Search results for query: *

Those meats are not cured.. salts are used to dry and age the meats but they are not cured. This method helps preserve the meat, but it's not cured. Don't confuse preserve and cure. Two totally different methods. I've done smaller cuts with the SV. Always come out fantastic. I'll get the...

I could post link after link supporting my claim as you probably could have done to, but didn't. I do like the precision aspect. Although I usually cook my briskets so they will have 5 hrs or so rest time foiled, wrapped in towels and resting in a cooler. Gives me plenty of time if the cook...

Last time I'll say it. Cannot use salt alone to cure meats safely. Now onto the brisket... I've never tried the SV post cure method. I love my vastrami, but I'm not a huge fan of beef pastrami. Brisket low and slow on the pit is my cup of tea. Absolutely love the burnt ends. Usually cook...

Yes, a long long time ago before nitrates were know and used. But again, salt alone will not and cannot cure meats. If you choose to believe it does, that's on you. BTW, your bacon looks good. What's your process? I'm picking up 60lbs of bellies next week. I dry cure my bacon, and cold...

We're going to have to agree to disagree. Impossible to cure with just salt. Period.

In sorry, this is false. You CANNOT cure something with just salt and smoke. "Saying it's cured" doesn't make it cured.

I'm sorry, salt and smoke alone doesn't 'cure" meats. Use that method if you like, but I'm not going to chance it. Curing only happens when sodium nitrite ,cure#1 or sodium nitrate, cure#2 is used. Lot of mis information on the web.

I'd caution everyone that this doesn't cure or preserve meat.

No comps for me. Too much stress, lol. Just my toy. I usually get 35 to 40 min before I have to add wood

Yes it is. Fantastic pit

Hit a major stall after my last post. Had to tent and bump pit temp to 300° to get her in the 170's. Rested for a hr before serving. Only took 30 minutes for the guests to rid the hog of anything edible, lol. Customer was extremely happy. Many of his guests said they never tasted pork this...

Doing a 107 lb whole hog for a client. Injected yesterday afternoon. Started the pit this morning at 2am. Pig went on at 3am. Current temps are 151° in the shoulders and 154° in the hinds. Eating around 4 pm. Looking for a IT of 175+...

Actually, it's just me and my wife. It's my biggest smoker of many. I mainly use this one for whole hog cooks. But I've fired up this beast for two burgers. Lol. I've been eyeing a big green egg or similar to add to my Arsenal, but my wife has threatened me. Me.. I'd rather ask for...

Everything came out fantastic.. even put a few wild caught sea scallops in a pan with some butter for 35 min. Then wrapped with some partially cook bacon and finished in the fry pan. Nice hint of smoke on them.

Doing a father day smoke ABT's, stuffed shrooms, blooming onion, and SLR.