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  1. alblancher

    Comment by 'alblancher' in article 'Smoking Ribs'

    Looking forward to your Qview, after all it's the price of admission !! Good luck with your efforts, let us know how they turn out
  2. alblancher

    Comment by 'alblancher' in article 'Smoking Ribs'

    Hope this helps post up on the forum and we will do our best to help. Good luck! Thanks for the kind words
  3. alblancher

    Smoking Ribs

    Ribs We have easy to remember time guidelines when cooking ribs, 3-2-1 for spares and 2-2-1 for baby backs. But all smokers and slabs of ribs are different so cooking strickly by time is limited. Here are a few things an experienced rib smoker will look for before moving to the next step. The...
  4. alblancher

    Dry Cured Bacon Calculator And Procedure

    The calculator is a small Excel spreadsheet that will provide the amounts of salt and Cure 1 required to dry cure the lb weight of pork belly you enter.  There are different calculators for rind on or rind off bellies and 3% or 4% final salt concentration For 200 ppm initial Sodium Nitrite...
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