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  1. grindnsmoke

    Meat cutting board

    Found some, one on the way. They seem to be out of the XL. http://concavecuttingboard.com/products/
  2. 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...
  3. grindnsmoke

    Tender Quick VS Prague #1 for bacon

    Thanks for the comments. We have had good results using both, just got to wondering about consuming nitrates from the TC when they aren't necessary for bacon. Thank again.
  4. 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?
  5. grindnsmoke

    Dried Beef Step by Step (Great Stuff)

    Oh my! That beef is awesome. Pulled it off the smoker and couldn't wait for for the resting time in the fridge, carved off a slice and it is so good! Taking 2 bellies out of the fridge tomorrow for smoking this weekend. Thanks!!
  6. grindnsmoke

    Dried Beef Step by Step (Great Stuff)

    Hey Bear, Can you explain this comment you made in your recipe a little more. "Rinsed all pieces, patted dry, and cooled down to 100˚." I'm not sure why you rinsed and cooled down? Sounds like something you would do with sausage after taking it out of the smoker. Maybe for the same reasons...
  7. 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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