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I dry cured a slab of belly using sodium erythrobate as an curing accelerator along with sodium nitrite. I had never used this before and the recipe called for 3.2g/kg which I found out later is likely too much. From what I've been researcing it was probably supposed to be .32g per kg of pork. I...

  Hello folks! It's been almost an hour since anyone has posted a first BB thread, so I thought I'd pick up the slack. I consider myself pretty capable when it comes to my smoker, I've already prepared many examples of beef, pork and poultry, including a signature 5 rib standing beef roast (see...

I hail from the Tropics of Texas, AKA the Coastal Bend, where any form of outdoor cooking is a year-round event. I consider myself reasonably experienced at most kinds of grilling and smoking techniques and have the equipment graveyard to prove it. My current arsenal is a New Braunfels offset...