Any Home Bakers Here?

[rjohns39]

Hey, I got a question for you all. I’m gonna be following this recipe on the 23rd.

https://1source.basspro.com/news-tips/cook-with-cabelas-recipes/29643/smoked-bear-ham-recipe

It does not say anything about refrigerating the bear while it is in the brine. Does this mean that I can simply brine it outside of the refrigerator? I don’t seem to have room in my fridge.

I use a water cooler to brine and add ice.

ETA: No need to add ice, but very cold water is important (I'd probably start with a little, but not add). The ratio of Tender Quick to meat weight is also critical. You want enough Sodium Nitrate and Nitrite to set your cure but not too much.

 

[ronott1]

Eeewww! I only eat salmon and tuna. Usually canned. Frozen salmon, sometimes. Am I safe?

Yes!

Sushi grade fresh salmon and Tuna a very safe too.

 

[Marie2020]

.21 liter

Thank you. So so just under quarter, would you know what it us in ML? Drop by and show me
Trying to give Ron a rest

 

[R2elk]

Thank you. So so just under quarter, would you know what it is in ML? Drop by and show me
Trying to give Ron a rest

210 ml

 

[rjohns39]

207 ml

I cheat and use a conversion calculator. There's 8 oz to a US Cup.

 

[Marie2020]

Banana and cinnamon cake, with a chunk out on the bottom side of cake because I forgot to grease the bottom of my dish

 

[Marie2020]

210 ml

Thank you

 

[Marie2020]

207 ml

I cheat and use a conversion calculator. There's 8 oz to a US Cup.

I cant even cheat correctly, unless it's grabbing a cake off someone

 

[Marie2020]

207 ml

I cheat and use a conversion calculator. There's 8 oz to a US Cup.

Thank you again, you get the biggest slice of cake but in reality I'll eat it for you, I'm really thoughtful that way.

 

[ronott1]

Banana and cinnamon cake, with a chunk out on the bottom side of cake because I forgot to grease the bottom of my dish
View attachment 2341603

That looks really good!