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Recent content by cluckinchicken6
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I had acquired beef navel from the local butcher it is 2.5 to 3 inches thick with a large fat cap I dry cured using Morton’s tender quick and have left it in the cure for 5 weeks is this too long I know I usually do a 14 day for 2” bellies.
I’d this meat salvageable or should I chunk it in the trash
10-4 yea I'm not big time just a few racks of ribs every now and then I don't gouge them on prices just make sure they get that meat fix and come back for more barely have the time to cook but I make things happen.
I work in the oilfield and most of the people I work with either don't know how to cook tasty food or don't have the capabilities to cook so I cook meat and sell it to people at a fair price because I enjoy doing it.
I smoke all sorts of stuff and bring it to work and sell to fund my...
10-4 jimmy yea i have a 14 day on 7 days off schedule so it leaves me with the perfect amount of time to go cure bacon and buck board hams I was wondering if tying had a negative effect on drycuriing meats using #1 or tq I usually leave everything in for the entire 14 days because I have little...
I have cured and smoked a few thing successfully such as pops bacon buck board hams and bacon as well as dry curing pastrami. I have used tq as well well as #1 on a lot of meats. I have noticed that after the cure when I smoke meats the edges get cooked uneven and I was wondering if I tied using...
s far as temp I was sitting at about 32-34 degrees in my fridge it's was cold for a couple nights and my garage isn't insulated so it may have gotten colder for a couple nights tasted cured I ate some I'm just hoping my venison pastrami caught the cure all the way through im smoking that today...
Yea I cooked it to an it of 165 the thing was tiny and there was plenty of cure on the meat as well as cure time by my calculations I cured a porkbut the same amount of time that I cured this deer ham and the deer was about 4 pound and 1 inch smaller I don't know why I got the grey spot my...