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  1. aahhyes68

    Best Meat Slicer for Bacon and/or Brisket

     That would be fantastic !!!
  2. aahhyes68

    Pit Boss at Menards

    I would run an extension cord from another outlet and give that a try...
  3. aahhyes68

    Pit Boss at Menards

    Me too..... I was searching for reviews of the Pit Boss when I stumbled on this thread... I wonder what Cabela's return policy is... I have been looking for a used Traeger to take to our place in northern MI. I thought for $400 this might do the trick ??
  4. aahhyes68

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    You're right...it's been a long, crappy winter so when it's finally nice I don't sit in front of the puter either.. I have about 20# of bellies and a 5# pork loin soaking in Pops brine right now. Maybe I'll go shake the buckets to keep me busy for a while...lol. I'll check back tonight. 
  5. aahhyes68

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    I dunno, Dan. Maybe I posted this question in the wrong place ? 
  6. Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

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    dontknow.gif

    • aahhyes68
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  8. aahhyes68

    Meat Thickness and how it relates to Wet Curing, Dry Curing and Injecting ???

    As always, please feel free to straighten me out on any lingo or misunderstood information on my part.... I'm trying to get a good grasp on this.. Thanks. :) Lets start with wet curing as in Pops family brine as an example. I've been reading and I've found different posts/websites talking...
  9. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

    I copied a design from a very popular smoke tube many use. I bought a 48" piece of 2" perforated, SS muffler from Amazon. I make two 14" tubes and two, 9" tubes. I cut slices on one end and bent them over, the other end is open. Light the pellets/chips and close to lid to the smoker. Alas, cold...
  10. Steps To Follow After The Wet Cure ? First Timer Here...

    Steps To Follow After The Wet Cure ? First Timer Here...

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    IMG_5221_zps9a127929.jpg

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  12. aahhyes68

    How To Survive A Storm When You Can't Smoke Or Grill

    I love it when a plan comes together !   Looks good to me !!!
  13. aahhyes68

    Best Meat Slicer for Bacon and/or Brisket

    http://img.photobucket.com/albums/v118/Aahhyes68/00%20Slicer/IMG_0627_zps008c0700.jpg http://img.photobucket.com/albums/v118/Aahhyes68/00%20Slicer/IMG_0631_zps4f81a7bb.jpg http://img.photobucket.com/albums/v118/Aahhyes68/00%20Slicer/IMG_0629_zpsc656d54b.jpg...
  14. aahhyes68

    Best Meat Slicer for Bacon and/or Brisket

    I recently purchased the Advantco 10" unit as well. The the cleaning kit seemed kinda' pricey for what it was. I ordered the QuickSan, lubricating spray from them but ordered a pair of cut resistant gloves from Amazon. Turns out I didn't even use the gloves...just got in the way. The three...
  15. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

     I've read that here also, thanks for the reminder !  I cold smoked cheese last week and vac packed it. I was told to let it sit for a month...don't know if I'll be able to hold out or not...<sigh>
  16. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

    Thanks Dave !  Pops has two recipe's that he suggests, the reg that calls for 1c. of sugar,salt,brown sugar and his LS blend that calls for1/2c. of sugar,salt,browns sugar. I split it right down the middle and did 3/4c. of each. I did use sea salt as we don't have reg old table salt in the...
  17. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

    Ugh.... I guess I should have asked all these questions before I started to brine...doh! The good news is I have six more chunks just like these six in the freezer. I'll try that for the next batch. Thanks.
  18. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

    I'm not a fan of too much salt either. I'll soak them. I see you do do the fridge/pellicle thing. What is your method for getting good results here ? CBP was my plan from the get go... Love CBP !  I made a few smoke tubes and was planning to use apple chips and pellets for smoke. 80 huh ? I'm...
  19. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

     Thanks ! I'm really looking forward to it...but, it's my 13 yr old son that talked me into it..I'm glad he did. I just ground up a 9# butt this morning and mixed up four different breakfast sausages. I never thought of doing that either until I started searching around here...LOL. ...
  20. aahhyes68

    Steps To Follow After The Wet Cure ? First Timer Here...

    Hello everyone, great forum you have here !  I have a few questions and I'm sure the answers are out there but maybe you guys can give me the cliff notes... I just started a wet cure with Pop's real simple curing brine. I have six pieces of skin on belly soaking right now and they are all...
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