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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-09-2013, 01:38 PM
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#16 |
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is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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I'm speechless, that looks awesome. What do you dry your meats in?
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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05-09-2013, 03:48 PM
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#17 | |
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
I modified the racks a bit to enable placement of the meats and sausages - for drying sausages I custom sized some wooden dowels to fit in between the rails on the inside wall of the fridge.. (also drilled a hole in the door, thru which I inserted an instant meat thermometer to see temp without opening the door.) (you basically can use any old fridge and do that - if the built in thermostat does not allow you to run at ~ 55 to 60 F - install a baseboard electric heat, line voltage switching thermometer in the fridge to regulate the temp and connect the power cord of the fridge to the switched output of that..) if you really want to get fancy you can also install a small 120V fan in there to aid in air circulation..) I use an old Hygrometer from one of my old cigar humidifiers , which I hung in the fridge (don't smoke anymore - cigars that is.... meats is another question  ) to watch RH% - luckily I do not need anything to regulate it here in Houston- been at it for some years now - and nomally it runs at 70 RH when I start a batch and see it run down to ~ 60 after a while when stuff dries out.. (if need be, place a container with some water in the fridge to raise RH% or get hold of a small dehumidifier when it gets too high..) - they sell combined Hygrometer/thermometer units also..)
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food bloggin at http://oldjinks.blogspot.com/ |
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05-09-2013, 06:36 PM
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#20 |
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is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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Holy crap, that looks amazing!
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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05-14-2013, 05:41 PM
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#21 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Wow, that is really great!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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05-14-2013, 06:03 PM
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#22 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks and sounds great!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-15-2013, 01:07 PM
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#26 |
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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and the beginning of something beautiful...
sorry to mention it folks..
this Prosciutto did not last too long.. we pigged (or lambed) out on it - it's all gone !!  and the only thing we shared were the recipe and the pictures.. it's time to go out and do another one - this time I'll make sure to get a little heavier leg of Lamb.. since it looses ~ 35-40% of weight drying.. and I guess, because of the time needed to dry (~ 3 months) I'll have to start scrounging for a bigger dryer and start curing one of them every 2 months or so.. to keep my stash up to our consumption needs.. what can I say - for the folks loving Lamb meat - it's a delicacy - definitely a thing to try !!
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food bloggin at http://oldjinks.blogspot.com/ |
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