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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-16-2013, 10:31 PM   #16
IamMadMan
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I've bought beef bacon from our butcher but he would never tell me what cut he makes it from. Thanks for the information I needed to try and make my own.

Great Looking Beef Bacon.
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Unread 02-17-2013, 08:38 AM   #17
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Reading Katz site on pastrami they say curing for up to a month and smoking for days. How do they do that?
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Unread 02-17-2013, 09:05 AM   #18
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They use a dry cute, which gets applied several times. The meat is held on racks so that there is never a liquid build up. Smoking in a smoke shed allows for a cooler smoke, often days or even weeks, it is the traditional way of smoking bacon and such. The curing salt prevents spoilage and the dry smoky air helps too
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Unread 02-17-2013, 09:09 AM   #19
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Quote:
Originally Posted by captndan View Post
Reading Katz site on pastrami they say curing for up to a month and smoking for days. How do they do that?
I am sure they will not divulge their process in making their "Pink Gold" but only give generalities of the process.

Dry refrigerated curing is dependent upon the thickness of the meat. It can be accelerated by brining and stitch pumping as done in in today's commercial applications.

As far as smoking for days, I have never smoked corned beef for days to make pastrami, but I can remember my grandfather smoked hams for days in the smokehouse. It was far from our smokers of today and it was a cold smoking process which was also part of his curing method.
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Unread 02-17-2013, 11:51 AM   #20
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This looks so good! It's strange there isn't more emphasis on beef bacon because of all the folks who can't or don't eat pork for health or religious reasons. Why isn't it marketed more? Don't think I've ever seen it for sale locally.
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Unread 02-17-2013, 11:52 AM   #21
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Bbq Bubba posted his pics of beef bacon on another site recently, maybe he will chime in and let you know how he did it.
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Unread 02-17-2013, 11:53 AM   #22
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Wow! Looks great. Never heard of it either, very interesting nonetheless.
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Unread 02-17-2013, 12:37 PM   #23
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Quote:
Originally Posted by sfisch View Post
Bbq Bubba posted his pics of beef bacon on another site recently, maybe he will chime in and let you know how he did it.
You mean like in the first post here?
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Unread 02-19-2013, 08:10 AM   #24
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I ask the meat manager at Ingles about beef navel. His first answer was 'what'. Then he said I must mean plate. Could he get it? No haven't seen it for years. He said about all they get now was 'box' meat. I'll keep trying.
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Unread 02-19-2013, 08:17 AM   #25
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Nice job.

You should stick with this smoking thing........just might be a future in it for you.
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Unread 02-19-2013, 09:23 AM   #26
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Sounds delicious. Bravo!
We have some really good butcher shops in the area, I'm sure I can find some navel.
Putting that on my list when my Beast (brick smoker project) is done!
Thanks for sharing!
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Unread 02-19-2013, 11:58 AM   #27
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Quote:
Originally Posted by Fatback Joe View Post
Nice job.

You should stick with this smoking thing........just might be a future in it for you.
Ya. The male escort thing sorta died out.
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Unread 02-19-2013, 02:54 PM   #28
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Looks delicious! You should have a restaurant or something.
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Unread 02-19-2013, 03:34 PM   #29
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I make this for my brother in law who doesn't eat pork for religious reasons. Every holiday I smoke half a belly. I like the flavor but find that it is chewier than normal bacon and it has a thin piece of sinew that runs through it. Rather than making bacon, smoke it like a brisket without wrapping or a paper wrap. It's silly good.
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