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Made a bunch of biltong in my Kalahari Khabu KK16. The only ingredients were black pepper, coriander, Worcestershire, white wine vinegar, and salt. I like it more wet, so only did a 4 day cycle. This stuff never lasts long. Super easy to make and delicious.

Cured a brisket and made some pastrami for when my dad visited. It came out pretty good. I've been busy so haven't posted in a while. I hope everyone is well. Brad

I know, I l know, Pastrami has been posted hundreds of times on the forums, so this will be hundreds + 1. I just used the approach I used for both the beef navel pastrami I made in a 2022 thread and corned beef I made in a 2023 thread. In my opinion the bark was decent. Great bend, easy...

Got this 22 lbs Black Angus chuck roll for $4.95/lbs. Threw it into my dry ager at 34 F at 82 percent humidity. Pulled it out today. Chopped it up with a breaking and boning knife. I was able to get seven Denver steaks, two chuck eye steaks, one sierra steak, stew meat for...

I started brining this late and completely forgot about St Patty's Day. Better late than never. Meat: -9 lbs brisket flat Brine: -10.4 L Boiling Water -600 g Kosher Salt -45 g Curing Salt 1 -200 g Honey -5 tsp Peppercorns -5 tsp Yellow mustard seed -2 tsp Coriander seeds -3 juniper berries...

I dry aged a beef brisket for 55 days and it came out pretty dang good. The best part was the dry aged tallow that I put on everything. Rub was just salt and pepper. No magic or secret... Just a brisket done right. If you can dry aged beef, that is the way to go. Brad

I regularly make my own bacon, it's cheaper than the stuff in the super market and is bespoke -- tailored to my my liking. I typically buy two 10 lbs pork bellies cut them in half and cure them. After 10-14 days, I pull them out of the refrigerator and cold smoke them on my Yoder YS 640 with a...

To say I love German sausage is an understatement. The only thing I love more is Led Zeppelin, but not by much. To date I have not found any place in the US that gets the true flavor profile of weißwurst correct. Below is my take on the Bavarian weißwurst. For the recipe I followed my...

Is there anything that goes together better than sausage and football? I'm sure there is, but I am from Cleveland and sausage is our obsession. I live in Tampa now and I have yet to find sausages as delicious as the ones we used to get at the historic West Side Market in Cleveland. I set out...

I've alluded to this in one of my other threads, but I could not find anything on dry aged pulled pork and really wanted to try it. I tried one 25 days, one 35 days, and one at 45 days - all on 8 lbs duroc pork butts. These were done back in January - March timeframe and I am just posting...

Full disclosure, I had actually cooked this a while back but never posted due to procrastination and distractions. Now I am posting. Duck is my go-to poultry and should be tried by everyone. I started off with breaking down two ducks into their respective, delicious parts. And scored the fat...

I'm sorry I haven't posted for a while. For the last few months I've been working on spicy Coppricola in the dry ager. This was a five step process that produced some outstanding salume. Step 1: I cleaned up three 5 lbs fresh, never-frozen Berkshire pork coppas to ensure no nooks for...

I just got 3 untrimmed beef navels for pastrami. I trimmed one and it is curing now. I plan curing for 14 days. What temp should I take the navel to in the smoker? The plan is to use a meat slicer to cut it thin for sandwich meat. I was thinking of smoking it to 160, let it rest, then...

Gentlemen and ladies, I just bought a Dry Ager UX 1000, and should receive it sometime next week. Once it arrives I will post pics and details what I put in the cabinet. Some ideas that I have above and beyond charcuterie and typical beef cuts are: -Dry aged pork butt -Dry aged stripped bass...

I made two kinds of sausage off the last deer I carved up... The Venison Wisconsin Red Sausage (Check out the thread for info) and Venison Bangers. That same day I also chopped up an elk front quarter (more on that in another post) The mince from this came mostly from the top sirloin and eye...

I was watching the latest video from Mad Scientist BBQ, and he was trying a "secret" of throwing fat on the fire of his brisket smoke. 1. Has anybody tried this? 2. What were the results? Link is as follows:

I have been trying to build a collection of Classic German-made butcher knives, and ran across this carbon steel blade on eBay. It is heavy at nearly 2 lbs, but very sharp and holds its blade well. And has cool badging in my opinion.

Unfortunately I only documented a couple of segments of developing this particular sausage. I got inspiration for this recipe from the book "Buck, Buck, Moose". I started off with butchering a rear quarter of a 150 lbs buck harvested in Colorado. I used saved fat from several pork butts...

I recently made venison pastrami from the top sirloin roast. The curing process took a total of 5 days. I factored two days per pound, and the roast weighed approximately 2.1 lbs. I tried to enhance the venison flavor with celery seed, but other than that the spices consisted of the usual...

I live in Yucca Valley, pork backfat is hard to find and I make a lot of sausage. Does anyone know of a butcher shop or another supplier in the area that may be selling it? Thanks.