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  1. John_D

    Smoking Brisket

    Thanks everyone for your answers. I watched the video as well. I am going to ignore the well done beef temp on the probe meter and continue with the advise given and let it go to 198 and then pull. It's wrapped in butchers paper at this tim I will take a few pics of the finished item, probably...
  2. John_D

    Smoking Brisket

    Ok really confused here so help me out please. My temperature probe says that beef is well done at 170degree's, but I am looking around and I see many people say brisket is done to a higher temp. Should I presume that although brisket is beef it does indeed require a higher temp and that I...
    • John_D
    • Thread
    • Replies: 9
    • Forum: Beef
  3. John_D

    5Lb Pizza Fattie

    Finally home , but mobility pretty limited. Hopefully by the weekend I can walk a bit further and stay on my feet without being exhausted. Guess my patience is going to be tested as my appetite has returned. LOL
  4. John_D

    5Lb Pizza Fattie

    well off for some surgery and a stay over the weekend, but I thought I'd prep this so that it's all ready to finish when I come home Monday. leave it to firm up over the weekend and do the bacon wrap when I come home. A mix of ground beef & pork, Pizza sauce, topped with Mozzarela , green...
  5. John_D

    should I use fluid ounces or grams

    I hadn't thought of it in that fashion,I was stuck on the mindset of percentage ,it's the consistency i was trying to get at, so that no matter the weight of meat I could always come up with an accurate measure.
  6. John_D

    should I use fluid ounces or grams

    I was sitting thinking and it might be just worthwhile trying a rum extract or concentrate as a flavoring during the cure. if I do this the volume would be smaller and it might just work if it's only enough to create a paste and there's no concern about cure interaction with alcohol.
  7. John_D

    should I use fluid ounces or grams

    Not starting the project until Monday, so I will watch for replies with advice and suggestions, it's all good. If I have to start somewhere I will consider mixing only enough to create a paste combined with cure and see what transpires.
  8. John_D

    should I use fluid ounces or grams

    yeah, winging it at this point using a 3KG pork loin. No problem with the dry measures that is simple enough, it's just the liquid I am trying to resolve.
  9. John_D

    should I use fluid ounces or grams

    Here is a question: yes it's bacon related, I am unsure as to how I should go about this part, it's something new I want to try. I am about to venture on a new bacon project using rum. When it comes down to the percentage I am not sure if I should use fluid ounces or weight of the rum as grams...
  10. John_D

    Bradley puck Flavours?

    rest assured, when I decide what to do with this pack of Carribean pucks I will post the results.
  11. John_D

    Bacon test, Succesful! All sliced and packaged up.

    Sliced all this on an old 1940 Berkel model 1500 , Now all I have to do is find a way to remove the blade safely and do a cleanup.
  12. John_D

    Bradley puck Flavours?

    yeah I already have both a rub and a paste but I wondered if it would add anything to that or if I was just making smoke for the sake of smoke.
  13. John_D

    Bradley puck Flavours?

    Has anyone tried the Carribean blend flavour Bradley puck? I am curious as to what it imparts. I purchased a box a couple of weeks ago but really haven't had anything I wanted to try it out on yet.
  14. John_D

    Bacon test, Succesful! All sliced and packaged up.

    Well here are the latest test batches Dill Pickle sliced then , Maple Syrup & crushed black Pepper corns sliced , and finally the coffee rub packaged. Missed out on the pics of Coffee rub when first sliced.
  15. John_D

    Bacon flavor Experiment

    Could be a bumpy ride.....LMAO
  16. John_D

    Bacon flavor Experiment

    Thanks guy's, will upload Pics when I slice them, busy schedule tomorrow with design and layout of a brand new smoker build in backyard.
  17. John_D

    Bacon flavor Experiment

    Well the test of all kinds of flavors continues. Test batches today , using pork loin Rib cut ( canadian bacon ) 5 hours cold smoke using Applewood , now it's into the fridge to setup before slicing tomorrow, it was 1KG Dill pickle , 1Kg Coffee , 1.5KG Maple Syrup and Crushed Black Peppercorn.
    • John_D
    • Thread
    • bacon smoke
    • Replies: 6
    • Forum: Bacon
  18. John_D

    Bacon, Bacon & more Bacon

    not at all, every last piece is gone already. LOL I have just taken another 3KG from fridge and getting ready to finish and smoke. Will be 1KG batches as I am still experimenting with flavours. These will be 1Kg dill pickle, 1KG coffee rub and 1KG of maple with crushed black pepper. As they...
  19. John_D

    Bacon, Bacon & more Bacon

    Thanks Bear, appreciate the acknowledgement.
  20. John_D

    Bacon, Bacon & more Bacon

    My problem is no one else in the house likes anything that is spicy. I have to listen to them whine if I put too much pepper in any of the meals I make. I might just be moving back to my own home in the country with my Husky if this keeps up. Don't get me wrong,the company is great but I'm used...
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