Quick run into Costco yielded a 12 lb prime brisket and a 10 lb pork belly. All for 60 bucks total! Love me some Costco.
Questions: I am 0-2 on finding Prague powder. Any ideas on who might carry it. Haven't made it to HEB yet. Hoping they have it.
On the brisket. I wanted to dry wet aging it. Do I just keep it in cryovac? How long can I keep it this way?
Thanks!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Leave in the cryovac in a refrigerator that isn't opened much and you could 40-50 days from packaging date at processor. You may have to ask them to check the date on the case. The packaging date Costco puts on has been about 2 weeks after from my experience.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Bass Pro Shops stocks it in their Orlando store, they call it LEM meat cure, but its the same thing . . . 6.25% sodium nitrite and the rest regular salt.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Found pink curing salt. Based on my research it is the same as PP1. 4 pounds of maple bacon curing away. Will report back next weekend I guess on how it turned out.
Now I have 6 lbs of pork belly to throw on the KBQ tomorrow. ErnestSpinaker y'all ever done one? Tips if you have?
Koy Schoppe HEB does carry Prague, if not, get some from Amazon.
I've done bacon using Meathead recipe from the main site, smoked on the PBC a while ago.
I've done regular belly on the KBQ plenty of times. It actually beats bacon and that's why I haven't bothered with actual bacon.
225 all the way to probe tender
I'm thinking "probe tender" might be your goal if you want to eat it right away. If you want "bacon" that you can slice and re-cook later, then just smoke it to 150-160F. and that won't take anywhere near 6 hours. Enjoy!
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