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

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Posts

  • darkmayodarkmayo Registered User regular
    bowen wrote: »
    you have to cook it

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

    yup low and slow, I have a dehydrator as well but after doing it in the smoker I haven't bothered with it again.

    Xaquin
  • FaranguFarangu I am a beardy man With a beardy planRegistered User regular
    darkmayo wrote: »
    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.

    Really? The metal feels too thin to really keep heat in, and I got a lot of temperature variation when it got quite windy on thanksgiving.

    Hey! Want to learn how to play Street Fighter? You should read this.
    Chicago Megagame group
    3DS: 5129-3454-7122
  • darkmayodarkmayo Registered User regular
    Farangu wrote: »
    darkmayo wrote: »
    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.

    Really? The metal feels too thin to really keep heat in, and I got a lot of temperature variation when it got quite windy on thanksgiving.

    Just did ribs 3/2/1 style so they were in foil for 2 hours of it. It wasn't a windy day when I did it at -15 so that helped too. You use more charcoal to maintain the heat but it works just fine, if it still needs some cooking toss em in the oven for a bit after, at that point they are about as smokey as they will get. Not sure I would want to do anything like a brisket in that weather unless I had modded my WSM with temp controller.

  • Casually HardcoreCasually Hardcore Get over yourself. Registered User regular
    So I upped my smoke game from a couple of Terracotta pots to a Char Griller Akorn Kamado grill.

    I love this thing. Easy to bring to temp, easy to maintain temp, and it looks pretty good. Only problem being is 1) it was missing a latch for the ash try so I have to ghetto rig some zip ties to get a seal while I wait for the latch to come in the mail and 2) there's some leaks going on somewhere because it's taking a long ass time to extinguish the flame after closing the vents. 1 is no big deal and 2 can be fix with some RTF gasket material or nomex felt.

    One day I'll own a honest to goodness ceramic smoker but until then I'll enjoy this Akorn.

    steam_sig.png
    Xaquindarkmayo
  • FaranguFarangu I am a beardy man With a beardy planRegistered User regular
    Question for you all - what basic guidelines do you use for how long to brine meat for? I have some pork loin that I want to brine and smoke for a work thing coming up in like three weeks, and the last time I did brining(corned beef) the meat didn't have pink salt penetrate to the center, because it was standard done-beef gray instead of that pink-salt-infused pink/red.

    Hey! Want to learn how to play Street Fighter? You should read this.
    Chicago Megagame group
    3DS: 5129-3454-7122
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