Recent content by CraigC

We have an old book from the turn of the 20th century. In curing they use salt peter, which is potasium nitrate. However, when we make Andouille, Chaurice or Chirizo, these are all smoke cured. I have a container of potasium nitrate, but have never used it. Craig

Is it necessary to have the "light" from the bulb or are you just going for the heat? I'm asking because I have CHE's (ceramic heat emitters) I use for my snakes. Most are 150 watts. Is there a specific temperature you would dry at? I also have proportional thermostats that can be set to a max...

About twice a year, we like to replenish our Andouille and Tasso supply. Might as well do some Butts to fill in the space. I pretty much do low and slow pork. Most of the time it will be smoked, but every now and then a shoulder might slip in Cuban style with mojo made with fresh squeezed sour...

Thanks all for the welcome! I'll be dedicating my butts, done in my stick burner (hickory and oak), along with some libations to you'all this New Years!;) BTW, what ever happened to Cave Creek Chili Beer? Craig

I take full advantage of my trips across the Alley, especially during Stoney season. A quick diversion down 29 to Grimm's and the trip is well worth it. Fresh off the boat Stoney claws! Craig

East, but the Matlacha Fire Department is one of my companies customers, so I get over there at least 4 times a year. Craig

Hey all! Been into hot foods for years and decided to join this forum for ideas, discussion, recipes etc. Grow a few peppers now but looking to get into it more as part of our home growing. Craig