Been wanting to try that like forever. Just wanna find some old college dorm room fridge and put it in the basement and can throw in a whole ribeye roast for about 2 weeks and slice off some steaks.
Been wanting to try that like forever. Just wanna find some old college dorm room fridge and put it in the basement and can throw in a whole ribeye roast for about 2 weeks and slice off some steaks.
I havent but my brother has. He was gifted something you insert in your fridge to dry age. I think he liked the results
Ive also seen dry age where the meat is completely covered in butter. That looked interesting
Bought a meat grinder attachment for the kitchen aide mixer. Works quite well.
Just took a stab in dark at making some venison jerky, added in fat trimmings from a pork shoulder. No recipe, no spice mixes, turned out not half bad. Smoked it around 3 hours at 180 maybe.
Just tried a little, wanna do it again with some more thought and better supplies.
Thinking of adding maybe like 10-15% bacon for some fat to the ground.
Question for you pellet smoker gurus - how do you typically cook bratwurst on the pellet smoker? I’m not talking a long, slow smoke. I’m talking a quick grilling last minute meal type thing.
I did some tonight for about 50 min at 300 deg but they were over-cooked with chewy skin. I want them juicy with the skin that snaps when you bite into it, like on charcoal...but I’m generally too lazy or don’t have time for charcoal.
Question for you pellet smoker gurus - how do you typically cook bratwurst on the pellet smoker? I’m not talking a long, slow smoke. I’m talking a quick grilling last minute meal type thing.
I did some tonight for about 50 min at 300 deg but they were over-cooked with chewy skin. I want them juicy with the skin that snaps when you bite into it, like on charcoal...but I’m generally too lazy or don’t have time for charcoal.
Just up the temp. Just did some this weekend. 450 degrees for about 15 minutes and they are perfect.
Question for you pellet smoker gurus - how do you typically cook bratwurst on the pellet smoker? I’m not talking a long, slow smoke. I’m talking a quick grilling last minute meal type thing.
I did some tonight for about 50 min at 300 deg but they were over-cooked with chewy skin. I want them juicy with the skin that snaps when you bite into it, like on charcoal...but I’m generally too lazy or don’t have time for charcoal.
There are some things I just use my Weber Genesis for, and brats are one of them. But if you are cooking them on a pellet grill, do what Derrick said. Hotter the better.
Wisconsin Cheese Is Better Than California Cheese!
I am an avowed 3-2-1 rib smoker. Wrap 'em and place them face-down for the "two" with some Parkay squeeze margarine, a little brown sugar, some honey, and an ounce or two of apple juice. Moist, flavorful, and peel-off-the-bone delicious.
I am an avowed 3-2-1 rib smoker. Wrap 'em and place them face-down for the "two" with some Parkay squeeze margarine, a little brown sugar, some honey, and an ounce or two of apple juice. Moist, flavorful, and peel-off-the-bone delicious.
Same. I will never not wrap. I have talked to several people who don't wrap, but it has never worked out well for me.
Wisconsin Cheese Is Better Than California Cheese!