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Discussion in 'Pork' started by c farmer, Nov 1, 2014.
I'm guessing it comes from the cure.
Those are enticing me to go begging .
I'm watching ,
Changed the brine this week and they come out of the brine on Thursday.
Thursday! Thursday! Thursday! Thursday! Everyone there's a party going down at C-man's Thursday, Bring your own booze!
Adam, it sounds like you will need security to keep all this riff raff out. I could take care of that for you. It will only cost you a cured pork chop!
Deal. Come on down.
Out of the cure tonight and on racks to dry til tomorrow or Sunday.
In the beer fridge with the venison which goes in the smoke in the morning.
Those look delightful. You smoking them whole I hope. The taste and tenderness is amazing. Needless to say you will not be buying them anymore already cured! I know you're gonna love them.
Yup, smoking them whole. That's all I need, more stuff to cure. I am curing all the time now.
Lookin good Adam, them are gonna be tasty !
Like the curing/ beverage fridge, awesome ! :beercheer:
You didnt see the door. Full of smoked cheese.
Gonna be a busy weekend. Smoking rib tips for supper too.
Man, I'am jealous.... Just got home from work..... Well, at least I'am home for now ! Won't be free til Tuesday nite. But then I'am gonna put the turkey into brine tomorrow nite I hope ! If your fridge gets too full, I think I can find some extra room in mine ! :biggrin:
Hope your home for a bit.
Fridge is full right now but will be empty come sunday.
I never brined anything.
Thanks man, hope I'am too at least til morning.... I generally only brine turkey !
I have a new idea for turkey this year.
What ya doing ?
I have been using Tips Slaughterhouse Brine on the last few turkeys !