It's been way too long since I made my own bacon. Need to fix that.
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The Smoking Thread
- Thread starter RanzB
- Start date
I still need to do pastrami... I've been preoccupied with other cooking stuff lately but really need to make a plan.
Def worth the effort my only advice is you can pastramify any cut short rib chuck brisket all work beautifully
KikzAzz
Expert Member
The curing salt is quite expensive though and not so easy to get.
I paid about R40 for 1kg so his recipe used about 50c worth.
EDIT: correction - R40 for 2kg.
Last edited:
KikzAzz
Expert Member
Did you buy it online, or where did you buy it?
From a Crown National store.
I got the same as bwana enough for life too
and done well worth the effort and the lamb ribs are always a special treat with the fat beautifully rendered
Was absolutely delicious! Was awesome having the friends stay over actually help from the start all the way from getting the fire going to meat prep to cutting up the ribs. First time I have had an "assistant" few people know the effort that goes into something like this.
ninjaman509
Senior Member
Has nobody been smoking since May? I did a Pork Shoulder "Roast" (as far as I can tell Oxford just wrapped it in butcher's twine) in my Weber on Sunday. Finally got round to replacing the brass plumbing fitting I had as a thermo probe port with a probe grommet I got from Amazon sometime last year. Also did a deep clean of my Weber for the first time in a long time. So now smoke doesn't leak from the probe port but from the recently cleaned lip of the lid. Looking for a lid gasket now 
This shoulder was a nice manageable 2.7kg (manageable compared to Christmas 2022 7kg's). Used mustard as a binder then used Robertson's Shishanyama and ground some black pepper. Smoked with Apple wood chunks and spritzed with Cider. Wrapped @165F internal with some more Cider and pulled @195F.
Served with coleslaw, garlic bread and fresh pineapple.
Foolishly tried leaving the skin on this time, never again as almost no smoke could penetrate it. Sometimes I do things I know are a bad idea
This shoulder was a nice manageable 2.7kg (manageable compared to Christmas 2022 7kg's). Used mustard as a binder then used Robertson's Shishanyama and ground some black pepper. Smoked with Apple wood chunks and spritzed with Cider. Wrapped @165F internal with some more Cider and pulled @195F.
Served with coleslaw, garlic bread and fresh pineapple.
Foolishly tried leaving the skin on this time, never again as almost no smoke could penetrate it. Sometimes I do things I know are a bad idea
Attachments
I bought a Traeger... I had surplus eBucks and when the eBucks shop marked them 40% off it was a no brainer for me.
It does not replace my Weber or my braai. I see it as another tool and while some if the aspects are shared with the other tools, it has aspects that are unique to itself as well.
Some pics:
(No, it is not for indoor use - I assembled it indoors).
Pork shoulder was first up. Although the Traeger comes with two temperature probes, I used my highly accurate Thermoworks to check the accuracy of the Traeger probes. Conclusion is that I'll continue to use my Thermoworks unit.
Spatchcock chicken with potatoes up top. This was a 2.2kg bird:
Ribs...
Sauced these with a homemade BBQ bourbon sauce:
More chicken. Cooked pieces after wet brining, then seasoning. Kept some crispy, sauced some others:
It does not replace my Weber or my braai. I see it as another tool and while some if the aspects are shared with the other tools, it has aspects that are unique to itself as well.
Some pics:
(No, it is not for indoor use - I assembled it indoors).
Pork shoulder was first up. Although the Traeger comes with two temperature probes, I used my highly accurate Thermoworks to check the accuracy of the Traeger probes. Conclusion is that I'll continue to use my Thermoworks unit.
Spatchcock chicken with potatoes up top. This was a 2.2kg bird:
Ribs...
Sauced these with a homemade BBQ bourbon sauce:
More chicken. Cooked pieces after wet brining, then seasoning. Kept some crispy, sauced some others: