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  1. TexasMuskrat

    Pastrami newbie.. Cold or hot smoke.

    So honestly I have never cold smoked one. I personally hot smoke, 225-275 f, until an IT of 190-195 or probe tender. I also like to steam it the next day after it cools and I find it gives me a better pastrami texture. I bet you could cold smoke it and then finish in oven though. Let us know how...
  2. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you very much!
  3. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you!
  4. TexasMuskrat

    Why is my pastrami not getting good cure penetration??

    I tend to vacuum sealer mine to ensure it stays in the brine. If you have big enough bags you can do that as well. I have also used 2 gallon zip lock bags as well. You get as much air out as you can before closing to ensure the meat stays submerged/covered in the cure/brine.
  5. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you.
  6. TexasMuskrat

    Hello from California

    Hello from West Texas! Look forward to seeing some Q view.
  7. TexasMuskrat

    Land, Air (kinda), and Sea

    Sure do. I will be pulling the pastrami next weekend to smoke it, and once my sausage casings come in, I will be making 10 lbs of breakfast links and 10 lbs of smoked sausages. The ease of use the pellet grill had brought makes me cook more outside now. Glad I pulled the trigger on it.
  8. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you
  9. TexasMuskrat

    Land, Air (kinda), and Sea

    I cooked them on the stove in my CI pan with a dab of butter. Cooked 90% on skin to get it crispy and then flipped for color. Thank you all for the comments. So I had a piece of salmon and little bit of rib and one chicken wing for dinner 😉
  10. TexasMuskrat

    Land, Air (kinda), and Sea

    And last but not least the chicken wings.
  11. TexasMuskrat

    Land, Air (kinda), and Sea

  12. TexasMuskrat

    Land, Air (kinda), and Sea

    Pulled the ribs off. Nice and probe tender. Letting rest before cutting.
  13. TexasMuskrat

    Why is my pastrami not getting good cure penetration??

    You can also inject the brine/cure into the meat to help cure inside our as well.
  14. TexasMuskrat

    Land, Air (kinda), and Sea

    Thank you! Waiting on the ribs. They are at 175 IT right now.
  15. TexasMuskrat

    Land, Air (kinda), and Sea

    Salmon is done.
  16. TexasMuskrat

    Land, Air (kinda), and Sea

    I am making enough food for lunches as well.
  17. TexasMuskrat

    Land, Air (kinda), and Sea

    So I had a bunch to get ready today, beef plate ribs aka dino ribs, chicken wings, and 4 salmon filets. On top of all that I have two brisket that are curing for bacon and 2 brisket flats that are pickling for pastrami. Let's start with the ribs, So I got these at the Texas Tech meat market...
  18. TexasMuskrat

    Beef Tongue Tips?

    If it is tongue I thought the same thing. I will be doing a cook with them this week sometime. I have eaten lots of beef tongue in my life so I should be able to tell if it is tongue once i cook it and try some. And I do love a good taco.
  19. TexasMuskrat

    BBQbevo - North TX beginner(ish)

    Welcome from West Texas
  20. TexasMuskrat

    Mahi-Mahi fillets on the Old Country Brazos

    Fantastic cook. Love me some dolphin
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