Search results for query: *

I realize that....looking for ideas to either buy one, build one or buy one used..

I am new to curing and used the umami bags and didn't really like how it turned out. Does anyone have any other ideas, want to sell a curing fridge they don't use etc....I am open to all ideas.

Too late now that is what the recipe Called for...if you have a good recipe send over also a calculator?

https://toriavey.com/toris-kitchen/homemade-pastrami/ I followed this exactly. And only Added about 7-10 small ice cubes

I appreciate the reply. So I followed a recipe online that calculated all the proper amounts of salt spices water etc. so I put in 10 pounds of brisket and it calculates it all. It called for 11.5 quarts of water and 3.5 of it was cold in a pale I boiled the rest with all the spices salt etc...

I am attempting to do my first pastrami. The brine I heated to boil, added cold water and put in fridge for about an hour. I touched the sides of the buckets I was using and they were cold....I then put the meat in and when I put the plates on top to submerge the briskets the brine was slightly...