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First attempt curing
Thanks for the links. I will check them out. I’m curious why the more salt in the maple-honey. Do you add more sugar in the way of syrup and honey than with other recipes or is it just that it tastes better with the higher salt? My first attempt I’m going as plain as possible to get a base line... -
First attempt curing
I appreciate it. That’s why I posted this thread and that’s why I love this site. Everyone looks out for each other and just wants to make sure we are making safe food that’s tasty. Food safety always needs to be the number one priority. Thank you both for being quick on making sure I wasn’t... -
First attempt curing
Thanks for the advice. I should have made clear that both the bacon and the pastrami have cure#1 at a ratio of .25% to the mass of the meat. -
First attempt curing
There is cure#1 in both the bacon and the pastrami. I’m trying to do everything right to keep the food safe. I did an equilibrium cure. The bacon is 2% salt 1% sugar and .25% cure#1. The pastrami has the same minus the sugar with the addition of some spices. I rubbed them down and vacuum... -
Newbie from KC
Welcome from West Virginia. This is a great place to get information and advice. -
New member hello
Welcome from West Virginia. Talking about Striped bass has me missing the cost. I’m a transplanted yankee. From Connecticut originally. -
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First attempt curing
So I have my first cures going. I’m starting off with a pork belly in a simple salt and sugar cure and I have a beef brisket going for pastrami. I picked up a packer and separated the flat for the pastrami and I’m smoking the teas for burnt ends tomorrow. I cut the flat into two pieces. Not... -
Great Breakfast. (A Bear Favorite)
Looks good. Your making me hungry. I like doing that with summer sausage. There is something magical that happens when you fry summer sausage. -
First brisket smoke for small party was a success!
Smoke ring and bark are on point. Nice looking brisket. -
First Time Smoker
I would second the last post. I spritz when I’m using the grill with offset chamber but with my MES I lose to much heat opening and haven’t seen the benefit. A pan underneath is nice. The drippings can be added back in for more moisture and flavor. I know you have read and are expecting the...- SKade
- Post #12
- Forum: For New Members
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Homebrewers Roll-Call
Hi. I’ve been brewing for nine years now. All grain. I have a 10gallon set up that I use. I also have a 1 bbl system that I need to fire up. The last beer I brewed was a stout with coffee and cocoa nibs. I have 5 gallons of cider going now. It’s my first attempt at one. Kegs all the way...- SKade
- Post #213
- Forum: Beer & Ale
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Hello
Hello. I’ve been creeping, reading posts for a while now. Thought I’d introduce myself. My name’s Steven. I live in West Virginia. I’ve been smoking any meat I can get my hands on for over a decade now. I have a commercial freezer that I plan on turning into a smoker (been planing for 5 years...
