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https://www.mortonsalt.com/article/meat-curing-canadian-bacon/
I’m genuinely curious about why you wouldn’t use TQ for meats that will be fried. I’m learning daily and trying to get better results when I have time to devote to curing.
I actually use one of those with a chimney, I put a couple of layers of briquettes or lump in and then stick the electric starter in and fill with whichever I’m using. About 5-10 minutes and pull the electric and let the charcoal finish lighting off. I’ve never had any luck using a chimney with...
I have the pro series #8 and have been very satisfied, I bought the cuber attachment and use it several times a year. Using the grinder is a pleasure. I have no complaints about it at all.
I started using cpap about 2 weeks ago and the machine I have is the Luna II. I haven’t had a problem with the machine at all. It starts at 4 and then increases over 15 minutes to 10 which is thankfully all the pressure I needed. The ramp time is adjustable and the heat/humidifier is also.
I used just a touch under 4 gallons of oil for mine, dropped the turkey at 375 and had to turn the burner down 3 times to keep from going over 350f while ours was cooking. I have a “turkey fryer burner” and can’t remember who made it. One thing to check with an adjustable regulator is that it is...
I have also done a couple of those and they came out great. A buddy of mine told me that he does them and he’s done quite a few, I tried it after he told me.
I have the Blackstone Adventure ready 22” and it came with a stand. The stand is functional but not quite as stable as I would like. I bought mine at Walmart and use it several times a month.
I own the Weston pro series #8. It runs on a regular outlet and is rated at 4-6 lbs a minute 3/4hp. I have done 50+ lbs several times and honestly it takes longer to clean up than grind. I also bought a foot pedal and it is worth the investment in my opinion.
I would recommend that you alter your route and go through Decatur Alabama and stop at Big Bob Gibson bbq. If you get toward Tupelo don’t miss CHOP, Clays House of Pork. They have a phenomenal beef brisket and I’m normally not impressed with Brisket. Tuscaloosa area: Archibald and Woodrow’s or...
Definitely inject for fried turkey and it doesn’t hurt for smoked either. I’m a fan of the Tony chacherez creole butter injection and I will normally rub with butter and sprinkle with Tony’s creole seasoning.
I have a chamber sealer and have also had regular “food saver “ type sealers. The chamber sealer is miles ahead of the rest. My wife rolled her eyes and huffed when I ordered it. She is converted and uses it as much as I have. There is a learning curve but it is fantastic to take chili out of...