Recent content by WstTxSmokes

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  1. W

    Sauerkraut 35 day ferment

    The cabbage leaves are super translucent and soft.
  2. W

    Sauerkraut 35 day ferment

    Finally got around to making some cabbage rolls with product I fermented. It was amazing, if you have a fermenting crock you simply have to make cabbage rolls. If you don’t, you can make them With fresh leaves but results are not even close to fermented whole cabbage. This batch contains sausage...
  3. W

    Featured Whole hog roast - 230 pound pig on homemade pit smoker

    that looks great! Nice homemade smoker too! I love whole hog.
  4. W

    Another spare ribs attempt

    Run an offset as well. I did make sure to run as clean of fire as I could which helped.
  5. W

    Another spare ribs attempt

    Thanks! I’ll have to check out the blues hog. Think the glaze I made was on point which made a big difference.
  6. W

    Salumi Palooza Jan, 2025 (Culatello 2024)

    This looks amazing! You should be on next years 2 guys and a cooler month! Its my goal to eventually try a cured meat, but it looks above my skill level.
  7. W

    Sauerkraut 35 day ferment

    Not hard, especially since the leaves have softened quite a bit.
  8. W

    Another spare ribs attempt

    Thanks! Ribs for me have been much tricker than brisket and I’ve always heard the opposite.
  9. W

    Sauerkraut 35 day ferment

    It’s a 3 gallon crock with a water seal top. The cabbage heads were medium size. The water seal crock is great.
  10. W

    Another spare ribs attempt

    Thanks! I’m glad they came out well! Thought the color was great on them as well.
  11. W

    Sauerkraut 35 day ferment

    I put salt in the core hole. And also add salt to the water.
  12. W

    Sauerkraut 35 day ferment

    Been a busy day for me smoking ribs and vac sealing kraut. I let this batch sit for 35 days and it smells awesome. Umami is high in this batch. Ingredients were simple, besides the salt added garlic cloves, peppercorn and a few bay leaves. Will make kraut with half and save the whole leaves for...
  13. W

    Another spare ribs attempt

    My umptenth spare ribs attempt and finally had a really good result. Very basic rub with just course salt and pepper. Smoked for 5 hours then added a glaze. Made simple syrup, added bbq sauce, maple syrup ( the real stuff) and rice wine vinegar. The fam at it up. Smoked with just post oak and no...
  14. W

    Brisket and sausage

    Sausage was a Texas style beef and pork belly.
  15. W

    Brisket and sausage

    Smoked some brisket and heated up some sausage I made a few months ago. Smoked to 200 then wrapped over night. Added leftover fat I rendered while smoking too. Turned out great. Pan was filled with juice.
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