Discussion in 'Cooking and Recipe Forum' started by USMC615, Jan 25, 2016.
Any of you all ever tried the Orion Cooker?
No, what is it?
Convection cooker. Not quite as good as a good smoker but it doesn't get any easier or shorter time. I made three racks of ribs in 75 minutes cook time.
Well just pulled a spatchcock turkey off the Traeger. Should be real smokey, it was on for 6hrs and just hit 165° internal temp.
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How much fuel does a Traeger use? I know the upfront cost of the unit is high but that chicken looks pretty good. I like the speed and simplicity of the Orion but it is more convection than smoke and takes a whole 11.6 lbs bag of Match Light ($10) per cook.
Not much fuel at all. A 28# bag of pellets cost $15 and I used about 3#'s for this bird.
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I bought my custom smoker for 25 bucks.
Client wAnted it gone so I took it off his hands.
Only burn live oak in it.
Works just fine and I'm loving the taste.
Yes I'm cheap.
3-All money goes to meat.
4-Oh energy efficiency lol.
But I do wonder which one cooks better.
I also wonder how the neck does people use spikes in Palm tree Prune jobs.....
They ask me why can't they spike them during pruning.
Pics or it didn't happen.
Cured some venison back strap a few weeks ago to make some pastrami, after the cure it was smoked with pecan,apple, and pit masters pellets. This is one of the best smokes that I have done so far! This stuff is supper good!!
It looks delicious, I can only imagine how good it tastes and I have a good imagination
Never had a better pastrami on rye with Swiss as of yet. I had to hide it in the bottom of the fridge to keep all the varmints, ( people ) from eating it all up!
Hmmmm, hmmmm, good!!
I can't make enough of the stuff. I use the 3 muscles from the hind. Can't bring myself to make it out of backstraps.
Found these vacuum sealed in the bottom of one of the freezers. They were two years old, so I decided to use them up. Glad I did, everybody loved it.
Okay need your brine/cure recipes for the pastrami! Time and temp when you smoked? I have been wanting to make some pastrami and I have some venison back straps that is over a year old in the freezer.
Here's my process.
Brine: for every gallon of water, 1/2c salt (I don't use table salt), 1/2 cup dark brown sugar.
1 tbsp of insta cure #1, also known as Prague powder #1.
In a sauce pan, simmer 1/3rd cup of pickling spices in a cup of water for 20 min or so. Let cool, add to brine.
I inject brine into the roasts to aid in curing, but with backstraps, you could skip this step, but I'd add a day or two to the curing process. Rule of thumb, is 2 days for every inch of thickness, plus a day or two " just to be sure"... I like to go 10 days minimum as meat will absorb salt at a faster rate than sugar. If not left in the brine long enough, the meat won't absorb the sugar to offset the saltiness. So good notes are needed so you can adjust amounts of salt, sugar and brine times to suit your needs. You can't "over cure" ,the meat will equalize with the brine and won't absorb more of the cure. BUT, you can add too much cure to the brine, which isn't healthy.
OK, on too the good part... after the curing process, remove meat rinse with cold water, and let dry on a rack on the counter for a hr or two. The meat will form a sticky touch called a pellical, allowing the meat to except smoke. Rub with salt, black pepper, and granulated onion and garlic powder.
Smoke @ 200-225* until a IT (internal temp) of 125-130. Place meat in a aluminum pan on a rack add some liquid. I use apple juice, beef broth, or whatever is handy, cover tightly with foil, and bring to a IT of 155*. Pull, uncover, and let cool.
Don't go much higher than 155* as it will dry out fast over 165*... it will climb a few *'s when pulled, so watch the temps.
Now, the most important part...... slice and enjoy.
Thanks so much...I've done bacon and have been wanting to try Pastrami.
My brine is basically the same as myboetie's.
1 T cure 1
3/4 cup Morton's kosher salt
1 cup brown sugar
4 T pickling spices
1 T garlic powder
1 T onion powder
Per gallon of water
Leave in cure 14 days
Rinse with cold water and let dry
Rub with black pepper, ( onion powder garlic powder ) optional
Place in fridge. 24 - 36 hours
Then into smoker with your choice of pellets.
Smoke as per myboetie's temps. and enjoy!
We must have gone to different high schools together..
No pellets for me I run an offset stick burner...thinking cherry/maple combo for this cook.
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