This experiment did not turn out well but some lessons learned. See links and comments from SMF about curing as good stuff there.
Category Archives: Cooks
By Chef JJ here edited slightly by me. Put half in with the cure/brine. Once cured rub the other half on the well-dried pork before smoking. This anticipates the cure/brine having a good salt level as there is none here. … Continue reading
September 25, 2016 The presentation was great, meat moist and tender but it did not have the full smokiness expected with the good smoke from the AMAZNTS. … Continue reading
From Martin, aka DigginDogFarm, at SMF. All below before the dividing line are from comments in the post here. IMHO these are the most concise statements of equilibrium curing. …equilibrium brining, below is a brief description that I wrote up. … Continue reading
First made 9/19/2016. Fantastic!!! … Continue reading
From bbqaoa.org, June 24, 2016 Ingredients 2 tablespoons butter 4 cloves garlic, sliced thin 2 tablespoons lemon juice salt to taste 1/4 teaspoon ground black pepper 1 onion, thinly sliced 1 1/2 pounds asparagus, trimmed Directions Preheat Smoker to 240 degrees In … Continue reading
Cut up the 9.8 lb. butt into steaks about 3/4″ thick, small roast and tasso. They turned out great and was a good way to have different dishes all week.
August 28, 2016 This was a sideline effort to the larger effort of smoking two racks of spare ribs. Trimmed the racks of the flaps and the tips along with other loose pieces. Trimmed the heavy fat off of the … Continue reading
Cook did not go well as tray did not burn evenly.
This did not work to well. Given conclusion maybe the next time it would.