| lil bubba |
04-09-2017 11:18 AM |
Experimenting......
1 Attachment(s)
Trying out a cured pork loin and redfish on the smoker with a lil fresh sausage just in case...
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| meat killer 86 |
04-09-2017 02:05 PM |
Looks bice
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| lil bubba |
04-09-2017 02:31 PM |
Well I screwed up . It was suppose to be 1 1/2 cup salt for a gallon of water and I used 1/2 gallon water . A tad on the salty side but I got the rest rite so it came out like ham . Cut it up in mini ham steaks and got some going in blackeye peas now so all is not lost . Will definitely do again with the rite amount of salt . The redfish was great if not for all the salt also .
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| smooth move |
04-09-2017 03:52 PM |
Quote:
Originally Posted by lil bubba
(Post 818514)
Well I screwed up . It was suppose to be 1 1/2 cup salt for a gallon of water and I used 1/2 gallon water . A tad on the salty side but I got the rest rite so it came out like ham . Cut it up in mini ham steaks and got some going in blackeye peas now so all is not lost . Will definitely do again with the rite amount of salt . The redfish was great if not for all the salt also .
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if you don't ever try new stuff, and don't ever make mistakes, you never learn anything and life would be pretty dull if everything went right ALL the time. looks good to me. |
| Ilovestohunt |
04-09-2017 10:34 PM |
Quote:
Originally Posted by smooth move
(Post 818519)
if you don't ever try new stuff, and don't ever make mistakes, you never learn anything and life would be pretty dull if everything went right ALL the time. looks good to me.
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Bump. Yeah man if you don't play around and mess up here and there you ain't trying. Crap ,cooking techniques came from somewhere right? People weren't born with recipes and knowing how to cook!
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