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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Posted: 10 March 2015 at 13:49 |
HEB had boston butts on sale, 97cLb. so I got 2, a total of 19 Lb.
1 lb of sugar cure, tender quick, with black pepper ,garlic powder, and ground cayenne added, then a trip through the LEM grinder with an 8mm plate, then in the refrigerator for 4-5 days to cure, then into 35mm natural casing and off to the new smoker for 8 hours of either hickory or mesquite smoke. When it is smoked, I shall post a photo. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Enjoy The Food!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'm waiting
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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AK1, still at least 3 more days of curing time before casing and smoking.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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OK. I'm waiting patiently then
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Cased and ready to smoke in the morning.
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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All in the pool, uh, smoker.
I shall post a picture when it is smoked. I am using chunks of mesquite and hickory for the smoke, in my high tech ,15 oz. sardine tin on the hotplate smoke source. I intend to take the temperature up to at least 180'F, air temperature. |
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Oops, it appears I have a defective hotplate, I cannot get the 1000W coil on, so all has been done with the 500W coil, maximum temperature, 170'F.
Sidewalk superintendent. |
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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New hotplate got here today, only 3 days after ordering it.
Interestingly, it was ordered on Ebay, but shipped by Amazon! Humm, wonder what is going on? Both coils work,on this one so I shall be able to find out the temperature range available in the smaller smoker. I am going to have to cook this batch of sausage, always a good idea , anyway |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Good news that both coils work! That is odd about Amazon on Ebay...but whatever works!
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Very nice!
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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With the new hotplate I can exceed 200', easily.
Just did some salmon jerky, other than a bit too much salt, it is nice, even if all I can get is farmed atlantic salmon. |
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