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SJ it is, thanks guys!

I'm looking to get a small charcoal grill to add to my propane weber and WSM. I would use it when i want some charcoal flavor, but more really for when i need ultra high heat which my Genesis can't deliver (shrimp, thin steaks, burgers etc.) I'm undecided between the SJS and GA grills. Does...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: I naturally have a nagging suspicion that binning it was premature or unnecessary. Even Ruhlman (on the FAQ on his blog) says not to...

strange...better safe than sorry though.

get it up and running and do it!

it might be ok...it's worth a try. It should be fine especially if you make "thin" stuff, like in hog casings or beef rounds...

funnily enough, just this morning i read about a chef who has to run his curing chamber at 40 deg, but he keeps RH at about 78-80%. Remember that the cooler the air, the less water is held at a certain RH. So 55 deg. and 75% RH has more water in the air than 50 deg. and 75% RH. So if you're...

I'm certainly not a food scientist, but from what i've read the safety of the salame is given by a combination of things. Salt, cure, pH and aW. The first thing to remember is that aW is a measure of the "available" water for bacteria, which i do not believe is necessarily the same the actual...

Oh, i was a weber bullet owner before i started curing meats, so i was on this forum before that...but i haven't had time to keep up with all the forums.

Dave, yes, just string it and hang...i've done that with bresaola (beef). Just have to keep an eye out for case hardening. The mold on camembert is penecillium camemberti, the MEK4 spray is penecillium nalgiovense. Different strains of the same stuff. I have have heard that using teh mold from...

hrm...on a bare piece of meat i wouldn't recommend any mold. You could take casings, cut them down the middle, making sheets out of then, and then case the item. The casings will fuse together where they overlap

I still wouldn't spray mold directly on the meat. I would cure it, and then dry it bare. If molds start to appear wipe with 50/50 vinegar/water.

that doesn't look right. Why are you spraying mold directly on the meat? I'm confused...

Let me know if you guys have any questions!

I tried it, it doesn't work. might try mixing as John suggests.

just a heads up. I got my psseasonings.com saw dust, and i'm a little ticked off. The "mixed hardwood" sawdust seems to be working fine. It's nice and fine. The cherry sawdust is MUCH coarser and does not stay lit. Why would they make the 2 products different!? I'm going to email them and ask...

Good to know. I'll check my local hardware store for them and possibly save on mail order charges. thanks!

John, are those Trager pellets you got wet, crushed and dried? How did it go?

I honestly think you're going to spend more money and time than $30 making your own.

hah..is that true? When they get soaked and dry out they crumble to usable dust? That's not a bad idea. Maybe i should just get a bag of traeger pellets, soak them in water then dry them out!