1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

How ya'll doing?

Discussion in 'Roll Call' started by pete57, Dec 20, 2013.

  1. pete57

    pete57 Newbie

    Hello to everyone, my name is Dave and I am new to this site and a novice at smoking. I reside in the beautiful Blue Ridge mountains in Virginia where the food is great and the bluegrass music is even better. Nothing like sitting around smelling smoke and picking a tune. Appreciate all the knowledge ya'll have to offer, I came across this site looking for answers on how to brine a corned beef with quick cure.Seems I got the cart before the horse last nite and mixed up a batch of spices only to find I couldn't get my hands on pink salt so had to use the Morton's. That's o.k. except the bag says brine for 24 hours and no other info I have even comes close to that. So I am trying to sort that out today. Currently I have about 15 pounds of brisket in quick cure brine ( 1 to 4 ratio as called for) trying to figure out when to take it out. Any help is appreciated, I have a lot to learn. My plan is to smoke some of this for a try at Pastrami. We'll see how this goes. Feel free to tell me what I'm doing wrong. Thanks, Dave
  2. Hello Dave and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. pete57

    pete57 Newbie

    Thanks Danny, I'm sure I'll have plenty of questions, will not be of much help. My experience is mostly with a wood fired offset smoker that I use to smoke turkey's for Christmas. Somehow this year I got a wild idea about corned beef and pastrami. Looks as if I'll have to fumble my way through this. Just trying to salvage what I started.  Dave
  4. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  5. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Hey Dave

    Welcome to the forum.  Love bluegrass and banjo picking

  6. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome to the forums Dave!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.  Good luck with that pastrami...be sure to let us know how it turns out.