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  1. IMAG0088.jpg

    IMAG0088.jpg

    • dwaytkus
    • Media item
    • Comments: 0
    • Album: 1st time CB and Veni Ham w/pics
  2. dwaytkus

    smoking tomorrow. help pops brine

    Ok thanks.
  3. smoking tomorrow. help pops brine

    smoking tomorrow. help pops brine

    • dwaytkus
    • Album
    • Comments: 0
  4. dwaytkus

    smoking tomorrow. help pops brine

    I have had a pork loin in pops brine for 13 days. took it out and did a fry test and tastes great. my question is does the meat look normal in these pics??
  5. IMAG0089.jpg

    IMAG0089.jpg

    • dwaytkus
    • Media item
    • Comments: 0
    • Album: smoking tomorrow. help pops brine
  6. IMAG0088.jpg

    IMAG0088.jpg

    • dwaytkus
    • Media item
    • Comments: 0
    • Album: smoking tomorrow. help pops brine
  7. dwaytkus

    help this morning!! pops brine

    Thanks. I covered it and put a plate on it to hold meat down
  8. dwaytkus

    help this morning!! pops brine

    So I got my pork loin swimming in the brine only to realize nobody said if u cover the container or not??????
  9. dwaytkus

    help this morning!! pops brine

    So I got my pork loin swimming in the brine only to realize nobody said if u cover the container or not??????
  10. dwaytkus

    Brat help!!!!

    I want frozen brats i can thaw and throw on the grill to heat up. so im gonna go with boiling them to 160. I might cold smoke then boil
  11. dwaytkus

    Brat help!!!!

    What is NFPM and what does it add to the mixture?
  12. dwaytkus

    Brat help!!!!

    Why would you never hot smoke them? Ok so you can't get hurt adding the cure #1 whether you are gonna freeze as fresh sausage, cold smoke , boil , or hot.  Correct? I am just trying to get the does and don't about cure #1.  Thanks for your response.  Dan
  13. dwaytkus

    Brat help!!!!

    Okay.  I am going to try making some wild turkey/pork shoulder brats.  I will be using a pre-packaged Brat seasoning (Legg's Old Plantation).  I plan on freezing for future meals.  Should I Boil the links till they are 165?  And do I add pink salt? Hot smoke them with cure? Cold smoke...
  14. dwaytkus

    Kielbasi Seasoning/Cure question

    I am going to be making some Smoked kielbasi soon.  I have a package of Legg's Old Plantation Kielbasi seasoning I am going to utilize.  I plan on smoking them til they reach an internal temp of 155.  Then they will get packaged and froze for later eating. Here is my question.  This seasoing...
  15. dwaytkus

    Proper Temp. for CB help!!

    Ok so I am going to do my first cure and smoke.  I am going with Canadian Bacon.  I am going to use Pop's Brine recipe.  When it comes time for the smoke.  What temp do set my smoker at?  What temperature do I pull it at? 
  16. dwaytkus

    Kielbasa start to finish for Chef Jimmy

    Do you warm water up to 165degrees and shut off and put the Kielbasa in or do you keep the water heating while the Kielbasi is cooking it it?
  17. dwaytkus

    Wild Turkey - How would you smoke it????

    Anyone????
  18. dwaytkus

    Help? Packaging ribs

    Thanks guys!   I am a butcher and often get wild boar ribs but have always had this problem.
  19. dwaytkus

    Help. Need a BBB Wet Brine Recipe using Pink salt

    Great thanks guys! One last questions.  Pops brine calls for Sea Salt.  Can I use the Kosher salt in its place?  I also see there is a wide range on how much salt based on taste.  What do you all recommend?
  20. dwaytkus

    Wild Turkey - How would you smoke it????

    So I have some fresh wild turkey breasts that I want to try smoking but never have.  How would you do it?  How have you done it?  Was it good or better yet out of this world??? Thanks, Dan
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