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Beerlust

What's in your BBQ 2019?

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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?

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Salted yesterday. Homegrown pepper today with some garlic powder, mustard powder and oregano.
I use pellets

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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

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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

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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 😜

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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

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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 🙂 

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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?

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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

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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.

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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. 

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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!

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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!?!

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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.

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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... ?

 

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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. 

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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. 

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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!!! 🤪

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