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Based on your question I suspect you are dry curing. Part of how the dry cure works is that the liquid that comes out of the meat mixes with your cure and is a psuedo brine. By stacking the bellies the top belly isn't exposed to as much of the cure as the lower belly. If you flip the...

Not to get into a debate of what is good or not good or "Better". I like the idea of trying new things. But I'm a tinkerer, and so it seems normal to me to "re-invent" the wheel from time to time. Does that mean it's better because it's new. Not really. I tried the mashed potato recipe this...

Have you checked out Len Poli's pages. While he doesn't provide the specific reseach as Kevin pointed out the drying is to create an environment that inhibits bacteria growth. He does have alot of good information and recipes that he himself developed and tested. By the way he works in the...

Here's another idea, try to Confit it!!!! Came across this when doing a quick search for beef heart recipes after reading this post... http://homemadebacon.wordpress...6/beef-heart-confit/

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: I bought a KitchenAid Professional 600 last fall. It was clearly noted that you should not wash those metal parts in the dishwasher...

When doing a large number of lemons say like 10 - 20 I prefer the larger paddle versions: http://ca.microplane.com/45004finespicegrater.aspx

If this is the same people they have an online store, but alas, no brisket listed. That doesn't mean a phone call or email cannot secure the product: http://meyernaturalangus.com/online-store

Steve, around here (Dallas, TX) the HD and Lowes and Wal Mart just have Mesquite and Hickory as the main woods. But other stores such as BBQ Galore and a local sporting goods store called Academy have other types of wood. If one of the Hardware stores in your area has a BBQ section then they...

You can also try using coffee cans (getting harder to find them) as well..

Currently fly corporate jets to pay the bills. Joke removed by moderator

Interesting that you separated the point from the flat. Normally I don't separate them until after the rest in foil. Even the High Heaters that I do I won't separate until "it's done" When making burnt ends I finish the brisket then cook the end additional. Normally brisket is about 6 hours...

Gary, I use a wet stone 2-3 times a year to create an edge and steel every time before using. This week did some chopping without steeling and could tell a difference right away. As soon as the steeling doesn't keep the edge in top condition it's back to the wet stone for about a 5 - 10 minute...

So I did the traditional cooking method with 2 let quarters during the week and had one for lunch today. To keep things consistant I did the same roasting procedure that was done on the other 2 so the only difference was Sous Vide vs. Poaching in oil. The skin was crisper in the traditional...

Sounds Great. I know somebody that has a hunting ranch in South Texas. Open season on Wild Boar and you can take as many as you can get out. Thinking of going down there when I have a string of days off and getting at least 1 maybe 2 of them. As far as cuts I'd go more for the primals, then...

Do Y'all make your own Boudin? I've done it a few times and figured using the left over pulled pork would add another dimension of flavor to the Boudin. From somebody that grew up in the Beaumont/Pt. Arthur area of TX.

Bill, Nice job. I wouldn't think you did anything wrong! Because......You ate the whole thing! You now have some different things to try in the future. As far as a slicer, I'd look for one of those long scalloped slicing knifes. Several people have them. Mine's a Dexter brand but it...

Probably a safe idea to use water. I'd suggest doing that as the WSM reacts much quicker to changes when you use the clay pot or foil the water pan. Even if using water I'd put foil in the water pan to help with cleanup afterwards. Doing a butt is good to and will come out great as well, but...

I'd go for Ribs. They cook kind of fast and can tolerate a higher heat so while you're getting that feel for your smoker it's not too bad. Then after you've had some experience with it on the shorter cooks and know what your temperature control and fuel needs are start attacking those longer...

The family that owns Johnsonville......

Jim, The folks from Fond du Lac will not be happy with you!!!!!!