EUREKA!!!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

rowdee

Newbie
Original poster
May 16, 2014
6
10
After weeks of frustrating searches, I have finally found the supreme supplier of commercial, pre-mixed curing salt here in Brazil. They sure make it tuff on a poor American. Just like Prague Powder #1 form the US, I got 2.....count em ...2 kilos for about 2 bucks American dollars. A commercial company that supplies producers all over Brazil. My cure salt will be here next week and the first brisket for pastrami will be in the pot and in the fridge waiting. Im stoked. Still havent cured the wood problem tho. People dont like cutting up their goiaba or apple trees here.  But I shall persevere and I WILL be eating home smoked pastrami here in a couple weeks. Any juicy tips are welcome.
 
Once you have "The Cure", there are so many things you can enjoy. Curing allows all that extra smoking time.

Turkeys, sausage, andouille, bacon, hams. Its like getting an erector set for Christmas and just throwing away and instructions....LOL

Looking forward to seeing some good Q-View of your achievements!

PS Now you'll need to start working on your rye bread baking skills......
pot.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky