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  1. DSC_4481.JPG

    DSC_4481.JPG

    • pokey
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  2. pokey

    Pastrami and Corned Beef w/QView

    And now, the coupe de grace - pastrami. Unfortunately, something went awry with this batch. The corned beef on which it is based was wonderful, but the pastrami turned out not so great, IMHO. DW (da wife) thinks it's the best pastrami so far, so at least I've got that going for me. The crust...
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  4. pokey

    SOCKEYE (red) Salmon are IN!! (Q-view Heavy)

    Beautiful! How long can one cold smoke salmon at temps above 40*? I've been reluctant to go over 4 hours or so. I would love to try some smoked as long as you got! Thanks for sharing.
  5. pokey

    Pastrami and Corned Beef w/QView

    After hot smoking for three hours, at 225 to a 165 IT, and cold smoking for 3 1/2 hours, I decided the half-loin I'm thinking of as being bacony had enough. Somehow, it tastes even saltier than the other half-loin (the one that came out hammy). Does cold smoking bring out the salt flavor...
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    • pokey
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  7. pokey

    Pastrami and Corned Beef w/QView

    The half-loin for chops hit 165 at around the 3 hour mark. I towelled it and let it stand for 2 hours then sliced it into chops. The taste is very like ham, with a tender almost buttery texture. I think my family will think they're too salty. I soaked it for a half hour before smoking, changing...
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    DSC_4476.JPG

    • pokey
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    • pokey
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    • pokey
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  11. pokey

    Pastrami and Corned Beef w/QView

    At 3 hours, one of the half- loins hit 165, so I stopped cooking it and continued smoking it. This is the one for a Canadian bacon-like thing. The other half-loin, for chops, still has a little way to go. The pastrami is at 140, the butt at 125. They've got quite a way to go. Oh, this...
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    • pokey
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    • pokey
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    • pokey
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    • pokey
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  16. pokey

    Pastrami and Corned Beef w/QView

    Things are going quickly. Two hours in at 225 and the pork loin is already up to 150.
  17. pokey

    Pastrami and Corned Beef w/QView

    And they're off! This is one stuffed Lil Tex. I've only got three probes, so I'm going to have to assume the two pork loin pieces cook the same.  I got a little of the butt rub on a pork loin, but I think that will buff out. Now we wait.
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    DSC_4467.JPG

    • pokey
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  19. pokey

    Pastrami and Corned Beef w/QView

    I've been getting ready for this smoke for a couple of weeks now. I've been curing a whole packer brisket for pastrami and corned beef and a pork loin for smoked chops and canadian bacon. I also rubbed a pork shoulder in Jeff's rub for pulled pork. I ordered some 100% flavorwood pellets...
    • pokey
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    • Forum: Beef
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