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My lazy butt I have been just using steel cap closed for many years. 2 1/2 with XL and 6 with Medium.
The medium cracked but that year it was covered and no rain touched it. So I don't attribute it to water.
I have the 615. I like it.
With that said if I used it all the time I would upgrade. But it sounds like you use it just like I do. You can't get razor thin slices but the smallest gap setting should be good for most anything you will want to slice…
I gave away my copies of Charcuterie as gifts to good friends who I knew would read it. But if I recall correctly. That brine has pink salt in it?
I think I have tried it before and it tends to make a slightly different product than non "cured" …
Well you said not interested in a big pot. Otherwise I would have said a 10 gallon SS megapot and install a spigot. That thing comes in handy all the time.
This is my favorite piece/combo that was actually a gift.http://www.bedbathandbeyond.com/st…
Sir! I take great offense to that. Becca is a talented artist and will probably read this thread.
Sir! I said nothing offensive. You just inferred it.
You inferred we…
I might need to experiment with the vermicelli more. It instructs cook for 3 minutes. I figured cook 2 and then the broth will finish it. I didn't care for that it was too stiff.
I have tried 3 minutes boiling and then into the bowl. Not all tha…
I dont have the link but I think your right on.
1. Inject pork shoulder with something. Butter and herbs and some sweet. Maybe sugar or Dr. Pepper
2. Rub it down with rub of choice
3. Set in fridge overnight. 4. Smoke at 225-250 until the bone pull…
I did a traditional low and slow with the broth.
I hear ya on the cost but this is a 14 gallon pot so I made enough broth for the next few months.. but it was almost $90 bucks all in.
It was a broth of normal pho spices and about 4 pounds of ox ta…
I was watching a Andrew Zimmern or maybe a bourdain that had a stint on a halal butcher in NYC.
They asked the guy and his wife who were the owners what made it halal. He made is sound like where the animals were sourced and the way the were butche…