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  1. sundown farms

    Smoker Kart Build

    Thanks. my few attempts at welding the traditional way some years ago on the construction job was not productive to say the least. I understand the MIG welders are easier to learn.
  2. sundown farms

    New Braunfels Smoker

    gr0uch0 - I was replying that Yup I would buy it. Sorry, I do not have the pdf but hope someone does. Hopefully, @WorkedTheWorld will repost it.
  3. sundown farms

    New Braunfels Smoker

    Yup. If it is not rusted out I would jump on it.
  4. sundown farms

    Smoker Kart Build

    Fantastic. Have wanted to learn how to weld. What welder would you recommend for a beginner? That is the only tool I do not have in the shop. 
  5. sundown farms

    To oil or not to oil... that is the great question - what say you?

    Brain - Thanks for taking the time for such good advice. For all my life I have heard of buttermilk in the frying process but have not understood the advantages of it as part of a brine. I grew up 13 miles from the gulf coast so qualify and proud of being a southern boy. Also surprised as soon...
  6. sundown farms

    To oil or not to oil... that is the great question - what say you?

    Brian - I read the other day about a buttermilk brine for fried chicken cited by someone here. Chef JJ I think. Thanks for posting Gary's brine as I bet it would also work for fried. I will try it when grilling and add more heat like you did.
  7. sundown farms

    Back (Canadian) Bacon 3 Ways

    Thanks for the effort and detail. I have been wanting to try this and will now feel more confident.
  8. sundown farms

    Fish fry at the wife's grandmother's house

    Saturday in Houston was great and sure it was there. Great view with the round hay bales in the distance. Nothing better that a big fry and such great southern dishes. Do you think the lady that made the corn bread would share the recipe?
  9. sundown farms

    Focaccia Bread w/Olive Oil

    Would love to be able to even just smell it. Think I will go to the store and pickup a lousy store bakery variety. Even that is better than most others.
  10. sundown farms

    Second cure underway -- need confirmation

    Dave - Thanks for the links. The Stella Culinary site is fantastic. I also acknowledged in another thread that when you advised to compute the cure based on everything that went into the solution that clicked for me and I quit worrying about the dilution factor of the meat when added to the...
  11. sundown farms

    Second cure underway -- need confirmation

    With due respect to Martin I ask anyone that comes across this thread to look at posts 2, 10, 11, 12 and 13 at http://www.smokingmeatforums.com/t/124590/universal-cure-calculator. Martin explains in a way I understand the parameters of emersion brining/cure as an equilibrium process. I...
  12. sundown farms

    Second cure underway -- need confirmation

    Dave - A response you gave someone else made me realize I needed to weigh at least the water + meat and then calculate the needed cure. That gave me a lot of peace and then today to find Martin's post where he talked about an "equilibrium brine" (see link in my post above) nailed it for me. I am...
  13. sundown farms

    Second cure underway -- need confirmation

    Thanks guys. But, I kept searching and continue to find good advice. The thread that speaks directly to the Martin's calculator is http://www.smokingmeatforums.com/t/124590/universal-cure-calculator  where Martin says it can be used for "equilibrium" brine. What he describes is what I did byway...
  14. sundown farms

    Second cure underway -- need confirmation

    I am on the 7th day of a wet cure of pork for tasso. Have read a lot here and other places to stay safe but am bothered by how the meat was found this morning on the 7th day. This is my second try at curing and have read enough cautions to be a bit paranoid. BACKGROUND - Last Saturday...
  15. sundown farms

    Meat slicer

    Anxious to hear how it worked for you.
  16. sundown farms

    Failed Ribs. Second time...

    I had a similar smoke once and the ribs were tough. I did the 3-2-1 method but had opened the door to the MES too many times. I found that Chef JJ said that every time the door is opened to add 20 minutes to the cook. They looked fine but were under cooked. I know that as we reheated them the...
  17. sundown farms

    Smoked Salmon

    Now that is living.
  18. sundown farms

    My adventures in starting dry curing

    Yup. You will cause many of us to risk more abuse from the wives. Looking forward to your adventure.
  19. sundown farms

    Jerky for the second time

    My daughter is waiting for me to try jerky. I am watching for beef to be on sale but lately it has only been pork and the wife says she is tired of pork. I am beginning to wonder about her. Did you use any cure? I'll be watching to see how it turns out.
  20. sundown farms

    Weber 22.5 kettle grill smoking

    Good write up and pics. I also have the Slow-n-Sear (love it) but the kettle worked well before just takes a little more watching. The one hint I will add to the new folks is that I have only one ChefAlarm remote temp monitor but two probes. I bought the air probe and mount it on the grate and...
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