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Good afternoon folks, Been a long time. To catch up, I've gotten a crash course in BBQ from a former friend, who gave me his 18" WSM, and then left his 22" here as well. Our friendship has ended rather badly, I'm sorry to report, so I have packed up both upright cylinders preparatory to...

Well, it has been a while, but the search for a cure, so to speak, has brought me back. Being busier retired than before has put curing on the back burner long enough for me to forget all I learned, and then some. I got into lacto-fermenting veggies and pickles for a while, and it occurred to me...

OK. Today is smoking day. I believe an apple hickory combo is in order for a big hunk of pork shoulder that sat in a modified (of course) corned beef brine. Here is my problem: I brined it in a food grade bucket for a week or so. I cool it by switching out sets of two blue ice packs, as our...

Hello! I just joined up because I've started curing and smoking meat this year, and it's becoming a bigger and bigger deal with each project. To date, I've done up 3 kassler Rippchens, a pastrami, and I have a deer corned rump and a modified salt pork curing right now. I have the most...