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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-28-2018, 02:54 PM
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#16 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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This is a wonderful collection of information.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-28-2018, 03:01 PM
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#17 |
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somebody shut me the fark up.
 Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Unless I missed something and it's already there, I nominate this for Sticky Status.
Bob, as per usual, you've provided a wealth of knowledge with plenty of references and options for further study. Many thanks!
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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07-28-2018, 03:06 PM
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#18 |
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is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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This is really, really well done. Thanks so much for sharing your expertise!
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[FONT="Arial"][SIZE="2"][B]Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner[/B][/SIZE][/FONT] |
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07-28-2018, 04:45 PM
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#21 |
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is One Chatty Farker
Join Date: 07-17-15
Location: Cobourg, ontario
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IamMadMan, you rock! Thanks for taking the time and sharing this info and your knowledge with us all. I am a novice at best when it comes to curing and have had the problems you speak of with internet recipes. I've been using ThirdEye's recipes for pastrami, etc, because I trust his expertise. This thread is being bookmarked and will be used as reference for future cures. Everything in one spot will make it much easier.............and safer!
............And I second the suggestion of making this a sticky!
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George UDS, 22" Weber Original kettle, Weber Smokey Joe Last edited by Learning to BBQ; 07-28-2018 at 04:53 PM.. |
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08-01-2018, 05:59 AM
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#23 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
You should be very comfortable using Wayne's (Thirdeye) Posts, Recipes, and his Blog. He is very thorough with his work and has a genuine passion for the craft of curing and the smoking of meats. I reference his posts to others all the time because he is always on the mark. |
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08-13-2018, 08:37 PM
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#27 |
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Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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PSA from a rookie sausage maker. Don't be this guy.
While researching sausage making I stumbled on this video. I saw a guy using this curing salt without measuring it.  I'm sure the guy didn't know but this is a total curing salt NO-NO. It made me cringe when he did this. I hope the comments made him rethink his method of measuring. https://youtu.be/kEPYb80o5Ko?t=392 |
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| Tags |
| bacon, cure, Cure #1, Curing Meat, ham, How to Cure, making bacon, tender quick, Tenderquick |
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