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Canugghead

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  • Re: Kamados at my local grill dealer

    Does the warranty come with a buy from Costco?
    unlike 'bootleg' BGE sold at Costco, I believe it's warranted since roadshows are organised and staffed by KJ corporate.
  • Re: OT- Rice Cooker recommendations

    Will look at a Zo but this Made in Japan old faithful just won't quit after probably 20 years of almost daily use. I'm also an instant pot user but it's just not the same as a dedicated rice cooker.

  • Re: Idiot Alert!

    No fire when you thought you had it is not as bad as the reverse ;)  
  • Re: Jalamango Lime Chicken Satays

    Thanks for the tease, is it in APL's Serious BBQ?
  • Re: Bacon questions...

    @minniemoh  My bad, should have clarified I don't always follow Ruhlman 'exactly'. I used pink salt once since it's hard to get here.  Usually I use Canadian ReadyCure which is basically 1% nitrate with premixed salt, manufacturer recommendation is 2% of meat weight for dry cure application but I use about 1.75-1.8%.  ReadyCure = pink salt + salt.  I also reduce sugar proportionately based on ratio on Ruhlman's basic dry cure on page 39.  

    To answer your question, following page 42, I would reduce the basic dry cure from 50g to 40g, even less if belly is closer to 3lb than 5lb. Optional stuff like maple syrup, brown sugar, herbs etc can remain unchanged.

    Hope this convoluted reply helps somewhat  :)
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