« on: January 15, 2012, 09:29:11 AM »
Brewing a Amber Ipa (aka surly furious), mash is almost done.
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that simply rocks - did you build the stand for the BGEs?
Can you point out the problems to me?
Not enough hours in the day, perhaps?
Sweet set ups and very nice Q's, but where did you get the cooking sheet and rack? Full sheet or half sheet?
Punatic, you described me when you described yourself "... and I am a water treatment systems designer/builder/operator (and a homebrewer). " LOL!
No stone under your eggs does show you have stones!
Lookin good! Mighty fine que pron.
Now I feel like a wimp with just a Weber and a BGE.
1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?
Yessir, it comes in really handy!Quite simple and old skool actually.
1T morten tenderquick per #
1t brown sugar per#
Sprinkle on meat
Put in large zip lock bags, flip meat daily for 5 days
End of day 5 rinse, and put back in fridge uncovered overnight
Day 6 8hrs of cold smoke (usually hickory, and a fruitwood)
Day 7 slice and package.
AWESOME. Very similar to the Canadian Bacon. I'm guessing a meat slicer would be real handy with all that bacon.. Cheers!!!
That's some serious equipment...can't wait to see some of your smoked goodies.