I don’t do a drying process at all. Maybe that is something to consider. My family all said this was the best I have ever done. Below is the recipe I used for the salami. I used 6 pounds of hamburger and made 6 individual 1 pound rolls and set the smoker to 215 for 6 hours. The internal temp was...
Yes it was homemade. I use hamburger with spices and curing salt. You can google homemade salami and it will bring up several recipes. If you want mine I can post it.
It’s all good. I haven’t done a brisket yet so maybe in the future you can give me so pointers. I mostly do ribs, pork and chicken . I did do a top sirloin roast that came out very good.
Yeah you are right on the beef thing. I did a top sirloin roast on my old smoker a few weeks ago and only used SPG and it was awesome. The family really liked it. I haven’t done a brisket yet. A year this weekend.
Kosmos has a lot of dry rubs to choose from. I have used a lot of them on my Weber kettle with great sucess. If you have a Ace hardware in your area most of them sell his products there. Good luck.
I did my first cook on my 1250 this weekend using the recteq pellets with the same result. BB cooked at 250. So I was wondering if anyone has tried mixing the hopper half and half. Recteq on one side and Hickory or something else on the other