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RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE
You know what we all love...When you enchant people, you fill them with delight and yourself in return. Have Fun!!!
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By bobberineyes · Posted
I've done both wet and dry brines with much better results with the dry. As grainbelt stated you can mix up whatever sweetness you like. Here's a simple one but pretty good. Its ALL per pound of meat. 1- Tbsp of tenderquick 1.5 Tbsp brown sugar 1/4 tsp black pepper 1 tsp garlic powder ( optional) Mix all the spices together and coat the belly , depending on the size you might have to cut it in half, this is when you do that and stuff em in two 2 gallon ziplocs. You can add some maple syrup to the bags as well,flip them every day for 6 or 7 days then rinse them off real well, put them on a wire rack and place back in the fridge uncovered. Next day smoke , and like grainbelt said your target internal temp is around 130, let them cool off and wrap up in plastic wrap for the next day of slicing. It might sound a lot of steps but its not that bad, with great results!! Good luck. -
If anyone here is in the market for an electric smoker, give me an IM. I will soon be listing my MES 40 that has only been used 1 time. It is barely even seasoned! -
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I figure any fish that doesn't get into my boat was a wall-hanger for sure. 😀 -
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By bobbymalone · Posted
I've never bought a car/truck over $15K, so yeah. It would take a powerball jackpot before I was in the market for a dealer showroom boat. -
Dry brine with Mortons Tenderquick, amount directions per pound are on the package in a ziplock in the fridge. Add seasonings like onion, garlic, black pepper, maple sugar or brown, allspice, cinnamon, nutmeg. What ever you prefer. Take meat out of brine and let sit in Fridge overnight. Smoke around the 130 degree mark for 12 hours (for my liking) or as smokey as you like. Cut into 1/8" slices and cook in the oven 425 degrees for 20 to 30 min to your desired crispness. -
I just bought two panels that I am going to trim slightly to replace one of the 3 grates on my Big Horn grill... I actually have a buddy that received them this weekend for fathers day and say they work just as advertised on his pellet grill.... I will give an update next week when they arrive. -
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Since we are talking about searing stations, etc.... Has anyone ever used the Grill Grate product on their pellet grills? https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/pellet-grills/
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