Drum Smoking Big Poppa Smokers
Loyalty Program
Mak Grills

Search:

Type: Posts; User: Crys

Search: Search took 0.02 seconds.

  1. Replies
    14
    Views
    15,111

    Sticky: LOL actually the outside pieces get turned into...

    LOL actually the outside pieces get turned into dog training treats. And they know this, bacon slicing time has me with constant bright eyed company as they wait for "thier" bits of buckboard bacon.
  2. Replies
    14
    Views
    15,111

    Sticky: The buckboard bacon is going in to smoke this...

    The buckboard bacon is going in to smoke this morning. I cut into the middle and its cured all the way through, nicely pink in the middle. Best of all, before the soak an outside piece was just a...
  3. Sticky: Just out of curiosity has anyone tested how the...

    Just out of curiosity has anyone tested how the change in exhaust vents has affected temperatures at the grate? I've got on order an aluminum elbow to effectively drop the exhaust by a few inches in...
  4. Replies
    14
    Views
    15,111

    Sticky: 1 tsp per quart of brine for the cure - which...

    1 tsp per quart of brine for the cure - which means I need to go back and figure out the weight for a tsp because I'm pretty sure I didn't use that much...good news is though its easy enough to add...
  5. Replies
    14
    Views
    15,111

    Sticky: I do admit I like the idea of a 3-5 day cure vs 2...

    I do admit I like the idea of a 3-5 day cure vs 2 weeks, I simply have to learn how to do the injecting.
  6. Replies
    12
    Views
    15,404

    Sticky: Yes it does and good catch, my main point was...

    Yes it does and good catch, my main point was that it's better to be safe than sick...especially with the flawed initial research into sodium nitrate.
  7. Replies
    41
    Views
    220,657

    Sticky: Your welcome and I meant it that this is the most...

    Your welcome and I meant it that this is the most complete explanation of wet curing that I've ever read. Also curing and smoking in one day...that does explain alot about the taste of most...
  8. Replies
    7
    Views
    1,665

    First cook was Peruvian Chicken and wow was it...

    First cook was Peruvian Chicken and wow was it excellent. Took longer than expected but then I was actually able to keep the temps at 225 for the first couple of hours until it reached 150 and then...
  9. Replies
    12
    Views
    15,404

    Sticky: Sodium Nitrate is a powerful anti-microbal agent...

    Sodium Nitrate is a powerful anti-microbal agent protecting not only against the botulism bacterium but also all other bacteria including e. coli and salmonella. I learned this during my research...
  10. Replies
    41
    Views
    220,657

    Sticky: I'd rather not spend 30 dollars on a book for...

    I'd rather not spend 30 dollars on a book for just one section of it and I know I'm not going to be making sausages. TentHunter's post is the most complete explanation of wet brining that I've ever...
  11. Replies
    7
    Views
    1,665

    Rec Tec came in late in the afternoon and I...

    Rec Tec came in late in the afternoon and I finished getting it put together with the help of a neighbor (definitely couldn't lift that by myself) just before it got dark. Didn't have any chance to...
  12. Replies
    14
    Views
    15,111

    Sticky: TentHunter I hope that you don't mind that I've...

    TentHunter I hope that you don't mind that I've modified this per your posting in making ham and bacon 101.

    I'm aiming for 1/2 gallon of brine to cure a 6 ish lb piece of shoulder butt for...
  13. Replies
    41
    Views
    220,657

    Sticky: Am I correct in my math that I would need...

    Am I correct in my math that I would need approximately 3.62 grams of cure #1 for 1/2 gallon of brine when not injecting?

    Edit: This is specifically in regards to curing a (relatively thin) slab...
  14. Replies
    41
    Views
    220,657

    Sticky: Very informative guide thank you for posting it. ...

    Very informative guide thank you for posting it. I've wet cured buckboard bacon before, but a ham will be my first ever foray into injecting meat. Do you know of any place which gives a good guide...
  15. Replies
    7
    Views
    1,665

    That is what I gathered after reading in BBQ's...

    That is what I gathered after reading in BBQ's Delight Forum, oak seems like the choice when you don't want alot of smoke flavor. Do people usually bake over oak?
  16. Replies
    7
    Views
    1,665

    My name is Crys and I am a pellet smoker.

    Or at least I will be once my Rec Tec arrives, currently I smoke on a Weber Smokey Mountain. I have been curing and smoking my own buckboard bacon, making jerky and doing roasts. I'm looking forward...
Results 1 to 16 of 20