Smoker temp for pastrami, narrative and pics added

[chef k-dude]

You're right, the printed word CAN be taken wrongly. Has a lot to do with the frame of mind of the person reading it, in both directions. And here we live in a world where just simply calling some people these days is an insult! People want you to text for permission first!

I figured you were in construction with your handle and pic/avatar. I work in custom metal fabrication (now I'm all office, drawings, etc.) and was very familiar with construction sites for many years. So glad to not have to be on them anymore!

Thanks for the info on pressure cooking.

 

[thirdeye]

I have conventional pressure cookers and a pressure canner, so timelines are different than an insta pot style of cooker. For me, when processing at 12 to 13 psi, (and using natural release) go around 35 minutes +/- based on thickness.

As you can see, the bark firms up nicely.

When I make porkstrami, I don't season them as heavily because I want the corned pork flavor to shine through.

 

[chef k-dude]

Wow, you and Chopsaw make some TV worthy stuff!

I have an "analog" pressure cooker too, the All American 915 15.5 quart. Bought it new 10-15 years ago. I had no idea it was an investment! I dont recall paying THAT much for it back then.

I haven't used it since I quit canning and my stepson gave me the Zavor Lux. There is sits on a garage shelf because it's so well built I cant get rid of it for some reason...mentally.

Thanks for the advice.

 

[thirdeye]

I have an "analog" pressure cooker too, the All American 915 15.5 quart. Bought it new 10-15 years ago.

I'm not sure if I've ever heard "analog" used to describe an old school (aka conventional) pressure cooker, but I get your drift. For all I know... the new pressure cookers have an 'app' that connects to your smart phone.

The entire All American product line is top notch and they last forever. Plus metal-on-metal seal right? My Presto canner needs a gasket. Maybe jump back into canning because certain things are hard to beat?

I mostly can meat and it's a dead tie for my #1 favorite between canned chicken and smoked trout/steelhead/salmon, then pork comes in second place.

 

[Steve H]

275 and I don't wrap. Always comes out fine for me.

 

[chef k-dude]

I'm not sure if I've ever heard "analog" used to describe an old school (aka conventional) pressure cooker, but I get your drift. For all I know... the new pressure cookers have an 'app' that connects to your smart phone.

The entire All American product line is top notch and they last forever. Plus metal-on-metal seal right? My Presto canner needs a gasket. Maybe jump back into canning because certain things are hard to beat?

I mostly can meat and it's a dead tie for my #1 favorite between canned chicken and smoked trout/steelhead/salmon, then pork comes in second place.

Ha, ha! I couldn't think of another word. My Zavor Lux is "digital" so the alternate to that...the only thing I could come up with! And yes, total metal on metal friction, no gasket. The Zavor has a gasket.

The last thing I was thinking about canning before quitting was meat. Never got to it as I recall. I razed my small garden due to bieng sick of combating critters, bugs and disease. It was never big enough to produce enough for canning, except pickled peppers and even those, I could never get as good as store-bought. I had a buddy who grew a big garden for a few years and I would can beans, tomatoes, etc. for us. If he grew it and brought the harvest to me, I would do the canning and split it with him, but he doesn't have a garden situation anymore.

I may consider canning some meat. I hate that I have that top-end canner-pressure-cooker and never use it. Problem is I gave away most of my wide mouth jars and have mostly small mouth. Good for soups and sauces, not as good for meat unless its in chunks. It just the jars people picked when I offered them free to make some room. Most people want wide mouth.