Smoking Meat...

Discussion in 'Brew Food' started by Cocko, 19/10/12.

 

  1. Bribie G

    Adjunct Professor

    Joined:
    9/6/08
    Messages:
    19,946
    Likes Received:
    4,153
    Gender:
    Male
    Location:
    Kyogle
    Posted 8/4/17
    That reminds me I missed 24 Hours in Emergency last night, will have to catch up on SBS on Demand.
     
  2. indica86

    Well-Known Member

    Joined:
    14/10/13
    Messages:
    1,815
    Likes Received:
    618
    Occupation:
    alcoholic
    Location:
    banned
    Posted 11/5/17
    Left over 8 hour smoked lamb shoulder on flat bread today.


    YUM
     
    Rik likes this.
  3. indica86

    Well-Known Member

    Joined:
    14/10/13
    Messages:
    1,815
    Likes Received:
    618
    Occupation:
    alcoholic
    Location:
    banned
    Posted 14/7/17
    Brisket day tomorrow.
    Free organic home delivered with the rest @ $16 a kg.
     
    laxation likes this.
  4. Rocker1986

    Well-Known Member

    Joined:
    28/4/12
    Messages:
    2,169
    Likes Received:
    803
    Gender:
    Male
    Location:
    Brisbane, QLD
    Posted 8/10/17
    I've been in the process of making bacon for the first time over the last few days. It's being made from pork loin (short cut bacon) rather than the belly, using a variation of the Canadian bacon recipe from the Charcuterie book. It was done as a wet cure, ingredients in that were:

    4L water
    350g non iodised salt
    225 sugar (I used brown sugar)
    42g curing salt #1 (6.25% sodium nitrite)
    This was boiled on the stove and allowed to cool to room temp then refrigerated overnight, at which point the loin was submerged in it for 48 hours in the fridge. Yesterday I removed it from the cure, rinsed and patted dry and placed on a rack in the fridge in prep for smoking it today. It will be smoked with hickory.

    I did cut a small slice off it yesterday to fry up for an early sample tasting and it was bloody delicious so I'm looking forward to the proper finished product. :D

    The three images are the cured loin on the rack, the slice in the pan and the loin submerged in the cure earlier.
    Pork Loin.jpg Frying Bacon 2.jpg Brined Pork Loin.jpg
     
    Hambone likes this.
  5. laxation

    Well-Known Member

    Joined:
    24/6/08
    Messages:
    474
    Likes Received:
    170
    Posted 9/10/17
    Let us know how it goes. I've only done bacon before with a 7 day dry rub
     
  6. Rocker1986

    Well-Known Member

    Joined:
    28/4/12
    Messages:
    2,169
    Likes Received:
    803
    Gender:
    Male
    Location:
    Brisbane, QLD
    Posted 9/10/17
    Turned out bloody well for a first attempt! Next time I'll leave it in the cure for longer, will try 4 days as there was a slither through the middle that wasn't quite reached by the cure, but the smoking went well and gave a lovely flavor to it. Definitely better than the earlier tasting.

    It smells more like ham steaks "raw" but once fried in the pan it's bacon through and through. Just need something to make slicing it easier now.

    Looking forward to trying again though and improving on it :)

    IMG_20171008_143142.jpg IMG_20171008_174724.jpg IMG_20171008_181804.jpg
     
    Garagebrew, laxation and koshari like this.
  7. koshari

    Well-Known Member

    Joined:
    4/5/17
    Messages:
    100
    Likes Received:
    31
    Posted 9/10/17
    how do you do your brisket?
     
  8. peteru

    Here, taste this!

    Joined:
    13/10/13
    Messages:
    1,011
    Likes Received:
    461
    Location:
    Sydney
    Posted 9/10/17
    While not a traditional recipe, the best brisket I ever made spent around 70 hours in the Grainfather at 55C (sous-vide with sea salt, garlic powder, fresh marjoram and rosemary twigs), then about 2 hours in the smoker with banksia cones at around 60C. Rested for about 15 minutes while I got the smoker up to 200C, then caramelised on the outside, which only takes about 1 or 2 minutes on each side. Wrapped in alfoil, put in a plastic container and rested for another hour before serving.

    The beauty of this method is that you are completely in control of the timing when it comes to serving the meal. A big enough chunk can easily be rested for several hours.
     
  9. SBOB

    Well-Known Member

    Joined:
    23/6/14
    Messages:
    1,521
    Likes Received:
    909
    Gender:
    Male
    Location:
    Newcastle
    Posted 9/10/17
    Only recently joined the meat smoking cult.
    Was able to get a good deal recently on a new model Kamado Joe, and this weekend I have it it's first decent run.

    Atomic buffalo turds, moink balls, and a pulled pork (sous vide first), all smoked with cherry wood...

    Was pretty tasty

    [​IMG]
     
    nic0, Rocker1986 and laxation like this.
  10. Rik

    Active Member

    Joined:
    26/5/09
    Messages:
    41
    Likes Received:
    9
    Gender:
    Male
    Home Page:
    Posted 15/10/17 at 11:19 AM
    Smoked belly...yep it's a thing IMG_2811.jpg
     
    Garagebrew and danestead like this.

Share This Page