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Recent content by danbono
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Just putting the grate on the bottom and the Vortex in center. I don't know "IF'"there is enough room between the grate & the Vortex. I cant get out side soon to check, cause I got hit with 18" of snow.
Dan
Hi I messed up big time..For some unknown reason I thought I was working with 2 pounds of ground pork and doubled the amount of brat mix. Went ahead and put then under the broiler 18"of snow here.The result was predicable . I took 2 bites and into the garbage they went.. Sorry I mess up, and...
Hi I use your measurements for the Lem fresh bratwurst 27.3 grams or 3.61 tablespoons for 1 pound of ground pork..I'm going to let sit in the fridge over night, then put it on skewers and grill them...
Hi Finally the pastrami is done. Smoked with hickory for 4 hrs then steamed til probe tender 200*.
Looks like the 4 day cure work, nice red pastrami color. Taste was a little on the spicy side for me.I don't know "IF" the spicy taste comes from the McCormicks' Pickling Spice= Cormicks Pickling...
Hi Al I had to proceed only after 4 days. Because I want to smoke it and the weather here doesn't look too good, after tomorrow. Also I was under the impression the dry brine goes into the meat at 1/4"rate per day.
Thanks Dan
Pastrami Update: After four days wrapped in the dry brine I had too unwrapped it..I rinsed it off and applied the pastrami rub (cracked black pepper mustard seeds & coriander) also sprinkled some paprika & garlic powder.Going to let it rest uncovered in the fridge. Going to smoke with hickory...