Search results for query: CSR

No, it’s like 6 years old.

Thanks CSR, see above post for times. Hickory is stronger then Apple. I like both, but prefer apple to hickory. My kids like the hickory better. Chris

Will do! Thanks for the info.

Thank You JimmyJ! What if I am planning a trip to Peru? I actually enjoy reading DaveOmak.fs's post. If one of his food safety posts are pertinent to my location, or where I might travel to, I want that information front and center. I think he is doing a great service to this forum. Thanks...

Thanks

Looks Real Good, CSR !! This is the first I saw this Thread. Maybe I could have helped---I did a Step by Step on making CB & Dried Beef together, about 7 years ago: Here it is: Canadian Bacon and Dried Beef Bear

I do it like that simply because I like it to look like belly bacon . I take it to 145 , but still fry it to eat . If I was going to eat cold as a sandwich I would not want the fat cap .

...my wife would say and feel somewhat responsible for that. I went looking for that link and forgot to post the most important part. Do NOT use CSR! We (3 girls and myself) hate them. Not sure what is going on but the flavor is there but all sorts of funky fat and stuff that doesn't render...

Received my TP17 Thursday and used it yesterday to help monitor my CSR cook.

Awesome looking plate! Love CSR... never thought of putting them in chili. I will be looking for that post tomorrow for sure. Like.

For future reference concerning pork; if it's that rosy pink in the middle, that means the cure worked. <if that makes any sense?>

Ha! Ted Knight was great. “Judge Smails It's easy to grin When your ship comes in And you've got the stock market beat. But the man worthwhile, Is the man who can smile, When his shorts are too tight in the seat.

Smoked some CSRs last night for dinner, left half naked just to give them smoke for today’s chili. My parts done, my wife now takes over. She is the chili cook off winner in our house lol. Cubed and tossed in the Chilichili consist of kidney beans,canneli beans,crushed tomatoes,bell...

All done, here’s a plated shot of the CSR chili, smoke flavor really comes through. Turned out great Jalapeño cornbread for the sidethanks for lookin

I do all mine at least 14 days . So I would say your right on . If the temp is to high or to low , holding the meat longer isn't going to help .

...some baby backs. I did a couple as "sweet" and the others in some "heat". I started out with 2.5 lbs of country style ribs. For the "sweet" CSRs, I used Meat Church Honey Hog rub, and for the "heat" CSRs, I used Suckle Busters Texas Hickory BBQ Rub and a top layer of Killer Hogs The BBQ...

Those look great. CSR are now on my list.

There's a method to it, but I figure an extra 2 days won't hurt. Especially because I am constantly convinced the stuff will be wrong. Also mini fridge for my curing fridge isn't exactly ideal temperature wise, so a bit extra to me seems like a good call ..

Sounds like a PLAN !! Here's one of my favorite Party Treats: Dried Beef Roll-ups Bear