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  1. shtrdave

    Best price on steaks (out of a roast)

    Steaks are nice to do, but for that many and trying to get them all done at the same time, and appease everyone, which you won't do IMO as I see your thought of different thickness, people will talk about why that person's steak is twice as thick as mine. Please don't take this as being...
  2. shtrdave

    SW Pa

    Hello, Just a few miles east of you on RT30 good to see some other people from over this way. Can't wait to see the warmer/smoker.
  3. shtrdave

    Pork Loin Roast

    Good it worked out for you. The last one of those I did I took off at 145° internal temp. It was great.
  4. shtrdave

    Pork Loin Roast

    So how did it turn out?
  5. shtrdave

    Pork Loin Roast

    It says Pork Loin Roast, is this a bone in loin roast or boneless. It looks really lean in the pictures, I hope it does not get tough or over cook for you. If it is a loin roast you may want to take it off now and foil wrap in towel and cooler and slice for sandwiches.
  6. shtrdave

    Smoked Octopus "Super Quickie" Saturday Lunch!

    Looks great, I would eat that for breakfast, not sure about the yams, never had a taste for them. I feel like I am in the tropics it is 6° here. Have a great day.
  7. shtrdave

    Help I have been challenged! This is a tough one

    So what did you cook and how did you do it? Was it good?
  8. shtrdave

    Sausage Curing - Anyone heard of this method?

    For me reading through this thread, you gave the recipe, but then said that the measurements may not be quite accurate as she guessed at them. Dave mentions 3.5% by weight for the salt, 30# x 16 = 480 * 3.5% = 16.8 oz of salt which is only 2 cups by volume and if you use fine sea salt you may be...
  9. shtrdave

    Question on uncooked brisket storage?

    Stopped by a store to pick up a few things and looking through the meat section I found some nice steaks for tonight and a center cut bone in pork roast for Wed. and then I spy something I rarely see, whole briskets they only had 2 and 11.5# and a 14.75#  at 2.49 a pound. I asked the butcher if...
  10. shtrdave

    question about juices

    I don't usually cook butts in a pan and even when done I just take them out and put them in something, cover with foil and sit on a towel on the counter covered by another towel or two. I do try to save the stuff in my drip pan, I will put that in the fridge like you do and them skim the fat...
  11. shtrdave

    Cooking Shows

    I would do pulled pork for some of the local shooting club league dinners, and everyone loved it, and asked to take some of the leftovers with them. When I moved to my new place I didn't have a place for the smoker set up yet and one of them asked me to make pulled pork. I seasoned it the same...
  12. shtrdave

    pellet smoker

    I have an RT and the thing it has going for it is the good controller at the price point. I like mine to a point but I have some issues with mine and they could be my fault but not sure yet. The people at RT are great and will work with you should there be an issue arise. I have made some great...
  13. shtrdave

    Back (Canadian) Bacon with Molasses.

    Okay first off where are the pics of you with the tuque on? The bacon looks great, I have only dry cured in the past but may have to try your recipe. As for molasses did you use, light, dark, blackstrap? I use blackstrrap for a lot of things but it isn't as sweet as the light or dark.
  14. Did my Pulled But Ham today.

    Did my Pulled But Ham today.

    • shtrdave
    • Album
    • Comments: 0
  15. shtrdave

    Did my Pulled But Ham today.

    Sorry no pictures of the presmoke details. Did Pops brine, injected brine into the 8# butt as to try to be certain cure got to every part of the inside, into the brine with a ziplock bag with water in to hold it down, and into the back fridge, was in there for for 16 days, took it out rinsed and...
  16. IMG_0949.JPG

    IMG_0949.JPG

    • shtrdave
    • Media item
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    • Album: Did my Pulled But Ham today.
  17. shtrdave

    Dehydraters

    I do rotate, but I think that is probably true with any of them, as the heat source is closer to some of the trays plus the venting makes the moist air push across the trays closer to it.
  18. shtrdave

    Dehydraters

    80 liter Cabelas here also, have had it for 8-10 years, works great. Jerky in 7 to 8 hours usually. If you have the cash and room go for the larger one, I know I wish I would have, but have been making due with this one. And it doesn't get as much use as it used to.
  19. shtrdave

    Rec Tec on the way

    Yes the white bag they sell are just a hardwood blend, and they have another blend and a 100% hickory in the packages. If you want different flavors you will need to source them. I would guess the white bag is primarily oak. Get one of Todds Amazin Tubes and some pellets form him on sale now. I...
  20. shtrdave

    Thank You Mrs Bear (45 years)

    Congratulations to you and your wonderful lady, hope there are many more days of joy in the future for you both.
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