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I should also add that I like the cure recipe from Charcuterie because it's not as salty as TQ....don't have to soak it as long. I'm also not crazy about the PG in TQ. I'm sure it's a small amount, but I prefer the cure without it. I store my unused cure in a mason jar that has been vac-sealed...

CG....give the whiskey glazed smoked chicken a try.....really good stuff.

I've been using the above recipe from Charcuterie for some time now.....I've had really good results with it.

Thanks guys....there's no iodine in it. And the recipe is by weight, which I thought would be OK, but just wanted to make sure. It is a cure after all, and I didn't want to take a chance.

I've been using the basic dry cure recipe from Charcuterie for curing my CB. It calls for 1lb of Kosher salt. Can I use canning salt for this? It has a much smaller grain size, and I'm not sure if it will make a difference in the cure. Thanks.

I was in a local farm stand type place that sells local goods picking up some local blueberries, corn and summer squash today. And, as I walked by the coffee bean section, something caught my eye. Wood roasted coffee beans! They are roasted in a wood fired roaster up in Maine. I picked up a bag...

I think the best approach to this would be a wood fired roaster, like harryho mentioned. I too roast at home, and can attest to a roast that's gone too long, or a long roast at lower temps(more baked than roasted). I do however, use finely ground coffee in many of my rubs. Adds a nice flavor to...

The meat had the same texture/firmness all around. I cut into one of them, and the cure made it all the way to the center. I've never had this issue when doing a dry cure before, but maybe I'll give a wet cure a go on the next round. These got smoked yesterday afternoon, and I'll be slicing...

I got a whole loin at the market, cut into three pieces, weighed them, and applied my cure....which was also carefully measured. I used #1 curing salt, kosher salt, and added some sugar as well. I used the proportions given in the book "Charcuterie". I cured it in the fridge for 7 days, rotating...

I have the same dehydrator. It works well, and I think it's a great unit for the price. We do a lot of herbs from the garden, and I've made jerky several time with it. Dried bananas are a favorite of mine....looking forward to seeing how the strawberries turn out.

Those look great! Looks like you're putting that smokehouse to good use too.

You need the plate, but not the blade in place for stuffing.I just ordered a plate for my grinder too. Found one on ebay...a bit cheaper than the link above. http://cgi.ebay.com/ws/eBayISAPI.dll...=STRK:MEWAX:IT

'76 Monte Carlo with a 350 2bbl. What a boat that was, but I loved it!

Just thought I'd post an update to this. I recently made some Italian sausage(the recipe from Charcuterie) and I followed their method as well. I cut up my pork butt, added the seasonings and let it rest overnight in the fridge. Next day I put the meat in the freezer for about an hour. I...

Slim.....great collection you have going! I'm jealous! You are in the Bourbon capitol! Do you attend the festival every year? I have on hand now: Knob Creek Bulleit Buffalo Trace Wild Turkey Also have some Beam and JD too....they were gifts. Don't really care for JD.(I know...not bourbon...

I prefer to steam lobsters too. I personally wouldn't add all that crawfish seasoning either, but that's just me. Here's a website that may be of interest for you. http://www.lobsterfrommaine.com/stea...king-tips.aspx A bunch of two pounders I did not too long ago...

How noble of them .