mowin
Master of the Pit
Well, two. Actually 1 1/2, but close enough.
It's finally cool enough for some smoked cheese. Got 6# of x-sharp cheddar, 2# pepper jack, and 2# of cabbot smoked cheddar and bacon. Like this cheese, but it has zero smoke flavor, so I'm gonna add some. Decided to add some hard boiled eggs to fill up the second shelf. Plan on giving it 4 hrs with apple in the amnps. Eggs get 1 1/2 hrs. Let the cheese rest overnight in the fridge befor vac sealing for a 4-6 week nap.
On the GMG pellet muncher.. 3 yard birds brined overnight, the rested in the fridge uncovered overnight before rubbing 2 with black pepper, onion and garlic powder. The other has a rub I thru together. I also have a 3.25# corn beef I soaked for 12 hrs changing the water several times and rubbed with black pepper, paprika, coriander, onion powder. Didn't have any pickling spice except the anemic little package that comes with the corn beef. This will be my first time trying pastrami from a CB. Using GMG gold blend in the hopper and the amnts.
Birds will be pulled at 165* IT in the breast, 175* in the thigh. Strammi 165* then steam to 200*
It's finally cool enough for some smoked cheese. Got 6# of x-sharp cheddar, 2# pepper jack, and 2# of cabbot smoked cheddar and bacon. Like this cheese, but it has zero smoke flavor, so I'm gonna add some. Decided to add some hard boiled eggs to fill up the second shelf. Plan on giving it 4 hrs with apple in the amnps. Eggs get 1 1/2 hrs. Let the cheese rest overnight in the fridge befor vac sealing for a 4-6 week nap.
On the GMG pellet muncher.. 3 yard birds brined overnight, the rested in the fridge uncovered overnight before rubbing 2 with black pepper, onion and garlic powder. The other has a rub I thru together. I also have a 3.25# corn beef I soaked for 12 hrs changing the water several times and rubbed with black pepper, paprika, coriander, onion powder. Didn't have any pickling spice except the anemic little package that comes with the corn beef. This will be my first time trying pastrami from a CB. Using GMG gold blend in the hopper and the amnts.
Birds will be pulled at 165* IT in the breast, 175* in the thigh. Strammi 165* then steam to 200*
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