Cuts of meat on sale

[BigBird007]

Nope just once and make enough brine that it soaks in it or put in a bag etc let it sit for about 5 to 7 days then do that process...

Thanks, I injected it lots, and it’s fully submerged in my fridge. 7 days will be Sunday, I will most likely smoke it then.

I love new adventures like this, Stay tuned!

 

[Rain City]

Does anyone soak them to take some of the salt out or is that not necessary? I've only ever done Montreal Smoked Meat in a brine like this and with that one it's like 7-14 days brine and then a whole 24 hours to rinse it out.

 

[wolf]

Does anyone soak them to take some of the salt out or is that not necessary?

I dont think you need to as your using a ratio , realistically if its too salty from the beginning the meat will absorb it. You need salt as a curing agent along with prauge its a fine balance. ive adjusted my recipes a few times over many years to "fine" tune the salt content.

 

[Rain City]

I dont think you need to as your using a ratio , realistically if its too salty from the beginning the meat will absorb it. You need salt as a curing agent along with prauge its a fine balance. ive adjusted my recipes a few times over many years to "fine" tune the salt content.

Thanks

 

[WHO DAT]

Does anyone soak them to take some of the salt out or is that not necessary? I've only ever done Montreal Smoked Meat in a brine like this and with that one it's like 7-14 days brine and then a whole 24 hours to rinse it out.

Yes we soak our Pastrami, for 12hrs then steam for 2hrs. After the cure and smoke... butt not the ham...

 

[Damn Ugly]

Thanks for the heads up on the pork leg sale at Thrifty's. Doing a 24 hour low & slow hickory & mesquite smoke, and 2-3 loaves of homemade french bread. Looking forward to tasting the final results tomorrow afternoon.

 

[BigBird007]

It’s taking everything in me not to crank the temp up. Patience is tough after 12 hours and still 10 deg to go!

 

[Damn Ugly]

Yeah, this turned into a masterpiece. One of the best smokes I've ever done.

 

[wolf]

It’s taking everything in me not to crank the temp up. Patience is tough after 12 hours and still 10 deg to go!

Funny you say that as people cant be patient, looks like your restraining (i hope) i have been mentoring a buddy of mine in alberta and he said the same thing its taking forever!!! so what did he do he cranked the smoker to 200 on some bacon after 2 hours he opened the door and FAT was oozed all over the place and apparently in the bradly smoker its quite a chore to clean?? and his product was "just ok" I asked him where in my notes did it say to CRANK it up ... to 200 ??. he did the same thing with the summer sausage recipe I lent him turned it up to high and when he opend door again water and fat and the summer was a crumbled mess. quality takes time dont rush it here is some stuff i made from the pork as well garlic coil and summer...

 

[BigBird007]

I made it with help of my alarm clock! 7 days of brine and 17 hours in the smoker. Looking for to my sandwich at lunch and dinner tonight.

Thanks for the help Wolf, your post the other day about patience is what stopped me from cranking the heat last night!

 

[wolf]

That looks perfect ... glad you waited !!! LOL

 

[IronNoggin]

Starting on Thursday at Save On in Port (likely other locales as well)... whole port legs for 99 cents a pound.

 

[Sea Chaser]

 

[Sea Chaser]

 

[wishiniwasfishin1]

View attachment 74112

That’s so clever. I wonder what he means by that?

 

[Rain City]

That’s so clever. I wonder what he means by that?

About as subtle as a brick to the face.

 

[SpringVelocity]

View attachment 74112

LOLOL

 

[Sea Chaser]

She’s already soaking, I found one online that I rolled with. If it doesn’t turn out I will hit you up for the next try.

Typical Google chef guiding me in many directionsto inject or not to inject….. but I ended up injecting it to hopefully speed up the process so I can smoke it next weekend.

I didn’t realize how hard it was to find Prague Powder. I dragged my two kids around to multiple stores looking for it today. Ended up borrowing some from my neighbour. Order him some replacement from Amazon.

Re : Prague powder . This place has all the goods FYI

Stuffers Supply Company Sausage Making Supplies

We Supply Canada with Sausage Stuffers, Sausage Casings, Sausage Seasonings, Mincers, Curing Salts: pink salt and prague powder, Grinders, Knives and Butcher Supplies Stuffers Supply Company - Sausage Making Supplies, Equipment, Ingredients and Butcher Supplies

www.stuffers.com

 

[spring fever]

Excllent co

Re : Prague powder . This place has all the goods FYI

Stuffers Supply Company Sausage Making Supplies

We Supply Canada with Sausage Stuffers, Sausage Casings, Sausage Seasonings, Mincers, Curing Salts: pink salt and prague powder, Grinders, Knives and Butcher Supplies Stuffers Supply Company - Sausage Making Supplies, Equipment, Ingredients and Butcher Supplies

www.stuffers.com

excellent company to deal with-Have all the sausage and smoking supplies

 

[Klob]

This is a good site that explains the use and types of curing salts. worth a read if your not 100% sure.

Your Guide to Curing Salts - Barbecuebible.com

While curing salts might seem like an obscure subject, many have taken to curing and smoking their own bacon, pastrami, jerky. Here’s a guide to the types.

barbecuebible.com