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  1. J

    Container advice

    Thanks Travis!
  2. J

    Container advice

    I am thinking about building a vacuum marinating contraption using a Foodsaver and a vacuum-worthy bin. I would like the bin to be large enough to contain a whole brisket. It would need to be rigid enough to allow a vacuum to form, the lid would probably need to have a gasket, maybe latches...
  3. J

    Dry cure then brine?

    Just a follow-up - I dry-cured with a sugar cure ( canning salt, brown sugar ) for 48 hours under weight, then brined for 12 hours. The brine had 1 tbsp of dill, and 1 tsp of fennel and tarragon. The flavors were barely discernible, the amount of herb that I used was not enough for a gallon of...
  4. J

    Dry cure then brine?

    That is good information, thank you Kevin. I have been thinking that flavoring the brine would be the right place, so the flavors could be on the meat before forming the pellicle and applying the alcohol/sugar glaze. I am also going to extend the dry cure portion to 24 hours, and apply...
  5. J

    Dry cure then brine?

    Anyone? I'm monitoring this post as asked. I don't know how active this kind of topic is here, so maybe the lack of response is normal for this board? I can't find the read or viewed statistics for my post.
  6. J

    Dry cure then brine?

    Hi all, greetings from a new poster. I've entered the (new to me) world of curing. Last weekend I followed the Loxmania recipe for Nova Lox, which is a dry cure, followed by a brine, then desalinization, pellicle/glaze formation and eventual cold smoking. The recipe is here -...
  7. J

    Additional tips for Cajun Injector Classic?

    Sorry if this question is already answered, I couldn't find it when I searched. So here goes. Does anyone know where to find or order additional tips for a Cajun Injector Classic? I am trying to find different lengths and hole patterns. Thanks, -John

 

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