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Recent content by hardwoodalchemy

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  1. hardwoodalchemy

    ATTN: curing RKIs and SMEs -- bresaola question

    Thank you all for your good, useful, and wise comments. I'll be doing a "standard" cure the first time (or three?) out. I am definitely adventurous, but I also like to do things the right way so as to get a high quality product with minimal risk.
  2. hardwoodalchemy

    Leg Quarters surrounding the Vortex

    Nice job - I would eat legs over breast any day of the week!
  3. hardwoodalchemy

    ATTN: curing RKIs and SMEs -- bresaola question

    My apologies if my question was poorly worded. My question has nothing to do with the Umai bag, since it isn't actually involved with the curing portion of the process. Here are my questions: A. Will the meat cure properly if I mix the cure #2 with the wine? B. If the above will not work...
  4. hardwoodalchemy

    ATTN: curing RKIs and SMEs -- bresaola question

    Why would I not do it the "standard" way? Short answer? Because, simply put, I'm bad that way... The reason for that is because I'm culinarily creative and actually quite good at imagining flavors -- what a dish needs more / less of, combinations that would taste good together, how a spice...
  5. hardwoodalchemy

    Prime brisket on the smokin-it #3

    Absolutely beautiful brisket! Points headed your way.
  6. hardwoodalchemy

    ATTN: curing RKIs and SMEs -- bresaola question

    My wonderful wife bought me the Umai Charcuterie kit not too long ago, and the first thing she wants me to do is bresaola. I've watched this Umai bresaola youtube video and this one repeatedly, as well as one that does not use the Umai system but rather the more traditional muslin wrap and hang...
  7. hardwoodalchemy

    Thursday smoke: birds and pork loin

    Thanks for the points! How did yours turn out?
  8. hardwoodalchemy

    Thursday smoke: birds and pork loin

    Glad you enjoyed it, thanks for the kinds words. For me, I think that the enjoyment I get out of others' enjoyment is probably equal to -- perhaps even a little greater -- than the enjoyment I get out of actually eating the food. And, no, there's nobody going hungry. Plenty for our family and...
  9. hardwoodalchemy

    Thursday smoke: birds and pork loin

    Thanks for the kind words and points!
  10. hardwoodalchemy

    Thursday smoke: birds and pork loin

    It's been some work and it's been a lot of fun, but this one's finally tied down, folks!
  11. brats are done.JPG

    brats are done.JPG

    • hardwoodalchemy
    • Media item
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    • Album: Thursday smoke: birds and pork loin
  12. project done.jpg

    project done.jpg

    • hardwoodalchemy
    • Media item
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    • Album: Thursday smoke: birds and pork loin
  13. processed bird.JPG

    processed bird.JPG

    • hardwoodalchemy
    • Media item
    • Comments: 0
    • Album: Thursday smoke: birds and pork loin
  14. birds are done.JPG

    birds are done.JPG

    • hardwoodalchemy
    • Media item
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    • Album: Thursday smoke: birds and pork loin
  15. bacon wrapped brats.JPG

    bacon wrapped brats.JPG

    • hardwoodalchemy
    • Media item
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    • Album: Thursday smoke: birds and pork loin
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