Recent content by Hex23

As I mentioned over here:http://smokinitforums.com/index.php?topic=5402.msg50097#msg50097 I started my first batch of beef jerky using the equilibrium brine outlined by Tony.  Since I couldn't get my hands on Cure #1 very readily, I bought some Tender Quick at the store.  I read a few things...

Just wanting to make sure I understand equilibrium brining, because I see what appear to be different interpretations of the stated salt/sugar amount. I am making beef jerky and using these posts for some general direction: http://smokinitforums.com/index.php?topic=1503.0...

Getting pretty excited as it should be mere minutes from resting my 8.5 lb pork shoulder.  It's been in for about 18 hours now and it's about 193 F.  Thanks for all the great info on the site. My other hobby is brewing beer.  Seriously ... beer and smoked meat ... could there be any better...