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@@madness03 My pleasure. Happy grilling!

The main reason is that I own one and find it easy for this. You could definitely use a double boiler, as long as you keep an eye on the temperature. You want it warm enough to effectively extract all the flavor, but not so hot as to boil off the alcohol.

@@Paul-RSA Fantastic! It's so easy to make and far cheaper than pre-made bitters. You can totally play around with the flavors, too. Let me know how it goes! 😁

Thanks! 🥃

Thanks! 😁

@@brwhyon That's awesome. We have chickens in our backyard, but just for eggs...for now. 🤣 Yeah, the Calabrian chili sauce will be amazing! 👍👍

🤗 Thanks!

Thanks! This really is a delicious and impressive dish to serve up for a crowd. This method is the only way I would ever do it. So, as to your question...you would need to actually cook it day of, as the whole idea is that you're cooking it from the inside-out (which you wouldn't be able to replicate for reheating on a second day). Now, I prefer to do all the prep work the day before. This means making all the stuffing and setting it aside in a bowl. Bone out all the birds. I take the boned turkey and lay it skin side down on plastic wrap on a cutting board. I then lay down more plastic, then the boned duck. I cover that in plastic wrap and put it in the fridge. I stuff the boned chicken, truss, vacuum seal, and refrigerate. Then, the rest of the stuffing also goes in the fridge. Day of the feast, I fire up the precision cooker and put in the chicken, once it's at temp. After the two hours, I pull out the duck, sprinkle stuffing, add the cooked chicken, truss, and repeat. After the two hours and crisping of the duck skin, the turkey comes out, sprinkle stuffing, add duck, truss, and roast. With all the messier, time-consuming prep done the day before, there is a lot of down time in between. It's perfect for a Christmas or Thanksgiving day, as I'm around the house, anyway, and I can still easily participate in any festivities, with some short bouts of working on the turducken. Plus, if you have any guests around, they can see the cool process of a monstrosity cooked from the inside-out. Hope that helps! Try it out, and you won't be disappointed. Let me know how it goes! 😁👍👍

That's a great idea! Awesome that you're able to adapt it for your needs. How did it turn out? 😁

@@ThisDadGoesTo11 I wanted to wait and answer you after I made my Limoncello. It turned out great, I am so excited to tell you my mixture of Allulose and monk fruit blend worked. Now I am guilt free and still sticking to my Keto. I did use about 1 1/2 -1 3/4 cups of my mixture of sugar. Also, I don't know if it is exceptable but I saved the lemon peels and putting it in my lemoncello margarita. Can't wait to try more of your recipes. Thank you from Virginia. USA.

Thanks so much! I hope you found it helpful. If you try it, let me know what you think! 😁

Now, there's a video idea! Yeah, that's on the agenda, for sure. Stay tuned. 👍👍

Hi! So, if you want it mild, just make it without the hot pepper paste and red chili flakes (like in the one version I made here). That one is super mild. There are peppercorns in it, but I don't think anyone would ever have a slice and suggest it's spicy. Hope that helps! 😁

@@wtf8020 Hey, my pleasure! Hope it was useful. 😁

@@amylabbe452 Awesome! Let me know how you like it! 😁

@@ThisDadGoesTo11 Tasted really good but I must have underproofed it because it was a little more dense than I expected.

🤣 Totally! Thanks. 👍👍

Thanks! Glad you're enjoying it. 👍👍

Man, that sounds delicious! Great stuff. I'm so sad about the eye of rounds...there was a store here that would put them on a crazy sale about once every month or two, and I'd stock up to make all sorts of beef charcuterie, but they stopped doing that a while ago. I have to be really picky about how often I buy it, now. 😒

Dang! That's super weird. I just checked it, and it looks like (pun?) the button should be there. Must be a glitch, like you say. Thanks for trying! 😁

I love it! I actually just picked up a few bags of cherry wood pellets for my Pit Boss. I look at apple, maple, and cherry as fairly similar woods, particularly with the smoke intensity they impart. I usually go back and forth between those three. I've never had a side-by-side with the three types of wood, so I couldn't speak to subtle differences between them. They're all good, though, I'd say. 😁

No, not really. Also, for any of my longer brick smoker projects, like large quanitities of brisket, pork shoulder, etc., I wind up needing to keep adding coal to keep my Hummer fueled up and hot. So, even if I waited on the initial firing, I'd still be having new briquettes light up during the smoke. From what I've read, the main danger from charcoal (lump or briquettes) is the carbon monoxide production, which doesn't impact the meat. If there is some othe rminor issue with the briquettes, I just realize that everything we do is killing us slowly, anyway. 🤣 So, enjoy that meat while you can! Thanks for the question. Not sure if I was helpful or not.

Yes, I refrigerate it. I actually have a keg freezer that's temperature controlled at just above freezing, which I use for homebrew clarification and charcuterie storage. I usually place the bags on top of the kegs in there, so I'm not occupying a bunch of room in my regular fridge. 👍

Hey, thanks! I like the accuracy and the ability to adjust for any size of meat. I have begun a spreadsheet, where I have my ingredients for each recipe, along with the calculations. All I need to do is input the weight, and everything is instantly calculated! It makes everything so much quicker. So, I haven't made plain corned beef, as I'm usually heading more towards a pastrami (check my pork loin pastrami vid! th-cam.com/video/VPfg4QJyt7E/w-d-xo.html ). Corned beef is typically a more plain version of the initial cure I use in that video. You could take the brisket and go as plain as: .25% cure #1, Prague Powder 1, or other sodium nitrite cure (base on manufacturer's recommended amount, if it differs) 2.5% kosher salt or other non-iodized salt You could also jazz it up a bit with some extra seasonings...I'd be sorely tempted to fire in some garlic powder and maybe onion powder...go with your preferences, for sure. Then, to cook, you could cut in managable hunks and simmer in water, which I guess is more traditional. I think I'd be more tempted to either steam in a roasting pan or even hot smoke, if you want some of that smokey flavor in it. I don't think there's a wrong answer, as long as you find it delicious! Hmm...now I think I should maybe make some of this for myself. If you try something, let me know what you did and how you like it! 😁

Okay, I have no idea how I messed that up, but I fixed it. #1. You could get away with #2, really, but I used 1. Thanks for catching that! Crusting the meat is just freezing it a little, so it's a little "crusty," but not actually frozen. It makes it easier to grind, as the fat is less likely to melt and gum up the grinder. Hope that helps! 😬

@@ThisDadGoesTo11 That does help. Thank you.

@toms.3977 No problem! 👍👍

Yeah, that baby ran the gauntlet, but she's a glutton for punishment. 🔥🔥 Yeah, a lot of the jobs I do lend themselves to one-man action, but the stuffing in particular is way easier with a second set of hands. You should let some of the friends who undoubtedly benefit from your hard work know that they should volunteer to assist. Just show them how it looks to work dat meat, and you'll be messaging them off with a stick. 🤣 Thanks, man.

Indeed, .5% and .8%. If you make this, let me know what you think! Good luck!

Hey, again. Yeah, just multiply 500 by those numbers, and you get the correct amounts. 👍

Hey, there! I updated my recipe to explain the calculations. Baker's percentages mean you take the flour weight (500g total, in this case) and multiply by the percentage. It really helps for scaling the recipe for different sized loaves. Thanks for the question! 😁

@doenjohnjo434 Nice! No, you don't have to remove all the meat. Might give you a little sumpin' sumpin' on those crispy bits to eat afterwards. 😛 Good luck with the tallow!

@ Ok good stuff thanks again great video.

@doenjohnjo434 My pleasure! Thanks for the kind words. 👍

@@nicklloyd9165 🤣👍👍

Yeah, I'd say so, for sure! You'd obviously have a different finished product, as it wouldn't have the same moisture loss and whatnot, but I can't see how it wouldnt be delicious. I'm going to have to try that, too. Thanks for the idea! 😁👍👍

Thanks! Yeah, it was a stroke of genius that really paid off. So good. 👌

Hey, there! So, you're pretty close. The salinity is just a little higher in the deli ham, and the seasonings are different (sugar and pepper in the bacon; juniper, rosemary, and pepper in the ham). Other than than, the curing and smoking processes are basically the same. 😁 Thanks for the question and for coming along for the ride!

@@Chris-ut6eq Thanks! Right back at ya! 🍻🍻

Hmmm! That's interesting. I haven't made one yet where I didn't rinse off. I think it's largely because the liquid in the bags seems like something I want to discard, and it might push the salinity of the meat higher than I'm looking for. That's why I usually end up adding other spices/paste/flavortown to the meat after rinsing and drying, prior to wrapping. I should maybe try a side-by-side comparison of rinsing vs. patting dry sometime, though! Thanks for the question. 😁

@@ThisDadGoesTo11 A comparison video is a great idea. I thought the idea of an equilibrium cure was that you wouldn't be able to over-salt the meat. I could be wrong, though, as I'm VERY new to this and just started curing my first batch of guanciale.

No, you're correct. I haven't actually tasted the liquid left in the bag before, but I imagine it would still be a little salty, which is where that thought came from. I'm not sure what might still be in that solution with regards to the cure, so I've always just tossed it and rinsed off the meat, creating more of a clean slate prior to dry aging. Still, I might just have to give it a try. Ooooh...guanciale! Love it. I haven't made that in years. We used to butcher pigs ourselves, so it was easy to harvest the jowls just how you wanted them. Super tasty! Good luck with that. 👍👍

So drab. 🤣

Right on! Yeah, I know a guy who dry ages stuff in his basement, too. He says that he keeps an eye on it and, when the exterior seems to be getting hard and risking not letting further moisture out, he puts it in a Ziploc bag for a few days to help equalize a bit, then returns it to hanging. If you try this recipe, let me know what you think! Good luck. 😁

Indeed! I've done all of that with this. So tasty! I definitely recommend getting a chamber...these charcuterie projects aren't very difficult; they just require patience. 😁

Interesting idea. I might play around with that a bit, next time. Could be fun to get some almost random-looking pockets of color through the loin. 🧐 Thanks for the idea!

@MrRicoQ Thanks! We actually have six or seven of them up around the kitchen, from various trips to Portugal. A little influence from my wife's Portuguese family. 🤣👍👍

No kidding, hey! 👀

Oh, nice! Yeah, definitely let me know what you think about it, once it's done. Thanks for the kind words! 😁

I will do this and will post I I can understand posting to TH-cam 😂 never posted here

Man, I can never remember. I seem to recall the company sold them as 12/3 size netting...but I'm not sure if every place uses the same sizing system. They are 2" wide when not stretched, but obviously can stretch to much wider than that. Hope that helps somewhat, at least.

Thanks! It's tasty and very different from most charuterie. 👌

Indeed! Such a great and versatile cut of meat. 😁

🤣🤣🤣🤣 You are 100% percent correct!

@@anasalangari5596 Thanks! 😁

Thanks! So, it really depends on the size of your loin. I'd say a minimum would be two weeks, to ensure full penetration of the loin. If it's a really thick one, I'd go more like three weeks as a minimum. If you dig around online, you can actually find equilibrium cure calculators that will give you the minimum, based on shape and thickness. For most of my recipes, I like to go longer, as I find you get better flavor absorption for the finished product. Thanks for the kind words! Let me know how your meat turns out! 😁

@@MarkBenson-m4g Awesome! Let me know how it goes! Thanks for the kind words. 😁🍻🍻

​@@ThisDadGoesTo11Hello it's Friday afternoon here and I have poured a pint of Honey Brown Ale. A very nice beer, I was aiming for a 1.046 SG but my efficiency was up a little and had a start gravity of 1.048 and the 04 yeast did short work bringing the gravity down to 1.011. The Honey malt and fuggles work well together, floral and a little sweetness up front followed by a earthy finish. Cheers from QLD Australia !

@MarkBenson-m4g Woooot! Awesome, man! Really glad that it worked out and that you're enjoying it. I'll join you in a pint later today. 🍻🍻