"They" being the diehard Santa Maria Tri tip aficionados! I'm sure with in a half hour of posting this I will be hauled off to the deep deep Redwood forests of California and never be heard of again! Wouldn't be surprised if this thread is deleted shortly after. So take notes and take them fast!
A while back, like a year ago someone posted about whole Tri tip roasts being made into jerky ant a place back in the middle of our great country. I assume it must be on the fringe of where Tri tip country ends.
These are smoked whole and you can buy the whole roast, or sliced. The Price, holy ouch, sting ya in the pocket book!
Cash &I Carry (our local restaurant supply) finally dropped the price in bulk packs to justify the experiment.
I wanted to do a side by side comparison using Pop's Brine, and a dry rub cure, but unfortunately life wasn't gonna ng to allow it. The dry rub cure is going to have to wait until the holidays are done.
I used Pop's brine:
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
Modified to make it more like my Thai jerky recipe by adding fish sauce and white pepper to the brine. I added 2 tablespoons of fish sauce per gallon and 2 tablespoons of white pepper per gallon.
i trimmed the fat cap off the roasts prior to curing. They sat in the modified Pop's brine for 14 days.
I pulled them from the brine tonight and assuming they dry and form a good pellicle they will go into the smoker early tomorrow and be done when they get done.
I didn't add any other spices, but I did give them a good coating of CBP.
I will be using the GOSM, and the 18" AMNTS, with cherry pellets. Standard step temp starting at 130, no smoke, then ramp 10 degrees every hour until pit hits 180, and smoke until done.
Here's some photos more to follow.
Fresh out of brine. Trimmed up a bit more.
Hanging in my project fridge, AKA the garage. Love this time of year, garage is always the perfect temp for these experiments!
A while back, like a year ago someone posted about whole Tri tip roasts being made into jerky ant a place back in the middle of our great country. I assume it must be on the fringe of where Tri tip country ends.
These are smoked whole and you can buy the whole roast, or sliced. The Price, holy ouch, sting ya in the pocket book!
Cash &I Carry (our local restaurant supply) finally dropped the price in bulk packs to justify the experiment.
I wanted to do a side by side comparison using Pop's Brine, and a dry rub cure, but unfortunately life wasn't gonna ng to allow it. The dry rub cure is going to have to wait until the holidays are done.
I used Pop's brine:
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
Modified to make it more like my Thai jerky recipe by adding fish sauce and white pepper to the brine. I added 2 tablespoons of fish sauce per gallon and 2 tablespoons of white pepper per gallon.
i trimmed the fat cap off the roasts prior to curing. They sat in the modified Pop's brine for 14 days.
I pulled them from the brine tonight and assuming they dry and form a good pellicle they will go into the smoker early tomorrow and be done when they get done.
I didn't add any other spices, but I did give them a good coating of CBP.
I will be using the GOSM, and the 18" AMNTS, with cherry pellets. Standard step temp starting at 130, no smoke, then ramp 10 degrees every hour until pit hits 180, and smoke until done.
Here's some photos more to follow.
Fresh out of brine. Trimmed up a bit more.
Hanging in my project fridge, AKA the garage. Love this time of year, garage is always the perfect temp for these experiments!
