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  1. vikingboy6956

    Ham help....

    I cannot decide what to do with this piece of fresh ham I have in the fridge. I have been cruising the forums almost all day and my head is spinning with information overload! The weight is just over 3.5 lbs. Do I wet brine it? If so, will it need to be injected or is it small enough to...
  2. vikingboy6956

    What do you weight your meat with?

    Wasn't sure how to word it or where to post lol.... What I'm wondering is what people use to weigh their meat down when they have it soaking in a brine?? I'm currently soaking a brisket to make pastrami and came at an impasse when I needed to find something to keep it submerged.  I decided on...
  3. vikingboy6956

    Spare ribs cooked in two stages..... - need some input.

    I have some friends coming to town this weekend and would really like for them to try some spares.  However, the weekend is pretty busy and there isn't enough time to do a full on smoke. So I am wondering.....using the 3-2-1 for spare ribs could I do the 3 hours of smoke...say...
  4. vikingboy6956

    Did I ruin my Salmon fillet??

    Ok guys.....I have a real quick question even though I think I already know what the answer is.  So here's my situation.... At 11:30 last night I took a salmon fillet out of the deep freeze to thaw.  It was frozen rock solid. Usually when I lay things in the sink to thaw overnight they are...
  5. vikingboy6956

    Howdy!!

    Hello all, my name is Josh.  I am 28 years old and I live in Moorhead, MN…..it’s a wonderful town that sits on the opposite side of the Red River from Fargo, ND.  I have lived in the area my entire life.  The winter we are having this year is just crazy…..it was 54 degrees yesterday…ABOVE zero...
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