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Smoking Meat...

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

 

  1. Rocker1986

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    Posted 26/12/17
    Thanks mate, it definitely exceed my expectations.

    Matty, I left the skin on while it was curing in the brine, and through the short boil/simmer and smoking process. After that I cut it off and put the ham in the fridge until Xmas day, when it was taken out and the diamond shapes cut into the fat, baked in the oven for 90 mins at 170/180°C while applying glaze every 25 minutes or so.
     
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  2. Ronwales

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    Posted 1/1/18
    How did the brisket turn out? I've only made it a handful of times , but when done good the taste is absolutely delicious
     
  3. SponsorSFC

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    Posted 2/1/18
    Turned out really well, nice smoke ring and very tender. There was plenty left over so had a few days of it to have with some home brews.

    Ended up doing it again on Boxing day.
     
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  4. Ronwales

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    Posted 2/1/18
    What temp do you do yours and how long. I find getting a nice bark on it a bit tricky
     
  5. SponsorSFC

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    Posted 2/1/18
    I do mine at 100C.

    I keep adding wood chips until it hits an internal temp of 65-70C then just keep it on heat until it hits 95C internal. Roughly 4 hours to get to 65C then 6 hours to hit 95C.

    I then wrap it in foil and an old towel and let is rest in an esky for about 2 hours.

    I had to use a Texas crutch for the boxing day one as it hit a stall. There was a bit of wind about which probably didn't help things.
     
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  6. mattyh77

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    Posted 2/1/18
    Do you get the crispy bark on it? I've done a couple now but now bark. Using water in the dish so maybe too much moisture. Might try without water next time.
     
  7. SponsorSFC

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    Posted 19/1/18
    When I used the crutch no. Otherwise yes.

    I have seen that some people throw a crutched brisket on the grill for a few minutes after the rest to dry out the bark. Not tried it myself though.
     
  8. bevan

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    Posted 29/4/18
    Edit: deleted post as I read the small print at the bottom and it was a single use vouch on eBay. Apologies
     
    Last edited: 29/4/18
  9. Hpal

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    Posted 18/5/18
    After some advice please guys. I’m smoking a 2.3kg leg of lamb (boned) in the bbq tomorrow. Haven’t done much of it before but need pointers on temp and time so I don’t stuff it up. I have some Shiraz soaked oak which I plan to split into chips and put in a metal tray.
    Should I put anything in or on the lamb?
    Should I do it up high in the hooded bbq or on the grill with the smoker tray next to it?
    Is my best bet to whack as much smoke in as I can at a fairly low temp for a fair while (4hrs??)
    One burner on low will likely be too hot, should I just make a little fire with the chips and let that do the job then make it hotter last half hour to put a nice crust on it?
    I am a complete novice
    Cheers.
     
  10. tanked84

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    Posted 7/9/18
    Can this be done without the curing salt?
     
  11. Funk then Funk1

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    Posted 7/9/18
    As long as you don't mind a dose of botulism (potentially)......
     
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  12. Rocker1986

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    Posted 7/9/18
    Not entirely sure. It would be more like a salted pork than proper cured bacon and would likely be grey rather than pink. Taste wouldn't be the same either I don't think. But, I've never tried it so I stand corrected.
     

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