- Apr 27, 2008
- 5,433
- 21
These are the rest of the batch I did a few weeks ago that I stole for $1.00 a pound. Here is the proof.
I unrapped and rinsed and dried them. Nice fat compared to the last 2. They passed the fry pan salt taste, no soaking needed.
I tried something a little different here tonight. I found this at Sam's Club from Weber. It is really peppery and has an ingredient called Bromelain that tenderizes meat. BTW, you can get that in a supplement form for inflamation of the joints, another subject.
Here they are all sides rubbed, along with the spice packs that came with the meat.
I am using Hickory chips and Apple wood chips.
Here is the method I am using that produced great results last time, why switch, right?
"I got out my smoking bible from 1984. Anyway, the bible by Rytec Kutas author of Great Sausage Recipes and Meat Curing says the following: Rub all sides with coarse black pepper, coriander, or use coarsley chopped pickling spices. You can also add paprika for a nice appearance. Then, place in smokehouse preheated to 130' wth dampers wide open. Hold at this temp for 1 hour or until the meat is dry. Close damper to 1/4 open and apply light smoke for about 2 hours. Gradually increase the temp to 200' - 220' and hold until internal temp reaches 175' - 180'. Then remove and allowed to to cool at room temperature for 1 -2 hours then refrigerate."
Temps on the smoker at at 214 now and is getting smoke, ahhh, nice.
As an added bonus I also rubbed this Ribeye steak with the Weber maranade, for a quick smoke and a sear on the Weber gas for dinner tonight.
I will also be making some Lone Star BBQ Sauce I found on this site, easy, and delicious, and mabe some baked beans.
As always, thanks for watching the QVIEW show.
Ron
I unrapped and rinsed and dried them. Nice fat compared to the last 2. They passed the fry pan salt taste, no soaking needed.
I tried something a little different here tonight. I found this at Sam's Club from Weber. It is really peppery and has an ingredient called Bromelain that tenderizes meat. BTW, you can get that in a supplement form for inflamation of the joints, another subject.
Here they are all sides rubbed, along with the spice packs that came with the meat.
I am using Hickory chips and Apple wood chips.
Here is the method I am using that produced great results last time, why switch, right?
"I got out my smoking bible from 1984. Anyway, the bible by Rytec Kutas author of Great Sausage Recipes and Meat Curing says the following: Rub all sides with coarse black pepper, coriander, or use coarsley chopped pickling spices. You can also add paprika for a nice appearance. Then, place in smokehouse preheated to 130' wth dampers wide open. Hold at this temp for 1 hour or until the meat is dry. Close damper to 1/4 open and apply light smoke for about 2 hours. Gradually increase the temp to 200' - 220' and hold until internal temp reaches 175' - 180'. Then remove and allowed to to cool at room temperature for 1 -2 hours then refrigerate."
Temps on the smoker at at 214 now and is getting smoke, ahhh, nice.
As an added bonus I also rubbed this Ribeye steak with the Weber maranade, for a quick smoke and a sear on the Weber gas for dinner tonight.
I will also be making some Lone Star BBQ Sauce I found on this site, easy, and delicious, and mabe some baked beans.
As always, thanks for watching the QVIEW show.
Ron