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yes you do
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Jonathon I’d love it! -
Stanct58 Those are alllll gooood choices (Redbreast, Yellow Spot, Tullamore Dew). Also, the Jamison Cask bottles (IPA and Stout) and Black are really smooth. Always mix it up with many bourbons and scotches. Like to keep the taste buds rockin’. -
Whole muscle pork jerky is what I make the most of, started doing it a few years ago when beef went way up in price! -
shoprat53 it’s the only way to go in my opinion. -
Tubed hog casings are easier to use also, worth the extra money!
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processhead great idea .
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Bigbass68 that looks great .
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Jonathon that is a very useful book. Like yours mine has the character of being used. Sorry to hear that it is discontinued, a lot of knowledge is in there.
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What did you make?
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PapaSop I’m waiting Daddy. Poor dogs. They can smell the OMG going on.
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DB1938 Will I Watch some videos on the smokin it cold . When a head and order one today.
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That is a good question and something I had not thought about. I have made Canadian bacon with a Hi Mountain buckboard bacon cure. I think I will give a try. I will space out the rub in 3 steps and rinse and soak for 1 hour and then cold smoke for 2 to 4 hours till I get a good lite smoke color. Then I will finish cooking up to 145 internal temp via sous vide . What the heck never tried it that way but what’s the worst that could happen? I will just have to eat it.
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I don’t thumbs down anything and try not to give opinions, just examples of what worked or didn’t for me in the past. Whats that saying? A wise man listens when a fool speaks? LOL
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Johnathon Yes I did use critic acid and temp was held at a good temp for more than a few hours. I don’t think the fat ran out but maybe it did. The smell is great but texture just not right. I finished in the oven until temp got to 160. I’ll try again later this week. Thanks for your input.
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I am ordering the pk100. It is on back order from what I can find on the Waltons Inc. site. I am not sure how to go about ordering it. There is something about whether a lift gate is needed and if it is business or residential. Which options do I select? It is a residential delivery. Which carrier brings it and do they take it off the truck for you or what? Anyone who has ordered or who knows, any info would be totally appreciated. Thanks!! ALso happy new Year to all.I got the pk100 in last week. My son and I assembled and what a nice smoker it is. DIdn’t get to use it because we were moving my son out of his house. REally well built and neat the way the product screens are held. On the youtube video Jonathan mentions not scrubbing the walls. Jonathan do you take the screen holders and clean them or do you just leave it in and clean the drip pan and bottom of the smoker? I can’t wait to rry the pk100 out if it works as good as it is built I will be totally satisfied.
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Philip Morgan if you type in pastrami in the search there have been 46 posts on the subject
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Jonathon Yup, I’ve actually watched that movie.
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