New Groups to Help Everyone on Smokers



  • I did use the salt box method and it appears that was the mistake next time I will weigh and measure. I do see where it says 2 oz per 5 pounds but it also said if you use salt box method there was no need to measure. That seems not to work well and I will be the first to not recommended that to anyone. Lesson learned


  • Team Blue Admin Walton's Employee

    samc We have all been there for sure, I have FINISHED stuffing snack sticks before and then realized I never added cure! Luckily everything had kept super cold so I just cut the casings, added the cure, remixed and restuffed. Now everything is double-checked when I think I am done with mixing!

    TexLaw Thanks for checking in on that! As we get more into charcuterie I’ll be wanting some books (and HOPEFULLY attending a short course at Iowa State…I can’t emphasize how badly I want to do that, if you are reading this Austin ) is that a good one?


  • PK100 Masterbuilt Big Green Egg

    Charcuterie and Salumi by Ruhlman are both books that started my journey into cured and smoked meats. Highly recommend for entry level.



  • Jonathon I use a pit boss series 5


  • Team Blue

    skibumben Those are the meatiest of bibles!



  • smokin greg i have a diy stainless cafeteria hot holding box . Was having same problem long time getting it up to temp. I converted it to 240 Volt and have two 2100 watt burners in it and a separate 110 volt burner to produce the smoke because the 2100 colt burners run off of a thermostat and dont stay on long enough to produce a good steady smoke.


  • PK100

    Jonathon I actually haven’t finished (or even gotten very far into) it, yet. I just happened to pick it up a couple of days before the question came up.

    Judging by the other reviews and the fact that the other Ruhlman books I’ve read have been terrific, I expect this one is one everyone ought to have on the shelf.


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