Recent content by Rockenburger

Made 40lb of summer sausage. I used the 2 1/2 inch casings. I placed my probe in to low. And over cooked a bit. There still very good

Did two goat legs today, they turned out pretty good. Made a basic brine with sugar and salt, some garlic. Added a small amount of apple cider vinegar to help break down the meat as goat leg can be very tough. Brined for three days . Removed from brine and let sit in the fridge overnight. Next...

I see that alot of thing get brined, but not ribs. Is there a reason, maybe to thin. I'm going to try a short brine          ( 2hour ) then pat dry cover with rub and let sit in overnight. See how it works

Hello, I'm new to all this SI smoker stuff and have a few question and comments. I brined to chicken over night in a basic brine, 1 cup brown sugar, 3/4 cup koshers salt, garlic powder and onion powder. I pulled them from the brine in thw AM and placed aon a rack in the fridg. A few hours before...