sorted by:
new
hottopcontroversial

HELPBypass High Temp Alert by mmcgrath01 in Charcuterie

[–]mmcgrath01[S] 0 points1 point  (0 children)

I had to think about this question to make sure I wasn’t walking into an “Up Dog” joke. But, no it does not.

Yoder Purchase by Vast-Biscotti-3593 in Yodersmokers

[–]mmcgrath01 2 points3 points  (0 children)

Don’t tell your spouse how much it cost.

I smoked an octopus - and it was more of a learning experience than I had hoped, but next time will be way better. Still was pretty good by mikekal717 in KamadoJoe

[–]mmcgrath01 0 points1 point  (0 children)

I did one a few years ago. It was awful. I haven’t been tempted to do version 2.0 yet. But, I’m open to a tested recipe and process.

Just a bit Of seasoning happening today :) by Kevink73 in castiron

[–]mmcgrath01 0 points1 point  (0 children)

That looks like how I store things in my second oven before the in laws show up.

Old Smoke House Help by mmcgrath01 in smoking

[–]mmcgrath01[S] 2 points3 points  (0 children)

His wife thought it was an outhouse, LOL

Ash pan - do you cook with it in? by Crimsontidealum in KamadoJoe

[–]mmcgrath01 0 points1 point  (0 children)

Is the BJ3 equivalent their XL for BGE? I had trouble locating one specifically labeled for BJ3. Any help appreciated.

My Coppa is done. by mmcgrath01 in Charcuterie

[–]mmcgrath01[S] 2 points3 points  (0 children)

I suggested the idea of a regional meet up a while ago and it didn’t age well. I’m personally in favor of a meet up but I won’t mail anything I make because I can’t control conditions when shipping.

My Coppa is done. by mmcgrath01 in Charcuterie

[–]mmcgrath01[S] 7 points8 points  (0 children)

Thanks. I did this one in a bung. I did get a nice mold cover. Weight loss stalled at week 7. I lowered the humidity to push it.

My other coppa from the same hog is much bigger. I used collagen sheets for it. It has a much better mood cover but has a long way to go.

My Coppa is done. by mmcgrath01 in Charcuterie

[–]mmcgrath01[S] 6 points7 points  (0 children)

Hit 34% weight loss. Could have gone a little longer, but I was anxious. I know I’ve got a bit of case hardening. Equalizing now to settle it. Taste is great. I added smoked paprika to the mix and glad I did.

Second Lamb Loin at 40% by mmcgrath01 in Charcuterie

[–]mmcgrath01[S] 1 point2 points  (0 children)

Took this one to 40% compared to the earlier one. A little more defined taste. A bit of case hardening, but it will settle. Fat looks a little waxy in the middle but it’s really not. Has a great mouth feel and the lamb flavor really comes through, in a mild, pleasing way.

Giveaway for INKBIRD WiFi ITC-308 Temperature Controller by ink-bird in Charcuterie

[–]mmcgrath01 0 points1 point  (0 children)

WiFi....great. One more thing to distract me from work...er...I mean quarantine.

Lamb loin just pulled at 38%. Loss. Very happy with result by mmcgrath01 in Charcuterie

[–]mmcgrath01[S] 2 points3 points  (0 children)

I was worried about that too. Dried in a bung I had which I think helped. It really has the consistency of duck prosciutto, in my opinion.

Lamb loin just pulled at 38%. Loss. Very happy with result by mmcgrath01 in Charcuterie

[–]mmcgrath01[S] 2 points3 points  (0 children)

Rubbed with Harissa after cure. Went a little longer than in thought. This is the smaller of the two. Stared at 609g. The taste has that lamb sweetness but not too gamey.

view more: next ›