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Thanks David. I know that if I am making sausage and incorporating the cure into the commutated meat that the quantity you have suggested is correct. I am just not sure of the cure amount when I am brining. Ken

Hello I am hoping that someone can help me out with the calculation to determine how much Cure #1 to add to the apple-brined turkey recipe from this site. I want to add the cure for the added food safety factor. I will be brining a 12 pound turkey. Thanks in advance for your help/ Ken

Hi Bill, Its been 5 years since that first batch of rabarbacello! Have you been making it with any regularity? I am about to make a batch as my 2 rhubarb plants are really producing. I wanted to let you know that I was rooting around in one of my cupboards and found an unopened bottle from...

Pictures are posted!

I will try to get some photos up in the next couple of days and will include box dimensions. I made a mistake, it is a 4 cubic foot box. Ken

This is where I order it from and they ship it up to me here in Alberta. Great product. http://www.newmexicanconnection.com/groundredandgreenchilepowders.aspx

I learned a very useful little trick for using my WSM in cold temps over the holidays. In my exuberance to smoke something over the holidays, okay that doesn't sound quite right, I decided to do 2 pork butts when the temps here in Alberta were -27c (-16f). I began by filling the water pan...

This is where I purchase my knives. They are very helpful. http://www.knifewear.com/index.asp

Very smart idea!

Hi, great topic. I started my Japanese knife set by purchasing a Global 3 years ago. I've gone on to acquiring a Tojiro - gyuto, Masakage Shimo - sujihiki, Yoshikane - nakiri, and a Takeda deba. I too hand sharpen them with Japanese waterstones. These knives are such a treat to work with. Ken

Hi Clint, I use this book as my go to source for anything salmon and fish smoking related. I believe there are instructions for salmon jerky in it. http://www.amazon.ca/Smoking-Salmon-Trout-Freezing-Pickling/dp/1550173022?tag= Ken

Again Dave, many thanks for sharing from us hosers up here in the Great White North. "Coo loo coo coo, coo coo coo coo" Ken

Hi Dave, What a great priveledge to be able to speak with you. I am up here in that great bbq mecca of the "Great White North'! My question is about how you manage and time the start of the bbqing at your restaurants. Do you cook over night? Do staff start bbqing in the middle of the night...

Will do!. The meat is still curing. Will finish the process this weekend and report back. ken

I inherited two old bottles of rye from my dad. One is Schenley's(sp?)Order of Merit. It has an excise seal that reads 1964 and I have a bottle of Crown Royal with an excise seal of 1966. I don't know if I will ever open them or what event would be the catalyst to do so. Ken

I am currently curing a brisket for my first attempt at crafting some MSM. I purchased a whole brisket and cut it into thirds for the ease of handling. My question is that after I apply the final dry rub and smoke it do I steam all three pieces prior to freezing them or do I package them...

It can be done. Lil Chief Smoker calls it smoke flavouring the meat. I have done it before with roasts, chops and steaks but I find that the result is "too smokey" in flavour. but if you like that then its great. Ken

I usually just cut up the heart and fry it with green peepers and onions. For the liver I always just do the classic breaded fried liver with onions and bacon. Some people like to bake a stuffed heart. ken

With the woodchips smoking on the bbq you will think you have your WSM fired up!!!

This is how I do my venison, elk, moose, caribou etc roasts. They always come out very moist and are never dry. I season the outside of the roast with my dry rub or Montreal steak spice. I cook it on my Weber gasser. I have one of the older Genesis models. I remove one of the grills and...