Recent content by briankinlaw

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  1. briankinlaw

    A Little "Jingle" Cheer While at the Grocery.. "MERRY CHRISTMAS TO Y'ALL"

    That was great!!!! It's funny I had to come to a American website to see this since I live in Germany and never saw it... Thanks for the Share
  2. briankinlaw

    Cure ingredient update

    Wade you made a believer out of me... I am currently smoking my 50lbs of bacon now(brine cured) but I had some dry curing at the rate of salt you suggested  I use a cure with 1.0% nitirte.  I smoked it two days... It tasted(yes tasted... it all gone now) Great.  You said  20grams of cure per...
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    DSC_0196.JPG

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    smoker

  5. briankinlaw

    Tools for the best results

    To Begin with, food grade plastic is fine. For my my money Stainless is best and you will get years of service from it. Keep you eyes open at yard sales and flea markets for stainless pans ect...
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    IMG-20141220-WA0001.jpg

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  7. briankinlaw

    Strange statement in a popular charcuterie book

    As a rule you only cold smoke cured meats and this includes Cheese.  I would refer back to what my mother told me once about recipes... Just because someone  writes a book of recipes does not mean they know what their talking about.  She said lots of authors write recipes and cant even cook...
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    IMGP6105.JPG

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  9. briankinlaw

    Kitchen knives

    Well, I guess I'm just old fashion... I only buy carbon steel knives.  They sharpen easy and hold a edge, plus they are cheep. 
  10. briankinlaw

    Cold Smoked (Black Cherry) Pork Loins

    I love the sausage (wurst) here.. I would love it even better making my own.  I did make some a few times(pepper wurst and Mett wurst) but had some help.  Anyway,  I just bought a stuffer and thinking of trying on my own again.  What I miss is bologna and American Polish sausage.  The stuff here...
  11. briankinlaw

    Bacon question's Dry rub or wet Brine

    Thanks for the information Pops... I'm open to try different ways, anything to make my product the best.  As with any of us, we like to see those smiling faces after they eat our best bacon. 
  12. briankinlaw

    Bacon question's Dry rub or wet Brine

    I was using buckets, but I'm a few short.  If I don't move the bellies around I find spots which did not get fully cured.  Most people use a plastic container for their bellies... I can't do that. Here's why. This is 60lbs not enough buckets... but this time I using a couple of coolers in...
  13. briankinlaw

    Bacon question's Dry rub or wet Brine

    I like to dry cure my bacon... but my wife likes brine cure, so guess who wins?  To me, brine cure is a whole lot more work... everyday you must turn the bacon and stir the brine as opposed to dry cure.  I  don't cook my bacon.  I only cold smoke it with Beechwood, Black Cherry or Apple and...
  14. briankinlaw

    Cold Smoked (Black Cherry) Pork Loins

    For me it is not too salty, but I have a big family and they always want to eat it right away.... say I'm a little crazy, but I'm always concerned about to much salt intake in in our diets.  I am not curing meats for long term storage anyway... LOL thats just impossible to my family!  With that...
  15. briankinlaw

    Cold Smoked (Black Cherry) Pork Loins

    Thank you for the kind words.... I hope to learn about smoking and curing meats as done in the UK... My grandparents were farmers and come from Scotland.  I learned much of what I know for grandpa...
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