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10-17-2011, 11:12 AM | #2721 |
Gravy Boat Winnah.
Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,326
Trading: (22)
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Re: What's in your smoker?
I smoked a spicy rubbed shoulder in the cabinet for a few hours yesterday, finished it by braising in the oven for a few more. It doesn't appear to suck. It was too late for the queen to sample before she went to bed last night, but I will do a batch of Carolina sauce tonight and get the verdict.
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10-19-2011, 01:28 PM | #2724 |
Gravy Boat Winnah.
Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,326
Trading: (22)
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Re: What's in your smoker?
2 bellies worth of bacon done yesterday. Time to slice and vac pac them tonight. A mixture of alder, apple and cherry for the smoke.
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10-19-2011, 06:04 PM | #2726 |
Ditat Deus
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Re: What's in your smoker?
What cheeses do you smoke and what do you use for wood? Sounds like something I'd like to try.
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Check out the Cigar Asylum Newbie Sampler Trade |
10-19-2011, 07:10 PM | #2727 | |
Grrrrrr
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Re: What's in your smoker?
Quote:
It's pretty easy to do. All you need is a tin can, a weller soldering iron (other brands seem to burn up under this misuse) and some wood chips. Clean the grates on the grill or use pastry cooling racks to hold the cheese above the grate and load the can, stuff the iron in it, put it down at the bottom, let it run for 1-3 hours depending on how much smoke it's making, how thick the cheese is and smoky you like things. After you pull the cheese off, cool it down, then vacuum seal it and leave it alone for at least a week or so. If you have any questions, feel free to shoot me a pm. Last edited by T.G; 10-19-2011 at 07:19 PM. |
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10-19-2011, 08:16 PM | #2729 | ||
YNWA
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Re: What's in your smoker?
I've done cheddar and jack with mesquite. I bought a cheap charcoal grill and some dryer vent hose with duct tape. I tape the vent hose chimney to chimney from my Traeger to the grill and it works like a charm. Next experiment is cold smoked salmon. You can PM me as well with any questions.
Quote:
Quote:
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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10-19-2011, 08:18 PM | #2731 |
YNWA
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Re: What's in your smoker?
No sh!t. Wait till you see the pictures.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
10-20-2011, 07:15 PM | #2733 |
Gravy Boat Winnah.
Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,326
Trading: (22)
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Re: What's in your smoker?
I just checked the freshly smoked bacon supply. About 15 pounds.
That should do for a bit. It is time to break out the sharp thingies and the vac sealer. |
10-20-2011, 07:50 PM | #2735 | |
Gravy Boat Winnah.
Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,326
Trading: (22)
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Re: What's in your smoker?
Quote:
http://www.smokingmeatforums.com/f/134/smoking-bacon |
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10-20-2011, 08:22 PM | #2736 |
I'm nuts for the place
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Re: What's in your smoker?
I googled it. There were so many results, I didn't know which to trust. Thanks for the link! Going to check it out now.
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10-20-2011, 08:43 PM | #2737 |
Have My Own Room
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Re: What's in your smoker?
Picked up a 10lb pork butt tonight. Injected it and rubbed it. Throwing it on the egg tomorrow late night for a 5pm dinner on Saturday. Going to pull it and do BBQ pulled pork sandwiches. Then were also going to do carnitas with a habanero jelly glaze tacos with jalapeño cilantro lime sauce . Should be a great dinner with the family on Saturday.
On another note, I need a vacuum sealer in a bad way. Can any of you recommend a good one that isn't too expensive? |
10-21-2011, 05:55 AM | #2738 | ||
Just plain insane!
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Re: What's in your smoker?
Quote:
-Cut the skin off if it is still on -Wash the belly well and then pat dry with paper towels -Spinkle both sides of the belly with about 1/4 cup of Kosher salt total (not 1/4 cup per side) -Add any other seasonings you want - I have been using some turbinado sugar -Put belly in a non-metalic container preferably one where the liquid can collect without the belly in the liquid. I have bought a plastic "bus tub" and it works great. -Put it in the refrigerator -After 24 hours pour the liquid off, flip and put on about 1/2 teaspoon more salt -Repeat the above step for a total of 5 days but only put the additional salt on once -After the fifth day wash the belly and let it soak in water while you get the smoke fired up. -Put the belly on the smoker at 200 (I like to use cherry or hickory for smoke) -Pull it once the internal temp is 150 (about 3 hours) -Refrigerate it to cool -Slice (a slicer makes this an easy job) -I make stacks of 8 slices on wax paper, flip it, and stack 8 more. Then I wrap the wax paper around both. I will put 3 of those into a vacuum seal bag and then freeze. Quote:
It is a simple, inexpensive, easy to keep clean unit. No matter what you buy I think you will find the bulk bag rolls to be the best. At Sam's etc you can buy a box with several rolls each of two different width bags. That way you can make the bags whatever length you want. Also, it is a good idea to always precool meat before you bag it. That way you don't get the moisture pulling up on the seam as it is sealing. |
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10-21-2011, 06:02 AM | #2739 |
Møøse bites can be nasty
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Re: What's in your smoker?
One key for adding spices/herbs to your pork belly while it cures is to use a lot more than you think. I tried garlic once, adding about 6 smashed cloves to each piece (3-4lb) and cured for 7-9 days. Smoked, sliced, etc. No garlic taste what so ever. Next time I try, it'll at least double that amount.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
10-21-2011, 06:48 AM | #2740 | |
Redneck driving a ricer!!
Join Date: Dec 2010
First Name: Earl
Location: A place too cold to smoke outside
Posts: 2,508
Trading: (26)
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Re: What's in your smoker?
Quote:
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