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  #361  
Old 09-20-2016, 06:10 AM
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Default 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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  #362  
Old 09-27-2016, 07:33 PM
covey ridge covey ridge is online now
 
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Default 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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  #363  
Old 09-27-2016, 07:54 PM
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Quote:
Originally Posted by covey ridge View Post
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.




WOW !!!!
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  #364  
Old 10-10-2016, 12:32 PM
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Default Hickory Smoked Turkey Kielbasa

Laid down some Turkey Kielbasa to take advantage of seasonal discounts on UtilityTurkeys
Attached Images
File Type: jpg PA100011.jpg (76.7 KB, 66 views)
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  #365  
Old 10-10-2016, 05:38 PM
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Laid down some Turkey Kielbasa to take advantage of seasonal discounts on UtilityTurkeys
Spectacular !!
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  #366  
Old 10-12-2016, 08:05 AM
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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?


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  #367  
Old 10-14-2016, 05:45 AM
greenwood1 greenwood1 is offline
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Default 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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  #368  
Old 10-15-2016, 03:48 PM
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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.


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  #369  
Old 10-24-2016, 06:45 AM
Beeman3 Beeman3 is offline
 
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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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  #370  
Old 11-09-2016, 05:39 AM
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Eckkehard the German butcher!!! An interesting watch.

https://www.youtube.com/c...5KqIcinH2CjxVfg
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  #371  
Old 11-09-2016, 07:19 PM
AlbertJohnson AlbertJohnson is offline
 
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Here's the last batch of maple bacon I made.

[IMG][/IMG]
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  #372  
Old 11-11-2016, 01:06 PM
coakley coakley is offline
 
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this page is great. keep them coming.
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  #373  
Old 11-15-2016, 07:13 AM
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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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  #374  
Old 11-19-2016, 07:11 PM
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Default Recipe?

Quote:
Originally Posted by AlbertJohnson View Post
Here's the last batch of maple bacon I made.

[IMG][/IMG]
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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  #375  
Old 11-19-2016, 08:17 PM
AlbertJohnson AlbertJohnson is offline
 
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Originally Posted by chewydog View Post
Would it be possible for you to share your recipe? I'm looking for a good maple bacon flavor ! Thanks in advance !
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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  #376  
Old 12-16-2016, 02:22 PM
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Default 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
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  #377  
Old 12-16-2016, 03:16 PM
covey ridge covey ridge is online now
 
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Quote:
Originally Posted by omega50 View Post
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
Do you do anything special to get your Bradley up to cooking temperature?
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  #378  
Old 12-16-2016, 03:37 PM
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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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  #379  
Old 12-16-2016, 04:07 PM
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Originally Posted by covey ridge View Post
Do you do anything special to get your Bradley up to cooking temperature?
Yes- I pour myself quite stiff drinks and then stare out the patio door willing it to come to temp
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  #380  
Old 12-16-2016, 06:34 PM
Xbolt7mm Xbolt7mm is offline
 
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Originally Posted by covey ridge View Post
Do you do anything special to get your Bradley up to cooking temperature?
I installed another burner and a fan, fixed that sucker right up
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  #381  
Old 01-08-2017, 02:29 PM
dutchess dutchess is offline
 
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Originally Posted by pixel shooter View Post
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.
meat!!!!!!
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  #382  
Old 01-08-2017, 02:31 PM
dutchess dutchess is offline
 
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Quote:
Originally Posted by chewydog View Post
would it be possible for you to share your recipe? I'm looking for a good maple bacon flavor ! Thanks in advance !
meat!!!!!
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  #383  
Old 02-11-2017, 12:17 PM
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Default 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
*
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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  #384  
Old 02-12-2017, 07:26 AM
bbqcrazy bbqcrazy is offline
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Quote:
Originally Posted by bat119 View Post
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
*
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!

Good idea!! I miss the old canned Tulip bacon!
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  #385  
Old 02-17-2017, 05:28 PM
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recipe-salt and smoke
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Last edited by omega50; 02-17-2017 at 05:35 PM.
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  #386  
Old 02-17-2017, 05:37 PM
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MrLeahy MrLeahy is offline
 
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recipe-salt and smoke
dagnabbit..more food porn Awesome omega50
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  #387  
Old 03-01-2017, 07:49 AM
gtr gtr is online now
 
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Full pork loins on for 2.00 per Lb lately. Been getting my pig on.
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  #388  
Old 03-30-2017, 07:54 PM
john Roukens john Roukens is offline
 
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Quote:
Originally Posted by Andrzej View Post
WT hams ready for smoker



Done



Ready for Christmas

looking good!!
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  #389  
Old 03-30-2017, 07:56 PM
john Roukens john Roukens is offline
 
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Quote:
Originally Posted by chewydog View Post
Would it be possible for you to share your recipe? I'm looking for a good maple bacon flavor ! Thanks in advance !
looking fantastic!
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  #390  
Old 04-14-2017, 03:48 PM
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Default 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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