Recent content by Carl H. Bernat

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  1. Carl H. Bernat

    Meat Locker for Dry Aging/Curing

    I realize that....looking for ideas to either buy one, build one or buy one used..
  2. Carl H. Bernat

    Meat Locker for Dry Aging/Curing

    I am new to curing and used the umami bags and didn't really like how it turned out. Does anyone have any other ideas, want to sell a curing fridge they don't use etc....I am open to all ideas.
  3. Carl H. Bernat

    Sharing my Passion for all Food and Drinks!!!!

    Sharing my Passion for all Food and Drinks!!!!
  4. Carl H. Bernat

    Brine

    Too late now that is what the recipe Called for...if you have a good recipe send over also a calculator?
  5. Carl H. Bernat

    Brine

    https://toriavey.com/toris-kitchen/homemade-pastrami/ I followed this exactly. And only Added about 7-10 small ice cubes
  6. Carl H. Bernat

    Brine

    I appreciate the reply. So I followed a recipe online that calculated all the proper amounts of salt spices water etc. so I put in 10 pounds of brisket and it calculates it all. It called for 11.5 quarts of water and 3.5 of it was cold in a pale I boiled the rest with all the spices salt etc...
  7. Carl H. Bernat

    Brine

    I am attempting to do my first pastrami. The brine I heated to boil, added cold water and put in fridge for about an hour. I touched the sides of the buckets I was using and they were cold....I then put the meat in and when I put the plates on top to submerge the briskets the brine was slightly...
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