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Charcuterie 101 - The Silence you hear is the meat deliciousifying...
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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.
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.
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.
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.
Chicago Megagame group
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http://www.weber.com/recipes/pork/coffee-rubbed-ribs-with-coffee-barbecue-sauce
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.
This under-ripe banana at my desk just isn't going to cut it after that.
http://steamcommunity.com/id/pablocampy
PSN:pablocampy
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.
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.
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.
Chicago Megagame group
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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?
Chicago Megagame group
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edit: looks like morton's recommends 1tbsp per pound
some say the full 7-10 days
others, 2 days
any advice? I'm confused
Is this solved by more wood, longer smoke time, or higher heat?
Chicago Megagame group
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hope they turn out ok!
turned out pretty good for the amount of money I spent on it.
Maybe not so much recipes as good techniques for maintaining temperature and things like that?
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.
Chicago Megagame group
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Lowes and Home Depot around here only carry 4"
I guess Amazon may have it though
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.
Thoughts and opinions?
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.
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?
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.
I thought you marinated and dehydrated =P
typically you make it in the oven, but it's low/slow for sure