Search found 138 matches

by Sleebus
Thu Apr 06, 2017 14:09
Forum: BBQ
Topic: Delli style corned beef
Replies: 10
Views: 9370

That looks exactly like what I'm after...what's your process?
by Sleebus
Thu Apr 06, 2017 14:08
Forum: BBQ
Topic: Montreal Beef
Replies: 19
Views: 14534

Came here via the link by Bob, lots of good info here, especially the rub. I did a commercial corned beef point a few weeks back and it came out kinda meh. Smoked it for 2 hrs then into the pressure cooker, but it really didn't pick up any smoke flavor. I didn't attempt to cook it on the smoker, so ...
by Sleebus
Tue Apr 04, 2017 02:41
Forum: For beginners
Topic: Safety information and general questions about dry curing
Replies: 16
Views: 9749

I figured so when most places that had them wanted to give you a "quote" first! I'm a lot like you and LSJ...I'd rather see this stuff for myself, calc it out myself. That said, I love the intersection of art and science. :D
by Sleebus
Tue Apr 04, 2017 01:06
Forum: For beginners
Topic: Safety information and general questions about dry curing
Replies: 16
Views: 9749

BB, just curious, how much do these pawkits run?
by Sleebus
Thu Mar 30, 2017 19:53
Forum: Smoked pork products
Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
Replies: 18
Views: 14707

Cool. Well, it'll be going in the cure this weekend. :grin:
by Sleebus
Thu Mar 30, 2017 12:43
Forum: Smoked pork products
Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
Replies: 18
Views: 14707

Re: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?

Bob K wrote: Garlic .25%
Bob: Is this garlic powder? Probably is but I thought i'd ask.
by Sleebus
Tue Mar 28, 2017 16:32
Forum: For beginners
Topic: HELP - how do I prevent the fat from rendering out
Replies: 17
Views: 12278

Yes, I think I exceeded 170 degrees IT when I pulled them off and, yes, I think I'll do the water poach next time to get a little more familiar with the process. I'll probably make a small chub this week and report back on my progress. Thanks all for the advice. I don't run my smoker any higher tha...
by Sleebus
Mon Mar 27, 2017 20:44
Forum: For beginners
Topic: HELP - how do I prevent the fat from rendering out
Replies: 17
Views: 12278

Sounds like it's getting too hot. What is your cooking procedure and temps?
by Sleebus
Mon Mar 27, 2017 15:02
Forum: Smoked pork products
Topic: More on Brining
Replies: 10
Views: 8748

Another difference I guess is I use sugars quite often in brines because people here tend to enjoy sugar cured products and this really sets the meat apart from what you can buy at the grocery store. I'll use a lot of brown sugar, honey, molasses and ribbon cane syrup. What % do you use by weight? ...
by Sleebus
Mon Mar 27, 2017 14:54
Forum: Smoked pork products
Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
Replies: 18
Views: 14707

Pork loins are on sale for $1/lb here, looks like I'll be likely making one of these on Wednesday! My wife isn't always a fan of smoked ham, so I think this will be a big hit. I do like a good ham sammitch, so these 2-3 weeks to wait are gonna be painful!
by Sleebus
Mon Mar 27, 2017 12:39
Forum: Hyde Park
Topic: Productive Saturday
Replies: 4
Views: 3641

I use the breakfast sausage recipe from the meatsandsausages site and it turns out great, but I did modify it to use 1/4 of the Thyme suggested. Same results as above, very little grease.
by Sleebus
Thu Mar 23, 2017 20:32
Forum: Smoked pork products
Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
Replies: 18
Views: 14707

Bob K wrote:
Bob K wrote:Just use a thermometer to check the internal temp to be certain.
Yeah, but I don't have any of them fancy re-sealing stickers to put on my vac bag. I'll just end up leaving it in there for 4 hrs and calling it good. :grin:
by Sleebus
Thu Mar 23, 2017 20:31
Forum: Sausages
Topic: Scott Rea: Complete Sausage Making Masterclass, Step By Step
Replies: 7
Views: 6366

Rusk seems to be a UK thing from what I can tell. To this Texas boy, the results of adding it to sausage are gross. If you like a pasty, mealy sausage that never firms when you cook it, go for it. Yuk.

Source: Lived in West Byfleet for 3 years.
by Sleebus
Thu Mar 23, 2017 17:15
Forum: Smoked pork products
Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
Replies: 18
Views: 14707

Agreed, pulling it from the fridge and throwing it in the water. No argument at all about the pasteurization times. I think given the size of the loin, the 3 hours you mentioned above may not be enough time to pasteurize. I'd say the original time of 5 hours is good, or maybe as low as 4. 3 hours ap...
by Sleebus
Thu Mar 23, 2017 16:03
Forum: Smoked pork products
Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
Replies: 18
Views: 14707

Looking at Douglas Baldwin's pasteurization tables, meat (Beef, Pork, and Lamb) with a radius of 2.75" requires 3.5 hrs at 145.5°f.

http://www.douglasbaldwin.com/sous-vide.html#Beef