Recent content by Sidewyz

Wow Great info. I will soak and see.

It is already cooked. Not sure about weight anymore... 2 gallon water 3.5 cups salt 8 teaspoons Salt #1 6 tablespoons pickling spices (Small print: reduce salt to 2 cup if using Morton's Kosher)

I'm on a Camp Chef Woodwind for the past year and half. I've had to replace the internal temp, and all 4 of the meat probes. The screen is going wonky and has lines through it that shouldn't be there. The paint is burnt off in a couple spots. That said, I'd buy another in a heart beat...

I need some ideas for this one. By no means am I a great cook and can and often do screw things up. This time I used Mortons kosher salt in the brine for a brisket. The recipe called for a less dense salt and it's over salted. I used the point for corned beef and the flat for Pastrami. The...