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  1. olaf

    pre-mixed spices

    I've always kept the cure separate from spices so I can accurately measure the correct amount rather than hoping the mixture stays perfectly mixed. The cure will probably outlive both of us
  2. olaf

    First couple bacon cures

    Yeah 3% is definitely high way high for me I had some like that once so I soaked in water it got kind of bland but at least was edible. You should try at least giving it a couple hours of smoke at a low temperature before bringing up the temp. I generally go with 8 hours of smoke. Bacon looks good
  3. olaf

    SOS - My first attempt at smoking ended in disaster

    Friends of mine have tried doing brisket right after getting their smoker both were disasters. Get a new smoker and start with a butt as others suggest it is good experience with a larger piece of meat for several hours. My first briskets were small flats.
  4. olaf

    English bangers

    When I've had bangers and mash it was good I'm quite sure there was no bread crumbs in the bangers
  5. olaf

    Pulled pork and poppers galore

    Wow that looks good.
  6. olaf

    I’m new

    People here can tell you what pellets to get, do that first welcome from mn.
  7. olaf

    Anyone tried this?

    I've started doing spareribs at 4-1-1 babyback at 3-1-1.
    • olaf
    • Post #15
    • Forum: Pork
  8. olaf

    Is there anything similar to American BBQ in Europe?

    My opinion would be that there was definitely a black influence in recent history as this was a time when we moved most of our cooking indoors while slaves were still outside. Still doesn't change the fact that our early diets would have been mostly vegetarian. I doubt that slaves got very much...
  9. olaf

    Anyone tried this?

    My wife likes only honey, I like no sweet so it becomes a compromise of honey.
  10. olaf

    Warming Cabinet Build

    Fyi, the videos are set to private.
  11. olaf

    First brisket

    It's done I normally give it a little more time on the smoke my temp is 225 then wrap at the stall. I'll bump it up to 250 when I get impatient.
    • olaf
    • Post #15
    • Forum: Beef
  12. olaf

    Raw pork sausage

    I did two brats last weekend they were just under a 1/4 lb took about 50 minutes at 250
  13. olaf

    Summer Beer

    Now I need to run to the liquor store
  14. olaf

    Salmon First time help

    I would agree no brine necessary if your just cooking it for dinner careful with the smoke. I did one hour with alder and it was plenty of smoke for me, when I tried 1 hour of hickory it was too much smoke.
  15. olaf

    Do you need a Butane Torch for Desserts,baking and grilling? Inkbird Kitchen Torch is on sale!(US & CA )

    Glad you brought this up, I spaced out buying it but the sale is still on so I'll have mine this weekend.
  16. olaf

    How many ribs are too many

    There are very few deals around here. I paid 2.39 on the pork and 5.99 for the beef
  17. olaf

    How many ribs are too many

    Ha, it's been every other weekend you know if I see a good price on spares I'll have another twenty pounds.
  18. olaf

    How many ribs are too many

    That one looks good. I could handle CarolinaQ but without the wife.
  19. olaf

    How many ribs are too many

    Ran out of bacon so 🤔
  20. olaf

    How many ribs are too many

    Vacuum sealed two half racks per, the beef ribs are 5 lb racks, just eating a lot of ribs
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