Recent content by lonestar10

We home school and my wife bought a 1000ft roll of white butcher paper at the local school supply store for one project. That was ten years ago. Still using it to wrap bulk meat purchases and the occasional venison.

I'd try a longer curing time. Something similar happend to me on my first bacon. I dry cured two batches from the same belly. The first I stopped after seven days and it didn't have the distinctive pink color all the way thru. The second I left for ten days and it was perfect. I suppose if...

Christos Anesti!

What's the address for the mobile site? Cuz I can only see the initial page with the newest posts in Tapatalk. When I click on a post to view the thread I get an error message. Thanks in advance.

That NPR recipe is nearly the exact same one I made up to make my "lambstrami." It's nice to be validated.

I've been a subscriber to Jeff's newsletter for at least 5 years. Always loved his style and instructions. I've been thru several smokers, mostly side box, while doing some bbq catering. Recently ran across a UDS build on YouTube and got interested in building my own. So I thought I'd go ahead...