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  1. F

    True Dry Cured Bacon.

    Yes, now I remember reading that previously in the thread but thank you for reminding me. The fridge I'm using for this is definitely not the best for temp and humidity control so I'll be keeping a close eye on both. It's a Roper fridge. How long have they been out of business now??? Still...
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    True Dry Cured Bacon.

    Thanks guys!!! This "true dry" method has me intrigued. Think I'm gonna cut this in half and do 1 true dry and 1 vac sealed dry. Plan is to get everything going this Saturday and cure until April 19th. That's right about 3 weeks and puts me ready to smoke on a week that I have a Friday off.
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    True Dry Cured Bacon.

    Hey guys!!!! Can I join the party?
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    Shipping Natural Casings

    Kind of a follow-up to my PS Seasonings post... One of the complaints I saw was that hog casings were shipped without any ice packs. Do they need to be shipped chilled? For those of you who buy online, how are yours shipped? I understand the salt pack preserves them very well, but living in...
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    Dry aging question

    Everyone knows there's lots of talk about dry aging the more desirable steak house cuts like ribeye and sirloins. What about the other meats? I don't think I've ever seen anything about dry aging cuts like brisket, chuck, rounds, or shanks. Do they not age well? Is there some reason they...
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    Your PS Seasonings Experience

    I thought Owen's was their own business? You may be challenged to a fist-fight soon. :emoji_punch::emoji_punch::emoji_punch: :emoji_laughing::emoji_laughing::emoji_laughing:
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    Your PS Seasonings Experience

    I went to Cabels's / Bass Pro the other day to pick up some grinder blades and another plate (match the blade to the plate, right?). There was one garlic brat seasoning kit there I was interested in that I almost bought, but it looked like a return. Sealed with Scotch tape. I know Owen's has...
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    Your PS Seasonings Experience

    I've been building my sausage making arsenal. Grinder, stuffer, smoker, etc. I think I'm ready to jump in and actually use the equipment and try my hand at sausage making. I started looking at buying some seasonings and supplies from PS. The common theme with the negative complaints seems to...
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    A couple of ribeyes after a dry spell

    Ummmm............ Explain please. :emoji_couple_with_heart: :emoji_couple_with_heart: :emoji_couple_with_heart: Or maybe don't....... This site is PG after all.
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    refrigerator went toes up

    I'll add another YouTube link that seems pretty good. These guys calculate the percentage of service calls vs. product sold. I've even seen videos where they will recommend a rival product line OVER their own name brand. Surprisingly, Samsung and LG rate pretty highly. The issue is they sell...
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    Stuff my Uncle left to me....

    Port tongs???? Please educate me.
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    Pots And Pans?!

    I've been using a SS set from Tramontina for about 10 years now. Tri-clad, similar to All Clad in every way except for cost. I still have a couple of non-stick that I kept but haven't used them in years. Once you learn how to cook on SS even eggs can be done without sticking.
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    Meatball Sub

    Sorry, not trying to hijack your thread. Just wanted to pass on a little "inspiration" in case you're a garlic fan.
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    Meatball Sub

    Just a "little bit" of garlic butter. I ran out of mozzarella. The one on the left got parm and pecorino romano. I didn't go hungry at all.
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    Meatball Sub

    Next time toast those rolls up like you were making garlic bread with them. I did that this past weekend. In fact, that's all I ate this past weekend! 3 days of meatballs in garlic bread, and I don't regret a single minute of it!!!! Oh, and I used Rao's from the jar. Damn good!
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    Winn Dixie $.99/lb butts.

    $1.69 here too in Brevard county FL. Limit of 1. BTW.... when did oxtails get so $$? On sale for $9.99?!?! WTF?
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    Curing sausage and seems to be growing mold?

    This forum, and the people in it, absolutely RULE! Posts like this are what keep me coming back every day. Good folks helping others.
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    Tri-Tip Pastrami Using Pop's Brine

    Thanks, thirdeye. I knew we had to consider the weight of both the liquid and the meat but never thought about the "anything else" part. Does this apply only to wet brines or should the "additions" also be considered when using a dry brine?
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    Tri-Tip Pastrami Using Pop's Brine

    Looks like an awesome recipe I'd like to try out for some St Patty day grub!!! One question: "(note 2: the amount of Cure #1 is 22 grams due to the large amount of aromatics used)" Why would the amount of aromatics used affect the amount of Cure #1?
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    Rudy's All Beef Hot Dogs

    LEM makes a juicer attachment for the BigBite grinders. Would that not work?
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