Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by bighole
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.
A FRIEND TELLS ME HE HAD AND HAS NOW LOST A SALMON BRINE RECIPE THAT INCLUDED, ALONG WITH SEVERAL OTHER INGREDIENTS, DILL WEED, TARRAGON AND MARJORAM LEAF. CAN ANYONE HELP ME LOCATE THIS RECIPE. THANKS IN ADVANCE FOR YOUR HELP.
Thanks Zwiller for your injection recommendations. I followed your advise and the everything turned out well. My biggest problem was the weather. Up here in the Big Hole where I live it was -9 below Zero at 10:00 A.M. this morning. So I moved the smoker into my barn where is was warmer, only...
Thank you everyone for your advise. Sorry I am late responding, I have a late season elk tag and I just got home. I will try and answer the questions some of you had. I am using a 4 pound pork loin. The Canadian Bacon recipe I am using is from the salting and curing cook book by Michael...
i am new to the smoking and curing world and would like some advise. I am going to try and cure and smoke a 4 pork loin to have Canadian Bacon. The brine I plan to use has the proper amount of pink salt, water, herbs etc. The brine recipe instructions are to submerge the loin in a plastic...