www.sausagemaking.org

I made a brisket and a couple of butts for practice last night. The brisket came out very good. It sliced up much better than my last one. The slices were still too long to put in the box so I had to cut the ends off to make them fit. I need to get better at my slicing too but making progress. The burnt ends were borderline burnt so I left them out. I think they would have made the box look better. It looks plain without them. Brisket box I thought was ok and the pork box I thought was better. Both tasted very good. I trimmed off the whole fat cap on the butts to try to get more bark from an idea from I believe bamabob (if someones else said it sorry). I liked the result. More bark and still very moist.

Not sure why but the brisket cooked in 7 hours at 250 (14lbs). Butts took 11 hours (8lb each).

On the keg



Brisket



Pork

Wow

Much improved over the last one. You might look into a scimitar blade for slicing them, as they are long and curved. You should be able to go through it in one slice. A lot of people use electric knives, but I don't think you can beat a good, long, sharp, curved blade.

Check this one out:

http://www.amazon.com/Victorinox-40630-Black-Fibrox%C2%AE-Cimeter/dp/B005K8NCO8/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1340577957&sr=1-3

Both boxes look very good!

salumi512 wrote:Much improved over the last one. You might look into a scimitar blade for slicing them, as they are long and curved. You should be able to go through it in one slice. A lot of people use electric knives, but I don't think you can beat a good, long, sharp, curved blade.

Check this one out:

http://www.amazon.com/Victorinox-40630-Black-Fibrox%C2%AE-Cimeter/dp/B005K8NCO8/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1340577957&sr=1-3

Thanks.

I use this to slice.

http://www.amazon.com/Victorinox-12-Inc ... victorinox

Do you think the curved one might make slicing easier?

Vindii wrote:I use this to slice.

http://www.amazon.com/Victorinox-12-Inc ... victorinox

Do you think the curved one might make slicing easier?

For what it’s worth, the curved one will give a better cut only if you have it razor sharp or else you will/might have the same problem as shown with the bottom two slices -- creating steps My old boss from long ago use to say 'cut the meat, don't saw it'

Not letting the meat rest enough con/will also give the step look. FWIW

BriCan wrote:

Vindii wrote:I use this to slice.

http://www.amazon.com/Victorinox-12-Inc ... victorinox

Do you think the curved one might make slicing easier?

For what it’s worth, the curved one will give a better cut only if you have it razor sharp or else you will/might have the same problem as shown with the bottom two slices -- creating steps My old boss from long ago use to say 'cut the meat, don't saw it'

Not letting the meat rest enough con/will also give the step look. FWIW

Thanks - I did saw it a bit. Maybe its just practice.

Rested for about 5 hours.

No disrespect to BriCan, but it is all about edge length. The curved blade gives more length of cut per slice in using the whole blade. It also gives the last carry through in a slicing motion that a flat blade can't provide.

All blades need to be sharp.

The one you are using can be used to more proficiency than you are getting, but I would not expect it to go through in one slice. Two for sure.