After months of reading on the forum I decided to cold smoke some salt and pepper with hickory
I used rock salt , Himalayan salt, and whole peppers.
Smoked for 8 -9 hours with hickory
I noticed the humidity in the air may have been am issue?
How long should I leave before...
Since I was already firing up the smoker for pulled pork I figured I'd try a new experiment that I'll call Vampire Pork just because I can.
Started with a 50/50 mix of coarse ground black pepper and smoked Kosher salt and a whole mess of garlic cloves.
(For easier "peeling" of all those cloves...
I have followed this forum for a while and this will be my first summer smoking!
My question is, I want to buy bulk Coarse Salt, Coarse Pepper, paprika, garlic powder, onion powder, etc.
Anyone have any online stores I can use that won't kill me with shipping? I looked at Costco...
I plan to make pastrami next week but i can't find any pink curing salt, all i can find is white curing salt and morton tender quick.
Is there any subtitute for pink curing salt? Can i use white curing salt or morton tender quick for making pastrami? If so how much should i add?
Hi, we have a point end cut only brisket of about 2 pounds. Its is still too cold ( and windy ) to do this outdoors, so we will be doing this in the oven. 2 or 3 more weeks from now I'd like to try and smoke the same thing.
I've grilled ( and smoked ) many things before but never have I made...
Yes, I know everyone says don't use Iodized salt. But it was all I had left. Can anyone offer a definitive explanation (other than "it may affect the final outcome") on why it should not be used in cultured fermented sausages and back it up with some real evidence?
I understand the difference...
I've seen a few, well more than a few people, using several types of salt.
I see people using regular salt, kosher salt, pickling salt and sea salt for curing meat.
I don't know if people use the same salt for wet and dry brines.
I see people use granulated onion and garlic and some use...