SMF Premier Member
★ Lifetime Premier ★
- Joined Dec 14, 2013
You nailed it . That Beef Has me drooling .
That's Great, Wade!!I have tried this and it turned out great! How long can I keep it in the fridge before it spoils?
can i substitute pink salt#1 in place of the Morton salt,
as i have it on hand
Id like to try this,
and if so is it 1-tsp per pound of pork? (memory lockup)
Again a big thanks for your recipe. Always a huge hit with friends and family. This latest 27 pound batch takes me to 341 pounds made in the last 5 years.
Makes great Christmas gifts. My golf cart guy likes it so much he trades me parts and accessories for pennies on the dollar.
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I see a lot of you paying .49 through .79 per pound for pork loins. Only one of our grocery stores within a local chain had a meat sale last Oct. I spent a dollar a pound on a packer loin, was this too expensive?
I was joking as I purchased 3 of them along with 4.99 for whole boneless ribeyes, (2 of them) Bone-in whole pork shoulders .87 X's 2, Spare ribs .98 X's3. Then 10lb box of bacon ends and pieces (I use these for ground beef and ground deer, grind all of my own) for 10.00.
Later I found out that the ribeyes were select's so I wet aged them for 60 days then cut and vacuumed all of them for the freezer.
I came to understand that this was an annual event, don't know how I missed it before!
Anyhoo, that is why I'm asking about CB and the process here. 1st time for CB.