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Yes, it is pink.

That's exactly what I need - thank you Doug and Kevin.

OK, looks like I will be able to use this stuff for curing from what I read here. Now, if I want to modify a dry cure recipe that had Morton Tenderquick, what are the proportions and substances that I use for the subtitution? I'm guessing that it will be X tsp pink salt + Y cup salt = Z cups...

You are correct, it is Sodium Nitrite (6.25%).

I found Smokehouse brand Salt Cure last night and purchased some in the hope that it can be used to make pastrami (I haven't been able to find Morton Tenderquick). Here are the ingredients: salt, sodium nitrate (6.25%), Propylene glycol and sodium bicarbonate, red 3. Not knowing what is in...

I have enough things that make my wife disgusted...if my meat loving tendencies were included, I would never get looked at.

Here is a good recipe that we have had on various/numerious occasions. It's from the glory days of Bon Appetit magazine, before they became quite so hoity-toity (how many people really take a float plane to a secluded beach in order to enjoy a picnic...). I had it typed out for my little...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Josh Z.: Jim, I'm smoking a pastrami tomorrow night and I always used a 2-3 medium chunks of hickory and have been very pleased.Josh...

It's hard to go wrong with hickory - I have no trouble locating chunks of it at Lowes, Home Depot, Wal Mart, Bi-Lo, Ace, etc. When I have used chips that I got at Bass Pro (Alder, maple, etc.) I might put them in foil, or if I am going for a lighter smoke flavor on fish or whatever, I am more...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff: Maybe the VWBB draws a more eduacated class of participant. </div></BLOCKQUOTE> Eduacated!? That was on purpose right? I'm not picking on...

Taking fatties to the next level - a most excellent idea. I get the big Jimmy Dean sausage from Sam's for my fatties - ecomomical and delicious. Especially good for 30 seconds woth of prep time.

Be sure to throw on a fattie with whatever you end up cooking. Man do those come out good. My neighbor tried some of mine and thought that I had made my own sausage.

I can tell you all that you want to know about Salina, KS, but I didn't ever spend all that much time in Wichita. We used to hit the Krispey Kreme back when it was brand new and a novelty Oh, if your travel takes you into Hillsboro, KS there is/was a German restaurant on main street that...

May the Schwartz be with you (Spaceballs) Sorry - not helpful, but I do like that movie.

My Brazilian friends/clients absolutely loved this cut of meat - we had it at several places when I was in Sao Paulo a few years ago (it was quite good - they are very proud of it like it is a national treasure). The Rodizios are an experience that everyone should get to enjoy. I have read...

Never underestimate the power of the pressure washer. Maybe you have tried this already...

I finished the chuck roast with some amount of success, I would say. I have never prepared a piece of beef with a rub like Kevin's suggestion, so it definitely broadened my experience. The meat was very moist. I used a disposable pan - using just foil would be courting disaster. I cooked a...

Kevin, that looks really good. Chuck is on the menu for this weekend. Thanks.

I have some of these wine barrel chunks from the Steve Raichlin collection. It seems like I saw them used in the brisket recipe here on the website and was wondering if anybody else has a good flavor combo for using these chunks. Thanks.

Did you see the King of the Hill episode where Hank is out of town and Peggy or Bobby sneaks in the charcoal grill? TV can be very educational at times.