Servelat with Really Smoking

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50% 1

Meat for project:
Beef - 35% - 1470 gr - 3.3 Lb - could be from 30 to 40 %
Pork - 50% - 2100 gr - 4.72 Lb
Pork Fat Back - 15% - 630 gr - 1.42 Lb - could be from 10 to 20 %
Salt 1.75 % - 73.5 gr - 0.165 Lb - this is including Instacure #1
1 Oz of water per Lb of Meat - 10 Oz
Amount per KG (1000 gr) or 2.2 Lb
1 Tsp black pepper
1 Tsp paprika
1 Tsp garlic powder
½ Tsp nutmeg
½ Tsp coriander

Опубликовано:

23 апр 2023

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Комментарии : 16

@jamesmckeon8251 Год назад

Very nice job Thank you

@ReallySmoking Год назад

Thank you for watching ...

@DrDavesDiversions Год назад

This is great! Thanks for sharing it... saving this recipe for sure.

@ReallySmoking Год назад

sorry for long video, but i always try to explain things what and how i would be doing it ... and in editing trying to shorten, but in future videos will be shorted - but wull be short videos with explanations : salt meat before project and etc ...

@DrDavesDiversions Год назад

@@ReallySmoking It's your channel; do them however you like; we have a lot of control to jump to where we want. If you want to make things more convenient for viewers (but still keep long form videos) you can add an index in the videos description. If you haven't done that before, all you have to do is put a time, e.g., minutes and seconds, followed by the chapter description. (That's what I do when watching it the first time after upload. :) ) But whatever you like is fine; we are here to learn. Peace. For example: 0:11 intro 1:28 ingredients ...

@DaveDabomb Год назад

Very nice video. I love that cold smoke generator. I wonder if there’s a way I can hook that up to my weber smoky mountain. A couple weeks ago I cold smoked some cheese for the first time. Was real cool out that morning so I was able to get away with it fairly well. I’m new to cold, smoking. Hot smoking, I know very well. Thank you so much for sharing. I subscribed to your channel. BTW I also liked and rang the bell. Cheers and keep that smoker rolling!

@ReallySmoking Год назад

you can even just adjust that smoke would be coming in to air intake and all would be fine.

@ReallySmoking Год назад

Meat for project: Beef - 35% - 1470 gr - 3.3 Lb - could be from 30 to 40 % Pork - 50% - 2100 gr - 4.72 Lb Pork Fat Back - 15% - 630 gr - 1.42 Lb - could be from 10 to 20 % Salt 1.75 % - 73.5 gr - 0.165 Lb - this is including Instacure #1 1 Oz of water per Lb of Meat - 10 Oz Amount per KG (1000 gr) or 2.2 Lb 1 Tsp black pepper 1 Tsp paprika 1 Tsp garlic powder ½ Tsp nutmeg ½ Tsp coriander

@borisfridlyand8660 Год назад

Where are you buying back pork fat? Thanks.

@ReallySmoking Год назад

i do hunt for it - it is really hard and it is thin even if you get it - you can try to substitute with belly fat, but you need to use really had fat part. so litteraly i'm hunting - then i freez it .

@borisfridlyand8660 Год назад

@@ReallySmoking Same story, where is your location, I found some distributors but they don't want to send to California.

@ReallySmoking Год назад

@@borisfridlyand8660 NYC area

@borisfridlyand8660 Год назад

@@ReallySmoking do you have facebook account?

@borisfridlyand8660 Год назад

Sorry, is this any possibility to contact you through facebook or ....?

@ReallySmoking Год назад

You can always send email to -reallysmoking@gmail.com

@borisfridlyand8660 Год назад

I sent email, can you contact me? Thanks.