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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
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...
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...
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...
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...
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...
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...