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Recent content by mr dirt
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What does the additional 2 days gain in the dry brine process? Does the dry "skin" help trap moisture inside?
I'm wondering if this could be applied to other things like ribs or butts\shoulders.
Tom,
I've been thinking about the whole dry brining process. I understand that a wet brine in done to enhance the moisture of the meat through osmosis. What does dry brining offer for poultry? Is it similar to dry aging steaks in that it helps concentrate the flavor?
BTW - Thanks again for...
Forgive my ignorance, but does one rinse the salt off before smoking? Or is leaving it on part of the process of dry brining? I bought a 20 pounder on an after Thanksgiving sale so I might try this for Christmas.
No problem on the wind, just keep it off my fire! LOL
Thanks for the suggestions, I will have a look at doing some mods. I'm trying to decide if I should do anything with this old SFB or just build a smokehouse.
The Story:
Since having learned how to smoke I've never done ribs. Why I don't know. Maybe they were somewhat daunting in that if one doesn't do them right you end up with pork jerky. While on a trip to Branson, MO I was gnawing on a bone thinking to myself, "This is OK". The ribs were...
I have never had the opportunity to eat rabbit. I've eaten a lot of things, but never rabbit. I need to find someone that I know who hunts rabbits. That looks super yummy.
Elk burgers sound yummy. Tom, I would be glad to show you my setup, though I might have built a new vertical smoker by then....who knows though I get very busy at times.
Hi Tom,
When you allow your cheeses to dry before sealing, typically how long do you let them rest?
Also is it necessary to oil the cheese if you are vacuum sealing them?
George