Recent content by pearlheartgtr

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  1. Best Ribs I Ever Made

    Best Ribs I Ever Made

  2. pearlheartgtr

    Best Ribs I Ever Made

    Last year, I received a Char-Broil offset smoker for xmas and haven't gotten around to using it yet. I started building a PID temp controller but had some set backs due to faulty cheapo Fotek SSRs from eBay (I have a 2 replacements coming from 2 sellers and with that, I got fed up with the...
  3. 2eej4us.jpg

    2eej4us.jpg

    • pearlheartgtr
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  4. pearlheartgtr

    10 Lbs. of Kraut!

    Nope. I just rinse the cabbage, slice it up, add salt, and pack into the bucket. There really is no need to add any lacto bacteria. There's enough on the cabbage to start it off.
  5. pearlheartgtr

    10 Lbs. of Kraut!

    Sorry this is a bit late (I never got a notification for the replies). I thought about a fermenting crock but they are too expensive for me. The 2 gallon glass jar from Walmart worked fine for me, just had to keep it in a dark place. About 2 weeks ago, I bought 30 lbs of cabbage and stuffed it...
  6. pearlheartgtr

    Cure question ....

    Jerky kits come with pink cure #1 (I've never bought a kit, just used recipes) which is the same cure used with bacon, hams, keilbasa, etc. Some people use Morton's cure but if this is the CB cure brine you're looking at: http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine...
  7. pearlheartgtr

    10 Lbs. of Kraut!

    You're welcome! You'll never eat store bought sauerkraut again. I know I can't.
  8. pearlheartgtr

    10 Lbs. of Kraut!

    It still happens. My first batch needed to be scraped daily whereas this past one, maybe once a week.
  9. pearlheartgtr

    10 Lbs. of Kraut!

    Dougmays, It's actually pretty simple. 3 tbsp salt (Kosher or sea salt. I've used both and can't tell any difference in the end product) per 5 lbs of cabbage. Shred or thinly slice the cabbage, saving a few untorn outer leaves. I do a couple of heads at a time (or whatever can fit into the...
  10. pearlheartgtr

    Evaporating Maple Sap on an Offset Smoker

    I have Sugar Maples in my yard and they're the only type of maple in the woods across the street and in my neighbor's yards. I wanted to start with my trees, see if I like doing it and then move into the woods and possibly my neighbor's yards. I've done hours upon hours of research into tapping...
  11. pearlheartgtr

    Evaporating Maple Sap on an Offset Smoker

    Ok. I've decided to tap the 10 Maple trees in my yard this coming February for the first time. I've been looking into building firepits, etc for boiling the sap down. Then I had an idea, why not use my offset smoker? I figure it can be done one of two ways, building a fire inside the smoker...
  12. pearlheartgtr

    Bitten Off A Lot More Than I Can Chew

    If they're anything like my family, you'll be scraping the foil and pans for scraps when they get through with the meat.
  13. pearlheartgtr

    Got the Mead Started

    It's been years since I've made Mead. I used to be a Medivalist and always had a few gallons going at a time. This recipe you're using is normally called "Ancient Orange". I made it once with bread yeast. When all was said and done and bottled, it tasted like rocket fuel. I tucked the bottles...
  14. pearlheartgtr

    Cornish game hens tonight..crispy skins on mes.

    Very nice! I've been toying with tossing some game hens into my MES. The crispy skins don't surprise me at all. The very first thing I smoked was a chicken and it came out beautiful with a crispy skin, that is until I tented it in foil to rest. The condensation turned the skin to rubber.
  15. pearlheartgtr

    BACON Done with Money shots (Pic Heavy)

    Don't worry about the liquid in the bags. I've cured quite a bit of bacon and some bellies produce a lot of liquid while others a couple of spoonfuls. I think it has to do with how meaty or fatty the particular belly is. More meat=more liquid. More fat=less liquid. I also noticed that when I use...
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