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Spot on review. Franklin's book is a great read even though it's a devotional to offset cookers. I made the turkey breast recipe (without the stick of butter) and it was the best I've had. His take on wrapping and foiling is worth trying from what I've seen. The sauces are interesting, too.

It also works with both 18.5 and 22s. Just saw it today. Anyone try it yet?

I would not vacuum all of the air out, because the cure will draw a lot of moisture. I usually use a 2 gallon ziploc bag.

Just brought mine home. Only 1 store in this area has them at that price, but other stores that don't carry grills off-season have half price sales going.

Does anyone have any recommendations for a gravy, or more accurately fat, separator? Curious about the Oxo one as well as this really odd one that Ruhlman recommends. Thanks!

Why thank you, Jim!

I want to say I cooked it to 135 or 140, since this is more of a roast beef cut. 250ish in the kettle with light smoke.

This was my last really big cook before the 2-week early birth of my son last March. I'm finally posting it now because it was one of my best, and also because we're going with a St. Patty's theme for his first birthday party in about a month and I'm trying to remember how I did it! Rather...

Geir -- the bacon hangers are from Butcher & Packer. The bellies hung a little too low, but I was able to put the rods through the body of the hanger. I could probably do 3, maybe 4 at a time if they aren't too thick...

Hi everybody! I again apologize for not posting much for the past 8 months or so. It's amazing how much time an infant can consume. I have a few cooks that I need to post, but thought this might be useful info -- especially with Christmas coming. Here are a few shots of hams and bacon (on...

My go-to preparations are either Italian dressing or brined (see the cooking topics section on the main page) and then rubbed with something salt-free.

McCormick sells a Rotisserie Chicken seasoning that you can find in a restaurant supply or larger grocery store. It's either the same or very similar to what Costco uses. Theirs cooked for $5 is quite a deal. We usually end up with a dinner and some lunches out of it, or more if I cook the...

I feel the same way, Mildo. Since we had a baby, I just don't have time to keep up with the photo gallery so I rarely post cooks over there. But your bacon is still gorgeous!

Curing and smoking are ways to preserve meat, so it should last a while. But it does freeze well.

Not exactly. But you should be able to use Martin's calculator and change the cure percentages around from the default for Cure #1 to what you have.

Too much nitrate is more than not good for you. If you have measurements of everything and know the starting weight of the meat, you should be able to save it. You'll want to add enough water so that the total weight of water and meat is appropriate for the amount of cure. Use Martin's...

Time to dump my stock in tamale pot manufacturers before it bottoms out!

Are they both in the same part of the fridge? If one is colder it might be curing more slowly.

Hope this isn't too late, but I don't think I'd add extra salt to a cured belly. After you rinse the cure off, but before you dry it, rub as much pepper as you like on. I prefer a coarse grind, like a medium. Then just let it dry and smoke it normally. The only thing better than homemade bacon...

Beautiful stuff. Loins done this way make great lunchmeat.