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Look cured to you?
I have never really worried about it with ground meat for sausages but this is my first time trying an in tact brisket. Used the bacon cure calculator and it has been curing for 7 days. I get tested the crap out of it and the meat was still pink. That has got to be a good sign. -
First shot at a brisket
So I have never even tried brisket. it's not very popular here, but everyone I have talked to about it either loved it or hated it. I'm assuming that has a lot to do with how it was cooked. So after consulting the oracle, (this site) it was finally time to see what was missing in my life. Got... -
Finally Functional
Hey everyone, electrician from central coast CA and am almost complete with my kelvinator fridge build. It's still a little hard on the eyes but it works and I have the summer sausage to prove it. This is it before the trip home. Gutted the thing and sealed the holes in the inner shell with...
