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Recent content by bdc3
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I use a pit smoker and I smoke mine until they get a nice color and bark, usually about 3 hours around 150-175. Then I usually put mine in a foil pan and cover with foil. I the run the temp up to a little over 200 and go another 3 hours. Get IT to 165 and the bone separates so it can be pulled...
Here is a shot of a SS link we have about finished off. The wife said best I have ever made. I did add some jalapeño to the SS. Also my heat ran up on me and melted some of the cheese. It's hard to find high temp cheese around here.
Thank you to all who commented.
Today we made sausage here. Again I was made aware of the advantage of being part of SMF. First I started with Kranky Buzzard's Vension Summer Sausage from the thread he started. http://www.smokingmeatforums.com/t/174432/venison-summer-sausage#/forums/posts/quote?thread_id=174432&post_id=1281699...
http://www.smokingmeatforums.com/t/255429/venison-pastrami
Here is the threat and the discussion on the picture with the gray spot. Like c farmer said needs more time in the cure.
Just had the same problem in some pastrami I did. It is a lack of cure. As we decided on my thread it need to be in the brine longer. I did 12 days on mine and one gray area. I plan to go 15 days on my next try.