A local restaurant near me has the best bacon, but they will not divulge the source. I told the head person that since they won't fess up on the source, I was just going to make my own. Meathead's recipes have served me well, but the staffer said maybe use apple cider during the cure. Anybody done this, and would I just replace the distilled water with apple cider to give this a shot?
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- Nov 2014
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- Chico, CA
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I have a belly on right now and I used beer in place of distilled water. I am curious how it is going to turn out. Your question now makes me want to try ginger beer as liquid, as well in the future.
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- Jul 2014
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Camp Cooking = Coleman 2 burner white gas stove
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
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Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Cider would be great, I’d say .... I do maple syrup, honey, molasses, whiskey all the time .... I think I’d bring the apple cider to a hard boil since it’s not distilled water and not 100 proof alcohol. Then let it cool to room temp and make your brine.
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Alright, so I've got one 3lb slab...no worries with the cure. Have another 2.14lb slab and trying Blonder's formula to see if I need to scale down the Prague Powder but not getting any results. What gives? There are also 3 strips that total 1.14lbs. How would you treat those? Is it okay to put a couple of those strips in with the 2.14 slab to yield just a tad over 3lbs?
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