Recent content by firedan

Nice info dave and smokinal...thanks to u guys... By thr way...what salt should i use...the rock salt or iodized salt...pros and cons if there are... Thanks again..God bless..

I have this dry rub that i use for meat, poultry and fish... 1 cup washed sugar 1/4 cup salt 1 tsp ground black pepper 1/2 Tbs garlic powder How much pink salt do i need to add to make it a curing rub....this is for a 2lb meat...if there are left over...can i use it again, lets say on a...

After brining chicken or pork cutlets, how do i keep it for future use and still give it a tender and juicy character..do i have to remove it from the brine and put it in a ziplock bag before throwing it in the freezer then thaw it before use or do i have to freeze it along with the...