Recent content by txhawghunter

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  1. txhawghunter

    New batch of (non-alcoholic) ginger ale, with brew view.

    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
  2. txhawghunter

    Maple Cured Canadian Bacon recipe/cure question

    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
  3. txhawghunter

    Maple Cured Canadian Bacon recipe/cure question

    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
  4. txhawghunter

    Maple Cured Canadian Bacon recipe/cure question

    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...
  5. txhawghunter

    CB - Wet Cure vs. Dry Cure. Your preference and why.

    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...
  6. txhawghunter

    CB - Wet Cure vs. Dry Cure. Your preference and why.

    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...
  7. txhawghunter

    CB - Wet Cure vs. Dry Cure. Your preference and why.

    Thanks for the info, seems like wet it is.
  8. txhawghunter

    CB - Wet Cure vs. Dry Cure. Your preference and why.

    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. 
  9. txhawghunter

    Brisket for corning then to pastrami

    Fire it up, that looks great. Hope mine turns out looking that good. We shall see.
  10. txhawghunter

    Brisket for corning then to pastrami

    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...
  11. txhawghunter

    Howdy

    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...
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