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  1. 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
  2. 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...
  3. 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
  4. 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...
  5. 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...
  6. 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
  7. motolife313-2

    Difference between Weston 2300 and 2600??

    Any ideas? Thanks
  8. 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
  9. 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...
  10. 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
  11. motolife313-2

    Aluminum cart build for Hobart 2612 slicer with live edge slabs

    Made it out of 1.5” 1/8” aluminum tubing. Used cherry that I milled with my chainsaws in 2023 and one piece in about 2019, I cut a inch off that slab and then flattened it, did the some with the cutting board that one started out little thinner with a 3” slab, decided to use 1.250” thick for...
  12. motolife313-2

    Beef fried rice on the stove. Whole New York loin cut on Hobart slicer

    Cut a whole New York loin on a Hobart slicer I got not long ago. Cut the fat cap off and the silver skin off and thin sliced the whole thing. Put the fat on the stove and got a few cups of beef tallow. Got the select loin on sale for about 4.80 a pound, and we actually brought 1 pound with us to...
  13. motolife313-2

    22 pounds of bacon and many other cuts cut on Hobart meat slicer and sausage in natural casing

    Cured the belly’s for almost 2 weeks and got them on sale for about 2.30 a pound. Have a cart for the slicer that I’m building now and almost done, pork loin and turkey breast also, pork belly burnt ends and 100% beef brisket sausage I make couple days ago
  14. motolife313-2

    Pork loin and turkey breast. Should I add cure for deli meat?

    Got a frozen turkey breast, pretty sure there’s more to it than breast tho. Also a part of a pork loin. Want to smoke them around the 2nd-3rd next year. Is that enough time to cure and does it need it? Thanks. I’m planning on fully cooking them then slice them and freeze in vacuum bags
  15. motolife313-2

    Philly cheese steaks

    Made these tonight and cut of meat is from a whole New York roast select grade I got for 4.80 a pound. Sliced thin on my Hobart slicer, mushrooms, green bell pepper, onion and pepper jack cheese
  16. motolife313-2

    Christmas Eve beef jerky eye of round

    5 pound eye of round select I believe that I sliced up on my Hobart meat slicer. Into about 3/16” slices. Marinated for 1 day and placed in my stick burner and smoked at 150 for 4 hours. I used propane pointed at a piece of oak wood to get my heat so low and smoke at the same time. I’m pretty...
  17. motolife313-2

    Bought a Hobart 2612 in good shape

    Really excited to start using it. Extremely quiet and smooth. Lots of plans for the future
  18. motolife313-2

    Pastrami briskets smoked with oak wood

    20 and 16 pounder. Took 14 hours at 250. The 20 pounder actually got done first and overcooked some but I think it will be ok. Brined for 10 days. Will go 12 next time for 16 pounds and bigger, they almost lost 1/2 of there total weight they started at, and I did cut this brisket cold this...
  19. motolife313-2

    Highest internal temp you have taken a brisket to and it still be good?

    Accidentally took a 20 pounder to 235 degrees tonight. I was pretty frustrated that I did that. It’s actually a pastrami brisket I brined for right at 10 days. Needed another day or 2 , will see how the 16 pounder looks like tomorrow. Anyway Had a 16 pounder on the lower rack and 20 pounder at...
  20. motolife313-2

    Anyone got a lem 12” slicer? And it been good to you.

    They got them on sale right now. There’s only 1 video on YouTube of the 10” lem slicer and it looks very smooth and sound great. I want the 12” so I can slice whole pork belly and brisket and other big cuts, been looking for a used Hobart or berkel. I’d really like a 14”. Not going to be using...
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