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  1. JC in GB

    Indian cooking - Butter Chicken

    Wow, that cook looked amazing. I am going to have to try that sometime. Those pork belly bites looked so good, I wanted to reach through the screen. :emoji_yum: Thanks for sharing. JC :emoji_cat:
  2. JC in GB

    Indian cooking - Butter Chicken

    There are a lot of good recipes on the web that you can get. https://www.indianhealthyrecipes.com/ This site has so far, given me the best recipes. They take a bit to do all the steps but the results are better than most restaurants I have eaten in. JC :emoji_cat:
  3. JC in GB

    Indian cooking - Butter Chicken

    Vindaloo is going to be my recipe try after the chicken curry. There are few Indian dishes I don't like. I hated chick peas until I had an Indian co-worker who brought some in for me that his mother made. They were awesome!! Made me totally rethink my position on Chick peas. JC :emoji_cat:
  4. JC in GB

    Indian cooking - Butter Chicken

    I am making it all from scratch. I tried the premade sauces and they just don't have the flavor punch of the home made. They aren't bad, just not great IMHO. JC :emoji_cat:
  5. JC in GB

    Indian cooking - Butter Chicken

    I really love Indian food and I go out to Indian restaurants often to satisfy my cravings. The down side is the price of food keeps going up faster than my paycheck so what is a poor boy to do? I decided to learn Indian cooking myself to cut out the middle man and get some of the best Indian...
  6. JC in GB

    I figured I should give a follow up since I posted it in the open forum (prostate biopsy)

    Best of luck to you in your treatment. Hope your recovery is quick and your results are favorable. JC :emoji_cat:
  7. JC in GB

    Hydroponics Struggling

    Could be the ferts. I use General Hydroponics Flora series nutes and have always gotten great results. If you are using RO water, calcium shouldn't be a p[roblem. SmokinAl also suggested your EC level may be too high for the seedlings. I agree with him on that. That is pretty high for...
  8. JC in GB

    Hydroponics Struggling

    Not sure what you mean by water from dispensers. If you aren't using filtered water, you may be getting too much calcium in the water. That will bind to your nutrients and create sparse growth. What nutrients are you using? JC :emoji_cat:
  9. JC in GB

    Meatfest 2025 in Green Bay is tomorrow!

    Just saw this. Wasn't able to make it out to the Meat Fest this year. Was pretty bummed. JC :emoji_cat:
  10. JC in GB

    Hello all! I am new to this forum, and I like it already!!

    Welcome from Wisconsin. JC :emoji_cat:
  11. JC in GB

    The Economy of making your own Meat.

    Welcome from WI. I got into smoking meats years ago when my father got a Big Chief smoker and smoked some salmon. It was okay. I figured I could do better and slowly, I ramped up to getting a professional quality smoker and building my own curing chamber. It has been a long and tasty ride...
  12. JC in GB

    43, fitter and turner from Australia.

    Wow, looks awesome. Great job! Hats off to you. JC :emoji_cat:
  13. JC in GB

    Bacon salt content question

    No worries. All good information. :emoji_blush: JC :emoji_cat:
  14. JC in GB

    Bacon salt content question

    The times I have made bacon, it was much better than store bought. Had plenty of smoke flavor. People where I work line up to buy it from me. Just want to add that when I did bacon in my electric smoker, it turned out with very little smoke flavor. JC :emoji_cat:
  15. JC in GB

    Bacon salt content question

    I use a 10% wet brine. By 10% I mean I use 10% of the meat green weight in water so I have a concentrated brine. I make the brine strength to be an equilibrium cure. I find this method is easier to do than a dry brine and comes out with nearly identical results. Thanks for any insight you...
  16. JC in GB

    Bacon salt content question

    I have been seeing a lot of discussion on the forum lately about bacon curing. I just started some new bacon curing 2 days ago and have made bacon a few times already that turned out well with no issues. So, here is my question. I see that salt content has a bit of a range from different...
  17. JC in GB

    What’s the craze with smash burgers

    I like both smashburgers and the thicker 1/3lb patty burgers.. I like to switch up for a change of taste. Just something about the meat crust and caramelized onions on the smash burger that the 1/3lb burger can't replicate. My $0.02 JC :emoji_cat:
  18. JC in GB

    Newby : Looking @ possible smoker options ?

    The Weber Smokey Mountain unit is a pretty good smoker and good for entry level charcoal smoking. I started with a Dyna-Glo unit and if I had to go back, I would probably get the Weber smoker for ny first one. JC :emoji_cat:
  19. JC in GB

    Help with first time bacon.

    Thanks for that clarification. I should have mentioned that you didn't necessarily need to rinse with an equilibrium cure. Some really good advice in this thread. :emoji_blush: JC :emoji_cat: Here is a video I found that may help you program your Fireboard 2 unit for the thermal profile...
  20. JC in GB

    Help with first time bacon.

    Rinse the pork belly and put back in the fridge on a rack overnight to form a pellicle. Next day, smoke the pork belly either with a hot or cold smoke technique. If you are cold smoking, the smoker internal temp must stay under 50F. If you can't achieve that, use the hot smoking method below...
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