mybowtie
ArboristSite Operative
We'll do our best to keep your mouth watering and your stomach growling.
What's Hittin' the Grill or Smoker?
- Thread starter USMC615
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We'll do our best to keep your mouth watering and your stomach growling.
Technically not grilled but I bought some ribs on sale to do innthe slow cooker with a mustard vinegar sauce I found.
cuinrearview
Red saw lover
mybowtie
ArboristSite Operative
Starting the Vastrami this morning.
My method..
Brine: for every gallon of water, 1/3 cup canning salt and sugar. I use a mix of light brown sugar and stevia.
1 tbsp cure # 1. Also called instacure #1, or Prague powder #1.
In a sauce pan combine 2 cups water too each 2 tbsp pickling spices. Bring to a boil and let simmer for 20 min.
let cool before adding mixture to your brine.
Rinse the roasts well in cold water, and inject them with the brine solution. This aids in the curing process, as you are now curling from the inside out as well from the outside.
Rule of thumb is 2 days in the brine for every inch of thickness, plus 2-4 days for good measure . Thickest part is about 4". So 2x4 = 8 days + 4 = 12 total. You can't "over cure" a chunk of meat as its equalized with the brine. However, you can under cure it. So if something comes up, you can leave it for a extra day or two.
My project fridge with 3 containers of venison starting their 12+ day soak. Along with a supply of smoked cheese.
I'll update in 12 days when the smoking process starts.
My method..
Brine: for every gallon of water, 1/3 cup canning salt and sugar. I use a mix of light brown sugar and stevia.
1 tbsp cure # 1. Also called instacure #1, or Prague powder #1.
In a sauce pan combine 2 cups water too each 2 tbsp pickling spices. Bring to a boil and let simmer for 20 min.
let cool before adding mixture to your brine.
Rinse the roasts well in cold water, and inject them with the brine solution. This aids in the curing process, as you are now curling from the inside out as well from the outside.
Rule of thumb is 2 days in the brine for every inch of thickness, plus 2-4 days for good measure . Thickest part is about 4". So 2x4 = 8 days + 4 = 12 total. You can't "over cure" a chunk of meat as its equalized with the brine. However, you can under cure it. So if something comes up, you can leave it for a extra day or two.
My project fridge with 3 containers of venison starting their 12+ day soak. Along with a supply of smoked cheese.
I'll update in 12 days when the smoking process starts.
Looking good!
...it's been a long while but years ago I found a recipe for a fish brine w pickling spice, and semi/cold hickory smoked 20 lbs. or so of fresh King Mackerel steaks about 1-1/2" thick. ................ it was probably the best meat I ever smoked.
I have a pickling recipe that's really good. Can dig it out if anyone is interested.
Just checked the fishing forum that I used to be a part of and they folded the site so I couldn't grab the recipe. I know it's on my old computer but may take some time. It's worth saving though so I'll have to fire up that old POS.
I need the measurements but I know it's 3 days in salt water then rinse well and a day in vinegar then rinse well again and a week in the brine. Sugar, port wine, and pickling spices go in the brine. Of course that means nothing if I can't find the recipe.
I've got a full rack of ribs in the crock pot with a combination beer and vinegar/mustard sauce. I'll cook it overnight then throw it in the fridge or on the back deck aka "grandmas refrigerator" for the day to cool and let the flavors mix.
My grandma used to store food on her back steps all winter if the fridge got full so I coined that term. My wife thinks I'm crazy to do that.
My grandma used to store food on her back steps all winter if the fridge got full so I coined that term. My wife thinks I'm crazy to do that.
cuinrearview
Red saw lover
benp
Addicted to ArboristSite
Mmmmmmmm........pickled Northern....
Drool.....
Drool.....
These are awesome. That sauce did good work.
Just trying to hold off on eating till the wife gets home.
Just trying to hold off on eating till the wife gets home.
mybowtie
ArboristSite Operative
lol she didn't even know about them till I put this pic on Facebook.
I think I found the brine recipe I used for the Mackerel.
3 cps water
1 1/2 C pickling salt
3/4 C B sugar
1TBLS coarse B pepper
6 bay leaves
1 1/2 tsp. whole allspice
1 1/2 tsp whole cloves 2 tsp ground ginger
2 cloves garlic
brine overnight, rinse well and pat dry, air dry a few hours and smoke. I think this brine would be too strong for mild fish but it was fine on the Mackerel, if a bit too salty, King Mackerel are salty w/o any salt added to them.
benp
Addicted to ArboristSite
Grills been fired up for the last few hours.
First I made chicken and rice for work lunches.
Turned out good. Just used the grill like an oven.
Next threw the pizza stone on.
A boboli crust, sun dried tomato pesto sauce, turkey pepperoni and Wisconsin sharp cheddar.
The neighbors son absolutely loves it. So I gave him half. It is a real treat for him.
I nailed it this time. The crust was a neat combination of crunchy and chewy but not doughy.
My best one yet.
I love this grill
First I made chicken and rice for work lunches.
Turned out good. Just used the grill like an oven.
Next threw the pizza stone on.
A boboli crust, sun dried tomato pesto sauce, turkey pepperoni and Wisconsin sharp cheddar.
The neighbors son absolutely loves it. So I gave him half. It is a real treat for him.
I nailed it this time. The crust was a neat combination of crunchy and chewy but not doughy.
My best one yet.
I love this grill
Great work!
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