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Recent content by 1911
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On 8/15/13 I put a 1,899.42 gram money muscle in a ziplock bag with the seasonings & curing salts. On 8/22/13 I put it in the dry bag and vacuum sealed. On 9/18/13 it weighted 1,320 grams and had reached its target of 30% or more weight loss. I have had really good luck with these dry bags...
I agree with you Mike that if you have an extra refrigerator to make into a curing chamber you are going to be much better off in the long run. Unfortunately space and money is at a premium right now for me. I had a bag that didn't seal after a few days. I took it out, moistened the meat and...
I was waiting for pictures as well. Hopefully this isn't hijacking the thread. I started mine on 8/9/13 and put in the Dry Bag on 8/16/13. Start weight was 1,151.8 grams and it was finished on 9/11/13 with a weight of 795 grams. I was delighted as the texture and taste were as good as any I have...
You are correct about the brisket. However it is hard to argue with 99 cent a pound pork shoulder when it is on sale. You have taken the first step of a fantastic journey. I have been using a 18.5" WSM and 22.5" Weber Kettle grill for about 25 years and am just now wishing that I have the 22"...
Simple. My favorite pistol is a 1911a1. I have my Dad's 1911 so I feel good about shortening it to 1911. A cute little 3" is always on my side whether grilling, smoking or whatever and whenever. Have been smoking and grilling for years. I now look forward to learning about the cured meats. No...