Thawing out now. Not going to add much except for some AC Legg 116
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Corned Beef Brisket Slim Jims
- Thread starter BGKYSmoker
- Start date
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Hmmmmm. using cured meat to make sausage....... Will you add this to more meat/fat or use just the flat and the leggs
Just going to grind the flat and use some 116.
Made them years ago in the jurassic period
Made them years ago in the jurassic period
Got the AC Leggs 116 ready. 2.5 T
The fat should be plenty for this small batch.
Tossed the chunks and mixed in the 116.
Ground 2x thru med plate.
Mixed in 2 T mustard seed.
And 1 T red pepper flakes. I mixed by hand and its covered and in the fridge for a few.
I should get about 1.5 lbs of corned beef brisket slim jims.
The fat should be plenty for this small batch.
Tossed the chunks and mixed in the 116.
Ground 2x thru med plate.
Mixed in 2 T mustard seed.
And 1 T red pepper flakes. I mixed by hand and its covered and in the fridge for a few.
I should get about 1.5 lbs of corned beef brisket slim jims.
johnnie walker
Smoking Fanatic
Those sound interesting and good! Definitely different.
Decided to rack the CBB Slims. 2 racks.
Going with hickory. PID running at 130 thru 172
Going with hickory. PID running at 130 thru 172
Stall time. Stick IT at 129. PID just hit 150.
Starting the 2nd smoke.
Starting the 2nd smoke.
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That looks great.
Keep the pics coming!
dragonmaster194
Smoking Fanatic
Looks good Nepas, hope they turn out good. I gotta get a stuffer soon. Steve
Got the CBB Jims done.
Here is the cut shot.
Next time.
Soak the CB longer to draw out more of the salt.
Here is the cut shot.
Next time.
Soak the CB longer to draw out more of the salt.
The look great....
Since you used CB and made the sticks did they turn into Pastrami sticks after you smoked them ?
Yeah they sorta did. You can still taste the CB in them too.Since you used CB and made the sticks did they turn into Pastrami sticks after you smoked them ?
what a great idea. They look tasty.
sam3
Smoking Fanatic
They look really good Rick.
jarhead
Meat Mopper
Now, I see this. I just pulled a 4# flat out of the cure, rubbed it with pastrami rub and it's in the smoker.
Oh well, next time I'll corn the whole flat.
Half pastrami and half CBB sticks.
Thanks for the post. Looks mighty tasty Nepas.
Oh well, next time I'll corn the whole flat.
Half pastrami and half CBB sticks.
Thanks for the post. Looks mighty tasty Nepas.
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