i put my meat in yesterday, should i empty it out and do the eq brine? or just use the one i did already?
aka Brine: 1 Gallon Water 350g salt 350 brown sugar 42g pink salt " (i did a little less salt and like i said earlier around 7 tsp if cure salt)
I decided to take a full brisket and put in a brine to make a pastrami.
I was following a recipe for the brine and it seem like he was putting a lot of pink salt in.
The pink salt bag says 1 tsp for 5lb of meat. Is this for dry brine or even for wet because i put in like 7 tsp for a gallon of...
Hey, Im back with more wood pics...
Just got a delivery of wood and he claims he gave only oak.
I no expert but I can see some oak but am stuck on couple of pieces.
Any wood experts can tell?
Really appreciate any help.
I have wood that has fungus and maybe some mold.
I'm curious can just take the fungus off usually by taking bark off? or is the wood itself the problem?
Any help appreciated.
Im in NJ and cant seem to find normal wood supplier.
Hey fellow NJ smokers,
I'm looking for a good wood supplier, I have tried a couple and not impressed.
One guy didn't let me see water content the other was expensive but gave a good product.
I'm wondering if anyone has a good wood supplier they can share?