ is probably easier and more standardized. I did not have that option locally, and sometimes the fun is starting from scratch. The recipe / mixture of cure I am using is from Charcuterie, by Ruhlman and Polcyn (I do not have a copy, looks like I will be...
  15. freshmeat

    Buckboard Bacon Dry Cure Question / Help

    I am using pink salt (InstaCure #1 or Prague Powder #1, as some are calling it here). After much research I thoroughly mixed 2 ounces of pink salt with, 1 pound of pickling salt and 8 ounces of granulated sugar, all by weight. The recommendations are to use 1 tabelspoon per pound for peices...
  16. freshmeat

    Buckboard Bacon Dry Cure Question / Help

    I have not de-boned butt yet, so have not weighed pieces yet. I was wondering if their is a ratio of amount of spice per pound of meat, like figuring the amount of cure needed by weight.
  17. freshmeat

    Buckboard Bacon Dry Cure Question / Help

    Newbie here ready to dive in and try Buckboard Bacon. I did not order the HiMountain kit, maybe next time. I am thinking that I would like to add garlic powder and onion powder to the proper amount of cure for the meat amount. I do not know what amount of spices per pound of of meat. I also...
  18. freshmeat

    First mozzarella smoke with photo

    Yes, thanks again. I will share results in next 2-3 days.
  19. freshmeat

    First mozzarella smoke with photo

    Just back on and got your PM. Ooops, replied to it before seeing your reply here, and responded again their. Thanks! I just reread the previous thread and saw where you loaded both racks. Did you see or smell smoke coming out of the ECB like normal just smaller amounts wafting between lid...
  20. freshmeat

    First mozzarella smoke with photo

    I read the referenced thread, are you still using chunks 'shaved' down? How much of the 'shavings' should go in the can...packed in and physically touching the soldering iron? I have a ECB and will construct one of these ASAP! Thanks!
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