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I put something that wasn't cool enough in the frig on the second shelf under the milk. The next day I had cottage cheese in the gallon milk bottle.

Does anyone have the recipe to make Buckboard Bacon using Morton Tender Quick?

Yes pork neck meat is available in America.I have an Italian friend of mine who buys boneless pork neck meat and makes home made capacollo.I never have bought any or smoked any pork neck meat. My wife does make spaghetti sauce with pork neck bones.

Stephen Definitely remove the membrane. I use the tip of a butter knife to get under the membrane, then I use a paper towel to grab it and slowly peel it off. Now you have a nice surface to put your rib rub on.

I just bought one this week in the Chicagoland area and paid $2.29lb. Smoked it yesterday and had a samich this morning. "Breakfast of Champions".

Stoli I use a ratio of 5 parts bbq sauce and 1 part honey warmed up just a bit. This makes it thick and sticky

I cut my last brisket in half. Smoked the point as a brisket and later did the flat as Pastrami.

I always remove mine. This allows the rib rub to penetrate the meat from both sides.

Read all about brining here.

I'm planning on doing my first Pastrami. I got all the information from the COOKING TOPICS. The one thing I was wondering is what bag to put the meat in while it is curing. I have a food saver. This forum says to use a ziplock bag. I would like to shrink wrap the curing meat. The question is...

Another thing you can do is when your about half way through the smoke , lift the lid and give the butt a nudge so it moves an inch or so. This will loosen it it so it doesn't cook in the same spot for the long cook. I baste mine with apple juice near the end several times and I just nudge it a...

Matt About your meat slicer. Try to partially freeze the meat. This will firm it up and it should slice better.

I store my wood in plastic laundry baskets and placed on homemade shelves above the ground.

For recipes requiring a bitter or sour orange, a subsitution may be required since these oranges may not be readily available. Use equal parts of orange and grapefruit juice or use 2 parts orange juice combined with 1 part lemon juice and 1 part lime juice. Here's a link to the La Caja China.

Here's a brine I use for salmon. You can leave the brown sugar out. A basic brine is salt and water. After that you can add whatever you think will make your food taste good. 2 QTS. OF WATER 2 QTS OF COLD APPLE JUICE ¾ CUP OF KOSHER SALT 1 CUP OF BROWN SUGAR ¼ CUP OF LEMON JUICE ¼ CUP OF...

Putting anything in the water pan is a waste. If you want to impart flavor, boil some apple juice with herbs and spices,cool and strain it then inject it into the meat. Now you have the flavor of your choice. Try any liquid and combination of herbs and spices.

Phil The problem could be in your rub. If you put to much on the ribs it might dry them out a little. Also it depends on what is in your rub that might be causing the dryness.This is just my thought. Basting with apple juice helps keep them moist.

I pay about $9.50 for a 20# bag of Royal Oak Lump at Gorden Food Service.

Jim When I do loin or back ribs, I separate the large from the small. I just remove the smaller ones when they're done and let the larger one's continue. I assume this is what you meant.

I've successfully smoked at -4 with a wind shield. View my photo.