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  1. S

    Pepperoni Recipe For You

    I may very well be missing something, but isn't that exactly what the recipe on the Opening Post is saying? Mix, Stuff, Refrigerate overnight, then Smoke? Or....?
  2. S

    Pepperoni Recipe For You

    Thank you. Very much.
  3. S

    Pepperoni Recipe For You

    For the idiots in the crowd (that would be me...) can anyone please explain or direct me somewhere accurate for the "let sit room temp 2 hours to bloom"? Also, considering the "Cure #1" that is in here, how long does the processed meat need to 'sit' in order for the transformation to take place?
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    Building Stuff,

    Greetings y'all, Necessity being the mother of invention, as well as the premise of "I can't find it for sale anywhere so I'm building one how "I" want it to be...." anyone else around here who tinker and create things? Specifically in this case, a 'meat thermometer'? Anything of the sort? I...
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    Turkey Breast Pastrami

    So my first question is, do I have to inject with this as well as 'wet brine' with "the stuff" for 7-10 days? Like I did with the brisket when I made corned beef & Pastrami? Or do buzzard's not take as long?
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    Turkey Breast Pastrami

    I got the order of STPP in, and I'm still in the process of making a 'wind-shield' for our hot-smoker. Progress is good. Even when it's slow, it's still progress.
  7. S

    Turkey Breast Pastrami

    Greetings ya'll, In the next week or so, I'm looking to thaw 2 turkeys that we've got in the freezer. I plan to debone both of them, roast the bones then make a broth for canning. As well as making some 'Turkey Soup' for My Lady and I. (heavy on the meat, light on the noodles) But the...
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    Canadian Decoder-Ring (ReadyCure)

    Thank you for asking, as this is exactly a conversation I'd had with My Lady about an hour ago. "Saltiness". It wasn't, at ALL. We both feel that it could be a bit 'more' as neither of us could really detect 'salt' in any way. I'm not at all saying the meat is/was bland. Because it was SO...
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    Canadian Decoder-Ring (ReadyCure)

    Mission accomplished. Success. Happiness! Here is the Pastrami after resting for 30 mins: Neither myself nor My Lady have EVER had anything like this from a restaurant, or deli. It is absolutely EXCELLENT. Heck of a great starting point.... now lets see what the future brings, with...
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    Canadian Decoder-Ring (ReadyCure)

    Here it is, 6 hours later, resting in 'the crutch' for a half-hour or so. It hit the 203F and I pulled it immediately. Ambient -25/-37 Smoker temp 255-360F (had a slight 'heat' issue after removing the chip pan and the water dish) Can't wait to open it up though, and try it. Here is a pic of...
  11. S

    Canadian Decoder-Ring (ReadyCure)

    And, as a side-note regarding 'cold',,,, ya'll's "-40" and our "-40" are exactly the same temperature, right? Only place on the thermometer where they meet/match. So yeah, it's a bit chilly.
  12. S

    Canadian Decoder-Ring (ReadyCure)

    Update on the Corned Beef: Been simmering "low and slow" for 5 hrs 30 mins, and it has a temp of 184F.
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    Canadian Decoder-Ring (ReadyCure)

    By the looks of this latest picture, I have to open the top vent 'just a touch' more. I had it mostly closed because of the wind, but there's too much humidity raining down on the walls.
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    Canadian Decoder-Ring (ReadyCure)

    After 4 hours in the smoker, the temps are: Pastrami - 143F Smoker - 252F Ambient - -26/-36F
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    Canadian Decoder-Ring (ReadyCure)

    That is the temp, F. The actual temp at the moment is -22.5F With the wind that is blowing (on the smoker) the windchill effect is -33F. The smoker inside temp is 170F, and the meat core temp is 116F.
  16. S

    Canadian Decoder-Ring (ReadyCure)

    Here's 40 mins, outside temp -31F smoker temp 250F core temp 121F
  17. S

    Canadian Decoder-Ring (ReadyCure)

    And here it is, on the smoker:
  18. S

    Canadian Decoder-Ring (ReadyCure)

    Here we go with today's update and festivities: it, split: And then one half in the water, with the spices: The other half Mustarded and Rubbed: In about 10 minutes I'll get a picture of it, on the smoker.
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    Canadian Decoder-Ring (ReadyCure)

    Thanks. With regards to the 'labelling' of my photos and such, there may very-well be a better way of doing such. A number of years ago, I was in an accident and now 'short term memory' is an issue unto itself. If I don't write something down, it never happened. Hence why they are...
  20. S

    Canadian Decoder-Ring (ReadyCure)

    Here it is after rinsing and soaking it in fresh water:
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