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It is meant for kitchens, commercial and home... I live in an extremely rainy climate and the only gear I would leave outside is boat/marine electronics Sorry about your money out of pocket. The cheap dishwasher proof one looks like something you can not worry about.

That does look good.

I find high brisket to be a sure thing, the time variable can introduce a lot of things as much can happen in an hour per pound land Both taste great, one seems easier to me.

Great thread - I would love to have enough room to buy a system. My kitchen, pantry and kitchen storage room are pretty maxed out right now.

Also this recipe might be a bit much for most people but basically it fits a Kitchenaid stand mixer bowl when complete... I have the Professional HD version from Costco.

I found the ruhlmann recipe tasty but not as good as what I have eaten in Mexico and parts of the US... So I did some research, phoned some friends of my dad and decided to start experimenting Linguisa sounds good!

Great Its a work in progress but I am pretty satisfied with it... I make a batch per month and slowly plod along. Always interested in what other people do in this area. Thanks.

Looks delicious. Will have to try that soon.

No - that isn't the curing salt also known as Prague Powder #1. That is just pink coloured salt from the Himalayas. You need this. I would get a good quantity so you don't need to keep ordering it once you taste how amazing this bacon is! http://www.americanspice.com/c...ink_Curing_Salt.html

This recipe is something I have been working on for a while. There are lots of good versions and I always encourage people to make recipes their own. Note; As with all ground meat recipes, you should have multiple metal bowls that are nesting capable, so you can put all in freezer the night...

I don't think butter can get hot enough unless its clarified, and even then it has a much lower smoke point than peanut, canola, etc... I would try a good fry oil next.

They kinda grow themselves with little intervention. The hardest part is preparing the log to insert the spore laden dowels into I totally understand though. I figured readers of this site would find it interesting just to know what it is involved.

You can grow your own quite easily. Do it yourself http://www.thefarm.org/mushroom/morel.html From a kit: http://www.gmushrooms.com/MHK.HTM Shiitake's too. http://blog.craftzine.com/arch...itake_mushrooms.html

I have never heard of Wood Chicks before.

I like Bobby Flay - his show is meant to showcase local heroes and food gems. And Bourdain is great. Overall the food network has moved away from serious cooking shows into the entertainment category. There are some decent shows, but overall it has slipped a bit. The network suits in their...

That is definitely an advanced tactic.

I like to trim off just enough to make it all uniform and not overly thick. It really depends on the brisket, because some don't need to be trimmed.

I always save it... Pop it into the freezer. I mix it with ground moose meat to make amazing burgers since moose meat is so lean. When I am up at the cabin doing a lot of physical labour I use it to cook up really tasty roasted potatoes with home cured bacon and onions. I use it in...

Interesting.

You're dead on. The Charcuterie recipe ends up a pale orange. We made the queso fundito as kind of a filler after thought to this nye spread that consisted of a kind of "greatest hits" collection of our favorite recipes. This one couple couldn't stop raving about the queso, I was bordering on...