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  1. grindnsmoke

    Meat cutting board

    Looking for something big enough to slice a brisket (might have to cut it in half) or tri-tip. Needs to be dished out in the center to hold juices. I would use it as a serving board also. Nothing better then mopping slices of meat in its juices before throwing it on your plate. I can’t find...
  2. grindnsmoke

    Tender Quick VS Prague #1 for bacon

    I have been using TC for dry brining bacon, and now I'm wondering about the nitrate that is in TC. We cold smoke, slice and fry the bacon. Maybe better for our health to brine with cure #1 and have no nitrates in our cure? So what do you guys say?
  3. grindnsmoke

    Hello fellow smokers

    Saying thanks to everyone for all the help!!!! I have spent hours and hours on here learning. We enjoy making our own sausage, hamburger and smoking meat. Nice to know what you are eating. Thanks again!
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