Pezzza Posted November 30, 2019 Share Posted November 30, 2019 15 minutes ago, Ben 10 said: Smoking,,,,,,,,,,,,, @ something.... Brisket given a good rubbing with something prior? And do you get your own wood or just buy it in? Link to comment Share on other sites More sharing options...
ben 10 Posted November 30, 2019 Share Posted November 30, 2019 Salted yesterday. Homegrown pepper today with some garlic powder, mustard powder and oregano. I use pellets Link to comment Share on other sites More sharing options...
Pezzza Posted November 30, 2019 Share Posted November 30, 2019 10 minutes ago, Ben 10 said: Salted yesterday. Homegrown pepper today with some garlic powder, mustard powder and oregano. I use pellets Noiiiice Home grown Pepper.... Aaah what a beautiful thing @Ben 10 Link to comment Share on other sites More sharing options...
ben 10 Posted November 30, 2019 Share Posted November 30, 2019 3 Link to comment Share on other sites More sharing options...
ben 10 Posted November 30, 2019 Share Posted November 30, 2019 4 Link to comment Share on other sites More sharing options...
Beer Baron Posted December 1, 2019 Share Posted December 1, 2019 7 hours ago, Ben 10 said: Looks awesome as usual!! Link to comment Share on other sites More sharing options...
Pezzza Posted December 1, 2019 Share Posted December 1, 2019 7 hours ago, Ben 10 said: Yummmmmmm Link to comment Share on other sites More sharing options...
The Captain!! Posted December 2, 2019 Share Posted December 2, 2019 Just put two 1.5 kg pork loins in the brine today to come out in 9-10 days time. mmmm bacon on the smoker Friday week 3 Link to comment Share on other sites More sharing options...
Red devil 44 Posted December 2, 2019 Share Posted December 2, 2019 44 minutes ago, The Captain!! said: Just put two 1.5 kg pork loins in the brine today to come out in 9-10 days time. mmmm bacon on the smoker Friday week Love your work Captain Link to comment Share on other sites More sharing options...
Beer Baron Posted December 2, 2019 Share Posted December 2, 2019 1 hour ago, The Captain!! said: Just put two 1.5 kg pork loins in the brine today to come out in 9-10 days time. mmmm bacon on the smoker Friday week Bacon is definitely my favourite food group 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 2, 2019 Share Posted December 2, 2019 3 minutes ago, Beer Baron said: Bacon is definitely my favourite food group Absolutely. I am a firm believer that meat is the best vegetable available 3 Link to comment Share on other sites More sharing options...
Red devil 44 Posted December 2, 2019 Share Posted December 2, 2019 Cooked spare ribs the other night on my Kamado Joe 4 Link to comment Share on other sites More sharing options...
Pezzza Posted December 2, 2019 Share Posted December 2, 2019 2 hours ago, The Captain!! said: Just put two 1.5 kg pork loins in the brine today to come out in 9-10 days time. mmmm bacon on the smoker Friday week Kapitan, what sort of containers do you brine your porkers in? Link to comment Share on other sites More sharing options...
Pezzza Posted December 2, 2019 Share Posted December 2, 2019 9 minutes ago, Red devil 44 said: Cooked spare ribs the other night on my Kamado Joe Tashtee! Link to comment Share on other sites More sharing options...
The Captain!! Posted December 2, 2019 Share Posted December 2, 2019 42 minutes ago, Bearded Burbler said: Kapitan, what sort of containers do you brine your porkers in? Good safe plastic containers that go into the fridge. Same ones I use for my grain storage 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 3, 2019 Share Posted December 3, 2019 Got a 2kg pork loin or whatever it's called on the package but I don't have a pot big enough to fit it so I'll cut in half and do two lots back to back. Also gotta get a leg roast to make a ham for Christmas. 2 Link to comment Share on other sites More sharing options...
Beer Baron Posted December 3, 2019 Share Posted December 3, 2019 I’m waiting for my father in law to make me some ham. He has a poor excuse of a broken hand and gout. Pffffttttttt, get to work old boy. 1 1 Link to comment Share on other sites More sharing options...
Beerlust Posted December 3, 2019 Author Share Posted December 3, 2019 54 minutes ago, Beer Baron said: I’m waiting for my father in law to make me some ham. He has a poor excuse of a broken hand and gout. Pffffttttttt, get to work old boy. He sounds a lot like my father. His right arm works a treat though! 3 Link to comment Share on other sites More sharing options...
Pezzza Posted December 3, 2019 Share Posted December 3, 2019 2 hours ago, Beerlust said: He sounds a lot like my father. His right arm works a treat though! Only when he's thirsty! And how good would it be to have a 'young fulla' who can brew nice beer!?! 1 Link to comment Share on other sites More sharing options...
Beerlust Posted December 3, 2019 Author Share Posted December 3, 2019 1 minute ago, Bearded Burbler said: Only when he's thirsty! And how good would it be to have a 'young fulla' who can brew nice beer!?! Understood perfectly in a nutshell. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 3, 2019 Share Posted December 3, 2019 8 hours ago, Otto Von Blotto said: Also gotta get a leg roast to make a ham for Christmas. So same sort of process mate - curing in brine and then hot smoking? Is that what F-I-L @Beer Baron will be doing too... soakin' and a-hot-smoking... ? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 3, 2019 Share Posted December 3, 2019 Pretty much the same. The only differences are I use pickling spice in the brine and I put the ham in boiling water for ten minutes before smoking it to draw out some of the salt. The last one I did a couple of years ago was a hit with everyone. 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted December 3, 2019 Share Posted December 3, 2019 FIL just brines and smokes. Best hams I have ever had by a country mile 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 4, 2019 Share Posted December 4, 2019 Just finished boiling the curing brine for the ham, it's about 7.5 litres worth with 470g salt, 300g regular brown sugar and 59g curing salt with a packet of pickling spice (35g). It smelled bloody nice boiling, went through the whole house I got a smallish leg roast bone in from the local butcher, 2.7kg which should be plenty as there will only be 6-7 people. I borrowed dad's stock pot to make it since I can't fit these larger pieces in the usual pots I use for bacon. It fits in the second brew fridge next to the fermenter so the timing is perfect because it can cure while the pilsner lagers. I'll do up a brine on Saturday for some bacon as well, so it can go in on Sunday, and I can smoke it and the ham together on the Sunday before Christmas day. 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted December 4, 2019 Share Posted December 4, 2019 3 hours ago, Otto Von Blotto said: I borrowed dad's stock pot to make it since I can't fit these larger pieces in the usual pots I use for bacon. Does your dad own a bigger stock pot than a 40l crown urn?....... That’s impressive!!! 1 4 Link to comment Share on other sites More sharing options...
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