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  1. motolife313-2

    Smoked candied salmon

    Smoked candied salmon from last night
  2. motolife313-2

    26 pound brisket that I’m going to smoke on the 10th. Along with a 22.5 pounder

    Biggest brisket I’ve seen. Very nice shape to it with thick flat. I’m going to turn it into pastrami. Just trimmed about 2-3 pounds off it and about 1-2 pounds off the smaller one. Choice grade angus with nice looking marbling on both
  3. motolife313-2

    More of you guys should try making jerky. Batch from last week

    Used a 24 pound top round and used 9 pounds of it for jerky that I put in the freezer for about 4-5 hours and sliced 1/4” on my Hobart slicer. Made 2 batches last week. First one was from 2 eye of rounds
  4. motolife313-2

    Anyone use one of these stuffing plates to dice meat into small chunks with??

    I’m not a fan of dicing meat into small 1/2”x1/2” chunks with a knife so I’m hoping this will get it done for me. Need to get a couple of pork butts first. Really been enjoying tacos from pork steaks lately. But cost me 4$ a pound last time. I can get whole boneless butts for 2$ a pound. Got a...
  5. motolife313-2

    Smoked club house with several smoked meats including cheese

    Did the bacon and cheese couple days ago
  6. motolife313-2

    27 pounds of top round

    10.5 went to jerky and 12 went to very lean ground beef. Smoked a piece of top sirloin too in the 135 degree smoker , can’t believe it only took a hour. I always toss my meat on cold grates so that’s why it seemed fast
  7. motolife313-2

    Do you guys put any cure salt into your deli meats that you smoke and slice ?

    I don’t think I did last time. Couldn’t find much turkey breast this time. Same double with bones but didn’t want that and didn’t want 21 lbs either that was boneless so opted to go for boneless chicken breast about 10 pounds of it. Doing about 9 pounds of pork loin again too. Going to probably...
  8. motolife313-2

    2 ten pounds pork belly’s about to hit the smoker in a week.

    This amount lasted me about 5-6 months it seemed like. This time I used my Weston 2300 with 15” bags so I could have the job stay clean when I flip the bags over and won’t leak at all. I’ll be cold smoking it about half the time with some blocks of cheese and that’s a 26 pound top round that...
  9. motolife313-2

    Pork breakfast sausage with sheep casing and lot of pics

    17.5 pounds of boneless butt. Used about half for ground pork for future meals
  10. motolife313-2

    Didn’t smoke the 35 lb chuck roll whole but I did make some tasty all beef pepperoni if u wanna see

    Smoked with oak wood low and slow. Some of it took right at 8 hours, the roast had tons of fat so I’m sure would have came out great smoking it whole
  11. motolife313-2

    First time cold smoking cheese today

    Didn’t do a block of cheese but did try some good quality tilamook cheddar cheese. Smoked with oak wood for almost 2 hours. Really impressed with the flavor. I used a propane weed burner torch set very low pointed at a wood split to keep the temps very low, will be getting blocks to do next time
  12. motolife313-2

    Anyone smoked a whole beef shoulder chuck roll??

    Picked up a 35.5 pounder today and was planning on making ground beef with it for meals and make pepperoni with it but thinking about smoking it and vacuum sealing slices or pulled pieces and freezing it for meals. Probably take a while lol to get to 200 degree. Maybe braise it in an aluminum...
  13. motolife313-2

    Top sirloin and wings on 17” lodge pan and 200k 10” propane burner

    Cut this from a whole top sirloin roast, starting to turn into my favorite steak because the flavor they have. My own bacon too
  14. motolife313-2

    Why is my pastrami not getting good cure penetration??

    First one I did was beat red all the way through. The last 6 of so don’t get full pen and this one was way off. Was some over big briskets. 22.5 and 25 pounders. Came out great but want the look of all red. Doing touch over 1 gram per pound of meat and brined 14 days on this one then a full day...
  15. motolife313-2

    Biggest eye of round you have seen?

    Found a 12.2 pounder today and had to have it. Just trimmed it and it came out to right at 10 pounds after trim and that equals 5.4 bucks a pound. I can get them with fat taken off already for 5.26 a pound but they are usually 6 pounds or so. Paid 4.42 a pound for this today I think. Here’s the...
  16. motolife313-2

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    Made the jerky Thursday, pepperoni Friday and briskets today. 2 17.5 pounders trimmed 5 pounds off both. Jerky made from eye of round, came out 11 pounds before smoking, marinaded for 40 hours and it was too much with the pineapple. Next time I’ll do 24
  17. motolife313-2

    Difference between Weston 2300 and 2600??

    Any ideas? Thanks
  18. motolife313-2

    Amazing pastrami briskets on stick burner

    16 and 19 pounders. Only trimmed 4 pounds off both. Smoked at 225-250 and 1 too 11 hours the other 12.5. Really impressed with this one. Took the pics of the briskets smoking about 7 hours into the cook, thanks for looking
  19. motolife313-2

    Haven’t made pepperoni in 4 months so here we go with chicken pepperoni

    Used brisket fat and touch of fatty pork belly. 20 pound chicken about 9.5 pounds fat. Put in a lot less jalapeño this time. And just put the Panda Express marinade. Will be stuffing in the morning. With collagen casings, came out to 46 pounds and I don’t even need to add water because all the...
  20. motolife313-2

    There’s not enough jerky getting posted on here so here’s more of mine from yesterday

    Found a really big eye of round. 11.28 pounds untrimmed. 9 after trim. Cut 1/4”-5/16” thick. Smoked low and slow for 6.5 hours.smoked it at 125 for couple hours the 140-150
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