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Re: Homemade / Cured Bacon - advice on tweeking, too salty after smoke (pics attached)
A pound of meat needs roughly 1/2 tbs of kosher salt. The saltbox method applies a lot more than that. What do you mean by decrease the salt? the salt/sugar/nitrite ratios are set by the recipe. You …1 · -
Re: Brisket Camp IV (4, four, IIII) is October 21st, 2017 at Warren's Corner (full circle)
That's a beautiful burner! That would be great for boiled brisket.2 · -
Re: Safe to eat?
No one knows if it's safe. Some will tell you "it's ok you're cooking it to 165 and everything dies instantly at that temperature." True- but what you can't account for …1 · -
Re: OT: Smoque BBQ in Chicago
They used to do a very good brisket, but it's been years since I had it. Bummer to wait that long on a Sunday night!1 · -
Re: Sous Vide - information sources
Second for ChefSteps. Great, well tested recipes. Check out douglas baldwins web site and read through the safety stuff. Becareful about the Anova site. A lot of recipes are from home cooks and a few…1 ·
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