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Just pulled the rib roast from dry aging. Trimmed off the rind. I took some pics but forgot to take one before trimming. Also weighed it. I must have been off of the weight I thought it was fresh. I aged it for 40 days. I weighed the trimmings @ 3lb 4oz. The roast after trimming weighed 16lb...

Any reason not to or changes I would need to make to use @SmokinEdge ham in bag injection brine for doing a small whole turkey? Or is it best just to use a std Pop's submersion brine and use itnto inject and cover? I am doing a ham with the brine on Tuesday for Xmas and we have a turkey to...

22LB Berkshire Ham Injection/wet cured 14 days Cold smoked 3x 6hr cycles Sous vide 18 hrs Oven Roasted 50 min to build & set glaze and crisp/color Glaze: Honey Dark brown sugar Bourbon Butter Dijon mustard Orange grated zest All spice Cinnamon I used a cooler for the sous vide container and...

My wife just gave ne an awesome early Christmas present or more corrects PRESENTS. I have been needing upgrades and more equipment for meat processing, sausage making and smoking. Apparently she has been saving up on the sly to make it a real surprise and oh boy did she. That's saying...