Recent content by decepticron

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  1. decepticron

    venison pastrami

    Looks great. Try it with bear too, turns out real nice!
  2. decepticron

    CALLING ALL VETERANS - Cooking Time Chart

    I don't really do things by time either however i could suggest that anyone using an electric smokehouse can drastically reduce cooking times by adding a fan to the cooking chamber. It then works as a convection smoker. Not really helpfull for cooking times though.
  3. decepticron

    First Time Pastrami From A Packer

    I'm not sure what is available to you but many spices can be bought in a soluble form and are very good for pumping in a brine. The only tough part is that they are usually very concentrated and not always suitable for small batches. I use soluble california spice for hams and bacon but they...
  4. decepticron

    What exactly is the diff between corned beef and pastrami?

    Corned beef can be made from several cuts of beef. Many of the commercial ones are made from inside round. Pastrami is a corned beef that is spiced in pastrami fashion and smoked. The same applies to montreal style smoked meat. I make them all the time with bear roasts.
  5. decepticron

    Venison Jerky question

    I use 1 Tbs per 5 lbs but thats just me. I also use nitrite , marinate the meat at least 24 hours unless done under vaccum and always allow the jerky to air dry to form a pellicule (usually about a hour with good air circulation)
  6. decepticron

    No nitrate in "Charcterie" prosciutto recipe(?)

    Curing salts do change flavour but one of the main reasons for it's use in smoking is to prevent botulism growth. Botulism is an anaerobic bacteria and as smokers are a very low oxygen environment they are very suitable for quick botulism development. Bacteria has a hard time growing in dry or...
  7. decepticron

    How to build a fridge smoker

    My smoker is very similar to Mulepackin's but i used a thermo from an old deli soup warmer to controll my brinkmann element. Works very well for cured sausage and hams. Very good temp controll for low heat cooking. I have never seen the smoke daddy smoke generators before but they look pretty...
  8. decepticron

    ham cuts ?

    The shank portion is the lower leg the butt portion is the upper leg. The butt portion is usually considered the more desirable piece as it contains less collagen, more meat and easier bones to remove. A ham made from the shoulder or boson butt is generally known as a cottage roll. Lower...
  9. decepticron

    Smoking In Windsor, Canada

    welcome buddy. Good to see another canuck.
  10. decepticron

    50# of smoked Polish Kilbasa

    Great looking sausage. I have found that different mixing techniques made a big difference on water and fat retention. I coarse grind, mix with spice then regrind twice on medium plate then mix untill the meat paste appears to become stringy. I then pipe the sausage. Having access to a mixer...
  11. decepticron

    First shot at jerky

    Cured meat is any meat that contains sodium nitrate or nitrite. If it is uncooked it is called sweet pickled but both are cured regardless of whether it is cooked. In the litterature i recieved in my schooling (the canadian proffessional meatcutter's handbook) the required temperature to kill...
  12. decepticron

    late nite salmon, early mornin brisket. q view

    Indian candy is sockeye that has been candied and smoked. I like my salmon salty but you can use less salt and add water or juice if you prefer a less salty version. 1cup sea or coarse salt (need to brine longer with coarse) 4 cups brown sugar splash soy sauce splash lemon juice 2 tbs black...
  13. decepticron

    late nite salmon, early mornin brisket. q view

    Hello, haven't tuned in in a while and thought i'd share what i've been doing today since I have a day off. I decided to make some indian candy for a friend of mine going to the east coast because they don't have sockeye there and he wanted to let his mom try it out. Fired up the little chief...
  14. decepticron

    Weisswurst - pic may not be suitable for all ages

    I have not read the book and have not made emulsified sausage but i have had donair give me a similar texture. What i did was after two passes through the grinder i mixed in all the spices well and then i ground it three more times. Afterward i kneaded and pounded the ball of meat to move out...
  15. decepticron

    Stop The Madness!

    I would do the same. It blows me away how cheap you guys can get your meat. I can't even order it wholesale for our shop for the prices you guys buy it on the shelf. Either way i'm guilty i run two freezers and the one on my fridge and they are both very big.
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