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  #601  
Old 12-30-2019, 10:35 AM
CDNOutdoorsman CDNOutdoorsman is offline
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Brisket has been on since 11pm last night. Trimmed it yesterday, injected it with beef broth/Worcestershire, rubbed with Kosher salt, pepper, garlic, onion. Wrapped it this morning at 7:00am (150 deg) before I went to work. will take a look at noon and see how its coming. Looking forward to brisket tonight and leftovers tmrw.
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  #602  
Old 12-31-2019, 09:27 AM
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Tasso
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  #603  
Old 01-16-2020, 02:07 PM
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Purple Garlic Chicken Wiejska
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  #604  
Old 01-17-2020, 04:39 PM
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Chicken Wiejska blooming
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  #605  
Old 01-17-2020, 07:57 PM
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Quote:
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Chicken Wiejska blooming
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  #606  
Old 01-26-2020, 01:29 PM
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Default Candy Salmon

Motivated by Nog ,but adjusted for my frugal nature and sensibilities.

3 day soak , now going down under my furnace cold air intake for a 3 day dry
Glaze will be Amaretto based.I like nut flavors on my salmon. Used to serve Grilled Salmon with toasted Almonds and a Amaretto Cream Sauce in the Hotel in the early 90's
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  #607  
Old 01-29-2020, 03:03 PM
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Default Final Glaze

Final Glaze and then into the smoker early tomorrow
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  #608  
Old 01-29-2020, 03:37 PM
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do you glaze during the smoking as well or only before during the drying process?
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  #609  
Old 01-29-2020, 04:00 PM
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Quote:
Originally Posted by CDNOutdoorsman View Post
do you glaze during the smoking as well or only before during the drying process?
Only during drying and left long enough to develop a good pellicle which is desired to get proper smoke adhesion.

Only time I ever baste high sugar on my grill is when Hot Smoking as a finishing glaze.
This will be a low temp-cold smoke.
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  #610  
Old 01-29-2020, 04:03 PM
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Quote:
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Only during drying and left long enough to develop a good pellicle which is desired to get proper smoke adhesion.

Only time I ever baste high sugar on my grill is when Hot Smoking as a finishing glaze.
This will be a low temp-cold smoke.
When you low temp what internal do you take it to? I was struggling last time to get mine over 145 without it getting too dry.
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  #611  
Old 01-29-2020, 04:07 PM
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When you low temp what internal do you take it to? I was struggling last time to get mine over 145 without it getting too dry.
.
In smoker only for flavor.
Not concerned with IT
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  #612  
Old 01-30-2020, 09:39 AM
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3 hour Smoke session and will age 2 days at low temp to mellow
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  #613  
Old 02-16-2020, 10:30 AM
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Pepperoni Recipe
100 lbs meat 60%-80% lean ground- Beef,Pork, Game,or mix
30 oz Salt
5 oz cure
5 oz Pastrami Spice
3 oz Black Pepper Ground
3 oz Cayenne for Medium Hot -5 oz for Hot
1 oz Chili Powder
1/2 oz ground Anise seed
1 1/2 oz whole Anise Seed-Add after grinding
1 oz Garlic Powder
8 oz Sugar
19 lbs Ice Water

2 lbs Binder -Optional
Sheep casing-smoke as desired
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Last edited by omega50; 02-16-2020 at 10:45 AM.
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  #614  
Old 02-28-2020, 05:48 PM
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Lomo

Picked up a nice small loin. 2/3 Lomo 1/3 Dry Cure Back Bacon
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  #615  
Old 02-29-2020, 10:56 AM
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Great weather for smoking some homemade wieners





Grandkids gobble these up fast

recipe

smoked hot dogs.pdf
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  #616  
Old 03-08-2020, 11:00 AM
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Default Dry Cure Back Bacon

Trade for TP
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  #617  
Old 03-08-2020, 01:17 PM
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Default Smoked Ribs

Smoked ribs are a family favorite. I spend a lot of time making mine. Usually prep and rub the day before. I leave the salt out until about 1/2 before smoking though. Salt in to long before will ham the ribs.
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  #618  
Old 03-16-2020, 09:29 PM
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Hey peeps!

Kinda new to the smoking thread, need some guidance (jumping in with both feet here).

Built a barrel smoker, wanna do 4 moose roasts on Friday.

Gotta figure out recipe(s), have apple wood, and a fair bit of maple, but the maple hasnít been curing for long. I burnt some larger chunks in the fireplace on the weekend and it seemed to go fine on top of some oak coals. Also have a bit of oak from pallets.

Any recommendations on brine /recipes for a rookie?
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  #619  
Old 03-19-2020, 03:28 PM
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Well see if the image shows, went with a dry rub, hammered it in good with a tequila bottle, see how it goes tomorrow
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  #620  
Old 03-19-2020, 04:30 PM
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First batch of pepperoni sticks on deck, just hoping to consult with the experts here.

After mixing/final grind--let cure overnight in fridge? Or stuff, then let cure overnight in casings?

Using a Bradley 6 tray smoker--I'm told casings will stick to racks, so use hooks to hang?

-100F for first hour with damper open

-125F for next 4 hours with damper 1/8 open

-170F for an hour with damper closed

-100F for last hour

Ive watched countless videos and read instructions--the heat/temp combos seem to be all over the place and I hear if left on too long, will taste like an ashtray.

Any advice is greatly appreciated.

Thank you
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  #621  
Old 03-29-2020, 08:39 PM
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Default 3-2-1 Rootbeer Ribs

Here's my first attempt at smoked ribs on the new pellet smoker.

Ribs were marinated overnight in A&W rootbeer. I had removed the membranes prior to soaking in rootbeer. They were then covered in Oakridge BBQ Dominator Sweet Rib Rub, back and front.



I preheated the smoker to 225įF with fruit wood pellets and smoked them for 3 hours. Here they are on;



and after 3 hours;




I then laid them meat side down on a bed of brown sugar, maple syrup and butter. To this I added a couple oz's of Cranberry Gingerale. They were then sealed and put back on the grill for 2 hours.




Here's what they looked like when I took them out of the foil.



The ribs then went back on the grill for another hour to get a good bark on them. I had coated them with bbq sauce right away and again at the 30 minute mark. Here they are at the 30 minute mark





and here they are right after I took them out. I covered them in tinfoil and let them rest for 15 minutes or so.


And finally, here's what the finished product looked like.





I can honestly say that these were the best ribs I've ever made and am extremely happy that we purchased a pellet grill. Before this, I did all my smoking in a Bradley smoker. The Bradley produced some terrific ribs, but nothing like the pellet grill does. For those wondering, it's a Green Mountain Grills Jim Bowie.

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  #622  
Old 03-31-2020, 10:04 AM
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This is how Bacon is really made.

https://www.youtube.com/watch?v=4wPH...wG3bFP0_NV%3A6
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  #623  
Old 03-31-2020, 12:25 PM
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