Ker Bewm...
Recipe?
Sorry, gotta have an iPhone 10 or greater.
Nice
Glenn is all cultured now
Yessir that looks top notch!! I would be very interested in that recipe as well.
I just found this recipe. I've tried a few of his and so far they aren't to bad.
https://www.themeateater.com/cook/re...s-elk-pastrami
"We have become so open minded that our brains have fallen out"
Pulled it off the you tube. Go 5 days in the brine. On the larger roast the cure didn’t fully penetrate. Needed another 48 hrs. For the crust when I smoked it I used pepper corns, sea salt and mustard seed. Course ground about equal parts. Snakes it on the Weber with kingsford and hickory for 4 1/2 hrs.
I won’t change anything but soak time for the next batch.
You got a cipher code for that doc handwriting?
\"I never saw a wild thing feel sorry for itself. A small bird will drop dead frozen from a bough without ever having felt sorry for itself.\" <br />D.H. LAWRENCE
Thanks Glenn. Gonna try it.
Your handwriting makes my eyes hurt!
Navajo code talker, old indian trick. It looks really good.
Last edited by rrconductor; 12-29-2019 at 10:27 AM.
I can read it
I'm gone give that a shot and compare.
Ive been using this for years. Its a dry cure. Ive rinsed it straight out of the cure and simmered to make Corned Deer.
20191229_124509.jpg
Ain’t no anus in Glenn’s recipe....
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