Recent content by dirtworldmike

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  1. dirtworldmike

    My Pastrami Obsession

    I did watch a video of Kratz's a long time ago either on the Food Network or You Tube. They did say and show that they used the beef navel ( not brisket ) for their pastrami.. Don't know if the beef navel cut has a point and flat?? Looked like the size of a whole brisket but maybe a little...
  2. dirtworldmike

    Hi-Country and Hi-Mountain Sausage Kits

    Haven't used their sausage seasonings. But have used their jerky seasonings/kits for years and always have good results with them..
  3. dirtworldmike

    Natural casings for sausage and what to do and how to treat them..

    Thanks for posting, really great info. I normally use LEM or High Mountain hog casings as they are the only ones available to me locally. WOW ..Those casings from the Sausage Maker look sooooo much nicer. Never realized there was that much difference in casing quality. Guess I'll be getting my...
  4. dirtworldmike

    Bacon fail, what'd I do wrong? And does size matter?

    Little off topic but I have the same smoker and I put an exhaust pipe on it to get more draft and air flow to keep clean TBS moving through it. It really made a big difference. I just used a piece of that thin stove/vent pipe that you get at HD or Lowes . It's the stuff that you just roll...
  5. dirtworldmike

    Corned Beef Brine???

    Thanks!! Ya I pulled that point from the cure and cut it in half and that's what the center looked like. I haven't cured anything in a long time so I guess I was a little rusty.. I separated the point and flat from a Sam's Club Prime whole brisket(16 lb.) Used the point for corned beef(froze...
  6. dirtworldmike

    Corned Beef Brine???

    Well that explains it.. Guess I'll have to go heavier on the cure next time. Thanks!
  7. dirtworldmike

    Corned Beef Brine???

    My brine was: 2 gals water 1 1/2 cps Kosher salt 4 tea spoons pink salt. 1/4 cup pickling spices. Didn't inject, just soaked and turned every day. 9 lbs of meat. (3 lb. point and 6 lb. flat) Surprised that after 10 days, cure didn't penetrate all the way through the meat that was only 1 1/2"...
  8. dirtworldmike

    Corned Beef Brine???

    Good Morning all. I have a question I have had this small brisket point soaking in brine/cure for 10 days. Still a little red in the center, is this ok??? It's only about 1 1/2" thick. Thanks!
  9. dirtworldmike

    Sam's Club Prime Briskets on Sale.

    My Local Sam's Club here in NE Ohio has Prime whole briskets on sale for $2.68/lb. They also have "choice" whole briskets for $ 2.48/lb. I picked up two 16 lb. primes and a 19 lb. choice which honestly looks every bit as well marbled as the primes. Check Sams.com for pricing in your area..
  10. dirtworldmike

    oklahoma joe highland smoke stack size

    https://www.smokingmeatforums.com/threads/i-finally-fixed-my-okla-joe-highlander.289817/
  11. dirtworldmike

    Sausage casing question - Inverted casings????

    Yeah, the weight of the running water pushes the casing through itself.. I did it one time a few years ago and it was pretty simple to do.. However, I tried to do it again a while back and I just couldn't remember how to get it started so I gave up.. Haven't been able to find the video on...
  12. dirtworldmike

    Sausage casing question - Inverted casings????

    They weren't reversing "pre tubed casings". Just regular packaged in salt casings and they were doing it while/as they were rinsing them.
  13. dirtworldmike

    Sausage casing question - Inverted casings????

    It's to hide those small stringy appendages on natural casings I saw a video on You tube a long time ago showing how to do it using running water from the sink faucet. If I recall, it looked pretty easy to do.
  14. dirtworldmike

    Pastor Tacos (pic heavy)

    WOW ! I have never seen this before. Please post a step by step on how you did it.
  15. dirtworldmike

    BIG THANKS SMOKINAL !!!!

    https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/ :emoji_thumbsup:Did your "Perfect Ribs Every Time" method^^^ today for the first time. Yep, and they turned out...... perfect and I mean PERFECT!!! Ribs have always been my downfall over the years...
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