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09-20-2016, 07:10 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,397
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Separating a brisket, the point from the flat
For making Jerky, corned beef, Pastrami or Montreal smoked beef I use the flat and the point for slow smoking or pot roast. Tackling a 15 Lb. piece of fatty meat can be a little intimidating I followed these easy instructions.
The best information I found on how to split the point from the flat.
http://www.smokingmeatforums.com/t/9...ting-a-brisket
From "Pit for brains" that name kills me
I have this on a printable PDF, PM me if you want a copy it was too big to post.
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Si vis pacem, para bellum
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09-27-2016, 08:33 PM
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Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
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Thick Cut Strip Loin Smoke and Reverse Sear
I went to Sobeys looking for a small chunk of Salmon. Didn't have anything in the fish department that was interesting but they had AAA Striploin on special. The steaks on display were not thick enough for my liking so I asked if they could cut one 3 inches thick. The guy came back with a beautiful 2 inch steak. I felt a little bad sending him back for a 3 incher but that is what I did.
I cooked this beauty with the reverse sear method. A couple hours in the fridge with a light kosher dry brine then seasoned with a rub that I got from smoking meats forum. Set on the counter about an hour then into my Bradley set at 240 degrees. Just 35 minutes of Cherry smoke. While the meat was just under 130 degrees I pulled it and let it set for about 15 minutes. I finished it with about 3 minutes on a 550 degree wood charcoal grill.
I should have let it rest a bit longer but I could not wait. I thought of pictures just before I did my cut.
Served with oven roasted brussel sprouts.
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09-27-2016, 08:54 PM
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Banned
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by covey ridge
I went to Sobeys looking for a small chunk of Salmon. Didn't have anything in the fish department that was interesting but they had AAA Striploin on special. The steaks on display were not thick enough for my liking so I asked if they could cut one 3 inches thick. The guy came back with a beautiful 2 inch steak. I felt a little bad sending him back for a 3 incher but that is what I did.
I cooked this beauty with the reverse sear method. A couple hours in the fridge with a light kosher dry brine then seasoned with a rub that I got from smoking meats forum. Set on the counter about an hour then into my Bradley set at 240 degrees. Just 35 minutes of Cherry smoke. While the meat was just under 130 degrees I pulled it and let it set for about 15 minutes. I finished it with about 3 minutes on a 550 degree wood charcoal grill.
I should have let it rest a bit longer but I could not wait. I thought of pictures just before I did my cut.
Served with oven roasted brussel sprouts.
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WOW !!!!
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10-10-2016, 01:32 PM
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Join Date: Dec 2009
Posts: 8,503
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Hickory Smoked Turkey Kielbasa
Laid down some Turkey Kielbasa to take advantage of seasonal discounts on UtilityTurkeys
__________________
You're only as good as your last haircut
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10-10-2016, 06:38 PM
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Banned
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
Laid down some Turkey Kielbasa to take advantage of seasonal discounts on UtilityTurkeys
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Spectacular !!
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10-12-2016, 09:05 AM
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Join Date: Jan 2008
Location: Edgerton
Posts: 2,080
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I'll be in Edmonton tomorrow and need some Prague powder #2 to make some back bacon. Is there a place on the south side that carries it?
Sent from my iPhone using Tapatalk
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10-14-2016, 06:45 AM
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Banned
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Join Date: Sep 2016
Posts: 23
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Briskets
I have two briskets that I won't be using as we are butchering again in December.
They are about 10 kg. each and vac packed. They came from a black angus open heifer and the rest of the meat was phenominal.
I will give them away to someone that will use them to corn or smoke.
I can meet in Innisfail/Olds/Didsbury. PM me if interested.
Just to add the meat is also inspected.
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10-15-2016, 04:48 PM
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Join Date: Jan 2008
Location: Edgerton
Posts: 2,080
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Didn't get to the back bacon as I have more questions then answers but I did smoke up a pork tenderloin wrapped it bacon.
Sent from my iPhone using Tapatalk
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10-24-2016, 07:45 AM
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Join Date: Nov 2015
Posts: 536
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Did my first brisket the other day. Picked up a full packer brisket at WalMart in the U.S. Weighed just under 14 lbs before trimming. Rubbed it down with MEAT CHURCH HOLY COW. Put it on the PRIMO OVAL at 4:30 a.m. and was done at 3:30 p.m. Used chunks of oak for smoke. Wrapped in foil when I hit the stall at 168 degrees. Turned out awesome!! Was like butter, it was so tender and juicy. Made a big roaster of baked beans and also did a apple crisp for dessert.
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11-09-2016, 06:39 AM
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Gone Hunting
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Join Date: Jun 2015
Location: 503
Posts: 979
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Eckkehard the German butcher!!! An interesting watch.
https://www.youtube.com/c...5KqIcinH2CjxVfg
__________________
Artificial intelligence is no match for natural stupidity!!
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11-09-2016, 08:19 PM
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Join Date: Nov 2016
Posts: 12
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Here's the last batch of maple bacon I made.
[IMG] [/IMG]
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11-11-2016, 02:06 PM
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Join Date: May 2013
Posts: 27
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this page is great. keep them coming.
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11-15-2016, 08:13 AM
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Gone Hunting
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Join Date: Jun 2015
Location: 503
Posts: 979
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Rick's Spice & Rub
1 tbsp coriander seeds
1 tbsp mustard seeds
1 tbsp cumin seeds
2 tbsp freshly cracked pepper
2 tbsp coarse or kosher salt
1 tbsp dried red chilies(more or less to suit your palate)
1 tbsp dried onion flakes
1 tbsp garlic powder
1 tbsp Hungarian paprika
Place a cast iron skillet on medium heat. Add the coriander, mustard and cumin seeds. Toast the seeds, shaking the pan frequently, until the mustard seeds begin to pop. Cool. Put into a spice grinder and grind to desired consistency. Store in an air-tight container or a lidded spice shaker.
Great on beef and any wild meat, whether it be sprinkled on steak or rubbed into a roast!!! Enjoy.
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Artificial intelligence is no match for natural stupidity!!
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11-19-2016, 08:11 PM
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Join Date: Jan 2010
Location: Redwater, Alberta
Posts: 892
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Recipe?
Quote:
Originally Posted by AlbertJohnson
Here's the last batch of maple bacon I made.
[IMG] [/IMG]
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Would it be possible for you to share your recipe? I'm looking for a good maple bacon flavor ! Thanks in advance !
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11-19-2016, 09:17 PM
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Join Date: Nov 2016
Posts: 12
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Quote:
Originally Posted by chewydog
Would it be possible for you to share your recipe? I'm looking for a good maple bacon flavor ! Thanks in advance !
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I use the atlas maple brine from Halford hides, then I rub it with maple sugar before smoking. Smoke with maple wood at 180 degrees till internal temp is 150
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12-16-2016, 03:22 PM
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Join Date: Dec 2009
Posts: 8,503
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Cold Weather Tasso
Trying to rush some Tasso through the smoker this afternoon to be ready in the am to partially repay the very kind gesture of generosity of a AO member to the North.
Thought I had more Dried Meats in the cellar, but my adult sons visited last weekend and I just discovered the hit.
The Bradley is a creakin and a groaning to come up to temp.
Been an hour and still under 100F
Pics to follow once she starts to buck
__________________
You're only as good as your last haircut
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12-16-2016, 04:16 PM
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Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
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Quote:
Originally Posted by omega50
Trying to rush some Tasso through the smoker this afternoon to be ready in the am to partially repay the very kind gesture of generosity of a AO member to the North.
Thought I had more Dried Meats in the cellar, but my adult sons visited last weekend and I just discovered the hit.
The Bradley is a creakin and a groaning to come up to temp.
Been an hour and still under 100F
Pics to follow once she starts to buck
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Do you do anything special to get your Bradley up to cooking temperature?
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12-16-2016, 04:37 PM
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Gone Hunting
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Join Date: Jun 2015
Location: 503
Posts: 979
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I have an insulated pipeline blanket that I throw over it, that the "war department" cut, fitted, and sewed up with a "door flap" that closes with toggles, along with the required vent hole on the top. It heats up like a dam, to the point where are comfortable using it in -30C temps. out on the back deck to smoke or cook anything that we want.
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Artificial intelligence is no match for natural stupidity!!
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12-16-2016, 05:07 PM
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Join Date: Dec 2009
Posts: 8,503
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Quote:
Originally Posted by covey ridge
Do you do anything special to get your Bradley up to cooking temperature?
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Yes- I pour myself quite stiff drinks and then stare out the patio door willing it to come to temp
__________________
You're only as good as your last haircut
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12-16-2016, 07:34 PM
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Banned
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Join Date: Feb 2015
Location: south calgary
Posts: 2,281
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Quote:
Originally Posted by covey ridge
Do you do anything special to get your Bradley up to cooking temperature?
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I installed another burner and a fan, fixed that sucker right up
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01-08-2017, 03:29 PM
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Join Date: Jan 2017
Posts: 21
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Quote:
Originally Posted by pixel shooter
if there is enough interest im willing to create a sticky thread for all smoker recipes, mods done to smokers, pics of smokers- do's and don'ts, likes and dislikes and create our own smoking community. Be great to share recipes and venture our from our usual smoking escapades. If interest follow below as discussed above
i will start with my last thread and i had a few promise candy salmon recipe if we made a sticky. Once we have a few going, i will stick the thread.
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meat!!!!!!
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01-08-2017, 03:31 PM
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Join Date: Jan 2017
Posts: 21
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Quote:
Originally Posted by chewydog
would it be possible for you to share your recipe? I'm looking for a good maple bacon flavor ! Thanks in advance !
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meat!!!!!
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02-11-2017, 01:17 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,397
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Canning your bacon
There’s nothing like bacon and eggs when you’re out camping
Simple canned bacon procedure I use for trips with no refrigeration. Canned bacon has a shelf life of at least 5 years and if Rug’s prediction of a great bacon shortage coming soon it will be like gold during the zombie apocalypse
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Lay out a sheet of parchment about 20” wide place a row of bacon along the top then cover with another sheet ˝ as wide as your bacon. Fold the bacon in half then roll into a tight bundle. Each jar will hold 1 lb. of bacon (if you half cook the bacon in the oven to remove some fat you can get a 1 ˝ lb in a jar). The extra paper at the top of the roll is stuffed into the jar and used for handle to pull the processed bacon bundle out of the jar.
[IMG] [/IMG]
Push the bundle into a sterilized jar and process for 90 Minutes at 15 PSI. Always follow strict processing guidelines.
Nobody should ever go without bacon!
__________________
Si vis pacem, para bellum
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02-12-2017, 08:26 AM
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Banned
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Join Date: Jan 2017
Posts: 84
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Quote:
Originally Posted by bat119
There’s nothing like bacon and eggs when you’re out camping
Simple canned bacon procedure I use for trips with no refrigeration. Canned bacon has a shelf life of at least 5 years and if Rug’s prediction of a great bacon shortage coming soon it will be like gold during the zombie apocalypse
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Lay out a sheet of parchment about 20” wide place a row of bacon along the top then cover with another sheet ˝ as wide as your bacon. Fold the bacon in half then roll into a tight bundle. Each jar will hold 1 lb. of bacon (if you half cook the bacon in the oven to remove some fat you can get a 1 ˝ lb in a jar). The extra paper at the top of the roll is stuffed into the jar and used for handle to pull the processed bacon bundle out of the jar.
[IMG] [/IMG]
Push the bundle into a sterilized jar and process for 90 Minutes at 15 PSI. Always follow strict processing guidelines.
Nobody should ever go without bacon!
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Good idea!! I miss the old canned Tulip bacon!
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02-17-2017, 06:28 PM
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Join Date: Dec 2009
Posts: 8,503
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recipe-salt and smoke
__________________
You're only as good as your last haircut
Last edited by omega50; 02-17-2017 at 06:35 PM.
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02-17-2017, 06:37 PM
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Banned
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
recipe-salt and smoke
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dagnabbit..more food porn Awesome omega50
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03-01-2017, 08:49 AM
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Banned
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Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
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Full pork loins on for 2.00 per Lb lately. Been getting my pig on.
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03-30-2017, 08:54 PM
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Join Date: Nov 2013
Posts: 20
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Quote:
Originally Posted by Andrzej
WT hams ready for smoker
Done
Ready for Christmas
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looking good!!
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03-30-2017, 08:56 PM
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Join Date: Nov 2013
Posts: 20
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Quote:
Originally Posted by chewydog
Would it be possible for you to share your recipe? I'm looking for a good maple bacon flavor ! Thanks in advance !
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looking fantastic!
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04-14-2017, 04:48 PM
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Join Date: Dec 2009
Posts: 8,503
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Bavarian Style Turkey Smokies
Twisted up some coils made mostly from Turkey with some pork and beef fat.
Heavy smoke for Jambalaya
Per kg
70% Lean Turkey-mostly legs
15% Pork Fat
15% Beef Fat
16g Salt
3g Cure #1
2g Ground Black Pepper Mesh 32
1g Ground Coriander
1g Ground Caraway
2g Ground Red Paprika
.50g Cayenne Pepper
.50g Ground Allspice
.50g Ground Mace
.50g Ground Ginger
.50g Garlic Powder
.50g Dried Marjoram
1g Ground Hot Mustard
Pics to follow
120F in smoker 2 hours to dry
130F medium-heavy smoke 2 hours
170F medium smoke till done 148F
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