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Beef Bacon - Page 3

post #41 of 45
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 


I can't help you there. I'm strictly a Wattburner.

 

 

Bear

Ahhh Electric huh? Thought about eletric myself but i have lots of fruit and hardwood trees in the yard i can trim up. Oak,walnut,mulberry,maple,etc so it was cheaper in the long run to go wood fired.



anyone else wanna chime in on the landmans grill/smoker?

post #42 of 45
Thread Starter 

Wow for the price of landmans grill/smoker i figured someone would know something about the quality. If the old saying you get what you pay for is true, then i should be set and not need anything new for 20 years.

post #43 of 45
You can safely cure meat in my brine for 30 days, no problem, and should not be too salty.
post #44 of 45
Quote:
Originally Posted by Pops6927 View Post

You can safely cure meat in my brine for 30 days, no problem, and should not be too salty.


Thanks Pops!!

 

That's what I figured with your Brine. But I only answer the Dry Curing with TQ questions, and leave the others to you!!

 

 

Bear

post #45 of 45
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

You can safely cure meat in my brine for 30 days, no problem, and should not be too salty.


Well only one of them is in a brine, the other two are dry cure with tenderquick

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