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TOO MUCH PINK SALT
Actually it is probably a combination of things. I exercise mostly stretching exercises/low impact. I have found that if I eat meat especially pork my pain intensifies. If I eat mostly vegetables/vegetarian and fish diet my pain significantly reduces. I have been smoking most our meat...- smokin vegas
- Post #17
- Forum: Pork
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TOO MUCH PINK SALT
I am so glad that I read your thread since I got my smoker I have had joint and back pain. I use pink slat all the time in fact I just ordered some more. OK I am getting older and all this pain can be due do that but still I will not not use any any pink salt for a while and see if my back...- smokin vegas
- Post #14
- Forum: Pork
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Pancetta
That is a great idea! I would buy a wine cooler just for curing meat.- smokin vegas
- Post #7
- Forum: Pork
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Universal Cure Calculator.........
I have never tried curing bacon I would love to try it do you have any suggestions before I get started? Thanks you. Smokin' Vegas- smokin vegas
- Post #101
- Forum: Curing
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Sliced Pork Belly
Wouldn't you just reduce the curing time? Would love your recipe for curing bacon. Do you share it?- smokin vegas
- Post #2
- Forum: Pork
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SALAMI IN EAST TEXAS with LOTS OF PIC"S
Thanks for the post! Been trying to make sausage/salami I see what i have been doing wrong now TY for sharing the recipe. I was reading that you need a specialized bacteria to make salami does the buttermilk provide that bacteria/culture?ty It is so hot in Vegas right now that the inside of...- smokin vegas
- Post #32
- Forum: Sausage
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Hosin Sriachai Pork Ribs
They were I finished them off. Baugh ha ha! I beat my honey them! He got the tri tip left overs not a bad second choice though. Tri tip was amazing.- smokin vegas
- Post #8
- Forum: Pork
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Smoked Black Peppered Tri Tip
I brined it like you would pastrami so you are right on.- smokin vegas
- Post #4
- Forum: Beef
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Hosin Sriachai Pork Ribs
1/4 cup kosher salt1 cup packed brown sugar!/2 Tablespoon Onion Powder 1/2 Tablespoon Garlic PowderI doubled the recipe and brine 2 racks of ribs and a chicken.4 cups water2 teaspoons cure #1 (I order this off Amazon it is sometimes hard to find)- smokin vegas
- Post #6
- Forum: Pork
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Hosin Sriachai Pork Ribs
No just the baby back. The ribs should have been smoked longer but they were done all the way through.- smokin vegas
- Post #5
- Forum: Pork
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Hosin Sriachai Pork Ribs
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Hosin Sriachai Pork Ribs
Ribs were brined in water, dark brown sugar, onion and garlic powder, salt, cure#1, and water for five days, I made a sauce of 1/2 cup hoisin sauce 1/2 tablespoon Sriracha sauce 1 tablespoon dark brown sugar 1 tablespoon soy sauce 1/4 teaspoon Jamaican Seasoning Pinch of salt 1 tablespoon...- smokin vegas
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- Replies: 9
- Forum: Pork
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Smoked Black Peppered Tri Tip
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Smoked Black Peppered Tri Tip
Brined the tri tip for 5 days in a brine made from water, dark brown sugar, onion and garlic powder, and Cure#1, and salt. I made a seasoning of 2-3 tablespoons black pepper 1/4 teaspoon of each salt, onion and garlic powder. I generously coated the outside of the meat with it. I used...- smokin vegas
- Thread
- Replies: 3
- Forum: Beef
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- Album: Smoked Black Peppered Tri Tip
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- Album: Smoked Black Peppered Tri Tip
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