Recent content by charswifterie

Thanks for that. I actually got a big stack of rock wool sheets from a company called Zoro, and I plan to make a removable blanket setup to insulate the whole thing. Also, I degalvanized a pice of sheet metal to make a heat baffle plate, which is installed. It is cold and snowy here in the...

Good afternoon folks, Been a long time. To catch up, I've gotten a crash course in BBQ from a former friend, who gave me his 18" WSM, and then left his 22" here as well. Our friendship has ended rather badly, I'm sorry to report, so I have packed up both upright cylinders preparatory to...

I looked them up. That is a beautiful piece of equipment. I'm sure it's worth a good bit. Success to you finding a new home for it!

I plan to do up some lamb legs I have, and I started a corned beef tongue today. That already has a couple of odd pictures, which I'll get on here soon.

I think I'll stick with the wet cures for the time being. I want the pickling spices to permeate with the cure, and if I grind up a bunch of juniper berries and such to where they'll go through the needle, I figure I might not like the final texture as much.

I just throw the skin in the deep fryer till it's crisp. Or in a skillet, for waht it's worth. I love the crunchy salty eating part.

Well, I finally found some info on the relative proportion of meat and brine, basically 2:1. I've been confirming via long division the 1.1g pink salt/lb of brine and meat that daveomak so graciously sent me a while back, and of course it checks out, just trying to "earn" the right to use it by...

Well, let's see. I appreciate you looking at this. I'm really distracted today, so I might well have messed it all up. 15.5 lbs = 7030.682 g, 156 ppm is 0.0156% or 0.000156 x 7030.7 = 1.09 g of nitrite as you say, and about 17 g of pink salt. Ah. I see I confused nitrite and pink salt, and...

Well, it has been a while, but the search for a cure, so to speak, has brought me back. Being busier retired than before has put curing on the back burner long enough for me to forget all I learned, and then some. I got into lacto-fermenting veggies and pickles for a while, and it occurred to me...

That's the long range plan. I have no idea what to get, but I think I'll look a bit beyond Cabela's. They have stuff, but I think I could do way better than that.

It was five days, but a pretty strong brine with a raised temp likely accelerated it a bit, or so I hope.

My understanding is that high fructose corn syrup is a refined byproduct of some food process, and thus cheap as heck. It is reported to have a cumulative negative effect on the metabolism, nad diabetes has become epdemic. That's easy enough to research. My choice for my meat, both me and what...

Right on!

I took out the scapula and have one piece making salt pork, and the one being smoked. 3" thick max. I brined it the day I joined this forum I think..... Thank you, gentlemen. I did not want to have to start trying to compete with the Hollywood plastic surgery industry !

OK. Today is smoking day. I believe an apple hickory combo is in order for a big hunk of pork shoulder that sat in a modified (of course) corned beef brine. Here is my problem: I brined it in a food grade bucket for a week or so. I cool it by switching out sets of two blue ice packs, as our...