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andouille
Hi quick question here I just made 25 lbs of Andouille added spices mix (legges #63) and curing salt #1 in the correct proportion. Can I freeze it and smoke it later. Really pressed for time right now but I dont want to screw it up at this point. Thanks Johnn9 -
pink salt
Quick question. I purchased pink salt to cure bacon. I keep it sealed in a bag in the garage NOT exposed to direct Sun light. The pink color had faded out I know the color was added to distinguish it from common salt and s not what does the Curing. Do you think it's still effective as cure...- johnn9
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- Replies: 4
- Forum: Hot Smoked Bacon
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Brinkman 57" vertical
Hi all New to the Va group I've been in Va since 2005. I looking to replace my current smoker. I am looking at the Brinkman 57 inch vertical unit avail at Home Depot. Was wondering if anyone has any experience with this unit and if its worth the money. (about $270) Thanks John B- johnn9
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- Replies: 0
- Forum: Virginia Smokers Group
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The Difference??
Hi all New to this smoking stuff I'm considering a WSM also looked at a Brinkman aside from a size difference and about a $210.00 dollar difference in price does the WSM have that big of a benefit over the 85.00 Brinkman to justify the price difference- johnn9
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- Replies: 4
- Forum: Charcoal Smokers
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To cure or not to cure that is the question
Hi Johnn9 Here newbie to this game as I am I have a question. I am going to make some venison/pork summer sausage with low melt Cheddar cheese and I will be using the Morton's tender quick in the ingredients. However some recipes call for letting the sausage "cure" in the frig for 24-48 hours...
