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  1. stovebolt

    First time attempt: full packer MES 30 w/ window

     That sounds like a fine game plan. I'm in. Chuck
  2. stovebolt

    First Beef Back Ribs

     I'm waiting to see the outcome. I need to do some of them. Chuck
  3. stovebolt

    Cured Smoked Turkey Drumstricks Like... QView!!!

     Great post and very informative. I have cured and smoked whole turkey and chicken. I loved the turkey but was not fond of the chicken. Go figure.  Point for you. Chuck
  4. stovebolt

    Hi Everyone

     ClulesSmokerMom, welcome to the forum. I'm glad you joined us.  I'm looking forward to your stories about smoking. Chuck
  5. stovebolt

    Jerky Help!

     Cure#1 is used to prevent botulism and you should be using it. Chuck
  6. stovebolt

    Bad Time at The Bear Den (Couple quick prayers wouldn't hurt)

     Glad to hear she is doing well. I hope the hip surgery goes well too. Chuck
  7. stovebolt

    Annual Family Fishing Trip / Beast Feast...

     What a great tradition. Enjoy! Chuck
  8. stovebolt

    Turkey time!

    Some fine looking turkey. Point for you. Chuck
  9. stovebolt

    NAKED RIBS, NO RUB, NO SAUCE!

     Looks great, Al. Good post and a point for you. Chuck
  10. stovebolt

    Beef Short Ribs (sous chefs first short rib cook)

     Just great. Another point for the Sous chef. Chuck
  11. stovebolt

    big bacon

     I'm in for this one.  Chuck
  12. stovebolt

    Beef - Corned Beef and Pastrami

     Another great thread, Pops. Point for sure. Chuck
  13. stovebolt

    Cure #1 questions

     It must have something to make it pink. I think they didn't include it on the label. Chuck
  14. stovebolt

    Cure #1 questions

    They are fine. Those are the anti-caking and coloring ingredients I mentioned in my post and a buffer to keep them mixed properly, not settle out of proportion. Chuck
  15. stovebolt

    New Cajun to the mix

     Welcome to the forum. I'm glad you joined us. I'm looking forward to seeing what you cook. Chuck
  16. stovebolt

    Cure #1 questions

     All the same, 6.25% sodium nitrite 93.75% salt plus maybe anticaking ingredients and pink color.  I found it cheapest on Ebay. Search for "pink salt" "curing salt" etc. and read the label. Chuck
  17. stovebolt

    Dry or brine, dry or brine? _ Now with link to the Cook

     I'm in on this one. Chuck
  18. stovebolt

    Pork Prices Plunge?

     Pork has not dropped much lately, but it's not too bad. I bought chicken leg quarters recently for $0.29 per #. Chuck
  19. stovebolt

    Pop's Brine Measurements

    Doesn't get much easier than this. Chuck
  20. stovebolt

    Beef - Corned Beef and Pastrami

     I'm in for sure.  Chuck
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