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Charcuterie 101 - The Silence you hear is the meat deliciousifying...

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  • bowenbowen ayyyyyyyy Registered User regular
    I mostly meant it as what's the point if you're eating what is basically super gluten.

    Warning: I am a programmer/sysop. IANAL/IANAD, seek actual advice from certified people in their respective fields if you are actually in need of it.
  • darkmayodarkmayo Registered User regular
    bowen wrote: »
    I mostly meant it as what's the point if you're eating what is basically super gluten.

    Oh I was just being silly because that would defeat the purpose of using gluten free bread with what amounts to a cynanide pill for a celiac.

  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    Second go at bacon. Holy shit did it turn out perfect.

    My only problem is that I can't produce smoke at such a low temperature using my terracotta pot smokers. I might have to try on if those smoke boxes next time.

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  • bowenbowen ayyyyyyyy Registered User regular
    pics required plz

    Warning: I am a programmer/sysop. IANAL/IANAD, seek actual advice from certified people in their respective fields if you are actually in need of it.
  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    Spoiler for big

    eXr4MQt.jpg

    I'm thinking about getting something like this, but I really don't want to have to also buy wood pellets when I already have a lot of wood chunks and chips.

    https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC/ref=sr_1_3?ie=UTF8&qid=1473041456&sr=8-3&keywords=A-MAZE-N

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    Xaquin
  • darkmayodarkmayo Registered User regular
    Spoiler for big

    eXr4MQt.jpg

    I'm thinking about getting something like this, but I really don't want to have to also buy wood pellets when I already have a lot of wood chunks and chips.

    https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC/ref=sr_1_3?ie=UTF8&qid=1473041456&sr=8-3&keywords=A-MAZE-N

    have a friend that has one of those (maybe not same brand) but as long as your heatsource (I am guessing a grill) can be dropped down to smoking temps you should be good to go with that, airflow would be the only thing to worry about as your standard grill aren't designed for that.

  • FaranguFarangu I am a beardy man With a beardy planRegistered User regular
    Had a go at smoking two different meats at the same time today. First was a recipe from the Charcuterie book mentioned in the OP, the whiskey-glazed smoked chicken, and second was some italian sausages that we had grabbed from the local meat-man and wanted to see how they handled being smoked.

    Oh man. The sausages got done first, and when I bit into it the casing was so crisp the bite almost sounded like I had slapped someone. So good, and that was just a store sausage! Bodes well for whenever I get to making my own sausages down the line.

    And the chicken. Man, that chicken. It took a bit longer than advertised - my chicken was a pound heavier than the recipe but next time I think I need to add either 15 degrees or an hour of cook time. But it was so worth the wait. My wife was carving it up after I took it off the smoker, and snuck a bite off the breast while I was looking. She tasted it, then turned to me with eyes that said "You need to eat this fucking chicken." That recipe is a winner, two days of prep though.

    Pictures will probably be coming up tomorrow.

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  • darkmayodarkmayo Registered User regular
    edited October 2016
    Had a Halloween party on Saturday and just did some ribs up. I was out of my normal rub so checked out some recipes online and since my wife had just ground some coffee I found this one.

    http://www.weber.com/recipes/pork/coffee-rubbed-ribs-with-coffee-barbecue-sauce

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    subtle flavor not overpowering, though I think I would have liked to taste a bit more coffee to it.. but who knows. Overall everyone enjoyed them.

    darkmayo on
    Xaquin
  • CampyCampy Registered User regular
    Oh my days, why did I open this thread when I'm hungry.

    This under-ripe banana at my desk just isn't going to cut it after that.

    bowen
  • darkmayodarkmayo Registered User regular
    edited October 2016
    Yea the siren call of the "new message" number next to the thread is hard to ignore.

    PS I am so done with 3-2-1 method for ribs. If you are worried about drying the ribs out spritz them something or mop em with something but you shouldn't need to go the full 6 hours at 225.

    darkmayo on
  • l_gl_g Registered User regular
    Anybody have advice for smoking meat in an urban residential area?

    Since it takes a few to several hours of continuous smoking, what are some good practices for making sure that the smoke vents in a way that doesn't cause problems for my neighbours?

    Cole's Law: "Thinly sliced cabbage."
  • MegaMan001MegaMan001 CRNA Rochester, MNRegistered User regular
    l_g wrote: »
    Anybody have advice for smoking meat in an urban residential area?

    Since it takes a few to several hours of continuous smoking, what are some good practices for making sure that the smoke vents in a way that doesn't cause problems for my neighbours?

    Smoking meats is how you meet and befriend said neighbors.

    I am in the business of saving lives.
  • darkmayodarkmayo Registered User regular
    edited November 2016
    l_g wrote: »
    Anybody have advice for smoking meat in an urban residential area?

    Since it takes a few to several hours of continuous smoking, what are some good practices for making sure that the smoke vents in a way that doesn't cause problems for my neighbours?

    How close are you to your neighbors distance wise? Unless you are building some sort of chimney device that gets the smoke up high you are at the mercy of the wind.

    darkmayo on
  • FaranguFarangu I am a beardy man With a beardy planRegistered User regular
    So I tried my hand at pastrami for an office potluck. First time, and a few mistakes were made but nothing too major. Mostly just not giving myself enough time with the smoker, and needing to finish in the oven. It was pretty salty with the first bite, but a night in the fridge helped re-distribute the salt around. I made eight pounds for the potluck, and maybe one and a half came back home with me.

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    Hey! Want to learn how to play Street Fighter? You should read this.
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  • FaranguFarangu I am a beardy man With a beardy planRegistered User regular
    Huh.

    When I get to the absolute center of the pastrami, there's a thin strip right in the middle that isn't red from the cure, but looks like ordinary cooked beef. Looks like the recipe can use a touch more pink salt next time?

    Hey! Want to learn how to play Street Fighter? You should read this.
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  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    edited November 2016
    No smoked turkey porn? I guess I'll get the ball rolling (don't worry, the stuff was added after the smoke)

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    Casually Hardcore on
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  • XaquinXaquin Right behind you!Registered User regular
    edited November 2016
    can I use tender quick cure in place of pink salt?

    edit: looks like morton's recommends 1tbsp per pound

    Xaquin on
  • XaquinXaquin Right behind you!Registered User regular
    Soooooo @Thegreatcow , I've had my pancetta in the fridge for 4 days and I keep reading conflicting reports on how long I should have the stuff in using mortons quick cure

    some say the full 7-10 days

    others, 2 days

    any advice? I'm confused

  • FaranguFarangu I am a beardy man With a beardy planRegistered User regular
    One thing I noticed with both my pastrami and smoked turkey is that there was a very small section, right in the middle, that didn't have the rosy smoke tint as the rest of the meat. It also did the have the flavor.

    Is this solved by more wood, longer smoke time, or higher heat?

    Hey! Want to learn how to play Street Fighter? You should read this.
    Chicago Megagame group
    3DS: 5129-3454-7122
  • XaquinXaquin Right behind you!Registered User regular
    Well, I have (5) 1lb pancettas drying in my fridge

    hope they turn out ok!

  • darkmayodarkmayo Registered User regular
    whats all this text and no picture shit. Come on folks show us your meat!

    CauldCampybowenBouwsT
  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    Found a really cheap piece of beef roast thing in the clearance section of the freezer. Decided to dry age it and smoke it (cause why not?)

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    turned out pretty good for the amount of money I spent on it.

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    bowenchromdomdarkmayoXaquinAl_watGiggles_FunsworthCampy
  • XaquinXaquin Right behind you!Registered User regular
    sooo anyone have any good recommendations on books and/or websites on smoking meats?

    Maybe not so much recipes as good techniques for maintaining temperature and things like that?

  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    Amazing ribs had some really good information.

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    Xaquin
  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
  • XaquinXaquin Right behind you!Registered User regular
    ooohhhhhh not only do I get to smoke meat, I get to mod the smoker!

    yessssssssss!

  • darkmayodarkmayo Registered User regular
    Xaquin wrote: »
    ooohhhhhh not only do I get to smoke meat, I get to mod the smoker!

    yessssssssss!

    yea I want to mod my WSM with a blower and better thermometers for those long long smokes, but its effin cold out now so that can wait until spring, will be doing a mess of smoking on Sunday, brother is in town with his family from Dartmouth and he is a bit of a foodie (he microbrews and does a ton of cooking) and smoking is the one thing food wise that I kick his ass at, well other than some japanese dishes.

    Xaquin
  • FaranguFarangu I am a beardy man With a beardy planRegistered User regular
    I am sad that the smoker has to reside in the garage until March/April

    Hey! Want to learn how to play Street Fighter? You should read this.
    Chicago Megagame group
    3DS: 5129-3454-7122
    Xaquin
  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    Put a welder blanket around it and keep smoking!

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    Xaquin
  • XaquinXaquin Right behind you!Registered User regular
    I'm having a tough time finding 3" flex pipe for the smokestack

    Lowes and Home Depot around here only carry 4"

    I guess Amazon may have it though

  • darkmayodarkmayo Registered User regular
    Farangu wrote: »
    I am sad that the smoker has to reside in the garage until March/April

    unless you are getting a ton of rain or snow you can still smoke, coldest I have done it at was -15 Celsius with my WSM.

  • XaquinXaquin Right behind you!Registered User regular
    Quick FYI, contrary to some Internet comments on other forums, quick cure can NOT be used as a stand in for pink salt

  • daveNYCdaveNYC Why universe hate Waspinator? Registered User regular
    I've got a curing related question. Turns out that it's near impossible to procure Prague Powder #1 where I am. Best I can find is something that's .3% sodium nitrite. Since Prague Salt is supposed to be around 6.25% I'm not thinking that this is a viable substitute for my eventual attempt at making a pastrami.

    Thoughts and opinions?

  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    Do you have a local spice shop? That's where I source all of my, well, spices including curing salts and other more specialized stuff.

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  • daveNYCdaveNYC Why universe hate Waspinator? Registered User regular
    edited January 4
    Do you have a local spice shop? That's where I source all of my, well, spices including curing salts and other more specialized stuff.

    Hrm, there is one joint I can try. Years ago the local butcher hooked me up with a zip-loc of some sort of curing agent, but the results were marginal, basically it only cured partway through the cut of meat, so it was all pink with a grey rectangle in the middle of the thing. Dunno if it was the curing agent or I messed up the brine, but getting brand name Prague Powder #1 would at least eliminate one variable.

    The ironic bit is that I'm actually located in Prague, and let me tell you how useless Google's search algos are when you type "Prague powder in Prague" into the search window. The low nitrite stuff is pretty commonly available so feedback on it's suitability wouldn't hurt either.

    daveNYC on
  • chromdomchromdom That One Oh yeah, I movedRegistered User regular
    I tried searching in google maps, and found the Powder Tower, in old Prague. Right down the street from the TGI Fridays.
    But refined a little bit and came up with a spice market, also in old Prague, http://prodejnausalvatora.cz/

    I don't see anything specifically for curing, but maybe they will be able to order for you?

    Oh ya, I still give him some, just he goes savage on it, doesn't with any other food, little cannibal
  • TNTrooperTNTrooper Registered User regular
    There is always Amazon. I ordered some from them along with a dehydrator for jerky making. Speaking of anyone got any jerky recipes they want to share?

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    bowen
  • darkmayodarkmayo Registered User regular
    TNTrooper wrote: »
    There is always Amazon. I ordered some from them along with a dehydrator for jerky making. Speaking of anyone got any jerky recipes they want to share?

    Flank steak, slice it relatively slim.

    Marinate over night with Grace brand Jerk Marinate
    fire up your smoker and keep the heat low 125-150 if you can manage it. Add your wood (whatever really) Lay down the sliced marinated strips and let the smoker do its work (adjust temp and wood as you go if you need to) usually around 5 to 7 hours if I recall. You get this lovely smokey and jerk flavored jerky.

    I do other ones but I don't have a recipe per say.. just dark soy sauce, cumin, onion powder, cinnamon, pepper and maybe a few other ones depending on what I feel like trying, then in the smoker it goes.

  • XaquinXaquin Right behind you!Registered User regular
    I didn't know you smoked jerky!

    I thought you marinated and dehydrated =P

  • bowenbowen ayyyyyyyy Registered User regular
    you have to cook it

    typically you make it in the oven, but it's low/slow for sure

    Warning: I am a programmer/sysop. IANAL/IANAD, seek actual advice from certified people in their respective fields if you are actually in need of it.
    Xaquin
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