What's on the smoker today?

[JLDemo]

Trying thin out some ground elk to make room for this fall. First go with jerky on the traeger.

 

[Carl 9.3x62]

Kokanee and rainbow fillets

 

[WildWill]

Doing 2 racks of ribs tonight. Currently in the wrap.

 

[mtmuley]

Doing 2 racks of ribs tonight. Currently in the wrap.View attachment 339564

That chocolate is OK too. mtmuley

 

[WildWill]

That chocolate is OK too. mtmuley

It is pretty good I like the almond one. Dang school fundraiser is bad on my wallet and diet.

 

[WildWill]

 

[Wildabeest]

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.

 

[Carl 9.3x62]

Kokanee and rainbow filletsView attachment 339563

 

[WildWill]

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

Have one on day 6 of brining now.

 

[INMT]

@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.

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[WildWill]

@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.

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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.

 

[INMT]

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

Thanks!

 

[Wildabeest]

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.

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.

 

[INMT]

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 appreciate it. Thanks for the coriander tip!

 

[WildWill]

First bacon from the first hog butchered of the season. Gonna make breakfast sausage this weekend.