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    • snickers104
    • Media item
    • Comments: 0
    • Album: Caseless Snack Sticks using Cure #1
  2. snickers104

    First shoulder - Q view

    Looks delicious!!!  Good luck on that IPA too...I just bottled a double chocolate stout...love a good stout with brisket!!!
  3. snickers104

    RE: Bearcarver's health

    Im new to this site but still would like to add my prayers for a fellow member...I have read his posts many times and trying one of his recipes now.  Get well and hope to hear you back on here soon. 
  4. snickers104

    Caseless Snack Sticks using Cure #1

    Just mixed this up and did a test fry...tastes great..I added 1tsp of Cure#1 and 3tsp of pickling salt plus 1 tsp of soy sauce.  And my hands are frozen from mixing all that cold beef!!!
  5. snickers104

    Caseless Snack Sticks using Cure #1

    Thanks guys ....I was gonna use some canning/pickling salt...will add 3 tsp and do a test fry...again thanks!!
  6. snickers104

    Caseless Snack Sticks using Cure #1

    OK....if I use Bearcarvers recipe (he uses 7.5 tsp of Tender Quick)  Do I need to add 6 tsps of salt to make up for the loss of salt in the TQ plus the 1 tsp of cure #1??
  7. snickers104

    Caseless Snack Sticks using Cure #1

    OK...Thank you...still learning this stuff
  8. snickers104

    Caseless Snack Sticks using Cure #1

    Thats where I get confused...I know TQ and Cure #1 are not substitutable (sp?) At least not one for one
  9. snickers104

    Caseless Snack Sticks using Cure #1

    Anybody got a good recipe...only one I found on here uses Tender Quick. Thanks!!
  10. snickers104

    Official Kansas Member Roster

    Live in Cimarron..work in Dodge City,  Got a new MES 40 from Sams in Garden City....love it!!!
  11. snickers104

    Pastrami?? Need Help

    Promise pictures!!!
  12. snickers104

    Pastrami?? Need Help

    Thanks...I will give one a try
  13. snickers104

    Pastrami?? Need Help

    Ok,,,got how to do the brine using POP's method and recipe....when I smoke it how hot internal temperature should I go?? I have read 165 all the way up to 205....??? I know its a brisket and usually brisket gets tender around 195 to 200 but curing the meat should make it tender too..
  14. snickers104

    New MES 40

    Got the New gen MES 40 from Sams....wow this thing holds a lot...ordered the AMNPS and a Maverick 732 and did a couple of butts for Christmas.  Everyone said they were great.  Have to practice cause my daughter wants me to do pulled pork for her wedding next year in October so I will be smoking...
  15. snickers104

    New Here from Kansas

    Hello everybody
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