Was the taste ham like or more like a pastrami?
Nice experiment Roy ole bean!
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Was the taste ham like or more like a pastrami?
Nice experiment Roy ole bean!
Mike, it tastes surprising like ham. It was very moist on the inside, when I vacuum packed it there was some liquid drawn out.
I just delivered their share to my oldest daughters house and the family was there and they couldn't believe that it wasn't ham.
My son in law kept telling me how good it was! :y I guess that the 'Too Salty' thing is just me as they didn't think that it was too salty at all.
I've got my slicer broke down and in the dishwasher. I don't use any soap in it. It will heat up and get way hotter than even my tap will and it's set to 140 degs F.
I'll be smoking the bacon tomorrow and then it'll be Thursday when I get to slicing the bacon. So it'll just stay out.
If all goes well I’ll be picking up a vintage 12” industrial slicer tomorrow in the city.
100 bucks, and a pack of bacon. I threw in the bacon to ensure he doesn’t sell it tonight as I don’t feel like driving now.
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If I score this, and the brisket is still there, I’m attempting a whole Montreal smoked meat brisket next!
:tu
Overall it looks like a good deal! :tu
Make sure to run it and check for any wobble. Also check the blade out for any dings and dents. It looks like it's got a sharpener attached??? If so check out the stones to make sure that they are all there and in good condition.
Good Hunting!
That slicer looks to be a little beauty Mike!! Great stuff.
I don't know about anyone else, but I'm trying my best to be patient and wait for Mike to let us know whether or not he landed this slicer!! :w
I did indeed score the beast Roy, and am currently cleaning and testing everything.
Fully intact, Frikkin heavy, but all working.
Will advise once I get the sharpener working again as to the sharpness.
All s.s. Trays and arms and shields Sanitized, and washed.
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Very quite while running as well, just a low powerful hum.
Aside from its size and weight, which is necessary fir its task, super happy camper..
:tu
I am very envious! I'm sure that you'll get it all sanitized and ready to go. I'll be looking forward to hear about you slicing bacon or the beef ham! :tu
Feel lucky on this find for sure., and wish you lived closer to use it too Roy!
Was told it came from a banquet hall his parents owned forever.
Here are the measures,
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Even still has the removable stainless steel collection tray on the rear side of the blade.
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Slice thicknesses of up to 1” so if I try those dry age sealing bags sometime, I can cut the finished strip loin steaks on this thing as well.
Weights over 120lbs I figure so will be buying a stainless kitchen cart for it to live on as hauling it out from under the counter will be no fun.
So much more machine than I really needed, but it will cut my bacon, hehe.
For years, I've put the cables to the Thermo Smoke through the door, but I knew that it wasn't really Kosher so after looking at how the cables were routed through my Traeger I decided to buy some replacement seals and give it ago,
All in all, it worked out real well. Here's the seals. It took a 3/4" hole saw to saw through 2 layers of Stainless Steel that was between a 1/16" and 1/8".
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I spaced the holes about 9" apart.
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I will say that I'll be in the market for another hole saw. It really didn't like the SS--:w
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All of the teeth were there except one when I drilled through the second outside hole, but when I started to drill the inside hole--well I'm just lucky it made it through.
/Carbide teeth and slow speed.
Probably cheaper to burn up cheap set of Home Depot or Menards bits for a hole or two
If your smoker is leaking out to mch smoke for those two holes you are not making enough smoke. :thinking :)
A hard shoulder or kink on your probe wire coud be a problem.
Anything to solve that is good.
Renewed my Costco membership after a 5 years lapse.
I can’t beat their prices or portions for bigger meat orders so grabbed a full eye o round to try beef ham!
Eyed a full strip loin roast to try dry aging it but one thing at a time.
Will be making up my brine and will be skipping the injection step as I don’t have an injector. Just let it soak an extra couple days. Figure if I start tonight it’ll be ready to smoke weekend after next.
Meanwhile I played with the traeger last night and made a small strip loin roast and tiny tots for the misses and me.
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I feel the traeger is basically a wood fired outdoor oven, with a smoke feature. It’s not a replacement for a grill and will never do a steak justice. Does ok on roasts, and kicks as on the smoking of bacon but I think the Weber, and the kanayama will still have a place in my bbq arsenal.
I actually think I need to build a pen, or shed of sorts to contain them all, but still allow access..
Will really help with longevity and temp stability in the winter.
:hmmm:
Mike, do you have any kind of Veterinary Supply near you?? If you do, you can always get a hypodermic needle and apply the brine to the inside. It's not as fast as the regular needle but it does work.
Just a thought.
Makin beef ham!
Eye of round, almost 3kg’s when trimmed.
Brine made, and I picked up an injector today to load up the core.
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She took the injection easily,and swelled up with each shot into her midst.
Figure the eye is so open grained she’ll be cured by Sunday now. Will need to flip her every day though as the she isn’t fully under the brine in the tub.
Looking forward to seeing the results.
:tu
Looking good! I see that you found an injector, you'll be glad that you have it.:tu
It's funny--Your putting yours in and I'll be taking mine out of the brine tomorrow and then into the smoker. I'll finish in the oven again, it's just easier than getting the smoker up to temp.
I'm sure that you'll like it, I really still can't believe how much it tastes like ham.
Was able to find a smaller container, and with a couple of spaghetti sauce cans, in ziploc bags, acting as rocks in the stream to take up more space I was able to get the eye fully submerged in the brine.
No more flips and just wait till Sunday now.
Already showing it’s bright pink exterior where she was below the brine overnight.
Will net close to 6 lbs of sliced meat when completed I figure.
:tu
Mike, even though the meat is covered, I think that you'll find it helpful if you turn it about everyday. That way the brine will get to all of the meat and it will be evenly distributed.
Besides, it's kind of fun to check on and see how it's going.
I'm wondering if this will be the first test of Mike's new slicer?? :thinking: :hmmm:
It will indeed Roy!
Was able to free up my sharpening stones and they worked a treat cleaning up both sides of the blade at the same time.
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As viewed from the blade you can see how the slides both were stuck wide open. They should be contacting the lever arm still. Once freed up they move towards each other putting the nice bevel on the back of the blade and removing the wire edge on the front side with the smaller finer wheel.
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Not the best pic, but looks like this now..
All in I can take a bit more off but want to save the original blade as long as I can.
They don’t make ‘em like this anymore applies here. The Berkel blade was one of the best I’m learning and why their machines were so highly regarded.
My slice gage is in mm’s and goes from .5 up to 52mm slice thickness.
This reminds me of my meat grinder. It is an old commercail model that went through a flood etc.
When I use it it might run 2 hours a year as fast as I can push the meat in. In a shop that is like 1/4 of a days work. To use it as much as a commercial butcher it would take me 20 years to put a weeks worth of wear on it. Just random numbers but you get my point. You will never wear that one out.
Tomorrow is Sunday and I'm wondering if we'll see any Beef Ham at the end of the day from Mike :hmmm:
Tomorrow will be the 5th day in the brine, so if we assume 3/4” per day saturation I should be good to proceed to smoking and finishing my first attempt I figure.
The traeger is going to be busy tomorrow!
Smokes is 165 on the dial, but realized at 150 grill temp in the winter.. That plus the smoke tube will give me lots at the colder setting I hope.
Figure I will just go with the Montreal steak spice rub and skip the festive ham spice for my first attempt.
Couple hours at 165, then built it up to get to internaltemp of 155-160 before pulling it.
Are you planning on refrigeration after it's done and then slice?? :shrug:
Done
After the 5 day drink, nice and pink.
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Then after seasoning onto the grill and hours later.
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Lovely mahogany color.
Wrapped in foil and in the fridge overnight for firming up before slicing.
Gonna be a long wait.
Looks great! I'll be patiently waiting to not only how the slicer works, but how it tastes :tu
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Well I would not say ham, but definitely a pastrami type flavor and texture upon completion.
Delicious for sure.
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Not sure if those iridescent spots are the cure salts or lack of cure?
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Over 5 lbs of cold cuts.
Less todays lunch.
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Family gave it the thumbs up as well.
The new slicer set to 1.5 mm did a flawless job, motor tone never changed for the whole round.
Very happy with the machine, and cept for being unable to remove the blade itself yet, clean up was pretty easy.
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Looks great Mike! :tu Mine had the spots also, I believe that they are from the cure.
I'm glad to hear that the slicer is working as it should. Lots for lunches for sure.
Great result all 'round Mike. That slicer is a winner.
Thanks gents. Yup, happy with the yield and results.
Not sure what’ll be next up. Need to eat some of the spoils now to make space.
Thinning the next go of bacon will be the circular ‘speck’ style cause I love that lean centre loin core wrapped in all that fatty bacon goodness. Probably not till spring though.
Cheers gents.
Well my youngest daughter and her two kids are coming over for the afternoon and some supper.
Since I knew in advance of this I decided to play a bit. I wet cured and injected a pork shoulder for 6 days then I took it out and patted it dry.
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Here it is out of the smoker but still in the stockinette.
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After cooling it a bit I removed the stockinette and here it is.
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It's cooling down in the frig
It's a little over 4 lbs so there will be plenty for supper and some yummy sandwiches--:tu
Well dinner was a success! The meat was very moist but it wasn't overly salty, just enough to be pleasant. Everyone was pleased. Here's my plate full--Smoked Pork Shoulder, Corn on the cob ( it wasn't bad at all) and some yellow potatoes and peas in a cream sauce. I used real cream and boy could you tell the difference. My daughter took the remainder home.
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Good lookin meal Roy.
Pork tuned out nice!
Yes in deed, it was really nice. If anyone is interested, here's the recipe. It comes from the book 'Home Production of Quality Meats and Sausages'. It was featured in Duncan's 'Marianski March' which featured the above featured book, it's from the Marianski Bros.
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OH! I forgot to say that I let it lay in the brine for a full 7 days.