Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bob-whie

    Sodium Nitrite 10# Pail

    Sale to the public? Here's a tragedy waiting to happen. Though have heard using sodium nitrite to kill feral hogs.
  2. bob-whie

    Walk-in Smokehouse in Progress

    I have aged rib eye and loin primals in a refrigerator with success. One thing I learned is the necessity of fat cover, any exposed meat will turn funky and create a lot of loss. Covered mine with about a quarter inch of lard (because that's what was at hand and it cracks off easily when cold)...
  3. bob-whie

    Walk-in Smokehouse in Progress

    Was thinking about the insulation unless you already purchased it. Fiberglass between the studs is R19. Then one inch sheet of closed cell over the studs R6+, which would still provide fasteners to reach the studs. (Cement plaster "stucco" is a possibility if someone is handy with a trowel)...
  4. bob-whie

    Walk-in Smokehouse in Progress

    Doesn't exactly meet the National Electric Code, unless he installs "a steel plate that is a minimum of 1/16″ thick, which has to be the appropriate width and length to cover the area of wiring". Which I am certain he is already aware.
  5. bob-whie

    Tallow

    McDonald's fries today have an acceptable taste when hot, however, they do not taste in any way near the original fries. Succumbing to anti-cloresterol zealots pressure concerning the type of saturated fat (animal) McDonald's in 1990 switched from a tallow/cottonseed mixture to a 100% vegetable...
  6. bob-whie

    Look What I found

    "And the price was interesting:" Interesting indeed, if you can handle a whole seagoing container load. Cabela's is probably selling that exact same smoker for $359.95 on sale.
  7. bob-whie

    Commercial Cure Calculator - Immersion, Injection or Tumble

    Hello Dave, Thought there might be some interest in an accurate calculator, however, it's apparent there is zero interest. Perhaps the spreadsheet format probably is too complicated for average computer users. Will let some time pass then give up on the endeavor.
  8. bob-whie

    Commercial Cure Calculator - Immersion, Injection or Tumble

    Dave, thanks for the reply. "What we've got here is failure to communicate" Somewhere it is obvious I failed make it explicit that the calculator is brine based and not intended for Dry Rub curing. Dry Rub curing is an artisanal endeavor conducted by a vanishing breed of experts like yourself...
  9. bob-whie

    Commercial Cure Calculator - Immersion, Injection or Tumble

    Thanks for the proofreading service Dave. You are indeed a giant on this forum, I am privileged to recieve your reply. Corrections have been made. Would be a honored to review the specific formula you are using, is it possible to share with me?
  10. bob-whie

    Commercial Cure Calculator - Immersion, Injection or Tumble

    Ham Cure Calculator 20% Inclusion Pump & Soak or Tumble
  11. bob-whie

    Commercial Cure Calculator - Immersion, Injection or Tumble

    Been a lurker here, off and on, for years. Tried many of the wet cures offered here. As I learned and experimented, no specific cure offered met the accuracy I determined necessary for absolute food safety. Fortunately an acquaintance who worked for a packing house provided the basic cures...
View older results
Top Bottom
Back
Clicky