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  1. fagesbp

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    Yeah san antonio is a pretty good ways from here, like an 8 hour drive.
  2. fagesbp

    Casingless Beef Sticks

    I Kept the smoker at 140 for about an hour then up to 165 for about another 2 hours, I don't remember exactly. I went to 152 IT.
  3. fagesbp

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    When you're done you can put it at my house :sausage:
  4. fagesbp

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    Inspiring build. I'd love to make 1 nearly identical. Something else to keep a look out for on craigslist.
  5. fagesbp

    SmokinWelders First Smoker Ever!!!! 250 gallon/trailer build

    As the smoker turns... :ROTF
  6. fagesbp

    Corned Beef/Pastrami

    Thanks everyone
  7. smiley-eatdrink004.gif

    smiley-eatdrink004.gif

    • fagesbp
    • Media item
    • Comments: 0
    • Album: Corned Beef/Pastrami
  8. fagesbp

    dry cured bacon what cure to use?

    You will need cure #1, cure #2 is for longer term curing. Like over a month.
  9. fagesbp

    Spices you don't like...

    Yeah thats it kathryn, pin-sol not pledge.
  10. fagesbp

    smoked meat harmfull to your health?

    If drinking beer is wrong then I don't wanna be right :biggrin:
  11. fagesbp

    Summer Sausage problems...

    180 is a bit high. If the casing is filling with grease then you are definitely going too high on IT. The goal is to cook the meat without rendering the fat. I always go to 152 IT on them then immediately into an ice water bath til it cools. I have a few wrinkles but not much.
  12. fagesbp

    smoked meat harmfull to your health?

    Can she explain exactly whats harmful in it and what effect it has? I'm interested. Not that I'd change anyway... Everything is harmful these days, just depends on who's telling it.
  13. fagesbp

    Spices you don't like...

    I always thought gin tasted like the smell of pledge. Is that the taste of juniper? I never tried it but it was on my list to try, literally on my dry erase board shopping list lol.
  14. fagesbp

    Pimento Cheese, With "Q" View?

    Thanks, I will definitely give it a try soon.
  15. fagesbp

    Pimento Cheese, With "Q" View?

    That looks great. Care to share the recipe? How much of each you used.
  16. fagesbp

    and so the Canadian Bacon Starts ....

    Looks great. What did you end up going up to for IT? I did mine the same as yours with the brine and went to 152 and it came out just right for me and everyone tore it up.
  17. fagesbp

    Slow Cooked Corned Beef VS Smoked Corned Beef

    To get the smoked one better, try letting it cool over night then steaming it back up to temp the next day, whole. I just did 1 that way and it came out awesome.
  18. fagesbp

    Corned Beef/Pastrami

    Thanks
  19. fagesbp

    Corned Beef/Pastrami

    Here's the finished product. I am very happy with how it came out. With this being the first time I cooked a brisket from beginning to finish with no foil I was definitely nervous. The slices are pretty thick so I guess my knife skills could use some work. It was coming apart as I sliced.
  20. PlnVpNa.jpg?1

    PlnVpNa.jpg?1

    • fagesbp
    • Media item
    • Comments: 0
    • Album: Corned Beef/Pastrami
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