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  1. charswifterie

    Graduated from WSM land....

    Thanks for that. I actually got a big stack of rock wool sheets from a company called Zoro, and I plan to make a removable blanket setup to insulate the whole thing. Also, I degalvanized a pice of sheet metal to make a heat baffle plate, which is installed. It is cold and snowy here in the...
  2. charswifterie

    Graduated from WSM land....

    Good afternoon folks, Been a long time. To catch up, I've gotten a crash course in BBQ from a former friend, who gave me his 18" WSM, and then left his 22" here as well. Our friendship has ended rather badly, I'm sorry to report, so I have packed up both upright cylinders preparatory to...
  3. charswifterie

    I recently acquired a J & R Oyler Little Red Smokehouse. This thing is a monster but I have no use for it. I am wondering if there is a market for it.

    I looked them up. That is a beautiful piece of equipment. I'm sure it's worth a good bit. Success to you finding a new home for it!
  4. charswifterie

    The Cure for what ails me!

    I plan to do up some lamb legs I have, and I started a corned beef tongue today. That already has a couple of odd pictures, which I'll get on here soon.
  5. charswifterie

    The Cure for what ails me!

    I think I'll stick with the wet cures for the time being. I want the pickling spices to permeate with the cure, and if I grind up a bunch of juniper berries and such to where they'll go through the needle, I figure I might not like the final texture as much.
  6. charswifterie

    Chicken skin experiment

    I just throw the skin in the deep fryer till it's crisp. Or in a skillet, for waht it's worth. I love the crunchy salty eating part.
  7. charswifterie

    The Cure for what ails me!

    Well, I finally found some info on the relative proportion of meat and brine, basically 2:1. I've been confirming via long division the 1.1g pink salt/lb of brine and meat that daveomak so graciously sent me a while back, and of course it checks out, just trying to "earn" the right to use it by...
  8. charswifterie

    The Cure for what ails me!

    Well, let's see. I appreciate you looking at this. I'm really distracted today, so I might well have messed it all up. 15.5 lbs = 7030.682 g, 156 ppm is 0.0156% or 0.000156 x 7030.7 = 1.09 g of nitrite as you say, and about 17 g of pink salt. Ah. I see I confused nitrite and pink salt, and...
  9. charswifterie

    The Cure for what ails me!

    Well, it has been a while, but the search for a cure, so to speak, has brought me back. Being busier retired than before has put curing on the back burner long enough for me to forget all I learned, and then some. I got into lacto-fermenting veggies and pickles for a while, and it occurred to me...
  10. charswifterie

    howdy

    That's the long range plan. I have no idea what to get, but I think I'll look a bit beyond Cabela's. They have stuff, but I think I could do way better than that.
  11. charswifterie

    Temperature effect on cure safety?

    It was five days, but a pretty strong brine with a raised temp likely accelerated it a bit, or so I hope.
  12. charswifterie

    Finally... for some time I have espoused not using cola in a curing brine... FACTS follow...

    My understanding is that high fructose corn syrup is a refined byproduct of some food process, and thus cheap as heck. It is reported to have a cumulative negative effect on the metabolism, nad diabetes has become epdemic. That's easy enough to research. My choice for my meat, both me and what...
  13. charswifterie

    Temperature effect on cure safety?

    Right on!
  14. charswifterie

    Temperature effect on cure safety?

    I took out the scapula and have one piece making salt pork, and the one being smoked. 3" thick max. I brined it the day I joined this forum I think..... Thank you, gentlemen. I did not want to have to start trying to compete with the Hollywood plastic surgery industry !
  15. charswifterie

    Temperature effect on cure safety?

    OK. Today is smoking day. I believe an apple hickory combo is in order for a big hunk of pork shoulder that sat in a modified (of course) corned beef brine. Here is my problem: I brined it in a food grade bucket for a week or so. I cool it by switching out sets of two blue ice packs, as our...
  16. charswifterie

    Finally... for some time I have espoused not using cola in a curing brine... FACTS follow...

    Not to beat a dead horse (or a dead mea†..) but nitric oxide is essential for the boy side of the process by which we all came to be. Vasodilation. I remember reading this a while back. I'll not bother to explicate, this is a cooking/curing/smoking forum, after all. Just posting this for a...
  17. charswifterie

    howdy

    Thanks!  Good news today. Every year my bro and I hunt deer, and we have the grind made into smoked sticks at Bowser's, a family owned place in Meriden. Well, it looks like I will be making up our deer sticks this winter! Guess I need to get a real grinder and stuffer. I have a homemade setup...
  18. charswifterie

    howdy

    Well, the recipe said to soak it two days, but I've always left it in twice as long. I figure it would equalize during the moist oven finish, kind of like when you boil a corned beef. The results have always tasted very smooth, not excessively salty. Sounds like I need to do some more research...
  19. charswifterie

    Starting a new (Hank William Jr. voice) Family Tradition

    Howdy! I just joined today as well. Have you decided on a smoke generator for the big one you're going to build? I'm into cold smoking, so I'm looking at this one, but hope for some advice from folks more experienced than I...
  20. charswifterie

    howdy

    Thanks, Dave. I've been using a brine I found on a BBQ forum. This is for kassler: * 4 liters (1 gallon) water * 350 grams kosher salt * 225 grams sugar * 42 grams pink salt1 * Fresh or dried sage leaves * 1 tsp. dried thyme * 1 T. juniper berries * 1 tsp. coriander * Garlic cloves (optional)...
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