Smoking Meats

[noturbizniss]

I'm in need of a new new probe.  Need multi probes. Any recommendations?

Thermoworks signal can take 4 probes

[Naftuli19]

I'm in need of a new new probe.  Need multi probes. Any recommendations?

I use the weber and Meater

[Naftuli19]

Smoked Marrow bones turned out bonkers 

[ushdadude]

Smoked Marrow bones turned out bonkers 

looks awesome! how did you prevent the liquefied marrow from draining out the sides?

[Naftuli19]

looks awesome! how did you prevent the liquefied marrow from draining out the sides?

i tried sealing it off with silver foil but u can see that some of it leaked so i let it cool down and just poured it back on to the bones

[Mordyk]

Smoked Marrow bones turned out bonkers 

Exact recipe and instructions please

[aygart]

i tried sealing it off with silver foil but u can see that some of it leaked so i let it cool down and just poured it back on to the bones

Use a loaf pan

[Naftuli19]

Part of yesterdays cook njoy








Coffee crusted veal roast


Smoked Chulent

[elazarmn]

@Naftuli19 what smoker do you have?

[Naftuli19]

@Naftuli19 what smoker do you have?

Offset

[Mordyk]

NICE!
it's and expensive hobby....but at least you get dinner out of it.

Why do you think removing too much ft was a problem? dried out? Did you wrap and put in oven at all?

I recently moved to curing and smoking my own pastrami. Next level amazing.

Any tips?

[ushdadude]

Any tips?

to be fair, it's really Montreal smoked meat. I dry brine instead of wet brine. I use amazingribs pastrami recipe and just add curing salt according to their calculator. also kosher salt half tsp per lb. let it sit covered in fridge for a week and then smoke as normal.

[noturbizniss]

Any tips?

I've done amazing ribs straight pastrami. I make corned beef with 1st cut brisket then do pastrami. Comes out great

[yesitsme]

FTFY

[yesitsme]

So what is pastrami? Simply put, it’s Jewish barbecue, a.k.a. corned beef with chutzpah!

Never new pastrami was a yid

[rs242]

to be fair, it's really Montreal smoked meat. I dry brine instead of wet brine. I use amazingribs pastrami recipe and just add curing salt according to their calculator. also kosher salt half tsp per lb. let it sit covered in fridge for a week and then smoke as normal.

What is the calculation for the curing salt?

[Euclid]

What is the calculation for the curing salt?

The FDA recommended ratio is 1 teaspoon for 5 pounds.

Curing salt contains an ingredient which is toxic if used at more than FDA approved levels - so measure carefully.

[moko]

See this video about using celery powder instead of curing salt with identical results (see all their other awesome videos as well)

[Mordyk]

to be fair, it's really Montreal smoked meat. I dry brine instead of wet brine. I use amazingribs pastrami recipe and just add curing salt according to their calculator. also kosher salt half tsp per lb. let it sit covered in fridge for a week and then smoke as normal.

I'm actually brining a brisket now to prepare to smoke for pastrami

[ushdadude]

What is the calculation for the curing salt?

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/


there is a calculator on the bottom