What's for dinner tonight? Dinner ideas?

[RustyJake]

Are you using any 'pink cure"?

Yes, following Meathead's recipe like I did the last time. The only difference will be in the finishing, no steaming this time. Sous vide for 24 hours like when I did the pastrami

 

[Slimpicker]

just interested, what kind do you have. I have Instacure#1
(did I already ask you this before)

 

[RustyJake]

I got this bag at Cabela's, probably last me a lifetime
Their house brand of speed cure
Salt, sodium nitrate 6.25%, red #3 color an less than 1% glycerine to prevent caking
I know you can make this without the cure, but for me I like to create it as close to what it is normally like. Without it on the and the meat inside would be gray as opposed to the red, which is how it is in the store and restaurants. Same with bacon, I have used it in mine every time I have made it

 

[Slimpicker]

probably last me a lifetime

Yeah got mine to do jerky with but I've never had to since I now use smoke tube and smoke generator...
So mine will last forever if I don't do what you're doing... and I agree, gray meat is horrible IMO. I've seen other guys' results without cure and it looks sick to me!!

GOOD LUCK DUDE!!! Can't wait to see these results

 

[RustyJake]

Yeah got mine to do jerky with but I've never had to since I now use smoke tube and smoke generator...
So mine will last forever if I don't do what you're doing... and I agree, gray meat is horrible IMO. I've seen other guys' results without cure and it looks sick to me!!

If it wasn't for the color aspect, I may have gone without it. It doesn't sit around long enough to worry about spoiling. Plus the smoking process helps with that. Just doesn't get in deep enough to get to the middle.
I loved how it turned out when I did this last year. I know it will be so much better using the sous vide to finish it.

 

[Smoking-n-CO]

First reply and I figured I’d add a little. Got my traeger a couple weeks ago. So it’s been a learning curve. First was the pistachio crusted rack of lamb.
Then we did a pork extravaganza (kinda) pork chops with a homemade rub, Italian and german sausage. Pork chops and Italian sausage turned out great, the German sausage not so much. Smoked them for 45-min and them bumped up to 375 until done. Was surprised how good Italian sausage was when smoked in hickory.

 

[RustyJake]

Two pork butts going on for a night's smoke

 

[Cabbage Head]

Making a couple Triskets today. Seasoned with Holy Gospel

 

[RustyJake]

Morning after the night before

 

[RustyJake]

Morning after the night before
View attachment 5562

Hit the stall.
I switched positions because the left side was getting a bit more color than the other.

 

[Slimpicker]

LOOKIN GOOD!!!!

 

[RustyJake]

LOOKIN GOOD!!!!

And done.
These turned out great. So moist and pulled so easily

Took longer than I planned.

 

[Slimpicker]

Took longer than I planned.

They always do, you can't plan, the Butt knows that.

 

[GrillMeister]

Rain Rain Rain. Good day for Pork Belly Burnt Ends. It's going to rain for days, but at least it's not blowing in on the BBQ Patio.

 

[GrillMeister]

Ooooh Yeah!