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  1. T

    Belly curing question

    I have 3 bellys curing(dry) in the fridge right now. they are too big to lay side by side and are stacked, is this OK. I cut them in half and have 2 halves per ziplock.
  2. T

    TQ to pink salt ratio

    The Charcuterie recipe for Canadian bacon uses pink salt, kosher salt and sugar. I only have TQ, how much TQ should I use to replace the 2 salts.
  3. T

    Looking for Pecan

    I am in the greater Beaufort SC area for the next few days, anybody know where I can find some Pecan chunks for sale?
  4. T

    1 Big Butt, 1 Small

    I have two butts, a 9 pound and a 4.5 pound. I would like to cook them together, should I cut the big guy into 2 4.5 pounders or just put the small one on a little later.
  5. T

    First Cook

    I am looking at 2 slabs of spares and 4 leg quarters. I plan on starting all on a rack, removing the legs when done and finishing the chicken on my gasser when the ribs are resting. Will this work? Thanks

 

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