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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 07-17-2011, 12:46 AM   #351
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^ wow

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Old 07-17-2011, 01:07 AM   #352
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Quote:
Originally Posted by Pabst Blue Robot View Post
4 racks of spare ribs, 4 half chickens, and a butt load of poppers.
Yaaa-uuum.
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Old 07-17-2011, 01:08 AM   #353
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i buy the corned beef briskets. it's prebrined to a nice level. from there the process is the same. i would like to go through the process, but the corned briskets are way cheaper, and half the work.
Brining is easy. Really. Garbage bag and spices, wait 5 days.
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Old 07-17-2011, 02:35 AM   #354
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Brining is easy. Really. Garbage bag and spices, wait 5 days.


you use that word, but i don't think it means what you think it means.
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Old 07-17-2011, 02:36 AM   #355
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you use that word, but i don't think it means what you think it means.
incontheivable!
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Old 07-17-2011, 02:51 AM   #356
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Quote:
Originally Posted by Pabst Blue Robot
4 racks of spare ribs, 4 half chickens, and a butt load of poppers.
That is beautiful!
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Old 07-17-2011, 03:04 AM   #357
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Old 07-17-2011, 03:17 AM   #358
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I will report back in 24 hours..

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Old 07-17-2011, 05:14 PM   #359
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Three full racks of ribs and three turkey legs on my Master Forge gas smoker from Lowes. I'm doing the 3_2_1 method for the ribs and experimenting with the turkey legs.

Whatever happens with the turkey legs, edible straight or not, I'll have a delicious starter for some greens. or maybe a turkey and bean soup.

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Old 07-17-2011, 10:14 PM   #360
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Sounds like my next project. Post some pics when she's done!



Cut some of it right away for sandwiches:




I'll freeze the rest and then slice it real thin with a mandoline.
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