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Are you going to have it in the crock pot in the car, and the crock pot running (in the car)? If so that will help. Otherwise it will stay warmest wrapped in foil, wrapped in a towel, in a cooler, whole. Then you can pull it there and eat. If you pull it now it would lose a lot of heat

I think you'll owe us all A LOT of Q views for this thread. If I were you I'd try to make the ULTIMATE PASTRAMI SAMMIE and show us. I'm thinking 3" or higher... :D:D:D  

I would instead get a recipie for a cure (brine) from Bear or dude that uses Morton tenderquick. From scratch pastramis are really good compared to store bought ones from corned beef. The store bought corned beefs are easier tho, but once you made your own (and you are so close to it), you know...

I think you are ok. After a smoke you should see the whole pink color. I believe this is just part of the cure, and the fact that you may have had a concentrated cure / a lot of surface area. My bacon looked a bit like this when I cured with instant cure #1 from the Kutas book. I thought it was...

Have you soaked in fresh water yet? I usually have a dark ring like this on some cured items, not usually that thick. if you followed the cure instructions / pound of meat and it was sub 40F you should be ok. I'd do a fry test or soak / fry until the right taste.

Did you guys soak your store bought corned beefs? if so how long? I have a few, but I forgot how long I soaked them for last time.

One thing I found helpful in Electric smokers is something like this: For one it can be pre-heated in your oven and put into the smoker, and also it helps even out the heat. Also when you open the door its nice to help recover heat faster. I stuck one in my Bradley on the bottom rack, and it...

Yeah Bear's recipe was pretty much dead on excellent! It's also pretty basic so you can add things like cayenne etc. Kutas one was a pain to store, as all that honey isnt easy to apply or to wrap up. It wasnt bad tho, I might cut down on the salt next time if I did it again, but with Bear's...

Thanks for the tips all! Here are some Final pics. I made Bearcarvers recipe and the one from the Kutas book. I had to leave the Kutas one in the cure an extra 5 days, and it came out a bit saltier than I would have liked. No problem I can find a lot of uses for that. Bearcarvers bacon recipe...

Hey all, First off I'll post the finished pics as soon as I get home. I havent uploaded them yet. Anyway I cured some bellies, and smoked them yesterday sooo... now I would like to eat my bacon! But I dont know which way to slice them. Any hints? Here is one of the bellies I had pre cure. Is it...

Try this post: http://www.smokingmeatforums.com/forum/thread/96761/smoked-bacon-step-by-step-with-qview Bearcarver lists out temps he was hitting while making his, and an evaluation of the bacon he's had at different temps.

I thought I'd revive this thread out of interest (found it while looking for other things) First REAL BBQ: Rendevous in Memphis, I had the dry baby back ribs. You pretty much have to if you are there. :D Home cooked BBQ: Friends birthday party in Florida, 30+ guests. The guy had a custom built...

Heh I had the same problem with fresh vs cured... The Kutas book is a wealth of info on the cures and casings. What are you going to use to grind / stuff? I'm a week or so out of starting my first batch. Delays due to needing to order things online, and my new BBQ is arriving this week which I...

Hey All, So I'm looking to make Brauts from the Kutas book and I ahve 2 questions: 1) the recipe calls for "Lean pork trimmings" along with a butt and veal. What would qualify for lean pork trimmings? I read this thread : http://www.smokingmeatforums.com/forum/thread/69582/pork-trimming but...

Thanks for the info! Good to know as stated above, the price has apparently jumped up!

Corriander is cilantro seeds, same plant, different part and flavours I think. The butch place were I got my casings from online wanted $36 a pound. More than my paprika is! I'll have to shop around. Good to know its different tho. I did some research and found this...

So I've got a stuffer and casings on order, but one particular item has me a bit perplexed. MACE I've never used this before, I dont really have great access to it except through online ordering, and its expensive. I read in the Kutas book that Corriander is an acceptable sub. I'm just...

SO much great info from everyone! Thanks Beer on the note about the gears. I was going to get a LEM and metal gears, but now I may go for the grizzle and metal gears. I probably need metal gears, I have a tendancy to over torque things.... LOL. Can you also use the same LEM snack stick tube on...

Thanks! I havent gone through the recipes yet but that was the first point of confusion. I may try grinding up some sausage soon, maybe make some meat balls or something. 

So Im still learning about fresh vs smoked sausage. These ones I could grind / stuff with no curing agents, then just cook that day? Can they be frozen / stored?