You got a Chuck Box ? Original? If so I'm jealous. My bud from work has one, made in Chicago IIRC and it's stamped with the name.The thing about this site is that an 8 year old thread is still apparently a fairly “vital” one! I snagged a bunch of the LCF stuff when one store was closing it out. Have yet to do this! Getting ready for an escape to the cottage and don't want to take one more thing in the “Chuck Box”! It probably weight in about 45 pounds already and, is stuff which may or may not be used up there. Maybe the weekend we get back!
Sodium triphosphate. It helps meat with moisture retention. Probably works better with injection but thought would try in brine.Brian, what’s STPP?
I’m thinking about some pickle juice brine on thighs, about noon, then following the dry, wet, dry breading method for dinner! On my Wisconsin visit in the near future, I am considering packing the “Vortex”, if tomorrows thighs are as good as I hope, it is a certainty!