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Getting Ready to Start Drying Meat
I have run out of room in my project kitchen and a Fridge as a curing chamber was not doable. So I built my own in the space I have. I started with the Concept when I was satisfied it would work I started construction In a few weeks I will be ready to fill it up... -
Venison Pastrami with my new BFF
Here I go! I am going to attempt Venison Pastrami with my new BFF. POP's Brine! I added 5 big tablespoons of Pickling Spice. at Top and Bottom Round Soaking in the Brine....More to Follow -
My 1st batch of Bacon with POPS Brine
Hi Folks, Here is a pic of my first batch of bacon made with Pops Brine. It is going on 23 hours now of smoke. I started out at 110 degrees and my Venturi Cold smoker with Apple wood chips.and held that for 15 hours. Then I turned off the Pipe burner except for the pilot light and lit the... -
Makin Bacon
Hi there I am Ken. I have been BBQ'ing for several years and just started cold smoking last year. I have done Andouille, Chorizo, Bacon (Too Salty) and looking eventually to doing a ham and maybe some Salami. I live in WNY and its getting that time of year to break out the grinder, press and...
