A journey of awesomeness - meat, smokers, charcuterie, sous vide, brewing, kombucha, sourdough, fermented foods...and whatever I can do to entertain myself. Cool things that can be done at home, even while raising a herd of children.
Pastrami takes to long and EXPENSIVE to make.. I got a hair cutting kit, and i take the long blade and give myself a BURR. SAVE THAT 40 dollars 💲💲💲💲a hair cut 🙄🙄 Can you believe that 🙄🙄HAIR CUTS ARE 40 bucks now.. The hair cutting kit is like only 17 dollars
🤣🤣🤣 I know! My wife has actually been cutting my hair for the last 18 years or so. I think we've gone through three hair trimmer kits in that time. Lots of saved cash. As far as the pastrami, I find it's a lot cheaper than buying it from the deli, and I get a kick out of these projects, so I don't mind spending the time...the waiting part is hard, but that's only because I'm excited. 🤣
@@ThisDadGoesTo11 cool👍👍 same here. That what i found to> Just buy deli Pastrami, can make jerky out of it too. its cheaper> Get a chance. do it in Teriyaki. its Excellent 👌👌
I found the bacon grease on it while hot smoking low and slow helped it stay nice and moist. If you're heating it up a second time, later on, you for sure need to take care that it doesn't dry out.
Are you talking about the Canadian/back bacon? It is quite similar to ham, for sure. It's very different from side/streaky bacon, which has a much higher fat ratio. I like the back bacon for eggs Benedict, breakfast sandwiches, etc. It definitely doesn't work as a straight substitute for 'regular' bacon. Personally, side bacon is my favorite, but I do like the back bacon as an ingredient in certain dishes.
@@ThisDadGoesTo11 Pork Loin> I was trying to make bacon out of the loin. This one was Teriyaki HAM YUM > Its ok i like ham too 🤣🤣 Been making backboard bacon from the butt should Its Excellent 👌👌
hey saw you have foil in the bottom tray, curious question but does it help with clean up? Just got my pitboss few months ago and still learning how to use it :)
@DoctorCarbine Hey, there! Yes, this definitely helps with cleaning up. All the drippings land on that, rather than the heat plate. I just form it around and, once it's been used a couple times, I pull it off and replace. It means you dint have access to the slider for direct heat, but I never use that feature. If I wanted to, I would just pull off the foil to operate the slider. Thanks for the question!
Awesome! I have a pork loin ham recipe, where I cold smoke the cured loin and then finish via sous vide...it's delicious, but I think I might prefer the version where I hot smoke it to a low-ish finishing temp. Either way, they're awesome. Let me know how yours turn out! 👍👍
I luv moose, especially moose stew. I must admit, that pastrami looks awesome, and wish you could put a sandwich in the mail and send it to me here in Toronto. If you wanted it more tender you can steam it after smoking it and it will be almost fall apart. Now I think I've asked you about biltong 1 or 10 times, I think using moose would be tremendous. If I'm correct, biltong was originally made with springbok or similar type game meat by the aboriginal people of southern Africa.
Hahaha...indeed, the biltong thing is something on my ever-increasing to-do list. Next time my buddy is in town, I'll borrow his biltong box, so I don't have an excuse not to make it for myself! The steaming method is fantastic, for sure! I typically do that with Montreal smoked meat and whatnot. It definitely heats it up, makes it nice and tender, and creates a super moist finished product. Your sandwich is in the mail...but I can't guarantee the folks at the post office won't 'confiscate' it for lunch. 🤣
Thanks! This stuff is wicked...so spicy, and yet still very reminiscent of fermented sauerkraut. It has opened all kinds of possibilities in my brain for future projects. 🍻
I have found a little trick to double seal with those vertical sealers. Vacuum and seal, which leaves about an inch at the top of the bag, then cut off about a quarter to half of an inch, off the top, then let it feed back into the sealer and seal again. Works great, even with the mylar bags with the "diamond plating" which allows use in a sealer.
Hey, that's great! You mean you don't like sitting there, wiggling the plastic in a millimeter at a time, waiting for it to trigger and create the second seal? 🤣 Thanks for the tip; I'll do that next time! 👍👍
I was watching this after your pork loin ham video. In that one, you added the weight of the salt and sugar to the total weight before calculating the amount of the cure#1, but this one, you just used the weight of the loin. Does it matter? I love the videos and am going to try both of these (and maybe the "Dry Cured Eye of round..... don't want to get TOO adventurous, though.....LOL)
Hahaha...thanks! So, I just checked both my loin ham videos, and I confirmed that I used the straight meat weight for the calculations. I use that for all calculations, so the cure was based on meat weight, not including any other ingredients like salt or sugar. I actually have started a spreadsheet with the calculations built into it with the percentages I like. So, all I need is the meat weight, enter that into the correct cell, and it spits out all the cure/seasoning amounts. It's awesome, especially when I want to repeat the recipe (and it's easy to adjust if I want to tweak something). So, that was a good question. Go with the meat weight by itself, as that makes for safe and accurate cure proportions. Try it out and let me know what you think! 😁
I believe you could. I personally haven't used celery powder before. I recall reading somewhere that it also has some potential health-related issues, like how nitrates can also be bad (I always mentally follow that up with "in excessive amounts," just to keep myself sane 🤣). I wouldn't know the quantities to use for it, but I'm sure it's worth a try!
Thanks! Give it a try and let me know what you think, if you have a chance. I haven't made those buns before, as my mother-in-law makes them - and they're delicious! She doesn't do a sourdough version, but this sounds like an opportunity for a cool experiment. I'll try to pick her brain on the original papo seco recipe and modify from there. Great idea! 😁
If u go to Lowe’s or Home Depot near closing a ton of pallets r usually in the back or side of the outside of the store, they don’t care if u take them they throw em out but that’s easiest place to get
Totally! I have a large commercial area by my place with Home Depot and some other big box stores all in a row. Cruising behind there is a great way to find awesome pallets for free. The ones I used for this project were intentionally ratty looking ones, but I've scored near-mint quality and heavy duty pallets from there, before. Thanks for the comment! 😁
Hey question for your brain: are those pint or quart jars? Want to make sure I’m not totally throwing off my measurements and using twice as much salt/mustard/pepper as necessary. Thanks!
I tried a half dozen butcher shops and supermarket counters and they either could not, or would not, sell beef fat. Finally went to a local plant that processes cattle and hogs. When I asked for beef fat their question was "How much"? They had plenty and were happy to sell whatever amount I wanted. So getting beef fat is not as easy as you might think.
@@AntAciieed Find an abattoir in your area that sells to the public. The place I went to does. When I wanted to buy beef fat they carried out a big slab of suet and asked how much of it I wanted. I pointed and they chopped it off right in front of me, no problem. When I was a kid my old man used to go to a local butcher and they always had it, or could order it. My dad would buy large chunks in the winter, run a coat hanger through them and suspend them from tree branches for the birds. My mother would also render the fat down into tallow for cooking.
Wow, that's wild. So, the fat I used here was from a side of beef I purchased. It's been a while since I got fat from a store but, the last time I wanted it, I just asked the butcher in the meat department in a local store, and he hooked me up. It must really be case dependent, based on where you live, what they typically use the beef for, and whatnot. Thanks for the comment!
Dang! They don't even sell it? That's wild. I wonder if you asked them (or even a butcher in a grocery store) to save some the next time they're breaking down some beef...maybe they could do that?
You heed to remove the air from the dry age collogennwraps. You also want the meat wet. Lay t down and roll it into the sheets and fold, not spin twist the ends. The air pockets are why you had the mold issues. Of course white mold and pale sage green mold is ok but always let your nose be the final check.
Yeah, this one was weird. I don't typically get that issue with this particular method, but your reasoning definitely makes sense. I have tried the fold-over method before; they only thing I don't like is then struggling a bit getting the netting over the one side, as the casing wants to slide back towards the end of the meat. Thanks for the tip! 😁
Hey, there! I'm super happy with mine, particularly after I added the second fan for air input. It made it way easier to control the humidity, particularly when I have a bunch of salami or something in there: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3-K3Iy3VVx0.html. Main tip would be to buy a fridge where you can source replacement parts down the road, if anything goes on it, so you don't have to build another one. Also, if you can access a wiring diagram of it, it helps to prevent cutting anything important when building it. Of course, I still cut wires with my second fan hole, but it was an easy repair. Good luck with the project! Let me know how it goes, if you can. 😁
Hey, thanks! No, I didn't core the crabapples. Would have taken forever, and I was thirsty. 🤣 I do core regular apples for other ciders, though, as it's not so many apples to deal with. I don't think there's much of a safety issue or anything. It likely extracts a bit of bitterness or tannin or something, but I'm looking for that in a crabapple cider, anyway. Hope that helps. Thanks for the question!
There are some definite similarities, but it's still different than actual ham. I do make a couple of pork loin (not literal ham cut) versions of ham: one is finished with cold smoke and sous vide ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6i92YKonyb8.html and one is hot smoked ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A_S-k9y6iaA.html . Thanks for watching! 😁
@@ThisDadGoesTo11 Yep how you cure it and the seasonings used Thanks for letting me know that it was different from ham. CAUSE THAT WHAT IT LOOKED LIKED HAM Cheers buddy
I only just realized a couple of weeks ago how easy it was to make pickled cucumbers, and beets, at home. Even if you only give them a day they are still really good, and my kids help me finish them off really fast. No "techniques" needed; I just make a quick brine and pour it over while hot. I do cut the cucumbers in half lengthwise so they get the flavor faster. Maybe I will try a much longer set based on this video.
I know! It's awesome. I could see how the slicing move would speed it up. I personally prefer a whole pickle over longer time, as I find the pickle has a little more crunch, due to the skin around the whole cucumber. Either way, you can't lose. If you try this, let me know how it like it! 😁
Totally! It was my upgrade video. Here you are: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3-K3Iy3VVx0.html Thanks for watching! If you have questions, let me know. 😁
You're totally right about how that would have changed the texture. You know, I do like fully pulled pork, and I follow a similar process to what you suggest when I do that, but I prefer shoulder when it still holds together a bit, like this did. That way, I can chop or even slice it, rather than pulling. It's just a personal preference - a little closer to an old-school pork roast, but way tastier. Leaving it unwrapped gives me a bit more bark, too, which I love. Dang, now I'm starving. 🤣 Thanks for the comment and suggestion!
So, I actually just stuck it into the little slot that's by the hinge on the legs. Makes it look like someone with a wallet chain. 🤣 If I get sick of it, I'll just remove it, since I've never used a match to light it. If the igniter fails, I'll use a lighter, since I always have them in the trailer or the bag I carry my propane hose in and whatnot. Thanks for the question!
How much snow do get snow in Calgary? What is your snow load there? I am in the North Thompson of BC and get from 2' to over 3'. How on earth can you have a flat roof on a green house? Do you take the roof off each winter? Puzzled in BC.
Yes, we get snow, but not as much as you do. Most of the time, when it falls, it's not super heavy and wet. We also get plenty of Chinook winds that tend to melt it throughout the winter; since there is a slope to the roof, it slides or melts off. Before this, the poly plastic roof would hold up for a few years before some sagging would occur in one or two spots. I'm thinking this will hold up better. If I notice it's starting to see some abuse, I'll either replace or double up the roof panels in the spring, or cover with a plywood layer the following winter. We'll find out this winter! 😁
I’ve tried a couple of methods but I think I prefer a wet brine and unsmoked so far. I usually love smoked meat but not in the case of bacon. Texture seems different. But I’ll keep playing around with it. One thing I do is ask my butcher to give me the chop cut deboned but whole. That way it has a small tail aka pork belly to replicate the British cut back bacon.
Right on, this all sounds delicious. It really comes down to personal preference. I like mine smoked, but it would be great either way, I imagine. I would say it does tighten up the texture, especially with hot smoking. I like dry curing, as it's just easier for keeping in my fridge. I often have multiple things going on in there, so it helps keep it more contained and organized. I do like getting the loin with the little bit of belly on it, too! It seems about half the time I find them in the store, they have that. It's always a treat, especially if I'm using them for dry-aged charcuterie, as that extra bit of fat is delightful. Thanks for the comment! 😁
Is there a way to cook without cooking in plastic and achieve the same fabulous results? Just seems to me cooking in plastic probably not a healthy option…
Hey, there. So, cooking via sous vide like this is safe, due to the type of plastic used in the bags. However, you can definitley finish this off in other ways. In this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A_S-k9y6iaA.html I recently made a version of this ham and hot smoked, rather than cold smoking and hot water bath. I actually prefer it to the sous vide version, but it doesn't have the same number of views. 🤣 If you don't have a smoker, you could also cold smoke and oven roast, like I did with this oven-roasted capicola: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FXMkBmhmsg0.html Hope that helps! Thanks for the question. 😁
Yeah, I don't see why not. Sticking the straw through the hole and getting some foam in there...hopefully, some would work its way down and out that hole. Then, you could finish it off. I'd give it a try; worst case, it doesn't want to flow down, and you have some foam above the ceiling that you'll never see. If you do try it, let me know how it goes! Good luck with the holes. 👍👍
That was a great watch! Loved the full walk-through, thank you. Getting my roccbox next month when me and the missus move into our home, very exciting!
Great Video! Because, I'm trying to watch my Sodium intake and these Deli Cold Cuts from the Supermarket are just drowned in Sodium, my Blood Pressure is high and I suffer from dizziness but not as much since I stopped adding Salt when I cook dinner and buying low sodium meats but now I see that there's an alternative thanks to this great video. 👍
Awesome! So, this was just a spiced up version of this capicola recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-p8-CbVMd8EQ.html You can check the video for the exact process, and I have the whole recipe written out in its video description. It's done by weight, so it can be scaled to any size of meat with a few quick calculations, as demonstrated in the instructions. Let me know how it goes! 😁
Hey, there! So, straining only gets the larger chunks out of the tallow. I usually just do that, as I don't mind some little brown bits in my jars, as I'm just using it for cooking. One thing that some people do, if they are trying to eliminate all of that, is to strain the tallow into a large metal bowl. You can put it in the fridge or somewhere cool, until it's hardened. Then, turn the bowl upside down on a large cutting board or other clean surface and pop the tallow out, sandcastle style. Any remaining sediment will be at the top (originally the bottom of the bowl). You can cut or scrape that off, until you just have the white tallow left. Then, I'd put it back in the (cleaned) bowl, warm it in the oven, and distribute into jars for storage. That's probably the best way to eliminate that. If you've jarred your tallow and want to fix it, just warm up the jars for a bit in warm water or the microwave (no metal lids! 🤣) and pour through the strainer, following the process outlined above. I hope that helps! Good luck. 😁
Definitely need this. we just love your pork loin ham so I'm sure this will be amazing too. The mustard powder for the rub isn't in the recipe description just for editing suggestion.
I have a small, very lean pork loin in the freezer I might try this recipe on. I think I'll smoke it on the kamado with a water pan in the hopes that this environment will help stop the loin from drying out.
Awesome! The water pan should help, for sure. I'd definitely make sure to get some bacon grease, oil, etc. on the pork prior to the final rub, like I did, as that would also help. It should also take less time in there, so that should help. You could go with a lower temperature in the smoker, too, to let the meat absorb some more smoke prior to hitting the desired internal meat temp - it just depends how smokey you want the pastrami to be. Let me know how it goes, if you try it out! 😁
