......The 6 packages from the first round are long-gone, so I am brining up another batch. Ended up buying an entire case of butts (@ $1.18 per #) from Sams. I am going to do 3 butts - one with High Mtn buckboard seasoning and two with another dry brine consisting of Tenderquick, brown sugar, garlic salt, and black pepper. I always like getting to the raw ingredients of spices versus relying on someones "magic rub". If it goes badly I will revert back to the HM cure. As an added note, I also picked up a $20 loin that I put HM cure on to experiment with some Canadian bacon.... Will check back in 10 days or so!
Got mine yesterday during the snow. I was informed that there is a new rule requiring the MN Fishing Regulations be carried on your boat and that this new rule is not documented in the Regs. Anyone know if this is fact or just a kindly recommendation?
Coyle for Donato and a 5th, not as bad as nino for rask because at least donato has some potential to be a better goal scorer but overall yikes, not thrilled with Fentons bigger trades so far, the smaller ones have been good but that is the problem. Either way all signs point toward a rebuild of some kind.
Wow, Bobber! You resurrected an oldie from the good old days, here!
I STILL haven't tried this yet - although I have bought a LOT of Prague Powder between then and now.😁
I think any roast wold work but you might get a pretty fatty result with chuck. If you're looking to make corned beef & cabbage for St.Patty's Day and eat it more like a pot roast - a little extra fat might not be bad. But if you're looking to make your own lunch meat or eat it cold, I think chuck would get a little greasy in your mouth. Corned beef is traditionally made with brisket.
Maybe I'll give this a go - it's almost that magical time of the year - that sweet spot between youth hockey season and youth baseball season when I get to do what I want... sometimes.