Recent content by dano
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To Cure or not to Cure – Take Two!!
Thanks Johno. I undedrstand the hot cold thing but what about he says to cook to a internal temp 0f 140. I allways thought porks threashold to cross was 165? Dano- dano
- Post #4
- Forum: General Discussion
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To Cure or not to Cure – Take Two!!
To Cure or not to Cure – Take Two!! First I want to apologize to those who took the time to read my post and then replied. You see the Butcher that I used to do business with (past tense), steered me wrong! From my first post I spoke about this butcher telling me to “Cure†the meat prior...- dano
- Thread
- Replies: 9
- Forum: General Discussion
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To Cure or not to Cure – Take Two!!
To Cure or not to Cure – Take Two!! First I want to apologize to those who took the time to read my post and then replied. You see the Butcher that I used to do business with (past tense), steered me wrong! From my first post I spoke about this butcher telling me to “Cure†the meat... -
To cure or not to cure.... That's my question
Debi - Gunslinger.... Thanks for the redirect. I will get used to this thing some day soon. DANO- dano
- Post #9
- Forum: General Discussion
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To cure or not to cure.... That's my question
Thanks Gunslinger I will read on! Dano- dano
- Post #6
- Forum: General Discussion
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To cure or not to cure.... That's my question
Thanks for your opinion gunslinger… I take it you donâ€8482t care for Ham! Donâ€8482t get me wrong I asked for opinions and so far I have gotten two, and I thank them both. My first post might have been a bit one sided to the left over point of view. I am also considering curing/brining for...- dano
- Post #4
- Forum: General Discussion
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To Cure or not to cure
To cure or not to cure.... That's my question Alright. Here is the first question I have to ask tonight. In your humble opinions what are the pros and cons to a wet cure for a Boston Butt for Pulled pork? My butcher says that the meat will turn rancid after 4 days if not cured and the left... -
To cure or not to cure.... That's my question
Alright. Here is the first question I have to ask tonight. In your humble opinions what are the pros and cons to a wet cure for a Boston Butt for Pulled pork? My butcher says that the meat will turn rancid after 4 days if not cured and the left overâ€8482s are my concern. As I stated...- dano
- Thread
- Replies: 11
- Forum: General Discussion
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Hello to all you happy SMOKERS!!!
Thanks to all soo far. Debi... I live in OSSEO about 20 mile south of Eau Claire -
FINISHING SAUCE (for Pulled Pork)
Damn that sounds good.... I will be using that this weekend. Thanks Jeff!!!- dano
- Post #84
- Forum: Pork Sticky
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Hello to all you happy SMOKERS!!!
Hello to all you happy SMOKERS!!! First Time doing this Forum / Chat thing a ma jig, so a little patience (more so on my part) here will go a long way. Well here goes nothing! My name is Dan and I live in central Wisconsin. I am a happily married man with 4 children and two Grand children who...
