Beer Baron Posted May 30, 2019 Share Posted May 30, 2019 Smoked beef cheek today. It’s hard to find time to smoke these days so it will have a couple of hours in the smoke and then into the slow cooker 4 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted June 1, 2019 Share Posted June 1, 2019 Beer Baron, that cheek looks very lonely, where its mates? Just a heads up, with your spit, if you want to save a heap on charcoal and beads its worth adding a simple shield on one side, all the Pro Versions use them, you would be surprised how much heat is lost on the sides. On windy days I run a shield on each side. I added this shield to ours years ago and it makes a"huge" difference. A bit of 1mm Sheet bent to fit. Mine has definitely seen better days, but works awesome. 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted June 1, 2019 Share Posted June 1, 2019 4 hours ago, Beers Gone Wild said: Beer Baron, that cheek looks very lonely, where its mates? Just one for me and the missus didn’t want hers smoked. I could eat about 27 of them but I’m just trying to watch my waistline a bit 1 Link to comment Share on other sites More sharing options...
Beerlust Posted June 1, 2019 Author Share Posted June 1, 2019 4 hours ago, Beer Baron said: Just one for me and the missus didn’t want hers smoked. I could eat about 27 of them but I’m just trying to watch my waistline a bit Yeah I'm watching my waistline too.... ....Watching it grow!! Regardless of how I might diet at times & watch what I eat, I swear it's like it's own person sometimes! Cheers, Lusty. 3 Link to comment Share on other sites More sharing options...
Spudley Posted June 4, 2019 Share Posted June 4, 2019 BBQ of a different kind on the weekend, Camp oven Roast Lamb , only down side was the Son come around and emptied the keg CC006332-0A5E-4438-BAF1-284C94245BBF.MOV 7 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted June 4, 2019 Share Posted June 4, 2019 3 minutes ago, Spudley said: Camp oven Roast Love a camp oven roast. Not much beats it! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted June 6, 2019 Share Posted June 6, 2019 On 5/27/2019 at 1:36 PM, Ben 10 said: PLEASE do some reading and self educating. While it is easy it can also be lethal. I inoculate mine with bacteria to ferment the meat this lowers the pH significantly and is imo the safest way to do it. Benny what temp do you ferment the meat at? And where do you procure the inoculant from? And do you inoculate and ferment those you intend to smoke? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 7, 2019 Share Posted June 7, 2019 Bacon going in tomorrow to be smoked. I will take it out of the brine tonight, rinse off with water, pat dry then leave it uncovered in the fridge until tomorrow when I fire up the smoker. Looking forward to having good bacon again. The last lot went off but I think some crap got into it in the fridge. They usually last longer than a month or so. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted June 7, 2019 Share Posted June 7, 2019 12 hours ago, Bearded Burbler said: Benny I'll reply in this thread Link to comment Share on other sites More sharing options...
Spudley Posted June 8, 2019 Share Posted June 8, 2019 Just threw this lot together, into the smoker they go KIELBASA SMOKED Cheese SAUSAGE Mix together until dissolved: 2 cups cold water 1 tsp instacure #1 7 tsp kosher salt Sausage Mixture Mix together by hand: 2 KG ground pork shoulder 500GM ground 80/20 chuck Once mixed add: 1 tbs sugar 1 tbs garlic powder 1 tbs ground black pepper 1/2 tbs onion powder 2 1/2 tsp mustard powder 1/2 cup bread crumbs Smoke to 150 degrees Immerse in cool water to stop cooking process 5 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted June 8, 2019 Share Posted June 8, 2019 Just finished putting together this little bargain I got today at Bunnings, $99 vertical smoker with offset firebox. Making a milkshake IPA tomorrow and will be trying this out with some ribs and a lamb leg. 7 Link to comment Share on other sites More sharing options...
Spudley Posted June 8, 2019 Share Posted June 8, 2019 Looks the goods there Smash , now to season that beauty up 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 15, 2019 Share Posted June 15, 2019 Ok so , I'm going to be making some "Canadian" bacon over the next week. I just want to confirm a couple of things Ill be brining for 9 days, a 2kg loin. Brine will be: 4 litres of water 350g salt 225g sugar/dextrose? 42g pink salt bunch of sage bunch of thyme couple of garlic cloves Boil then chill the brine, place the loin in, weight it down, (recipe says 48 hrs in brine) but will have to be 9 days due to FIFO. Take out the brine, dry and place in fridge for 24 hrs then hot smoke. My question is that @Otto Von Blotto I understand you brine and brine for a week or so depending on size. 9 days be ok for a 2kg loin? Seen as the recipe says 48 hrs. Also, I got some dextrose, whats the weight ratios for Dex/Sugar? As in is it something like 1.2kg Dex equals 1kg sugar? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 15, 2019 Share Posted June 15, 2019 (edited) Yeah I leave mine in for at least a week. For 2kg I'd probably go about 11-12 days; the one I just did was almost 2kg and is a little underdone in the middle of the meat. I think it was in the brine for 9-10 days. I'm not sure how they're getting it done in two days unless they're injecting the meat with some of it. I'd use sugar rather than dextrose. Its purpose is to neutralize the saltiness a bit, and dextrose is less sweet so might not quite have the same effect. Edited June 15, 2019 by Otto Von Blotto 2 1 Link to comment Share on other sites More sharing options...
Spudley Posted June 15, 2019 Share Posted June 15, 2019 No bbq just another Camp Oven Roast Chooken 103ABFD2-4DB3-4CFD-9214-B1ADBA61C709.MOV 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 15, 2019 Share Posted June 15, 2019 Went to the local butcher today, picked up some loin, he deboned it it for me and cut a section off. Was aiming for 2kg, come in at 2.3kg. Its free range pork from a local place, so should taste magnificent. Just waiting on the brine to cool down before adding the loin. When he cut it off the belly, I was thinking, I really should do a full bacon with the loin and belly. Just need a bigger smoker for that. 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted June 15, 2019 Share Posted June 15, 2019 Dinner 7 Link to comment Share on other sites More sharing options...
Beerlust Posted June 15, 2019 Author Share Posted June 15, 2019 Hi guys. I've got a good thing going with my local butcher atm. A great bloke as is his father that preps & ties up some of the more intricate stuff I ask for. We have an emerging barter system developing. I provide him with a reasonably hard to get beer by the carton at a good price, & in-turn he provides me with awesome cuts of meat for smoking/roasting etc. Anyways, I spoke with him earlier in the week about a good piece of beef for roasting/smoking about 3kgs. He tells me he's got some reasonable Wagyu class beef at a good price & would I be interested. I said, "Yeah, but I'm not a millionaire & that stuff ain't cheap for a bloke on my wage, especially at 3kgs worth!". He says, "Don't worry, I'll look after ya, cya Friday". I said, "Okay, cya Friday". Friday comes, & I take his carton around to him in the shop & he brings out this bagged piece of meat he's put aside for me with a price marked on it. He then tells me it's just over 4kgs & if he'd cut it, it would have ruined it. He shows me the cut, & although not in anyway high grade Wagyu it resembles high grade Scotch fillet/lowish grade Wagyu due to the marbling level. I hand him the receipt for the carton of beer, he knocks $8.00 off the price he had written the on bag of the 4kg hunk of top grade meat to match the carton price. What more can you ask for from a butcher? I have a lot of man-love for this bloke right now, & feel like I'm being spoiled rotten pretty much everytime I visit him. Anyone got any ideas on how to smoke/roast a top notch 4kg piece of meat? I'm thinking real simple to enjoy the flavour of the high quality meat, but am open to ideas. Cheers, Lusty. 5 Link to comment Share on other sites More sharing options...
Pezzza Posted June 15, 2019 Share Posted June 15, 2019 5 hours ago, Spudley said: No bbq just another Camp Oven Roast Chooken 103ABFD2-4DB3-4CFD-9214-B1ADBA61C709.MOV Niiiiiiiiiiiiiiiiice 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted June 16, 2019 Share Posted June 16, 2019 Pulled beef cheek tacos are on the menu tonight!! 3 Link to comment Share on other sites More sharing options...
ben 10 Posted June 16, 2019 Share Posted June 16, 2019 13 hours ago, Beerlust said: Anyone got any ideas on how to smoke/roast a top notch 4kg piece of meat? What is the cut? Link to comment Share on other sites More sharing options...
Beerlust Posted June 16, 2019 Author Share Posted June 16, 2019 22 hours ago, Ben 10 said: What is the cut? Topside. Link to comment Share on other sites More sharing options...
ben 10 Posted June 16, 2019 Share Posted June 16, 2019 smoked topside works. Low and slow cos you want to melt the fat with wagyu 1 Link to comment Share on other sites More sharing options...
Spudley Posted June 17, 2019 Share Posted June 17, 2019 On 6/15/2019 at 7:13 PM, Beerlust said: Anyone got any ideas on how to smoke/roast a top notch 4kg piece of meat? I'm thinking real simple to enjoy the flavour of the high quality meat, but am open to ideas. Cheers, Lusty. May be simple rub consisting of Salt, Pepper, Garlic, bit of Papprica so not to influence the cut too much, Smoke for a couple, wrap in foil with sauce of your own preference for aa couple ,finish with spritz Lemon and honey until done, Good luck with it mate and wish I had a butcher like yours 1 Link to comment Share on other sites More sharing options...
Beerlust Posted June 17, 2019 Author Share Posted June 17, 2019 4 hours ago, Spudley said: May be simple rub consisting of Salt, Pepper, Garlic, bit of Papprica so not to influence the cut too much, Smoke for a couple, wrap in foil with sauce of your own preference for aa couple ,finish with spritz Lemon and honey until done, Rare for me, but as you suggested, was thinking about keeping it really simple. Salt, pepper, & maybe a light sprinkle of thyme &/or oregano, & stuff a few garlic cloves inside the meat at a few strategic points. Just try to produce something where you can enjoy the flavour of the meat without too much influence. 9 hours ago, Ben 10 said: smoked topside works. Low and slow cos you want to melt the fat with wagyu Would you use a flavoured wood chip, or leave them out for this? Are you suggesting I try for that 91-96°C final internal temp with this one Ben? Thanks gents, Lusty. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now