Recent content by Aaron Kizer

How do you connect a Qmaster JR, with the WSM attachment, to a WSM?

I just got one without a manual. Does anyone have an updated link for the Qmaster Jr? The Dog-manual link is old.

What are you trying to cure? Something simple, like bacon, just extend the cure time a couple of days if you are under. Don't cure with temps over 40. Once your meat is cured you can ferment at much higher temps, like 70-ish, and then dry around 50 ish.

Will do it today! Thanks!

Looking for a pulled pork dip recipe. I have company tonight and leftover pulled pork in the freezer. thanks!!!

Thanks for the info Larry!

Good to hear! Thanks for the reassurance!

I am curing pork belly with the Michael Ruhlman's method, but I had no maple syrup so I used dark Karo instead. Hope that was not a huge mistake. My question is, should there be a lot of liquid curing the meat? I feel like there is not a lot, at least not enough to cover the whole thing...

Thanks everyone! It was my first try at making it myself. The heads can usually be special ordered. I get mine through an Asian Butcher. Slice and eat like Len said. It can be ate with crackers and cheese. I also add vinegar to mine, that is a very common German way to eat it. In fact...

I am new to the boards and just bought a WSM last week. A chicken, a pork butt, and a turkey have fallen victim to it's amazing smoke abilities. I also made head cheese a couple of weeks back for the first time. It seems like it fits this section of the board, so I thought I would share...

Best boudin. Boudin King

No need to mess around with bad bacteria. Build a cheap curing chamber. I have been planning one out for months. Instead I just bought a WSM. Maybe in a couple of months I will try for the chamber. Curing Chamber