Recent content by aahhyes68

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  1. aahhyes68

    Best Meat Slicer for Bacon and/or Brisket

     That would be fantastic !!!
  2. aahhyes68

    Pit Boss at Menards

    I would run an extension cord from another outlet and give that a try...
  3. aahhyes68

    Pit Boss at Menards

    Me too..... I was searching for reviews of the Pit Boss when I stumbled on this thread... I wonder what Cabela's return policy is... I have been looking for a used Traeger to take to our place in northern MI. I thought for $400 this might do the trick ??
  4. aahhyes68

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    You're right...it's been a long, crappy winter so when it's finally nice I don't sit in front of the puter either.. I have about 20# of bellies and a 5# pork loin soaking in Pops brine right now. Maybe I'll go shake the buckets to keep me busy for a while...lol. I'll check back tonight. 
  5. aahhyes68

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    I dunno, Dan. Maybe I posted this question in the wrong place ? 
  6. Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

  7. dontknow.gif

    dontknow.gif

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    • Album: Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???
  8. aahhyes68

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    As always, please feel free to straighten me out on any lingo or misunderstood information on my part.... I'm trying to get a good grasp on this.. Thanks. :) Lets start with wet curing as in Pops family brine as an example. I've been reading and I've found different posts/websites talking...
  9. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

    I copied a design from a very popular smoke tube many use. I bought a 48" piece of 2" perforated, SS muffler from Amazon. I make two 14" tubes and two, 9" tubes. I cut slices on one end and bent them over, the other end is open. Light the pellets/chips and close to lid to the smoker. Alas, cold...
  10. Steps To Follow After The Wet Cure ? First Timer Here...

    Steps To Follow After The Wet Cure ? First Timer Here...

  11. IMG_5221_zps9a127929.jpg

    IMG_5221_zps9a127929.jpg

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    • Album: Steps To Follow After The Wet Cure ? First Timer Here...
  12. aahhyes68

    How To Survive A Storm When You Can't Smoke Or Grill

    I love it when a plan comes together !   Looks good to me !!!
  13. aahhyes68

    Best Meat Slicer for Bacon and/or Brisket

    http://img.photobucket.com/albums/v118/Aahhyes68/00%20Slicer/IMG_0627_zps008c0700.jpg http://img.photobucket.com/albums/v118/Aahhyes68/00%20Slicer/IMG_0631_zps4f81a7bb.jpg http://img.photobucket.com/albums/v118/Aahhyes68/00%20Slicer/IMG_0629_zpsc656d54b.jpg...
  14. aahhyes68

    Best Meat Slicer for Bacon and/or Brisket

    I recently purchased the Advantco 10" unit as well. The the cleaning kit seemed kinda' pricey for what it was. I ordered the QuickSan, lubricating spray from them but ordered a pair of cut resistant gloves from Amazon. Turns out I didn't even use the gloves...just got in the way. The three...
  15. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

     I've read that here also, thanks for the reminder !  I cold smoked cheese last week and vac packed it. I was told to let it sit for a month...don't know if I'll be able to hold out or not...<sigh>
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