Montreal smoked meat

[Fishfarmer]

Made another run of smoked meat
Cooling now
10 hours in smoker
12 days curing
48 hours to cool and set then slice and pack

 

[Chipper1]

I???d love that recipe??? have wanted to do one of those for a long time??? the 12-14 days curing scares me

 

[Outdorman]

so what was the outcome?

 

[Fishfarmer]

Looks great, tastes better
Mustard and rye bread needed tomorrow

 

[G.Mech]

A bag of your smoked meat mysteriously showed up at my place last night, can't wait to dive in, the last stuff was amazing. Thanks Roger!

 

[Outdorman]

be right there.......... lol

looks like Sharwarz , (spelling)

 

[Fishfarmer]

starting again, another big load.
I will add some pics and the brine recipe in the next couple days.
6 whole briskets going for a bath today

 

[Landlocked]

Wow that looks awesome, looking for to the recipes/method!

 

[fuse]

Can I 3rd/4th about the recipe and method?

 

[Fishfarmer]

Smoking day

 

[Fishfarmer]

Long day ahead

 

[Fishfarmer]

Finally finished at 7am today
Way longer than planned

 

[hvyhaul]

Finally finished at 7am today
Way longer than planned

Always that way @Fishfarmer . LOL

When will it be done? When it's ready.

When will it be ready? When it's done.

Looks excellent. ????

 

[Outdorman]

when you cure it, is that just resting it in the fridge or what?

thank you

 

[Fishfarmer]

It is a "brine" or bath, submerged for 8-12 days in walk in cooler. I keep it at 2c for the duration

 

[G.Mech]

Slice, bag, beer, beef, bread & repeat....

Looks great Roger!

 

[Fishfarmer]

I have some help coming this afternoon, going to accomplish the first 4 on your list G.Mech
likely some heading your way shortly!

 

[Fishfarmer]

Looks and tastes good

 

[Fishfarmer]

All done

 

[G.Mech]

All done

The skinny guy in the back should be a hand model ...we already refer to him as George Costanza anyways. ????