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  1. JohnsMyName

    First slab smoked

    To cure the bacon, follow a cure recipe and put in fridge for 1-2 weeks. Then pull it, rinse it, and smoke or dry cure. ETA: Al beat me to it!
  2. JohnsMyName

    First slab smoked

    I’m new to this stuff and made the same mistakes. Here’s what I’d do, but take it with a grain of salt as I’m no expert. Sounds like creosote, will be very difficult to fix, but don’t toss it. I’d rinse it off with bourbon, that will help cut the oil. Do it over a casserole dish to catch the...
  3. JohnsMyName

    Late season aspic

    Can you tell us your process and any tips/tricks too?
  4. JohnsMyName

    Going Bacon Crazy: 22 Pounds, 4 Different Flavors (w/ Heavy Q-View)

    Looks great, thanks for sharing! What was in your cajun seasoning?
  5. JohnsMyName

    Dry cure question

    Not to derail the thread, but why is Ruhlman the king of curing? I bought his book and immediately regretted it. He knows way more than I do, so take my opinions with a grain of salt, but it really bothers me that he uses measurement instead of weight. Also his ratios are off from the status quo...
  6. JohnsMyName

    Leg of lamb

    Thank you sir.
  7. JohnsMyName

    Dry cure question

    You're welcome LLS! One other tip, if your vacuum sealing, I'd get everything ready to go so that you can salt the meat, bag and vac as quick as possible. The salt will get the meat releasing liquid pretty quickly and as you know too much liquid makes sealing the vac bags a PITA. Cheers!
  8. JohnsMyName

    Dry cure question

    As others have said, don't sweat it. I apply as evenly as I can in a roasting pan or other vessel to catch the stuff that falls off. Then after it goes in the vac bag. I like to fold over the top edge of the vac back so its rounded and not sharp when putting the meat in. I sprinkle the shake...
  9. JohnsMyName

    Leg of lamb

    Mods, why was this moved? It is about a cured leg of lamb, it will never see temps over 60F.
  10. JohnsMyName

    First batch of dry cure..

    Looks great. Recipes? How’d it come out? Any sliced pics?
  11. JohnsMyName

    Coppiette

    I used to, haven’t the past couple seasons.
  12. JohnsMyName

    Coppiette

    Yeah def milder and I cut it with Aleppo which is very mild, but has a great flavor, kinda raisiny.
  13. JohnsMyName

    Coppiette

    Great to hear. I think I will try a very light smoking next time too. I use a mix of Aleppo and Calabrian chili flakes. The chili is the one thing that will very from user to user as the heat profiles can change so much.
  14. JohnsMyName

    Coppiette

    Maple - Sounds good, would be interested to hear your thoughts on the brine if you go that route. As far as drying, I think anywhere clean with a cool temp would work just fine. Even fridge, but they may get harder than you'd want in there. indaswamp - Have you dried enough to eat any yet?
  15. JohnsMyName

    Biltong - white spot. Salt? Or a disaster?

    Cool, never had kangaroo, what does it taste like?
  16. JohnsMyName

    Coppiette

    Good stuff brother!
  17. JohnsMyName

    Boy's birthday beef ribs

    Looks great! What flavor was best??
  18. JohnsMyName

    New to site

    Welcome!
  19. JohnsMyName

    Biltong - white spot. Salt? Or a disaster?

    Hard to see in picture. Scrape a few off, are they hard? It they are, taste them to see if it’s salt. It’s probably mold, but doesn’t look dangerous at all. I’d wipe them clean with vinegar and keep going, no need to waste the product.
  20. JohnsMyName

    Leg of lamb

    Al, I feel the exact same way! Love crispy melty lamb fat and also rarely get to eat it due to the cost. I guess I was more concerned about the raw 5 month old fat not being desirable on the cured product. I'm thinking I'll trim the excessive parts, but leave most intact. ETA: Not sure about...
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