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I haven't posted in a while but need some advice on a smoker I found. Owner says the grate is almost three feet long and he's going to send me pictures of the reverse flow plate. Please give me feedback about what you guys think. Thanks.
http://chicago.craigslist.org/nch/for/5101049434.html
Alright when applying the cure is it better to apply before the rest of your spices to ensure even coverage or is mixing it all up and rubbing them on at the same time ok?
ok so i think i understand the calculator from what I read on the other curing site. For salt you want 2-3% of the meats weight. Does regular Kosher salt work? For the cure you need 1 ounce for 25lbs of meat so the calculator does the math. How does sugar work? Is it mainly a taste thing or is...
http://ruhlman.com/2010/10/home-cured-bacon-2/
I pretty much know i wanna dry cure and cold smoke it. I was thinking about starting with this recipe. The only thing is i dont know if i can substitute cold smoking for hot smoking with just pink salt as a cure. I know nothing about thoose things.
I was looking into getting into making my own bacon. Are there any books that go in depth on the process and explain why you do things and the ratios for cure? Was thinking about picking up Ruhlmans book can't think of the title off hand but don't know if he goes into details. Any suggestions...
Hi i just picked up an new LEM ultimate 10lb stuffer. Im extremely impressed with the quality but as far as instructions there is really nothing. Does anyone have this stuffer that nows how far to break it down to clean it? Im assuming remove the cylinder head and piston and sanitize everything...
Alright thanks alot. Also does anyone have replacements or know if any of these ingredients should not be used for some reason. I remember hearing bad things about MSG.
I want to make the Wisconsin style brats on his page but im not familiar with a few ingredients if you could help.
Sucrose
Msg
Phosphate
citric acid
Thanks for help.
I plan on upgrading to a serious smoker next year and already looking. I'm thinkin either a jambo backyard or the peoria custom cooker backyard model. Has anyone cooked on or seen ither of these? What make's a jambo such a special pit other than insulated firebox which can is an option on the...
Any ILBBQS memers on here I got a couple questions about the contests. What are the requirements to get into the contests, are the contests blind judged, and would I be the only one out there using UDS's? I want to try to get into a few next year and I'm probably gonna check out the Mount Carmel...