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That surprises me. I've only done 2 batches of beer and a hard cider, but it seems to be getting a lot cheaper now that I've purchased all the little things (and big things) to brew. Are you brewing all grain or extract? The Big Eddy Scotch Ale was very good, too. I think that was 9.5%.

MTQ is usually in the salt/spice aisle at a grocery store if they have it. Check this post for help finding it. If you have a local Williams-Sonoma store they sell curing salt (for a small fortune) which is #1. You might also have luck at a local Bass Pro Shop/Gander Mountain/Cabela's type store.

This is the ham that was hiding on the bottom rack during Smoking Marathon Part 1. This started out with a leg so fresh that it was wondering what hit it not long before this shot was taken. Once home, he was skinned and went into a brine to cure. The cure was also injected to help...

Great cook Dale! My wife plays on our 4-man team at our club's Turkey Shoot, and we've ended up with 6 turkeys in the past 4-5 years. A smoked turkey won playing golf tastes even better!

Piggles, huh? Brilliant!

That turkey is awesome, but couldn't you find a cuter dog? I kid!

Very nice! You're a brave man doing your first brisket for Christmas dinner.

I'd love to find a stocking full of these on Christmas morning.

Beautiful table Phil!

That's a very pretty plate, Jim. Please tell us more about that cabbage!

Great post Tony!

Very nice. That's an interesting veggie mix, too.

Excellent meal Mike. Thanks for the lesson on the burning bushes, too.

Outstanding pictures and an even better roast!

Would you mind putting a few entries in your raffle for me next year? Absolutely incredible!

Beautiful bird. Is it as red as it looks?

That looks fantastic. ^^^^^^ This is why the sell it unsmoked!

I should also mention I had a heck of a time getting the probe to stay in them. I'm sure mine were overcooked, but I'd love to have an accurate way to do this so that I could make smoked deviled eggs.

In addition to the cheeses I smoked last week, we're also making bacon for presents this year. And I'm curing and smoking the ham for Christmas dinner, but that will be another post. This was a 14-15 hour smoke involving 40+ pounds of meats from various animals. 16 pounds of belly in an...

I don't always eat pork wrapped in pork, but when I do, I love a weaved loin!