Making home made Bacon, Pastrami and cooking Country Ham. EDIT: (title change) - Page 3

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[ARCHIVED THREAD] - Making home made Bacon, Pastrami and cooking Country Ham. EDIT: (title change) (Page 3 of 3)

Posted: 11/22/2014 7:08:36 AM EDT

[#1]

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Quoted:

Wait.. what?

Moldy meat?! Is this an Alaskan thread now?

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STFU, noob. Mold preserves. Blue cheese? And flavor.

Posted: 11/22/2014 10:06:17 AM EDT

[#2]

Pastrami is done. Pg 2.... one more day till country ham.

Posted: 11/22/2014 10:08:29 AM EDT

[#3]

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Quoted:
STFU, noob. Mold preserves. Blue cheese? And flavor.

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Quoted:

Quoted:
Wait.. what?

Moldy meat?! Is this an Alaskan thread now?

STFU, noob. Mold preserves. Blue cheese? And flavor.

that is a fact. There is good mold and bad mold. The trick is knowing which one will make it awesome and which one will kill your ass.

Posted: 11/22/2014 10:16:55 AM EDT

[#4]

Now I want bacon for breakfast.

Thank God for muslims (and to a lesser extent, Jews) for they leave more bacon for me.

ETA: I had sausage instead. It was good.

Posted: 11/22/2014 8:28:59 PM EDT

[#5]

Smoke Daddy cold smoke generator is the ticket!!! I use it in the summer time when it is too hot (100+) to make good smoke. The Smoke Daddy adds the extra smoke.

The sellers of Smoke Daddy also market the Pellet Pro grills. This grill has features that Treager charges extra for, and they come from the same factory, if someone is in the market for one.

This thread is better than porn!

I am smoking Andouille sausage as I type, on a Pellet Pro.........

Posted: 11/23/2014 3:49:55 PM EDT

[#6]

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Quoted:
STFU, noob. Mold preserves. Blue cheese? And flavor.

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Quoted:

Quoted:
Wait.. what?

Moldy meat?! Is this an Alaskan thread now?

STFU, noob. Mold preserves. Blue cheese? And flavor.

I am ashamed.

Posted: 11/23/2014 4:10:02 PM EDT

[#7]

Recipe for Greens? Only had them once or twice, but would like to make my own.

Posted: 11/23/2014 4:35:02 PM EDT

[#8]

Meat Art.

Posted: 11/23/2014 4:56:57 PM EDT

[#9]

Pork can be turned into endless tasty offerings!

Posted: 11/23/2014 5:14:12 PM EDT

[#10]

hnnnghh subscribed

Posted: 11/23/2014 5:34:54 PM EDT

[#11]

Posted: 11/23/2014 5:50:53 PM EDT

[#12]

Posted: 11/23/2014 6:21:02 PM EDT

[#13]

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Recipe for Greens? Only had them once or twice, but would like to make my own.

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Call me the anti southerner but i cant stand greens...

Posted: 11/23/2014 6:32:35 PM EDT

[#14]

Ham is done...between a throwing a 5 year olds birthday party yesterday and cooking hams i am beat...

Posted: 11/23/2014 6:38:27 PM EDT

[#15]

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Quoted:
Ham is done...between a throwing a 5 year olds birthday party yesterday and cooking hams i am beat...

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Posted: 11/23/2014 6:41:18 PM EDT

[#16]

Awesome thread, thanks!

Regarding your cooking brisket comment...
1) Stall - Brisket will stall cooking at about 165* - 170*. It can take anywhere from 2-6 hours for it to move past the stall. Just cooking the flat will reduce this time. No idea if the brine impacts the stall but I would guess probably so, maybe eliminating it.
2) Cook to done, not temp. Brisket is done when it's done. When a probe slides in like it's warm butter, then it's done. I start test probing whenit hits 185* and have had it go to almost 200* before it was done.

Once done, I double wrap in cellaphane and foil and put in a cooler for 2-6 hours for resting.

Posted: 11/23/2014 6:48:48 PM EDT

[#17]

Nice! Those both look tasty!

Posted: 11/23/2014 6:57:56 PM EDT

[#18]

Goddamn I love you. No homo, homo, lesbian.....what ever kind of love you want. Fuck, this thread is awesome.

Posted: 11/23/2014 7:09:18 PM EDT

[#19]

Quote History

Quoted:
Awesome thread, thanks!

Regarding your cooking brisket comment...
1) Stall - Brisket will stall cooking at about 165* - 170*. It can take anywhere from 2-6 hours for it to move past the stall. Just cooking the flat will reduce this time. No idea if the brine impacts the stall but I would guess probably so, maybe eliminating it.
2) Cook to done, not temp. Brisket is done when it's done. When a probe slides in like it's warm butter, then it's done. I start test probing whenit hits 185* and have had it go to almost 200* before it was done.

Once done, I double wrap in cellaphane and foil and put in a cooler for 2-6 hours for resting.

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thats good info.. Cause trust me i totally fucked up my last attempt at Texas style brisket. I tossed that shit.

Posted: 11/23/2014 7:15:47 PM EDT

[#20]

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http://cdn.cutestpaw.com/wp-content/uploads/2011/11/So-Hungry-l.jpg

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Quoted:

Quoted:
Ham is done...between a throwing a 5 year olds birthday party yesterday and cooking hams i am beat...

http://cdn.cutestpaw.com/wp-content/uploads/2011/11/So-Hungry-l.jpg

I had ten of them in my house and 2 babies.. plus about 20 adults. I also spent 3 days cooking for that shit.

Taco bar

bar bar

from scratch cake

from scratch butter cream

Dont judge i aint no baker

The princes.. I helped her set up her first fish tank today

its been a busy ass week.

Posted: 11/23/2014 8:18:59 PM EDT

[#21]

Posted: 11/23/2014 8:23:25 PM EDT

[#22]

I love country ham. Great haul OP.

Posted: 11/23/2014 8:29:53 PM EDT

[#23]

Posted: 11/24/2014 8:24:16 PM EDT

[#24]

Last update on country ham Page 2.. man thats been a long ass wait. Now to power make some bacon.

Posted: 11/24/2014 8:42:08 PM EDT

[#25]

When you're done getting your GD hits, you should ask a mod to move this to the cooking forum and have it pinned.

This is a really informative thread for brining/curing.

Posted: 11/24/2014 8:46:57 PM EDT

[#26]

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The princes.. I helped her set up her first fish tank today
https://scontent-a-ord.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10801803_10152865759663491_2947403767469390374_n.jpg?oh=6862df6cbcd2a1635d078bc80b68f5e8&oe=551E15EF

its been a busy ass week.

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She looks like she loves her daddy so much! Hold onto memories like that.

Posted: 11/24/2014 9:08:34 PM EDT

[#27]

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Quoted:

She looks like she loves her daddy so much! Hold onto memories like that.

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Quoted:

Quoted:
The princes.. I helped her set up her first fish tank today
https://scontent-a-ord.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10801803_10152865759663491_2947403767469390374_n.jpg?oh=6862df6cbcd2a1635d078bc80b68f5e8&oe=551E15EF

its been a busy ass week.

She looks like she loves her daddy so much! Hold onto memories like that.

Shes the love of my life man. Could not imagine it with out here.

Posted: 11/24/2014 9:11:01 PM EDT

[#28]

Quote History

Quoted:
When you're done getting your GD hits, you should ask a mod to move this to the cooking forum and have it pinned.

This is a really informative thread for brining/curing.

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There is actually one in there, I am sure its archived by now. However Frank Drebin asked me to show him how to do a pastrami so i made this thread. Just so happened i did a bunch of stuff all at the same time. I'll probably move this over there also.