I will try this to see the difference. Thanks.

Dick

I dug out a book of great information on sourdough baking. It is "Breads From The La Brea Bakery" by Nancy Silverton. ISBN: 6679-40907-6

If one really wants to do true sourdough this is a great book for them.

Dick

OleBull wrote: I didn't like the waterlogged, funky texture you sometimes get from wet brining. To each his own! YMMV!

I wonder if this would be caused from too long a time in the wet brine?


Dick

Ross, only what was in the pickling spice I had on hand.

Man I love beef and noodles from canned meat!!!! Cold here tonight and vegetable soup sounds good.

Bubba,

I did not have enough pickling spice so I added ground allspice, nutmeg, dry mustard, clove, and a piece of cinnamon. We will see if I screwed up or not. I did pump it with ten% of the roast weight.

Dick

Looking forward to it cooking on Saturday.

Ross,
It will be interesting to see how the copper holds up. How did you put it together? It seems that solder would melt out.


Dick

Got my cure and have the first meat working. It is a beef tip roast.

Dick

Where I grew up all the delis had a block formed luncheon meat called Honey Loaf. I have found a recipe for a ground Honey loaf and wonder if it could be converted to a formed block. Honey loaf 4 1/2 lb. Pork butt 2050.0 g 1/2 lb Pork Fat 225.0 g 1/2 cup Honey 125.0 ml 1 cup Non Fat Dry Milk 100.0 g...

That looks gooooood!

When I brined my turkey I cut the salt down to 1/2 cup as I thought the brine was strong tasting. The full cup of salt would of been fine as it turned out. My wife did like it and did not add salt to her plate. My son and I added salt.

Dick

Bubba, I love lamb so I would of been quite happy with your meal. Good too hear that they liked the turkey!

Thank you Chuckwagon!