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  1. rob g

    Pastrami, 1st Attempt

    My first attempt at pastrami and I've got a brisket flat curing per SmokinAl recipe and process. The flat is about 6lb and ranges from 1" - 1-1/2" thick. I plan on using one of the pepper/coriander/garlic spice recipes others have posted here for the final rub. I plan on soaking the flat after...
    • rob g
    • Thread
    • Replies: 22
    • Forum: Beef
  2. rob g

    Jerky process and colour

    I got 17lb of meat into the marinade yesterday so I could dehydrate today. I split it into 3 flavor batches. My process was as follows: - trim inside round of visible fat - partial freeze and then thru the meat slicer for 1/4" slices (with and across grain depending on piece of meat) - mix the...
  3. rob g

    Ambient for dehydrator usage

    I would like to make some more jerky. I have an Excalibur 9 tray dehydrator. My issue is my garage temperature varies between 2C and 8C with the winter weather. Running the dehydrator in the basement would likely get us both tossed into the snowbank. Would I be able to make jerky with the low...
  4. rob g

    Buckboard Bacon a la Bear

    This my first attempt at buckboard bacon using Bear's recipe. It cured for 10 days, dried for 1 day to get a pellicle, 1 round of 8 hour smoke, 3 days in the fridge then 2nd round of 10 hour smoke and another 3 days in the fridge. I cold smoked it over apple pellets. I was fighting outside...
    • rob g
    • Thread
    • Replies: 14
    • Forum: Bacon
  5. rob g

    Bacon and cheese

    I'm doing my second round of cold smoke on my belly bacon and had an empty rack in need of filling so I thought I'd try my hand at smoking cheese over some apple pellets. I did the first round of smoke on the bacon on Monday. It was about 5C and I was having trouble keeping the pellet tray...
    • rob g
    • Thread
    • Replies: 6
    • Forum: Bacon
  6. rob g

    Buckboard Bacon: Butt vs Shoulder

    Is there much of a difference between using pork butt vs pork shoulder for buckboard bacon? Around here I find pork shoulder on sale quite often for $1-$1.50 a pound. I can find the butts but generally not on sale for that good a price. I generally smoke shoulders for pulled pork as my smoker...
    • rob g
    • Thread
    • Replies: 2
    • Forum: Bacon
  7. rob g

    2nd batch in the dehydrator

    My 2nd attempt is pork loin jerky. I scored 25.75lb of loin for just under $1/lb at the local grocery store. As it was nearing its best before date i wanted it all processed now. Aggressive trimming brought it down to about 16lb in the marinade. I bunched the meat closer together this time, most...
  8. rob g

    First batch of jerky in the dehydrator

    My Excalibur 9 tray dehydrator finally arrived yesterday after a long wait. In anticipation of it coming I was able to buy 10lb of AAA Angus round for $3.99/lb at a local grocery store. I even managed to get the butcher to trim the fat and run it thru his slicer for the same price. He must of...
  9. rob g

    How much salt required for Cure #1 to function?

    I'm just about ready to jump into the world of jerky. My new dehydrator should be here any day. I have already gone thru most of the threads in this section to copy out recipes and to learn what pitfalls to watch out for. I thank all those members who have contributed to minimizing my learning...
  10. rob g

    Back bacon

    I smoked this batch of back bacon on Friday. I tried to warm smoke it. It took 8 hours on the kamado before it hit 150F. Half the batch was cured with TQ and onion, garlic, pepper and a bit of brown sugar. The other half got TQ and a black forest spice recipe I found on this site. I really liked...
  11. rob g

    Curing temp for back bacon

    I'm making about 6 lb of back bacon using Morton's TQ. My fridge in the garage is holding at about 0C (32F) turned down to the warmest setting while the garage is about 4C (39F). Is this going to be a problem ? The pop in the fridge aren't frozen but might have a touch of slush when I take them...
  12. rob g

    Bacon Process

    I've finished my second round of bacon last weekend and it came out pretty good but it can be better.  I've read a lot of stuff here but am still a little unsure of the process. What I did with the last batch is as follows: - I cured the bacon with Morton's TQ, a little brown sugar or a splash...
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