Recent content by stump jumper

Looks very interesting! What temp and how long did you grill them? Did you take them to a certain IT? Mike

Gotta love the pellet poopers! That bark looks amazing!!

I use a 3lb coffee with both ends cut out in my basket, put the can in the middle of your basket, pile un-lit charcoal all around it. 7 or 8 briquettes are lit using the chimney. When the coals are white in the chimney dump them in the coffee can and pull the can out. All intakes are closed...

I'm afraid I'd have to pass on the egg also. There is a lot of Czech influence where I live, they just use ground beef, diced onion and white pepper. Mix it all up, wrap it in saran wrap, put it in the fridge for a couple of days and eat it on crackers. Man it's good! They call it Tiger Meat...

Here's he recipe I use to make a gallon of spicy pickles in the fridge. 9 cups water 1/2 cup cider vinegar 1/2 cup canning salt. 2 or 3 nuggets of allspice Bring water, vinegar and salt to a boil to dissolve the salt. Set aside Add 4 or 5 heaping table spoons minced garlic (store bought)...

Would like to see the rest of the pics.

Now that's funny!!!!

Never done anything bone in either, reason being I want to make sure I remove ALL the fat/tallow from the meat. That stuff is nasty, sticks to the inside of your mouth and all over your teeth. Phoey! Just my .02 Mike

Pm me your shipping info and I'll get it mailed. Mike

Welcome from Nebraska! You're gonna have a blast here!

Corby, What kind of gasket were you looking for and how much? I have about 20' of 5/8" high temp rope gasket, I'd be willing to send you what you need if you pay shipping. Regards           Mike

That looks really tasty! I love smoked fish.. Mike

Thanks Dave! Yes only 1 tsp of cure, I misread the recipe. Glad I asked, gonna fix the brine tonight. Regards          Mike

Gentlemen thanks for the replies! I'm curing a 3 pound piece of loin. 1 gallon of water with salt, sugar and cure added roughly 10#'s or 4535.9grms. 3lb piece of loin 1360.77grms. Total 5896.67grms Using the cure calculator I would need ~14.72 grms of cure#1.  1tsp of cure#1 is ~5grms? Am...

So if I'm reading this correctly I have to consider the weight of the brine as well as the weight of the meat being cured to dictate how much cure#1 to use? Not trying to be dense, I just got dropped a lot when I was little and might even have chewed on a couple of window sills. Thanks...