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No offense, but you need to understand what makes these tougher cuts juicy. If it came out dry 99.9% it was under cooked. There are reasons for this.

There are actually quite a few BBQ joints around the country that hang their ribs in vertical smokers. I’ve done them many times. Ribs should pass the bend test so they should not fall off the bacon hangers either. Old post or not.

Looks pretty darn good from my screen. Nice work.

No vacuum needed but is fine, I just use zip bags, they take up less space than containers. I know nothing about cure calculators, from experience I’ll say go 5 days and you are cured. That said the best flavor will come around day 10-14 so I always try to be in that window which allows flavor...

This build within the forum is just beyond cool. Congratulations all around

Yup. The SugarDale brand is good ham for store bought. Good flavor and most usually not over salty like Cooks or some other brands.

No Very little liquid in the bag is correct. Everything the meat needs such as salt, cure #1 and sugar are all in the injection, no need to add more. For pastrami, once injected you can rub the outside with any kind of spice mix you like just don’t add salts.

Is well deserved.

That all looks just hell yeah there Inda. Super nice work.

Thanks Justin. You really should try them. Thanks Charlie. I think the secret to yoke consistency is obviously the boil, but cooling down then refrigerate until the core of the egg is good and cold. Then wrap in sausage and cook hot and fast so as not to raise the yoke temp much past your...

I didn’t really follow a recipe. I don’t make these often and not sure why because they are delicious. Here is what I do, Soft boil some eggs. I went 8 minutes, but you will have to adjust your time for elevation, cold water bath then peel and refrigerate for about an hour or longer. Then take...

Fired up the offset. Just simple with beans and slaw.

Excellent work Bill. I really like those little hens.

Yup, that’s how I roll too. Looks delicious.

I’ve been there too. That plate looks excellent. Nice work

Out of the wine soak. I cannot adequately describe the aroma off of this. It’s porky, fennel, basil, garlic and of course red wine. This will sit naked now on a stainless steel cooling rack in the fridge for another week.

Use 10% of meat weight as the weight of liquid to be used. Then calculate salt, cure 1 and sugar all to meat weight only and dissolve into the liquid. Cool and inject.

Stick with .25% cure 1 to meat weight. This inputs 156ppm. When injecting always place meat in a container such as a tub or meat lug to inject. It’s near impossible with a syringe to get the full 10% into the meat much less manage the leakage from the injection sites. So do the best you can to...

I’ve posted this before, but it’s worth posting again just because it’s so dang delicious and easy for any bacon maker to do. This is a cured belly in my regular cure mix, 1.5% salt .25% cure #1 .75% sugar. Dry rub, bag and cure this time just 5 days. Then we start the magic. Take the 5 day...

I sure enjoyed it when you take your tractor out. Nice cook.