Recent content by Walt

A few days ago, one of our members posted his version useing 4" pvc & the below indicated fan. It was piggybacked to another post that I could not relocate. I invite you to add it to this post to consolidate information. I couldn't get the fan to fit in the pvc cap so I came up with another...

Last night I seasoned two  beautiful venison shanks with garlic, pepper, salt, cinnamon,  juniper berries, all spice, &  ancho chile. Today, the shanks were pecan smoked @ 225 with a water tray for 1.5 hrs. They were then, hard seared in bacon renderings in a black iron skillet, then removed...

I thought it would be nice to see what ya'll cooked for the holiday. Uncommon for me, we did not smoke anything. All seafood this time. This will be the last crawfish boil for the season (the shells get harder and more difficult to peel as the summer progresses). We also enjoyed some fried...

It's creole tomato time in Louisiana. The main thing that gives them so much flavor is the rich soil they are grown in on the banks if the Mississippi River. Last week, I went down to the west bank and picked up 30 lbs from a local farm. Passed some out to family, then decided to put this...

As I indicated in another post, a couple weeks ago, I was pleasantly surprised to find Prime brisket & pork belly @ SAMS. I went back yesterday & restocked. I hope this is a permanent addition.

For any of you dry-agers, Thanksgiving is 67 days away & Christmas is 99 days out. Time to start thinking about sticking that ribeye in the bags for holiday prime rib. Heres mine for thanksgiving put in last Monday. I like to slide the bag in panty hose to ensure maximum bonding with the bags...

Been meaning to get to this ribeye dry ageing in the meat fridge for a couple of weeks. Intended to pull @ 60 days but overshot the target a bit @ 73. It started @ 7lbs & was 4lb 11oz when done with an additional 10 oz removed while shaveing the rhind. So....the remaining 4lb 1oz was rubbed with...

A friend gifted me this 5.75# beauty.  So....I aged it in an UMAI bag for 10 days... rubbed it down with EVOO and seasoned with cracked black pepper and salt...rubbed in an herb pesto (EVOO, creole mustard, fresh rosemary, thyme, taragon, parsley & toasted juniper berries)...pecan smoked @ 200...

Yesterday, I cold smoked a 5lb slab of belly useing pecan, for 6 hours, after a week in the dry cure. Warm smoked useing pecan for 2 hours until IT 150.  I removed the skin trying to keep the fat on the bacon & the skin clean. The bacon turned out great. Today, the skin was cut into, roughly...

The beginning of the year means a new batch of venison charcuterie. Three weeks ago I began cureing 8 small roasts of varying sizes, totaling just over 7lbs. Half I dedicated to Bresaola (a family favorite) & the remainder to Basturma (a new one for me). Half of each will be cold smoked useing...

Next up, I decided to try Lomo & Lonzino.  However, instead of useing pork loin I decided to use tenderloin. I believe this is actually called Filletto. Preped as follows: 3lbs of pork tenderloin 45g Kosher salt 12g Brown sugar 12g Onion powder 15g Black pepper (toasted & ground) 3g  Cloves...

I stumbled upon a Prime 6.2lb New York Strip on sale for $6.99/lb.  Decided it was a perfect candidate for another foray into dry ageing.  Think I will shoot for 50 days....we'll see.  Starting to get low on real estate for brineing, cureing & dryageing. Valentines Day, Day 59!  Decided to have...

Bone in Boston butts were on sale for $.99/lb, so I picked up two totaling 23lbs.  I deboned one and removed a roast to use for this.  The roast was 3lbs 10oz (1738.8 grams).  I used 3% of meat weight of salt (52 grams), 1 Tbsp black pepper (6 grams), .25% of meat weight instacure#2 (4 grams). ...

Decided to do some some meat candy.  Following is adapted from the recipe from the UMAI drybag site for Bresaola: 2lb 7oz venison roast Kosher salt (3% of meat weight) 30g or 3 tbsp Sugar 23g or 2 tbsp instacure#2 (.25% of meat by weight) 2g or 1/2 tsp Black Pepper 4g or 2 tsp Dried rosemary 5g...

Kind of cleaned the fridge out.  Potatoes, corn, Louisiana hot sausage, stuffed japalenos & a pork belly.  Cooked the pork belly & potatoes for 5 hrs @ 225. It was coated in mustard & some cane syrup with my standard rub. IT of 205 when removed.  Everything else was 3 hrs.  Used about 3 oz...