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Recent content by txhawghunter
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I know this thread is 4 weeks old. With the amount of sugar you are using, needed for sweetness I assume, you might try 2 liter plastic bottles. They can withstand more pressure than glass.
Don
Thanks Martin for doing the math for me.
This hobby could turn into a pretty large science project if ya wanted it to.
Just ordered a gram scale online.
Don
Thanks,
I do not have a gram scale available to me.
I'll have to get as close as possible.
I do have the ability to do injections and will do that.
On the salt issue, I will be using Morton's, should I back it off to around 3/4 cup?
Don
Below is a recipe I found. Please take a look at the ingredients. I plan on using it but, it appears to me that the amount of cure# 1 is too little for 1 gallon of brine. I looked at Pops brine recipe and according to his recipe, the cure is way low. I will be doing 2 four pound loins in...
Well, there's been a delay! I had all my ingredients and was ready to start the curing when i got home from work this evening. Then, my loving wife thinking I would not have time to smoke them due to opening weekend of deer season put them in the freezer this morning. Got to love her for...
jfsjazz: I think I will do one dry and try brushing it with pomegranate molasses just to try something new.
SmokinHusker: I have never attempted cold smoking. Here in SE Texas there would probably only be a couple months a year when the temp and humidity would allow it. It's usually between...
Just a simple question to see what y'all like better. I plan on doing 4 loins next week and have used both wet and dry. But it's been a couple years and I can't remember which one I liked better. Guess I should keep better notes.
Just picked up a couple of $.85/lb. briskets. I love the holidays when meat goes on sale. Anyway, when trimming for corned beef, how much fat would ya'll leave on. I've corned several venison shoulders but never did a brisket before. I plan on separating the point and flat and using the...
Hi everyone. Just finished building the old "Pine Box" smoker and running a batch of riblets, aka. button ribs, through it. It did a great job and the riblets were super. Have 10 lbs. of Canadian bacon brining for a Sunday smoke. Thanks to Cowgirl for the recipe, stole it from her site...