1/27/2018 – First attempt at making andouille sausage as what we buy often is tasteless compared to how articles about say it tastes. This has many of the traditional Cajun spices used in sausage.
1/15/2018 – Bought a very meaty 3.95 lb. (1,791.7 gm) slab at Hong Kong Market for $3.49/lb. Dry cured for almost three weeks. Cold smoked for 6 hours.
Bought a trimmed flat with a piece of the point at HEB. Separated them into two pieces where the flat weighted 739 gm and the piece of the point weighted 728 gm. This cure/smoke is my first dry brining the beef … Continue reading
Recipe below is by Susan Minor and extracted from here at the WayBackMachine. Beef Pastrami From Habanero Smoker After receiving favorable review for the way I prepare my pastrami, I feel that I can now post it on this site. There … Continue reading
May 7, 2017 – This is the fourth cure with a cleaned up brisket to make corned beef for Rueben sandwiches. Used the same marinade/cure ingredients. The meat is clearly solid deep red after the cure. Used a lot less rub … Continue reading
5/8/2017 – This was our 3rd corned beef and we began with a whole packer brisket at 14 lbs 7 oz and trimmed off all the fat. Trimmed weight was 8 lbs total. Added Cure No.1, salt and sugar per … Continue reading
This was the second time making corned beef and the first time smoking it to make pastrami. The corned beef was made with part of a brisket point. The pastrami rub even included juniper berries. It turned out great with … Continue reading
2/19/2017 – Yesterday bought a 3.54 lb. beef shoulder roast, 3″ thick, at HEB for $2.27/lb. Some marbling. This morning did this.
This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time.
The meat turned out like ham and had a good flavor. Need to cure in spices and smoke cooler and longer.