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  1. SmokinEdge

    First go on making bacon

    While it won’t be cured from nitrites, it is salt brined so should make some delicious bbq and/or burnt ends.
  2. SmokinEdge

    Lockhart sausage #3

    Looks great.
  3. SmokinEdge

    Boston butt freezer find

    That’s just old fashioned honest work there. Nice work on that. I need to go freezer dive too, I know there is a twin pack of butts in there that are pushing 2 years now. Wife has a pot luck coming up soon.
  4. SmokinEdge

    Knorr Concentrated Stock

    Yes we use the beef in the bottle and the chicken the granules. I don’t cook with anything else day to day.
  5. SmokinEdge

    Hello All, From NW Ohio

    Welcome from Colorado
  6. SmokinEdge

    Texas Hill Country checking in

    Welcome from the Colorado Rockies.
  7. SmokinEdge

    Sausage and Barley stew

    I grew up eating barley, like it a lot and even the texture too. That stew looks excellent.
  8. SmokinEdge

    Milling Scotch Fife & Einkorn

    Played with Einkorn some, I liked it, the Mrs. Not so much.
  9. SmokinEdge

    USA USA USA

    Another miracle on ice! USA USA USA!
  10. SmokinEdge

    Salutations from Utah

    Welcome from Colorado.
  11. SmokinEdge

    V Day tenderloin steak and lobster tails

    Very nice.
  12. SmokinEdge

    Greetings from Northern California

    Welcome from Colorado. Congratulations on the milestone.
  13. SmokinEdge

    Venison vs Beef Jerky Tenderquick

    The subject of acids (low ph) interacting with nitrite/nitrate has been widely discussed here on these forums over many years. I suggest for further reading to use the search function at the top right of the page . There are page after page of insightful reading on the subject. Also this is not...
  14. SmokinEdge

    St. Louis ribs

    Hell yeah looking ribs! Nice work moto.
  15. SmokinEdge

    Propane Price Gouging

    I think our delivery trucks have about 100’ of hose. They string out 60-70’ filling our tank no problem.
  16. SmokinEdge

    Schnitzel and Chops

    Nice work. Looks great.
  17. SmokinEdge

    Schnitzel and Chops

    Never Happened! Haha! Jk, sounds delicious. I’m sure you will get pics up when you can.
  18. SmokinEdge

    Propane Price Gouging

    Yup, seems to be the common game played by them all. We have in floor radiant heat fired by propane. One bitter winter they did the exact same to us, over a barrel we had no choice but to pay. The best way out is to buy a 500-1000 gallon tank depending on your winter usages or potential usage...
  19. SmokinEdge

    Opinions on binders

    I rarely ever use a binder but when I do it’s most always potato starch. This because when heated it forms a gel.
  20. SmokinEdge

    Newbie from Florida

    Welcome from Colorado. Glad to have you aboard. I would post a thread in the forum section of “blowing smoke” and tell us about your specific smoker and or grilling equipment. What kind of meats you like to eat and pictures, we love pictures around here.
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