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Help. Need a BBB Wet Brine Recipe using Pink salt
I guess I am confused on the Pink curing salt part. I have never used it. It says 1 tsp per 5 lbs of meat. You said 1 TBSP per gallon of water?- dwaytkus
- Post #3
- Forum: Hot Smoked Bacon
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Help. Need a BBB Wet Brine Recipe using Pink salt
I have looked at numerous BBB posts and it seems everyone uses the High Mt. Which tells me it is delicous. However I currently have a supply of pink salt and Kosher salt. Does anyone have a good recipe for Buck Board wet brine using these ingredients? Thanks, Dan- dwaytkus
- Thread
- Replies: 13
- Forum: Hot Smoked Bacon
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Help? Packaging ribs
So here is my problem. Every time I have tried to vaccum seal ribs they end up puncturing the material. What can I do differently? -
AMNS Cold Smoker And Newbie to cold smoking questions
OK I just got my first smoker. A Masterbuilt 30 Electric. I want to cold smoke some Landlock salmon so I need to purchase a cold smoker box. I have been doing some reading and see there are a couple brands that are talked about. The AMNS and ProQ. I myself want to buy USA but I see SEVERAL...- dwaytkus
- Thread
- Replies: 3
- Forum: Info and Practices
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Smoked Salmon for Sushi
Now all I need to do is figure out how I can Cold Smoke with my Masterbuilt Electric Smoker. :-( -
Smoked Salmon for Sushi
i am new to the smoking world and I catch alot of Landlock Salmon. I am looking to find out how I can smoke some fillets to have for making Sushi rolls. Looking to make a Smoked Salmon/ Cream cheese roll...yumm -
Inner Loin options
Hello all. I am new to the smoking and curing world. I just butchered a hog and am looking to hear of some delicous options for my inner loin. What kind of things do you like to make? Thanks, Dan -
Help with Venison Roast
Hello all. I am looking for some advice. I recently had some smoked venison that was done at a smokehouse. It was the tastiest way I have ever eatin venison!! It was a roast that was thinly sliced and served with cheese and crackers. I was told that the roast at this smokehouse was brined... -
New to the forumn with questions
Can you elaborate more on this 2-2-1 thing? Why is each done? When its in foil is it in an oven? Is it resting? Naked meaning no smoke? Or no rub ? -
New to the forumn with questions
Hello All! My name is Dan. I am new to smoking meat but not to eating it...lol I recently purchased a Masterbuilt Electric smoker from Walmart. Smoked my first meat over a week ago. It was a set of wild boar ribs. After 4 1/2 hours with a dry rub and some apple wood the finished product...
