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Thanks!

Greetings all, Finished my first pastrami! It tastes great and is family approved :) BUT not perfect. 10 days in cure (I used the bacon cure calculator on here and cure #1, flipped daily) cut a corner and cooked it up to taste for salt and soaked it two hours in cold water. Smoked at 250 to an...

Thank for your input everyone. The brisket came out really good! The bark was great and it was fork tender. I’m feeling very accomplished:)

Fingers crossed! Currently stuck in the stall... but dinner should be good tomorrow :)

Thanks!

Greetings all, Planing to cut the point off a brisket and smoke it (the rest of the brisket will be pastrami) unwrapped. This will be my first unwrapped brisket. I have a MES. Does anyone have any advice when smoking unwrapped in an electric smoker? Does anyone use a “boat”? I am planing to...

Thank you very much for the info and explanation. I appreciate your time. I’ll have to find some of that seasoning- it’s getting close to hunting season around here! Very exciting!

My husband and I just made our first round of bratwurst. We used a commercial kit. The flavor is good, but not what I would call bratwurst (maybe it’s a regional thing?) anyhoo, it’s still good sausage! I have a few questions: 1. Does anyone have a good rule of thumb for how dense to hang...

Update: tastes fine to me. Looks good cut. I thinks it’s ok. Husband still won’t try it. Lol!

Mine is not so red in the center and did Not use any cure or cultures. I understand that’s what makes the color difference?

Morning everyone! Sorry to have taken so long with my reply- I’ve been super busy at work. Anyhoo, my temp was set To 60F and we averaged 58. Humidity was supposed to 60-70, but in the beginning it was closer to 80. We added salt, opened the door and tried to keep it down. I know it wasn’t...

Greetings all, My first dry cure project is done. Over done I fear. Pretty darn hard. It was left in the fridge a week longer than planned. However, I still want to try it. My husband thinks it smells rotten. It does have a smell but it’s a funky, slightly off smell I’ve come to associate with...

Thanks, How long are you letting the Bresaola hang?

Thank you. I’m following the recipe in the book Charcuterie by Michael Ruhlman.

Greetings all, New to dry cure. I have a wine fridge equipped with a small fan, mini humidifier and two small containers of salt. There is no defrost cycle in my fridge. I have my first project, braceola, hanging. This is the beginning of week 2. There is some white powdery mold starting to...

Hi, new to dry cure. How are you maintaining only 3% spread in humidity?