Recent content by RickNessly

Boom...perfect!

Curious if anyone has tried cured spare ribs?...I've been experimenting a bit and cured these spares, rubbed w/ black pepper and coriander and then smoked them like I would normally smoke. For the last few hours or so, I added an oyster/honey/garlic sauce that I make for wings and sprinkled...

bump...what did you find out?

Marble Rye with mustard….same way I’m gonna eat the corned beef. It was a first for me…I love ham…so pretty excited to do this again. I’ll likely use less salt in the brine next time and glaze it.

yep....that's what makes it fun....experimenting.

no...when I make SPOG I'm equal part salt/pepper....I just sub in Lowry's because it has the OG part. I've read where several TX BBQ places use that mix

2 parts coarse pepper, 1 part salt and 1 part Lowry's....

Morning all....had an experiment that worked pretty well for the first try. I have been making some sausage lately, so had been researching and using curing salt. So...I wet cured a pork butt and shoulder with salt/sugar/#1/pickling spices. I don't have any pics of the bath, but I...

1 - yes 2 - no idea 3 - I don't have a set recipe, I've only done them three times. I use 1tsp cure#1/5lb, one cup of chicken broth/5lb, 1/2 cup uncooked rice/5lb, 1/2 cup ckicen fat/5lb and then I season with store bought cajun seasoning. I used both boneless/skinless chick thighs(better than...

yes...thank you....#1

awesome!...bucket list thing for me...that color looks amazing!

So....I'm not real experienced with sausage, but I've made Chicken sausage a few times with some good luck. Monday....4 days ago....I ground chicken thighs that I had bought just two days before. I added the correct Cure #1 along with some chicken fat, chicken stock and cajun seasoning...

yep....my two youngest just moved out about 2 months ago...our chest freezer is strangely empty...and there will be plenty of opportunities to do meals for the church.

yeah...cub in my area has $4/dozen...similar deal just got word the events are canceled because of thunderstorms coming...so...I'm long on meat right now...:)

thanks...I think you nailed it...was thinking the same thing. It's probably much less complicated than I thought.