Thank you Dave! I think this part of the post says it all.
"At first sight it may seem that there is an excessive amount of nitrite in water. The answer is that only a small percentage will be absorbed by meat during the immersion process. "
When it says it will cure 100 lbs of meat it is...
I agree GMC.
I was just pointing out that starting IT makes a big difference in cook time ( maybe I used a bad analogy)
I was just stating 65 degrees as a (room temp). I see many times where people say to let the meat come to room temp for an hour or more. ( I realize the meat IT will never get...
I would assume these approximations also include a certain starting internal temp as part of the equation. Obviously a pork butt started at a IT of 34 degrees will take longer than one started at a IT room temp of say, 65 degrees.
If I am in accurate on this analogy please advise us.
I will have to go with a 80/20 chuck blend, no fat no flavor! Nice Brioche' roll or Martin's Potato roll. Coopers sharp American cheese is great or a good cheddar. Ketchup, lettuce, tomato, BB pickle chips and Hellman's mayo(Northeast thing). If I am in a sweet mood, Mirical whip salad dressing.
As for the holes start with a drill and use a pair of tin snips if you do not have a large hole saw. A jig saw will also do the job. as for the chimney I used a 4" to 3" duct reducer and made the rest of the chimney out of 3" double wall. I made a 4" hole and then I cut the 4" reducer every...