Beef Salamie W/Qview

Discussion in 'Beef' started by ronp, Dec 14, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It starts here.

    Nice score.

    I used this as a guidline but increased a few ingreients not by much though. I did double the recipe since I had 2+ pounds.

    From Mortons web site.

    1 pound of ground beef
    1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
    1 teaspoon Morton® Table Salt
    1/2 teaspoon mustard seeds
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon garlic powder
    1 tbs + pepper corns

    Added some water to rehydrate the spices.

    Carol was mixing and her hands were getting cold, I told her to run them under hot water.[​IMG] Her finger tips were turning red. She is a good helper.

    Put it in some film, of course I had to paint with Yoshida's.

    Rolled very tightly and into the fridge for the cure.

    I will smoke tomorrow and post the finish.

    This makes for a nice Christmas gift and is cheap to make.

    Thanks for looking.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looking forward to the finished Q-view and your taste test Ron.
  3. flatbroke

    flatbroke Smoking Fanatic

    looks pretty cool Doc. I too am looking foreward to the outcome.
  4. oneshot

    oneshot Master of the Pit SMF Premier Member

    I was gonna ask ya about this....Thanks Ron!!!! [​IMG]
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks easy enough that even I might be able to pull it off. LOL. I'll be watching to see how it turns out.

    Have you ever NOT put Yoshida's on something?
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Nice how the recipe calls for liquid smoke...

    I made this after I ordered TQ (minus the liquid smoke and put in the smoker) and it was pretty good, needed some tweaking so looking forward to your results Ron.
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    All done.

    I use this french bread pan to hold the loaf.

    Smoked at 180' for a while then at 200' and the darned thing stalled forever.

    Out of an icewater bath until 110'.

    Ready for the foodsaver.

    All wrapped and ready to go.

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