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  #211  
Old 03-27-2015, 11:07 AM
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[QUOTE=omega50;2743730]Grabbed a loin last week


Gave it a European Black Forest Cure for 7 days[/QUOTE

If you don't mind me asking what is a European Black forest cure?
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  #212  
Old 03-29-2015, 01:24 PM
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[QUOTE=Huntnut;2780428]
Quote:
Originally Posted by omega50 View Post
Grabbed a loin last week


Gave it a European Black Forest Cure for 7 days[/QUOTE

If you don't mind me asking what is a European Black forest cure?
European Butchers usually premix a batch of suitable spices that are complete except for salt and cure and called a "Spice Block".
Then they can dose their batches easily.
One such cure for Dry Cured Bacon is a mix of spices from Southwestern Germany in the Black Forest region. Best chefs/restaurants in Germany are from this region IMO
Every Chef has their own special "Black Forest Spice Block"
But typically you might find, Mace, Nutmeg, Cardamom, White Pepper and Sugar.
One special aspect of the area is that you may see the bacon getting smoked with resin woods-pine, juniper etc
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  #213  
Old 03-29-2015, 01:27 PM
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Quote:
Originally Posted by Iskra View Post
Somewhere at the beginning of this section
was a message: If you show your pictures show the receipt and how to make it
I never keep my receipts
Does this mean I am banned?
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  #214  
Old 03-30-2015, 09:07 PM
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I never keep my receipts
Does this mean I am banned?
Just keep those mouthwatering pictures coming.
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  #215  
Old 04-02-2015, 01:34 PM
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European Butchers usually premix a batch of suitable spices that are complete except for salt and cure and called a "Spice Block".
Then they can dose their batches easily.
One such cure for Dry Cured Bacon is a mix of spices from Southwestern Germany in the Black Forest region. Best chefs/restaurants in Germany are from this region IMO
Every Chef has their own special "Black Forest Spice Block"
But typically you might find, Mace, Nutmeg, Cardamom, White Pepper and Sugar.
One special aspect of the area is that you may see the bacon getting smoked with resin woods-pine, juniper etc[/QUOTE]

How much cure/salt do you use on that much meat?

Thanks
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  #216  
Old 04-02-2015, 02:33 PM
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Quote:
Originally Posted by Huntnut View Post
European Butchers usually premix a batch of suitable spices that are complete except for salt and cure and called a "Spice Block".
Then they can dose their batches easily.
One such cure for Dry Cured Bacon is a mix of spices from Southwestern Germany in the Black Forest region. Best chefs/restaurants in Germany are from this region IMO
Every Chef has their own special "Black Forest Spice Block"
But typically you might find, Mace, Nutmeg, Cardamom, White Pepper and Sugar.
One special aspect of the area is that you may see the bacon getting smoked with resin woods-pine, juniper etc
How much cure/salt do you use on that much meat?

Thanks[/QUOTE]

That's the beauty of this system.
All by weight
so for every KG of meat
20 grams Salt
20 grams of Spice Block
2.5 grams of Cure

So if you look at the label eg. it was 2.652 kg
So multiply 2.652 x 20grams salt=53.04 grams salt-round down to 53grams.
It will be the same for the spice block 53grams.
Cure is 2.652 x 2.5grams cure=6.63grams- I round down to 6.5 grams.

So it doesn't matter whether you make 1 kg or 50,000 kg-just multiply it out and round it of.
IMHO-There is no place in the modern world for measuring cure and spices by volume-Cups-TSP's etc

I would not do it on my reloading bench and I would NEVER do it for something that I was going to eat.
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Last edited by omega50; 04-02-2015 at 02:39 PM.
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  #217  
Old 04-02-2015, 03:11 PM
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Default New batch of brine today for both

Pastrami and Corned beef. Paul brought me a really nice big meaty brisket this morning that is just over 10 pounds. Already have it swimming!
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  #218  
Old 04-04-2015, 12:10 AM
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Quote:
Originally Posted by 3blade View Post
Yep, racks were clean. There's a pretty heavy layer of smoke residue inside on the walls. Doesn't make sense that it would over power the smoke actively coming off the burner though?
The salmon maybe dripped down to your heating element and the oil would then 'smoke' into the inside of the smoker. Make sure your drip tray is positioned good and clean when you do meat.
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  #219  
Old 04-04-2015, 12:10 AM
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oops
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  #220  
Old 04-06-2015, 06:15 PM
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Default Masterbuilt Smoker

just purchased a Masterbuilt propane smoker"Seems Myself and few have a problem getting and keeping temperature lower like 220 .Lowest setting on controller'vent open wide.Any others who also have this problem,with any fixes?
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  #221  
Old 04-06-2015, 06:21 PM
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Quote:
Originally Posted by Czech1 View Post
just purchased a Masterbuilt propane smoker"Seems Myself and few have a problem getting and keeping temperature lower like 220 .Lowest setting on controller'vent open wide.Any others who also have this problem,with any fixes?
I have the Masterbuilt electric smoker and am quite happy with it. I have no experience with the propane version BUT I would try a variable pressure regulator, might help.
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  #222  
Old 04-06-2015, 06:38 PM
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Originally Posted by Czech1 View Post
just purchased a Masterbuilt propane smoker"Seems Myself and few have a problem getting and keeping temperature lower like 220 .Lowest setting on controller'vent open wide.Any others who also have this problem,with any fixes?
My Smoky Mountain propane smoker controller is Off-High -Med-Low.
Low is way too hot

So I visually set the flame height by opening the door and setting it to high and then slowly feathering it towards Off.
You should be able to find the sweet spot where the burner is hot enough to make smoke-but much lower than 220F.
Then mark it with a Sharpie
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  #223  
Old 04-10-2015, 08:21 PM
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Default Smoked Goose Breast Pastrami

Here is an interesting recipe for smoked goose breast. Goose Pastrami.

http://honest-food.net/2014/06/23/go...strami-recipe/
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  #224  
Old 04-14-2015, 09:02 PM
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I have just came back from my cabin at the coast with 30 fresh oysters. Tomorrow they will be steamed in shells and will go to cold smoker.
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  #225  
Old 04-14-2015, 09:06 PM
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Pick up a copy of new BBQ cook book "Grilling with the House of Q"
170 pages of awesome BBQ recipes. I ordered mine on line from www.houseofq.com
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  #226  
Old 04-23-2015, 08:13 AM
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Good ideas here and now i'm hungry!
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  #227  
Old 04-25-2015, 01:15 PM
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Default Tasso Ham

Cut a Coppa into 4 uniform strips



Dust with Tasso Cure Post#56

Then I cryovac the strips for 48 hours


Then I cut them out and hang in my Bradley on bacon hooks and let sit at 120F -no smoke for about 4 hours to dry


Once dried I increase cabinet temps to 170F and lay on smoke until 152F alarms on my Thermometer,


I shut the power down to the smoker and let cool til this morning


Sliced for sampling ready for Rob to call me to arrange a sample to add to his Jambalaya
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  #228  
Old 05-08-2015, 11:49 AM
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Default Smoke Mods - Food grade racks

Just gearing up my own smoker and looking for metal food grade racks. Anyone know where to source these from ? Looking for 23"x 22" for size.
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  #229  
Old 05-22-2015, 12:29 PM
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These are awesome posts. Can't wait to try a few of these!!
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  #230  
Old 06-04-2015, 07:10 PM
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Quote:
Originally Posted by omega50 View Post
How much cure/salt do you use on that much meat?

Thanks
That's the beauty of this system.
All by weight
so for every KG of meat
20 grams Salt
20 grams of Spice Block
2.5 grams of Cure

So if you look at the label eg. it was 2.652 kg
So multiply 2.652 x 20grams salt=53.04 grams salt-round down to 53grams.
It will be the same for the spice block 53grams.
Cure is 2.652 x 2.5grams cure=6.63grams- I round down to 6.5 grams[/QUOTE]


Is that for dry rub and how long do you cure it. Can you post your brine proportions?
PS. When you publish a meat processing book, let me know.
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  #231  
Old 06-04-2015, 10:47 PM
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Quote:
Pineapple Teriyaki Sausage


5lb Pork Butt
4T Brown Sugar
2C Diced Pineapple or to taste
1/4C Soy Sauce
1/4C Sake or Mirin...(Reduce sugar to 3T if using Mirin.)
1T Fine Minced Garlic
1T Fine Grated Ginger
2tsp Kosher Salt
1tsp White Pepper


Optional: 1tsp Sesame Oil, 1T Chili Paste (Sambal Oelek) for some heat.

Grind, mix and rest overnight for flavors to combine. Stuff into natural casing and smoke as you wish.

My smoker crapped out so I just bbq'ed them and they were amazing!
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  #232  
Old 06-05-2015, 08:44 AM
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Quote:
Originally Posted by bessiedog View Post
Ok!
Think I went through this whole thread!!

No one here gonna give up their candied salmon recepie!?

I just whipped up one...
I'll be smoking it up tomorrow in the AM

I just smoked some whitefish.... Not bad..

Gonna need to experiment on the brine though..
Too salty
post#8
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  #233  
Old 06-24-2015, 07:10 PM
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Default Bacon...last weekend. Pics only.






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  #234  
Old 06-30-2015, 06:45 PM
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Hickory smoked ribs 3-2-1 method

use a light coat of yellow mustard then cover with rub of choice.

3 hours smoke
2 hours wrapped in foil with butter, brown sugar and honey
1 hour out of tinfoil using sauce or glaze of your choice.
[IMG][/IMG]
[IMG][/IMG]
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  #235  
Old 07-10-2015, 02:38 PM
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Making ribs again today, but also smoking potatoes and eggs to make a smoked potato salad

[IMG][/IMG]
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  #236  
Old 07-13-2015, 10:00 PM
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Did some pork side ribs on the Vision Grills Kamado...damn I love that sweet ceramic bundle of goodness!

You literally cannot go wrong. It holds 225 degrees with a death grip and I cannot believe how efficient it is. I use probably a third of the lump charcoal that I used to use in my offset drum smoker.

Still getting used to it, but have done ribs and chicken...but the real star so far has been a few pork loins. Excellent smoke ring and tender and juicy.
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File Type: jpg 145.jpg (97.4 KB, 38 views)
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  #237  
Old 07-16-2015, 03:26 PM
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Smile Wow

I am getting hungry looking at all these pictures.
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  #238  
Old 07-18-2015, 11:43 AM
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Quote:
Originally Posted by sureshot View Post
Hickory smoked ribs 3-2-1 method

use a light coat of yellow mustard then cover with rub of choice.

3 hours smoke
2 hours wrapped in foil with butter, brown sugar and honey
1 hour out of tinfoil using sauce or glaze of your choice.
[IMG][/IMG]
[IMG][/IMG]
Use the same recipe but I spritz them with pineapple juice, Apple cider and red wine mixture every 45 minutes in a spray bottle during the smoking period. Like to use Apple wood smoke.
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  #239  
Old 07-18-2015, 02:14 PM
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I use that same method as well...but my spray mop is apple juice, Jack Daniels and a touch of soy. And my mixture in the foil is apple juice and honey.

Apple wood smoke as well.

*drool*
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  #240  
Old 07-27-2015, 07:14 PM
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Someone was asking about chest freezer for smoker
That what I have run for years. Had gas burner out of Turkey frier worked ok
Changed to electric. Old stove top element for cast pan of chips. And oven burner for cold days of winter smoking
I can cold smoke 30-100 deg and hit 220 degrees in smoker without fire concerns
I find I'm doing more cold smoking now. Impossible with my set up with gas
Have fun!!
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