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That chocolate is OK too. mtmuleyDoing 2 racks of ribs tonight. Currently in the wrap.View attachment 339564
It is pretty good I like the almond one. Dang school fundraiser is bad on my wallet and diet.That chocolate is OK too. mtmuley
Kokanee and rainbow filletsView attachment 339563
Have one on day 6 of brining now.I smoked some venison pastrami over weekend after a week of brining the meat to take to some friends in NC. Forgot to take pics of it in progress, but here’s the finished product.
View attachment 339603
I use Hank Shaws corned venison recipe to brine my pastrami. After brining I add my rub (3tbs black pepper, 1tsp coriander, 1tsp garlic powder) then I let it sit in the fridge overnight. Next smoke at 160-180 degrees till the internal temp hits 145.@Wildabeest, @WildWill, what's your brine recipe and smoke time/temp? Cleaning out the freezer for upcoming season and have always wanted to make pastrami.
Thanks!I use Hank Shaws corned venison recipe to brine my pastrami. After brining I add my rub (3tbs black pepper, 1tsp coriander, 1tsp garlic powder) then it let sit in the fridge overnight. Next smoke at 160-180 degrees till the internal temp hits 145.https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://honest-food.net/corned-veni...IQFnoECBoQAQ&usg=AOvVaw1YpjZb9eb4iKjWfyjxV3Yy
Same. Note that Hank Shaw’s rub calls for equal parts pepper and coriander, which is way too much coriander IMO. Will’s is a much better ratio. Juniper berries would be a good add to both the brine and the rub if you can find them.I use Hank Shaws corned venison recipe to brine my pastrami. After brining I add my rub (3tbs black pepper, 1tsp coriander, 1tsp garlic powder) then I let it sit in the fridge overnight. Next smoke at 160-180 degrees till the internal temp hits 145.
I appreciate it. Thanks for the coriander tip!Same. Note that Hank Shaw’s rub calls for equal parts pepper and coriander, which is way too much coriander IMO. Will’s is a much better ratio. Juniper berries would be a good add to both the brine and the rub if you can find them.
Post a sliced pic when convenient...First bacon from the first hog butchered of the season. Gonna make breakfast sausage this weekend.View attachment 339860View attachment 339861
What's a packer?Anyone else having a time finding packers at Costco? The one off of Santa Fe in Denver hasn't had any in some time. I may have to go back to Sam's.
BrisketWhat's a packer?