วีดีโอ

tape worm?

@@rockstomper8390 🤣🤣🤣🤣 I don't know! Maybe there was a crazy spider web that my elbow snagged or something! Not sure what else that could be floating through the air. Possibly a poltergeist in the smoker has been caught on camera...🤣🤣

True enough! Since then, I typically give the collagen (or pasted hog skin, if that's what I'm using) a little spray down with vinegar, which helps reduce mold growth and definitely makes it stick easier. Thanks for mentioning that! 😁

@martinkolczyk8208 You could. I haven't really played around with it, yet, so I wouldn't know how much to include, but I'm sure there is lots of info out there with suggested quantities for your size of meat. If you try it, let me know how it works out for you! 😁👍👍

Man, you're making me hungry! With yours, did you just add a teriyaki sauce to the cure? 😁

@@ThisDadGoesTo11 No just the cure, maple syrup, brown sugar, cinnamon, cumin, chicken bouillon, salt pepper, about 6 bay leaves, in the cure 10 day, Then take it our risen it all off good pat dry, Add Maple syrup over it > THEN THE RUB > Light brown sugar, Cinnamon, Chicken bouillon, Cumin, Chili powder, salt and pepper for the rub, Apple wood was used for smoke, and frisking was done with Worcestershire sauce. After resting and deli slice up > drizzle some more Maple syrup over it. That give it a SWEET Teriyaki Tasted. YUM You can use store made Teriyaki sauce, too

Oh, my. That recipe and process sounds super solid. I'll have to try a teriyaki loin sometime soon! 😁👍👍

🤣🤣 I'm sure the baby wouldn't enjoy it too much! A guy might have to add extra liquid and/or strain it to make it more liquidy to prevent confusion...🤣

Awesome! That's a great idea, smoking all the fruit/veg and then just switching up the peppers. Talk about an efficient hot sauce day! It's been too long since I made smoked hot sauce, so I better get on that, too. Thanks for the helpful inspiration and the great comment! 😁👍👍

@@ThisDadGoesTo11 To get the apple taste there real nice I use 100% organic pure apple juice instead of water for thinning the thick paste and also the vineager is apple cider vinegar 5%. The smokiness taste is for real, not fake as I do not use the "liquid smoke" stuff you can buy in a supermarket. OH, I almost forgot, there are AMISH MARKETS around me here in South Jersey and they sell HICKORY SMOKE SALT and DUDE, that is the BOMB!!! So I also add THAT as the salt too.

All these moves sound amazing. Yeah, smoked salt is wicked! I've made my own before, just by adding a foil pan of a thin layer of salt to my smoker when cold smoking cheese or something like that. So good! I totally agree with the difference between actual smoke and liquid smoke (I actually bought a bottle of it for the first time earlier this year, just out of curiosity, but I still haven't opened it 🤣).

Yeah, that would be awesome! I need to source out some mango nectar, maybe, to try out. I don't see any locally-available frozen mango concentrate. I do like this idea. 😁

@@ThisDadGoesTo11 Make mango pulp is kinda of easy!

True...I just need to get nice mangoes, which isn't easy around here. When I can find them, they are typically quite far from ripe...even if I let them ripen, they aren't the best. I think my move might be to visit a latin market and grab a bag of frozen mango pulp. I do that with passionfruit for cake curd that my wife likes to make, and it's usually pretty decent flavor-wise. You've got me thinking over here! 😂

@@ThisDadGoesTo11 Should be an honor to inspire some content

@@alfredoloaiza1186 🤣🤣 Totally! Thanks. I look forward to a new round of hot sauce. 🔥🔥🔥

@@jonathanjones7319 Oh, awesome! Yeah, that would definitely work. Give it a try and let me know what you think! 😁

Hey, there! It's all good... I've slowly been acquiring these toys over the years. What I would do is chop the veg and oven roast until soft. You can then add the vinegar when you blend. You'll get some of the caramelized character and cook them enough to blitz in the blender. Thanks for the question! 😁

@@MadPick Thanks! It's one of my favorite hot sauces. Such a great balance between sweet/heat and savory/citrus. I just had a bunch on a breakfast hash this morning, and it hit the spot. 😁

Fair enough, hey! It's really good...just a great meat canvas for some cool seasonings.

Yeah, I wasn't quite sure. That's what they looked like, but they didn't seem as hot as online descriptions of them made it sound. Thanks for the answer! 😁

@@AndrewMoton-lw2cq 🤣🤣 My favorite is that the kids can't cut through my yard, too. They have to use the sidewalk. 👍👍 Good luck with the project!

Thanks! Yes, this is super delicious. My hot smoked version is even better, though, I'd say. I took a little longer in the process to make this than is necessary, but I was practicing patience. 😁

You're totally correct! In addition to hot water, keeping the solution moving can speed it up. A buddy of mine who uses sanke kegs built a PBW keg cleaner using a submersible pump and a PVC keg sprayer that he pieced together. That really helped him, since he couldn't exactly get his hands in there to scrub anything out. 🤣 Thanks for the comment and tip! 🍻

Hey, there. So, without the nitrate, this just wouldn't be the same. It would lack the expected color and texture of a deli ham. Also, it would greatly reduce the fridge shelf life of the ham. You could perhaps make something similar, but you wouldn't be able to let it brine as long in the fridge, and you'd have a short shelf life...you could maybe slice and freeze it, only removing portions as you need them... Thanks for the question.

No way! That's a wild story. Super cool to hear about how this was used to make kites. Thanks for sharing! As someone who loves making bread, I'll have to look into the bread conditioner idea. Cheers! 😁

@davidpope2048 In this recipe, I hot smoked it. You could cold smoke, instead, provided you then finished cooking it after (to tighten adjust the texture so it's closer to the expected product). Thanks for the question! 😁

I've seen it both ways, there. At a huge fair during my last visit, they were all actually spatchcocked, like this style, and clamped between long racks and roasted over fire. I have a video of it, but it's only 13 seconds long, and it's the wrong screen orientation for a 'short' video, so I haven't posted it. I don't know why some people separate them at the breast...it seems far harder to do, and it's more likely that you'd accidentally mess up the breast meat. Hacking out the spine is less risky and it's easy to do, especially with poultry shears.

@ThisDadGoesTo11 Of course you did 🤥

🤣🤣🤣 I hope you're joking, because I can't imagine someone lying about something so ridiculous.🤣 I just threw together the quick video, in case you want to see spatchcock chicken at a Portuguese fair: th-cam.com/video/U6Za52lsdy8/w-d-xo.html Having travelled there many times with my Portuguese wife and her family over the last 20 years, I can attest that this isn't the only time we've seen this chicken.

Basically! I actually have a full video for that loin: th-cam.com/video/HjK5XQePTV4/w-d-xo.html Thanks for the question! 😁

🤣🤣🤣 I know! My wife has actually been cutting my hair for the last 18 years or so. I think we've gone through three hair trimmer kits in that time. Lots of saved cash. As far as the pastrami, I find it's a lot cheaper than buying it from the deli, and I get a kick out of these projects, so I don't mind spending the time...the waiting part is hard, but that's only because I'm excited. 🤣

@@ThisDadGoesTo11 cool👍👍 same here. That what i found to> Just buy deli Pastrami, can make jerky out of it too. its cheaper> Get a chance. do it in Teriyaki. its Excellent 👌👌

I'll have to give that a whirl! Thanks for the tip.

Ooooohhh...nice! Teriyaki is delicious.

I found the bacon grease on it while hot smoking low and slow helped it stay nice and moist. If you're heating it up a second time, later on, you for sure need to take care that it doesn't dry out.

@@ThisDadGoesTo11 Thanks for the tip

Are you talking about the Canadian/back bacon? It is quite similar to ham, for sure. It's very different from side/streaky bacon, which has a much higher fat ratio. I like the back bacon for eggs Benedict, breakfast sandwiches, etc. It definitely doesn't work as a straight substitute for 'regular' bacon. Personally, side bacon is my favorite, but I do like the back bacon as an ingredient in certain dishes.

@@ThisDadGoesTo11 Pork Loin> I was trying to make bacon out of the loin. This one was Teriyaki HAM YUM > Its ok i like ham too 🤣🤣 Been making backboard bacon from the butt should Its Excellent 👌👌

Amazing. Yeah, I'm waiting to find butt on sale, so I can play around with it. It's a nice fat to meat ratio. Dang, now I'm hungry! 🤣

@@ThisDadGoesTo11 Good pork will make ya hungry

@@426superbee4 Facts. 😁

@DoctorCarbine Hey, there! Yes, this definitely helps with cleaning up. All the drippings land on that, rather than the heat plate. I just form it around and, once it's been used a couple times, I pull it off and replace. It means you dint have access to the slider for direct heat, but I never use that feature. If I wanted to, I would just pull off the foil to operate the slider. Thanks for the question!

@@ThisDadGoesTo11 how often do you have the clean the heat plate?

@@trapperbruce I highly recommend it! That's excellent. Good luck this hunting season. Let me know how you like the pastrami! 😁

Awesome! I have a pork loin ham recipe, where I cold smoke the cured loin and then finish via sous vide...it's delicious, but I think I might prefer the version where I hot smoke it to a low-ish finishing temp. Either way, they're awesome. Let me know how yours turn out! 👍👍

Hahaha...indeed, the biltong thing is something on my ever-increasing to-do list. Next time my buddy is in town, I'll borrow his biltong box, so I don't have an excuse not to make it for myself! The steaming method is fantastic, for sure! I typically do that with Montreal smoked meat and whatnot. It definitely heats it up, makes it nice and tender, and creates a super moist finished product. Your sandwich is in the mail...but I can't guarantee the folks at the post office won't 'confiscate' it for lunch. 🤣

Thanks! This stuff is wicked...so spicy, and yet still very reminiscent of fermented sauerkraut. It has opened all kinds of possibilities in my brain for future projects. 🍻

🤣🤣 Thanks! I love it when someone gets it.

Hey, that's great! You mean you don't like sitting there, wiggling the plastic in a millimeter at a time, waiting for it to trigger and create the second seal? 🤣 Thanks for the tip; I'll do that next time! 👍👍

Hahaha...thanks! So, I just checked both my loin ham videos, and I confirmed that I used the straight meat weight for the calculations. I use that for all calculations, so the cure was based on meat weight, not including any other ingredients like salt or sugar. I actually have started a spreadsheet with the calculations built into it with the percentages I like. So, all I need is the meat weight, enter that into the correct cell, and it spits out all the cure/seasoning amounts. It's awesome, especially when I want to repeat the recipe (and it's easy to adjust if I want to tweak something). So, that was a good question. Go with the meat weight by itself, as that makes for safe and accurate cure proportions. Try it out and let me know what you think! 😁

I believe you could. I personally haven't used celery powder before. I recall reading somewhere that it also has some potential health-related issues, like how nitrates can also be bad (I always mentally follow that up with "in excessive amounts," just to keep myself sane 🤣). I wouldn't know the quantities to use for it, but I'm sure it's worth a try!

Thanks! Give it a try and let me know what you think, if you have a chance. I haven't made those buns before, as my mother-in-law makes them - and they're delicious! She doesn't do a sourdough version, but this sounds like an opportunity for a cool experiment. I'll try to pick her brain on the original papo seco recipe and modify from there. Great idea! 😁

Totally! I have a large commercial area by my place with Home Depot and some other big box stores all in a row. Cruising behind there is a great way to find awesome pallets for free. The ones I used for this project were intentionally ratty looking ones, but I've scored near-mint quality and heavy duty pallets from there, before. Thanks for the comment! 😁

Hey, there! They are quart jars. That would definitely help for the measurements! 🤣 Let me know how they turn out, if you have a chance. 👍👍

Same experience for me in Victoria Australia, I've called about 30 places and wholesale butchers none have it

@@AntAciieed Find an abattoir in your area that sells to the public. The place I went to does. When I wanted to buy beef fat they carried out a big slab of suet and asked how much of it I wanted. I pointed and they chopped it off right in front of me, no problem. When I was a kid my old man used to go to a local butcher and they always had it, or could order it. My dad would buy large chunks in the winter, run a coat hanger through them and suspend them from tree branches for the birds. My mother would also render the fat down into tallow for cooking.

Wow, that's wild. So, the fat I used here was from a side of beef I purchased. It's been a while since I got fat from a store but, the last time I wanted it, I just asked the butcher in the meat department in a local store, and he hooked me up. It must really be case dependent, based on where you live, what they typically use the beef for, and whatnot. Thanks for the comment!

Dang! They don't even sell it? That's wild. I wonder if you asked them (or even a butcher in a grocery store) to save some the next time they're breaking down some beef...maybe they could do that?

That's awesome! 😁

100%! So much easier than trying to maniupulate it out of the box. 🤣👍👍

Wow, thanks! I'm happy to hear when people like the stuff I'm into. It makes taking the time to film and edit the video worth it. 😁😁

Oh, no! It just doesn't work at all? No power to it or light not coming on when blocked?

Yeah, this one was weird. I don't typically get that issue with this particular method, but your reasoning definitely makes sense. I have tried the fold-over method before; they only thing I don't like is then struggling a bit getting the netting over the one side, as the casing wants to slide back towards the end of the meat. Thanks for the tip! 😁

Hey, there! I'm super happy with mine, particularly after I added the second fan for air input. It made it way easier to control the humidity, particularly when I have a bunch of salami or something in there: th-cam.com/video/3-K3Iy3VVx0/w-d-xo.html. Main tip would be to buy a fridge where you can source replacement parts down the road, if anything goes on it, so you don't have to build another one. Also, if you can access a wiring diagram of it, it helps to prevent cutting anything important when building it. Of course, I still cut wires with my second fan hole, but it was an easy repair. Good luck with the project! Let me know how it goes, if you can. 😁

@@mssixty3426 My pleasure! Hope you found it useful. 😁

Hey, thanks! No, I didn't core the crabapples. Would have taken forever, and I was thirsty. 🤣 I do core regular apples for other ciders, though, as it's not so many apples to deal with. I don't think there's much of a safety issue or anything. It likely extracts a bit of bitterness or tannin or something, but I'm looking for that in a crabapple cider, anyway. Hope that helps. Thanks for the question!

@@SquatchWatcher 🤣🤣🤣👍👍

There are some definite similarities, but it's still different than actual ham. I do make a couple of pork loin (not literal ham cut) versions of ham: one is finished with cold smoke and sous vide th-cam.com/video/6i92YKonyb8/w-d-xo.html and one is hot smoked th-cam.com/video/A_S-k9y6iaA/w-d-xo.html . Thanks for watching! 😁

@@ThisDadGoesTo11 Yep how you cure it and the seasonings used Thanks for letting me know that it was different from ham. CAUSE THAT WHAT IT LOOKED LIKED HAM Cheers buddy

🤣🤣🤣👍👍

@@ThisDadGoesTo11 Yep its ham! what mine looks like and taste like too

I know! It's awesome. I could see how the slicing move would speed it up. I personally prefer a whole pickle over longer time, as I find the pickle has a little more crunch, due to the skin around the whole cucumber. Either way, you can't lose. If you try this, let me know how it like it! 😁

Totally! It was my upgrade video. Here you are: th-cam.com/video/3-K3Iy3VVx0/w-d-xo.html Thanks for watching! If you have questions, let me know. 😁

You're totally right about how that would have changed the texture. You know, I do like fully pulled pork, and I follow a similar process to what you suggest when I do that, but I prefer shoulder when it still holds together a bit, like this did. That way, I can chop or even slice it, rather than pulling. It's just a personal preference - a little closer to an old-school pork roast, but way tastier. Leaving it unwrapped gives me a bit more bark, too, which I love. Dang, now I'm starving. 🤣 Thanks for the comment and suggestion!