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Easily distracted by meat!!

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Percebes View Drop Down
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    Posted: 10 November 2014 at 11:18
Storm blew in on the weekend and the roads are crazy today. Temps about -12C and winds about 40kph.
But we were low on ADR and nature called so out I went for a shop.
A quick in and out or so I thought.
Except
Pork belly was on sale-as well as beef sirloin and extra lean ground beef.
So 1/2 hour later I made it home and was starting a batch of extruded Beef Jerky-Maple Bacon and a Rosemary Beef Bresaola

Pics as these projects develop
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 10 November 2014 at 11:28
See! That's why people like you and I should not be allowed to go shopping!

Can't wait to see itThumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 November 2014 at 05:42
Are you kidding, Darko. People like us shouldn't be allowed out on the streets alone, let alone go shopping.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 16 November 2014 at 12:37
The cold weather has abated and I decided that it was time to get after my smoker projects.
Especially when 2 deer came up on my front lawn yesterday to feast on my crab apple tree.
Not remarkable but unusual because I live in a heavy residential area of a city of over a million people and not close to any rivers, streams or wooded areas.
Did I mention that I am easily distracted by meat?


Bought a new cold smoke generator called the Pro Q to run in my Bradley to save on puck costs.
Similar idea to other popular designs.

Ignition is provided by a tea candle which is removed once it starts smoking.


Smoke is produced from the wood dust at a rate of 8-10 hours per 100grams of dust.


I smoked some sliced pork belly that I cured

It fried up nicely after a 8 hour cold smoke on Oak Chips.
Great in a BLT

Beef Jerky is in the smoker as we speak so I can gauge the effectiveness of the cold smoke generator during a hot smoke. Should be fine up to about 170F
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 November 2014 at 07:02
Did I mention that I am easily distracted by meat?


Ain't that the truth. I've got a 200 pounder broken down, that I'll start butchering today.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 17 November 2014 at 11:16
Damn! If that was on my front lawn, my vehicle would have a dent in it!!(I don't have a shotgun).
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 17 November 2014 at 11:19
Let us know how it works. Looks like an interesting smoke thingie
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2014 at 17:45
Bacon looks great - done to perfection! 

Can't wait to hear about the jerky and the bresaola, too - what's your process?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2014 at 11:37
Originally posted by TasunkaWitko TasunkaWitko wrote:

Bacon looks great - done to perfection! 

Can't wait to hear about the jerky and the bresaola, too - what's your process?


My Bresaola process I use is similar to the one posted on the Len Poli site that I linked in the Tasso thread.
Although I cold smoke between cure applications-my Bresaola needs one more week of cure and then I will post pics as I move it down to the basement for drying
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2014 at 09:12
Bresaola ready for cold smoke
Now weighs 1.963 kg will be ready for slicing when dried to approx 1.2 kg




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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2014 at 17:54
Beautiful!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2014 at 18:22
Jeepers -You just reminded me the Bresaola is still out in the smoker.
Pics in 5
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Post Options Post Options   Thanks (0) Thanks(0)   Quote BriCan Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2014 at 19:21
Originally posted by Percebes Percebes wrote:

Jeepers -You just reminded me the Bresaola is still out in the smoker.
Pics in 5

Should be ok as I see the weather is still low Thumbs Up
But what do I know
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2014 at 20:47
It is in there somewhereBig smile



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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2014 at 07:10
Speaking of meat distractions, have y'all heard the latest Arby's commercial.

Sounds like James Earl Jones doing the voice over, and starts out:

"Where would we be without steak? Living in a cave somewhere, eating leaf and berry sandwiches? Celebrating anniversaries by going out to a fancy kale house?........"

I'd love to convince myself that this is a harbinger, and that the quality of TV advertising is entering an up mode. But, unfortunately, I don't believe that's gonna happen. But the Arby's ad is great!
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 21 December 2014 at 17:05
Checked the Bresaola today and I am really encouraged. It is maintaining 53F and a RH of 78%
Currently weighs 1.680( 480grams to go)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 December 2014 at 23:34
Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2014 at 09:13
Originally posted by Percebes Percebes wrote:

Checked the Bresaola today and I am really encouraged. It is maintaining 53F and a RH of 78%
Currently weighs 1.680( 480grams to go)

A few pics


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2014 at 21:00
Looking good!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2015 at 20:48
Tonight it sits at 43F 66%RH and a weight of 1.447KG
247g to go-the finish line is in sight.
So tomorrow I can start some Nebbiolo



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