Beer Baron Posted December 4, 2019 Share Posted December 4, 2019 20 hours ago, Bearded Burbler said: Only when he's thirsty! And how good would it be to have a 'young fulla' who can brew nice beer!?! My FIL hates my beer Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 4, 2019 Share Posted December 4, 2019 57 minutes ago, The Captain!! said: Does your dad own a bigger stock pot than a 40l crown urn?....... That’s impressive!!! Can't really put a crown urn in the fridge besides I need it for brewing 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 4, 2019 Share Posted December 4, 2019 2 hours ago, Beer Baron said: My FIL hates my beer … more for the rest of us! 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 4, 2019 Share Posted December 4, 2019 7 hours ago, Otto Von Blotto said: I'll do up a brine on Saturday for some bacon as well, Dry brine...... GAWWWWWNNNNNNNN Link to comment Share on other sites More sharing options...
Pezzza Posted December 4, 2019 Share Posted December 4, 2019 (edited) 10 minutes ago, Ben 10 said: Dry brine...... GAWWWWWNNNNNNNN Who did you say was a good supplier of natural casings for salami/wurst etc and the yeast? And do you use the mould for external? Edited December 4, 2019 by Bearded Burbler Link to comment Share on other sites More sharing options...
ben 10 Posted December 7, 2019 Share Posted December 7, 2019 Bacon. Ham in also today. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 7, 2019 Share Posted December 7, 2019 That reminds me, I need to boil up a brine for the bacon Link to comment Share on other sites More sharing options...
ben 10 Posted December 7, 2019 Share Posted December 7, 2019 15 minutes ago, Otto Von Blotto said: boil Try a dry one. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 7, 2019 Share Posted December 7, 2019 One day. What differences are there other than method? Link to comment Share on other sites More sharing options...
ben 10 Posted December 7, 2019 Share Posted December 7, 2019 ummm, I think the dry one is easier and quicker to start. rub stuff on. turn the next day. The above is now in liquid. Link to comment Share on other sites More sharing options...
Gag.Halfrunt Posted December 7, 2019 Share Posted December 7, 2019 Goo thing I dont live in California 3 Link to comment Share on other sites More sharing options...
Gag.Halfrunt Posted December 7, 2019 Share Posted December 7, 2019 Goo = Good Link to comment Share on other sites More sharing options...
The Captain!! Posted December 8, 2019 Share Posted December 8, 2019 Ha ha ha anywhere else is just fine though, inside the state lines, it kills kittens Link to comment Share on other sites More sharing options...
ben 10 Posted December 8, 2019 Share Posted December 8, 2019 Beef cheeks last night. So good. Too pissed to take pics. 5 Link to comment Share on other sites More sharing options...
The Captain!! Posted December 12, 2019 Share Posted December 12, 2019 Bacon 5 Link to comment Share on other sites More sharing options...
ben 10 Posted December 12, 2019 Share Posted December 12, 2019 24 minutes ago, The Captain!! said: Bacon first go? Link to comment Share on other sites More sharing options...
The Captain!! Posted December 12, 2019 Share Posted December 12, 2019 36 minutes ago, Ben 10 said: first go? Second. It’s a bit darker than I wanted but hey, whatever Link to comment Share on other sites More sharing options...
ben 10 Posted December 12, 2019 Share Posted December 12, 2019 how'd you brine it? Link to comment Share on other sites More sharing options...
The Captain!! Posted December 12, 2019 Share Posted December 12, 2019 13 minutes ago, Ben 10 said: how'd you brine it? Liquid brine for a 9 days Link to comment Share on other sites More sharing options...
ben 10 Posted December 12, 2019 Share Posted December 12, 2019 looks luverly 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 12, 2019 Share Posted December 12, 2019 1 hour ago, The Captain!! said: Did you smoke your kettle as well? ; ) 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 12, 2019 Share Posted December 12, 2019 I prefer it darker, that way I know it's proper cured all the way through. I've had a few that haven't been brined long enough not quite cure in the middle, or it gets in there but not enough and the meat is flimsy in the centre. I just give em two weeks now most of the time. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 13, 2019 Share Posted December 13, 2019 (edited) Picked up an oyster blade on the way home. Gonna smoke it up tomorrow. I have some dry rub I was thinking about using with it too, reckon it's better to put it on tomorrow morning when I put the meat in or do it tonight and let it sort of marinate until morning (wrapped up obviously)? Edited December 13, 2019 by Otto Von Blotto Link to comment Share on other sites More sharing options...
ben 10 Posted December 13, 2019 Share Posted December 13, 2019 1 hour ago, Otto Von Blotto said: tomorrow morning I'd at a minimum salt it tonight. https://amazingribs.com/home this bloke explains why somewhere on the site. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 13, 2019 Share Posted December 13, 2019 I was leaning towards doing it tonight too, if for no other reason than to see how it turns out compared to doing it when it goes into the smoker. Link to comment Share on other sites More sharing options...
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