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  1. JohnsMyName

    Mold issue, opinions.

    Sarge - Thanks. Farmer - I plan to use a brand new tooth brush to dip in vinegar a scrub off all mold then blot dry with a paper towel. I think that will be best thorough while minimal approach.
  2. JohnsMyName

    Mold issue, opinions.

    Great stuff guys, from the “in doubt, toss it out” to the scientific references. This is why I love this forum, thank you all for your thoughtful comments. I’m going to rinse it well with vinegar and process it. I’ll eat some and give it a few days before I let anyone else try it just to be...
  3. JohnsMyName

    Mold issue, opinions.

    Thanks for your thoughts Sarge. During a google search I’ve read on other forums that it is likely fine. Something about white mold being safe and when green is in very center of mold spots it’s just fruiting white mold. Even most green molds on meat are ok, it’s that 0.01% risk chance that...
  4. JohnsMyName

    Mold issue, opinions.

    Hi all, so I had a bit of a fiasco in my curing chamber. A week and a half ago I herniated a disc in my back, long story short I couldn’t make it down the basement stairs since before my injury to check on this/open door for air flow. I also had a piece of meat drip on my humidity reader (poor...
  5. JohnsMyName

    Back strap

    Looks great, pics rule. :) Let us know how it goes.
  6. JohnsMyName

    Back strap

    I’m not sure how anything gets fork tender in 3/4 an hour? Just don’t over cook and you’re fine, it’s a beautiful cut!! Hope that doesn’t sound douchey, wasn’t meant to be. Cheers!
  7. JohnsMyName

    What pellets do you buy?

    Good to know. What info is bunk? I don’t take any professional sites opinions on brands without a grain of salt, but as far as wood composition, that should all be true?
  8. JohnsMyName

    What pellets do you buy?

    Cool idea bear.
  9. JohnsMyName

    What pellets do you buy?

    Geebs said it. That's why I posted the link, good info on the whole "make sure it's what the package says deal".
  10. JohnsMyName

    What pellets do you buy?

    I found this an interesting read. http://outdoormancave.com/best-smoker-pellets/ I'm rather new to smoking so I don't have any firm opinions of my own. I'm currently using Cookin Pellets "Perfect Mix" and like it.
  11. JohnsMyName

    Back strap

    Cast iron with bacon grease or butter. Don’t over cook it. You’ll be happy.
  12. JohnsMyName

    Smoking in different session over time

    Yeah totally my point. It’s funny that you’ll usually find some science behind why these things were done a certain way weather the folks knew it or not at the time. Seems like more work, I’d bet if that how old timers did it, it was figured out as better after generations of trial and error...
  13. JohnsMyName

    Smoking in different session over time

    I like your style Dave.
  14. JohnsMyName

    Smoking in different session over time

    Thanks Dave, but what about smoking slowly. Am I doing the same thing smoking for 18 hrs straight vs x3 6 hr session days apart?
  15. JohnsMyName

    Back strap

    Cast iron or grill sear to rare, med/rare. I merinade first too, meat can be a little bloody. I like soy, maple, Worcestershire, with black pepper and garlic. Also, very lean so introducing fat is nice, bacon grease or butter. Never smoked it, but I’m sure it would work like any other lean meat.
  16. JohnsMyName

    Smoking in different session over time

    I see a lot of old timers smoking over a period of time and not all at once. Something like smoke for 8-12 hours, then wait a week and smoke again, then wait a week and smoke again. The only thing I can think this accomplishes is allowing the smoke time to penetrate. If the outside gets too...
  17. JohnsMyName

    First slab smoked

    What is outside air temp in your neck of the woods?
  18. JohnsMyName

    Leg of lamb

    I ended up trimming the fat, after inspecting it, there was a lot of that waxy fat and that’s not good cured meat. Ended up with almost 5lbs trimmed!
  19. JohnsMyName

    First slab smoked

    Sounds just about perfect! Your first post said something about 3 days, sounded like your curing time. With vents open full I wouldn’t think you could over smoke. Was meat at the ambient temperature? If it was really cold, theoretically the smoke could condense on it. I’ve found with cold...
  20. JohnsMyName

    Late season aspic

    Awesome, thanks!
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