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Cure time in fridge
Yes that I understand. But is there a limit on cure #1, he's going up to 42 days on whole muscle for pastrami -
R
Cure time in fridge
he was making pastrami, and brining and curing for 6 weeks, 42 days. I thought that was to long for cure #1. I remember pops said 40 days was max and a few people mentioned 30 days. But I thought about when they dry age for 60-90 days with no cure, so why a limit on cure #1 and if that's the... -
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Cure time in fridge
So I got in a discussion about cure times in fridge. He was curing whole muscle in fridge for 6 weeks,and I thought that was to long, he told me that with whole muscle he didn't even need cure. He is using cure#1. But it got me thinking about wet and dry aging that some people do up to 90 days... -
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I hate this freaking website
What corned beef recipe did you use- ramatack
- Post #19
- Forum: Blowing Smoke Around the Smoker.
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I hate this freaking website
Go for it, it's ausome, haven't done veny yet with it but quite a few eye of rounds. Everybody loved it.- ramatack
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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A-Maze-N pellet tray ignition
I had trouble with my tray to begin with, I'd pack it full and it would want go out on me so I would re-light and open my vents more. Everything seemed good but twice it ignited and got my s.s. way hot. It was from the pellets being wet(read that on this site) and with the vent being opened...- ramatack
- Post #5
- Forum: A-Maze-N Smokers
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First Time Venison Ring Bologna
Super nice build. After using it, do you think that 2 pellet pro where necessary, it looks like you painted the inside, what paint did you use. Also what kind of insulation -
R
Freshly cured lardo
I understand you had some meat on the belly, so u used cure but pure fatback doesn't need it, cure doesn't work on fat, just meat -
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Venison Red Barn /Cheddar SS Round #2
Nice looking sausage, do you just throw Do u just put the muslin bags in the washer when your done, also why the Amos in s.s.. , isn't it to wet/ soft? Thanks. Gona try the red Barn seasoning. -
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Muslin casings
I went to wally world to get some muslin for s.s. and the woman wanted to know what weave, I don't have a clue. I looked at daveomaks post but didn't see it there, any help would be great. Thanks. The woman from wallys thought I was crazy lol- ramatack
- Thread
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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Stpp
Whats a cushions, I've heard of them but not sure, I'm not good on these phones but will try and post. Think I still have pics from my smoker build from 10 years ago lol Also thanks for the idea, I have 2 broiler chickens I raised and was just gona brine and smoke, I'll use the stpp on them... -
R
Stpp
Thank you, I've done three your way but didn't have the stpp yet, I have 4 or 5 to go not sure because my son has some in his freezer. The ones I have are big so was thinking of putting them in my 10 gallon brine bucket. I was thinking of injecting them with stpp using pops brine then just put... -
R
Stpp
Yes to big,I really like Dave's process. WithTwo hams I was able to squeeze into vac bags but the third was to big so I put in a 2.5 gallon bag but after 3 days or so a bone poked a hole in it so had to rebag, lost a little brine but no big deal. When my food saver dies the next one will be a... -
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Stpp
Ok, my question is can I just take enough of pops brine (10%) for each ham add stpp to that and put that into unaltered pops brine to keep submerged. They will be laying on one another and I worry it will force some out. I just figured that they would be so close in ingredients that most of the... -
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Stpp
Thanks, Thanks, I butchered these hogs so no bag and two big for 2 1/2 gallon bags also would prefer to put in bucket so there all in one spot( I have 5 to go. I done the last three using this method, and they turned out great. I have to inject no matter what and was wondering, If I inject with... -
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Stpp
I am going to brine some hams using a variation on pops brine and want to use stpp with it. I will take out enough brine for each ham(10%) then inject, can I then just put them in the bucket with the brine or should I add stpp to the brine in the bucket. There two big to get in the 2 1/2 gallon...
