The time is dependent on brine strength and thickness of meat. So if it says six days I'd go with that but it wouldn't hurt to remove it after six days and rinse and let it rest for a couple more days for the salt to equalize. May not need to but this is a good thing to do to keep from getting those...

Albertaed wrote: ↑

Mon Mar 01, 2021 02:44

It all looks good! I’m making corned beef next weekend.I’m been dying for a Reuben sandwich.

IMO, that is the best sandwich in the world.

I suspect the reason they have the area marked reserved is the same as saying "it depends" and there is no clearcut rule to follow and you have to submit your plan and procedure for approval. I make a few things which - if I sold them - would require a waiver or a plan showing how the safety hurdles...

Wow! Looks great! You have been busy. I've been toying with the idea of butchering a cow myself as I have one that I fear would just as soon kill me than look at me. I'm vacillating on this because I usually don't care for grass-fed beef and the chances of me getting her in a pen to grain her is ver...

That looks terrific. One of my favorites.

We purchased a new convection oven for the house and it got me to thinking that I might try to a convection type system in the smokehouse. I have plenty of draft in the smokehouse so it might not make that big of a difference but the idea was in my head and I thought I'd give it a try anyway because...

Till today I never dreamed there would be any possibility of my becoming a vegetarian. Now I see I was wrong.

Wow! I never would have dreamed of something like that. Looks tasty

Don't feel bad, Dan McYankee--I live in Atlanta and wasn't aware cane is grown in the southern part of this state. But I suppose the climate is sufficient. Why should Louisiana have all the fun? In Louisiana some eat boudin with a drizzle of cane syrup. Lorenzoid being from Atlanta you might get a ...

That's a good idea. I place some of the horn waste in a small Tupperware container to test while in the fermentation chamber. After that I don't really worry about it. Whenever I want to test something that is drier I'll make a slurry with equal parts mince and water but I don't really understand if...

Great looking smoke house ButterBean. I'll have you hooked on real syrup. :lol: What type of syrup do you harvest in South Georgia ? I do maple up here in NY but I don't think maple grows that far south....Pecan? We make cane syrup. Its somewhat like the syrup you buy in the store only its much thi...

Scogar wrote: ↑

Fri Feb 05, 2021 23:15

ahhh if it weren't for Covid I'd bring a few down, along with some homebrew, hang out and take a few home

If you are ever down this way just give me a ring. I'll have you hooked on real syrup.

Respect! That’s a serious smokehouse. Thanks. These used to be scattered everywhere across the county but now they are few and far between with most in disrepair. In the past, everyone in the community would gather together after syrup making and kill hogs and fill the smokehouses. Was a pretty big...

Interesting. Some ingredients might be tough for me to find though. Of course there is Amazon isn't there? Thanks for sharing.

Going to put this on my to do list. Thanks.