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Corned beef brine
If I remember correctly, that's about what I used before. Maybe a bit more. 16 TBS for 2 gal brine? Way too much I think. -
Corned beef brine
Wanted to ask what the corned beef/pastrami makers here use in their brine. I use Pop's brine and add pickilibg spice. The amount of pickling spice has me scratching my head. Can't remember how much spice I used last time I made it (write things down, dummy lol). I got the pickling spice... -
Food Saver Giveaway
I could definitely use it! Thanks for offering.- bobrap
- Post #26
- Forum: Slicers, Grinders, Tools, Equipment
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Giveaway for Inkbird WIFI Sous Vide
Like this! A man can't have enough sous-vide gear. :) I'm always cooking sous-vide in Tennessee.- bobrap
- Post #21
- Forum: Meat Thermometers
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Quick Kielbasa ?
LOL. Yea, there's cure #1 in them. Thought they should be alright, just wanted a good second opinion. Thanks! -
Quick Kielbasa ?
I finished stuffing them yesterday with plans to smoke them today. Something came up and I probably won't get a chance to smoke them today. Any problem leaving them in the fridge for another day? Thanks. -
Introducing ThermoPro TP19... 1/4 of the Price of a Thermopen
Been thinking about getting a Thermapen mk4. Not anymore. Ordered today. Thanks.- bobrap
- Post #18
- Forum: Meat Thermometers
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Double grind?
Thanks everyone for the info. Gonna leave it as is and just do some better trimming next time. Thanks again! -
Double grind?
Agree with the care in trimming. Do that with venison, but, pork I just cut off the big, obvious bad stuff. My main concern here is the texture of the meat after another grind. -
Double grind?
Thought I'd see what you're thoughts were on double grinding. I'm making hot Italian and my first grind was through a 7mm plate. i thought I'd try mixing in the spices with my kitchen aid and I noticed what seemed to a fair bit of longer pieces of what may be silverskin (?). Just a little... -
To keep or not to keep?
Salt never hurt nobody! lol 10# of .89/lb butts. Didn't really like the fry test, the casings were too big, my beer got warm and the dog kept waiting for something to drop. So, nothing really lost. :emoji_smiley: Of course, there's no guarantee I won't do this again! -
To keep or not to keep?
Thanks, guys. "When in doubt, throw it out" was my first gut feeling. Gonna go with that. Boy, do I feel stupid! lol -
To keep or not to keep?
Raw. Had them on racks after stuffing and forgot about 'em. Dumb de dumb! -
To keep or not to keep?
I made some hot Italian sausage yesterday and, being the idiot that I am, left them out on the counter over night. Think they're ok or should I bin them and slap myself on the back of the head? Thanks. (Please, no laughing. I know I'm not the only one to ever do this... -
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Genoa UMAi Style
Are you using your own mix or does UMAi have one you're using? -
Prayers for Pops Updated 7/11/19 post #135
Prayers for a fast and complete recovery!- bobrap
- Post #52
- Forum: Blowing Smoke Around the Smoker.
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Sponsored Giveaway for Inkbird 150 feet Bluetooth signal barbecue thermometer IBT-4XS with 4 probes
'ol Rocky Top, USA. Would be the perfect addition to my electric sausage smoker setup. Thanks- bobrap
- Post #40
- Forum: Meat Thermometers
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Scrapple (Bear’s Favorite Brand)
Soldiers also used Spam’s grease to lubricate their guns and waterproof their boots. Read more: https://www.smithsonianmag.com/food/how-spam-went-canned-necessity-american-icon-180963916/#V5dxbiQbr5J8kUWl.99 Says it all for me!:emoji_laughing: -
UMAi Spanish Chorizo
Thanks crazymoon. That's about the plan of attack I had. I noticed he actually vac sealed twice. Once after achieving weight loss and then for storage. It was the first one I was curious about. Thanks.
