Ok..thanks. Might sub out TQ for the salt. That works on most other curing brines. Might even put a pinch of ground cloves in it. That should solve the adding and subracting the whole cloves issue. Smart thinking on that.
Gotcha thanks. Sounds like a winner. Not sure on those hog guts being unworkable. Maybe too small to go on the horn? Pal o mine was recently trying to do sheep cases for some narrow gauge stuff and could not get those to work without busting them out using his smallest tube. Nothing wrong with...
Looks excellent. Thanks for sharing. Will have to give this a whirl. Will prob skip the celery. Glad you gave up on the Canola oil. That stuff is deadly poison. Gives me bad indigestion. We are down to using Coconut and light flavored olive oyl for frying with a pat of butter included..least...
Happy Solstice Griff. Been hearing yall cut a good break on the winter this year. Hope its right. Rember when its spring time in Alaska its 40 below.
https://www.youtube.com/watch?v=cFKq4S0AouU
Dang..feel like I just read an illustrated version of War and Peace. Thought you was cooking ribs. Tell us about Mr. Right. Looks yummy. Happy New Year.
Looks great. You should try that for contest cooking sometime if you aint already. Betcha it would be the grand prize winner. Seems to conform to the rules since your cooking over wood and or charcoal.