Canadian Decoder-Ring (ReadyCure)

[Sean the Nailer]

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 consecutively numbered as well, just so that I can go back (later in time) and see the progression of things.

Smoking starts tomorrow.

 

[Sean the Nailer]

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.

 

[Sean the Nailer]

And here it is, on the smoker:

 

[Sean the Nailer]

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

 

[SmokinEdge]

-31F is just crazy. I’m hoping you get this done. I’ve worked in that cold, it’s pretty brutal.

 

[pc farmer]

Is that -31 f or c?

 

[Fueling Around]

That must be windchill or "feels like" temps.

Is that -31 f or c?

At that temp what's the difference?
Actually about the same.

 

[pc farmer]

That must be windchill or "feels like" temps.


At that temp what's the difference?
Actually about the same.

Big difference, either way still cold

 

[Sean the Nailer]

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.

 

[pc farmer]

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.

Damn. That's cold. I wouldn't leave the house unless to feed at that temp

 

[DougE]

Damn. That's cold. I wouldn't leave the house unless to feed at that temp

And a record time breaking grain bucket dump it would be!

 

[Sean the Nailer]

After 4 hours in the smoker, the temps are:
Pastrami - 143F
Smoker - 252F
Ambient - -26/-36F

 

[Sean the Nailer]

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.

 

[Sean the Nailer]

Update on the Corned Beef:
Been simmering "low and slow" for 5 hrs 30 mins, and it has a temp of 184F.

 

[Sean the Nailer]

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.

 

[Sean the Nailer]

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 the Corned Beef that we'd rested for about a half-hour:

 

[Sean the Nailer]

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 practice!

Thank You ALL, for your help and support. Great things....

 

[SmokinEdge]

Looks great. I’m glad you are happy. Stay warm.

 

[Fueling Around]

You set the bar pretty high for future cures and smokes.

How was the saltiness?

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.

And the mercury freezes, too. Seen that 3 times.

 

[Sean the Nailer]

You set the bar pretty high for future cures and smokes.

How was the saltiness?


And the mercury freezes, too. Seen that 3 times.

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 tasty and flavourful. But yeah, I'd definitely like to 'up' that a bit on my next go-round.

To which I'll add that next time, I'm going to do 2 briskets, and split them in half and use all 4 shelves in the smoker. For all that 'work' involved, might as well do such on a grand scale. Don't ever plan on buying any of either at the store/deli anymore.

Cured foods now are a completely new thing for me, and I'm REALLY wanting to run with this.

We have a big cold-smoker that I've been playing with the idea of turning it into a 'curing box' as well. (controlled humidity and temperature)

I've got more learning to do.