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Is this cured?
Have had this belly in Pops low salt brine for 14 days and my concern seems pretty obvious looking at this pictures. Thoughts, comments etc? Is this binnable at this point? Any info would help. I’d really appreciate any info you guys can provide. Thanks. -
Porchetta! Because pork prices are finally reasonable in Canada again!
Original recipe from Jacked Up Grill. I used his recipe as a base and modified it to my friends tastes. Full disclosure: This was a rush to put together and so I didn't get any of the procedure pictures. I'm really sorry in advance. All I got was a final picture in the roast rack. Meat... -
Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
Have been planning on doing this for months with a friend. He was going to be doing 10 lbs of garlic and 10 lbs of Italian (both moose/pork blend). Ended up delaying by a week because of harvest. Or what was supposed to be harvest. Decided to just giv'er this past weekend and get it out of the... -
Boneless Beef Shank?
Hey all, Have a 4.5 lb hunk of beef labelled as "beef leg" by the butcher. After taking it of the butcher paper, it looks like what I would call a boneless beef shank. It's definitely not round as all the round from the cow was cut into steak (and promptly used for jerky). That being said... -
How to tell if meat is cured before dehydrating
Hey all, Sliced up a really nice eye of round 1/4" thick. 3 lbs against the grain and 3 lbs with the grain. See which the boss likes better. That being said, the recipe I used was as follows: 3 lbs eye of round, slice 1/4" thick 1/3 cup + 2 tbsp apple juice 1/3 cup soy sauce 1/3 cup...- eh1bbq
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- Replies: 5
- Forum: Drying/Dehydrating
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7 Dirty Truths about BBQ
Anyone else read this? Thoughts? http://firstwefeast.com/eat/dirty-truths-of-bbq/- eh1bbq
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- Replies: 13
- Forum: General Discussion
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Brisket crust concerns? Urgent help?
Please look closely. How does th crust look to you? I've got a few light spots from fat pooling or whatever but the crust almost looks carbonized somewhat. Could this have been from fat dripping into the fire? Big brisket = some overhang in the WSM but just want to make sure as I'm feeding... -
Overnight Brisket for Potluck @ Work?
What's the longest any of you have kept a brisket wrapped up in a cooler for? Personally, I've only ever let it rest. I've never tried to keep heat that way. My real only option is to take some time off in the morning to finish the cook and then just take it straight to work for lunch time... -
Game Day in Saskatchewan!!!!!! Pepper Stout Beef!
Decided to try something new and trendy today.... I'll let you guess just by the ingredients.... The beef is from the half cow we bought this past spring. Absolutely the best meat you can eat is fresh from a farm. Love the natural beef flavour. Pepper stout beef!!! Using steak seasoning... -
Late Season Brisky
Went and pulled the trigger on a brisket today. Price was right, which never hurts. Very excited as sadly this is my first brisket cook this year. I know, I know, I let you guys down. Either way, this is one of the more exciting brisket cooks for me. Finally have a rub I love and a sauce that... -
Long time lurker, first time poster from SK, Canada
Good day! I have been lurking on these forums for quite some time and am just starting to post. I have been grilling for a few years now and smoking properly for just about 1 year. I live in Saskatchewan, Canada and so the smoking is SOMEWHAT hampered in the winter months, mostly by wind more...
