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  1. zakkyc

    Wood splitting

    Thanks for the info!
  2. zakkyc

    Wood splitting

    Yeah that’s essentially what I was thinking of. I hadn’t thought of potentially damaging it. I’ve never used one so not sure how much force they can handle!
  3. zakkyc

    Wood splitting

    For stick burner folks: I have a hydraulic wood splitter which does just fine at getting my splits down to appropriate size for my firebox, however I’m considering just your basic standup kindling splitter, the kind you just manually hit the wood with a sledgehammer to split. Yes, the hydraulic...
  4. zakkyc

    Smoked Turkey - My first go!!

    This was last year’s, I just seasoned it. I’m throwing 2 turkeys on this year for thanksgiving and definitely gonna go the dry brine route this time.
  5. zakkyc

    Method

    Thank you!!
  6. zakkyc

    Method

    Thank you!!
  7. zakkyc

    Method

    Thank you!!
  8. zakkyc

    Method

    Hello all, I smoked a couple briskets and a pork butt for my son’s birthday party in a couple of weeks. I thought I was doing it all correctly/safely, but then I came across some information that is giving me some doubts. Here is my method: 1) Smoked briskets and pork butt (pork butt cut in...
    • zakkyc
    • Thread
    • anaerobic brisket clostridium food poisoning food safe ice bath listeria pork butt reheat sous vide
    • Replies: 6
    • Forum: Beef
  9. zakkyc

    First time pastrami!

    Right on, have fun!!
  10. zakkyc

    First time pastrami!

    Thank you!
  11. zakkyc

    First time pastrami!

    Thank you!
  12. zakkyc

    First time pastrami!

    Haha I’m sure!!
  13. zakkyc

    First time pastrami!

    Haha!! The wife may have some issue with me going that far! I do have a simple kitchen aid grinder that I’ve gotten into for ground burgers. Sausage is definitely on the list for the future!
  14. zakkyc

    First time pastrami!

    Gotcha. I wouldn’t include the curing salt in that calculation as well? Gotcha. Thanks! So I wouldn’t include the curing salt in that calculation as well?
  15. zakkyc

    First time pastrami!

    Thank you! It was a mix of coarsely ground black pepper, coriander seed, yellow mustard seed, garlic powder, onion powder, brown sugar, and paprika.
  16. zakkyc

    First time pastrami!

    Thank you! Since I’m new to this, I’m not entirely sure how to notate the percentages. But I used 24 grams Prague powder #1 and 452 grams Diamond Crystal kosher salt. To 2 gallons of water. I got those ratios from Joshua Weissman’s cooking channel.
  17. zakkyc

    First time pastrami!

    Thank you, yes this is helpful!
  18. zakkyc

    First time pastrami!

    Thank you!
  19. zakkyc

    First time pastrami!

    Couple buddies and I with our first pastrami. 7 day brine, overnight desalinate, rub, smoke with oak and pecan, and then steam! Made pastrami sandwiches and reubens, they were so good I forgot to actually take a picture of the sandwiches 😂. Definitely gonna do this again, and again, and again.
    • zakkyc
    • Thread
    • pastrami
    • Replies: 21
    • Forum: Beef
  20. zakkyc

    Smoked Turkey - My first go!!

    Thank you! I plan on spatchcocking and dry brining my next one!
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