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I am not fermenting it but it does have Instacure # 1 to cure it.

I like the idea. Let me know how it turns out

Totally agree. One would think that you get wiser with age but in reality you still make some dumb moves. Hopefully I learned and not do this one or similar things again.

Looking forward to your results. Thanks for the heads up on that site.

They are really good. Thanks

I am not sure what you are asking me.

Yes it works real well. No water no hassle. Glad you like it

My preference. The added salt adds just the perfect amount of seasoning for me.

You can make your own corn beef. Not sure if you can make in this barrel but for sure on a smoker.

Celery powder is a natural nitrate and does help to give the meat a reddish pink colour. Celery powder is naturally high in nitrates, which are converted to nitrites during fermentation to provide the “cured” meat attributes of colour, texture and flavor in the final processed product (although meats that are processed with celery powder and without the use of chemical agents may be labelled as “uncured”).

@@bbqjoesrecipesforthebbqent226 oh that is fantastic information. very grateful for you sharing this

@@filbertflubberfish9541 you're very welcome

Thanks. Happy you like it

for sure. refrigeration is crucial. A wonderful tool for sure.

Would be possible to Freeze?

Works well though. Keeping ash for garden.

thanks for the suggestion. Not much good music tracks available in royalty free music but I will have a look and see what I can find that is better. Appreciate your help

Hi. This was my first time using it so I followed the recipe provided with the barrel. The idea behind the 48 hours fridge time is to allow the celery powder to release its natural nitrates into the meat in order to keep the hame from turning greyish when cooking it

I basically eye how much meat I have to brine then determine how much brine I have to make. In your case here is what I would probably look at. 40 lbs boneless chicken thighs - around 5 US gallons of cold water, 5 cups of Kosher Salt, 5 cups of white sugar (for the basic brine). Now having said that, it is important to make sure that the thighs are completely submerged in the brine. If using an open container I make sure that I weigh down the thighs by using a dinner plate filled with brine over the thighs. In your case you would need more than a dinner plate to cover the thighs. I've used many times in the past gallon size Ziploc bags to brine my meat. I make sure that I release the air out of the bags when zipping them up. As far as time is concerned I normally brine boneless chicken thighs anywhere from 1 to 2 hours. Any longer I find that they taste a little too salty. This is a personal preference and in your case you might want to test that out on smaller quantities. Every once in a while if I know I will not be available to pull the thighs out of the brine at my recommended time, I simply dilute the brine with 50% more cold water and leave the thighs brining for up to 6 to 8 hours. I do not like to go that route and only do that if I know I won't be around to pull them out at my preferred time. This is how I would do it but you can test that out for yourself to find what works for you.

@@bbqjoesrecipesforthebbqent226 What size glass can you give me quantity? Because the size of the glasses may vary.

@@bbqjoesrecipesforthebbqent226 Actually, this is exactly what I need: Chicken thighs Min. It must be able to remain in brine for 12 hours. The reason for this is that I leave the restaurant around 4pm in the evening and come back at 6am the next day. I need a recipe that can remain in brine for this period of time. Besides, I don't have a stove. Therefore, I need to prepare a cold brine. Finally, how many grams or pounds does 1 cup of sugar and salt equal? Cup sizes may vary where I live. If we can solve this ending together, you will help someone living in a completely different part of the world :) I am satisfied with the taste of my chicken, and my customers are also satisfied. I'm just trying to prevent it from shrinking while cooking. Thank you.

Thanks. Let us know how it turns out.

I mostly use hog casings. Here is a link where to buy.bit.ly/3VYl79o. There are several other places to buy hog casings but Amazon is usually a good place to start. Collagen casings can also be used, but I do not like them as much.

Thanks and welcome

If I close the chimney damper completely the smoke does come out around the pans, but if I close it to around 3/4 then no problem. The smoke comes out of the chimney stack only. Works really well. In my 3rd year using it and very happy with it.

I am not sure but I beleive it would be worth a try

???

Thank you very much.

Worth a try for sure. Thanks

I don't see why that would be a problem. What it sounds like is that he emulsified the meat to make a bologna. do you have the link to his video?

Thanks. These are indeed awesome. Done a few other recipes in it since this video.

I just bought one too. I am dangerous on Amazon. I’m going to try and make Arby’s meat and do air meat. What are you thinking?

@@gordon6029 I like the way you're thinking. Please keep me posted on out it turns out. Would definitely love to know. Thanks

🙂

Let us know how it turns out

I vacuum pack all my sausages. I sometimes eat some a few months after I made and they are still good. You are going to love making your own sausages. nothing like it. Make sure you keep your meat really cold and also your grinder, sausage stuffer and bowls you use. It is critical to do that when making sausage.

Wow nice. Keep me posted if you decide to make videos.

Oh sorry to hear that

We use it in our Weber Kettle to cook. Works real well. Store it in a large paper bag. It also gives us a sense of satisfaction that we can actually make this ourselves.

Thanks for the tip. Appreciate the help.

a perfect gift

Yup!!

No. Once you get the fire going there is no need to refill the outside barrel. Just let it do its thing

Your two recipes sounds really good. Pork Jerky is pretty awesome. Glad it worked out for you

We basically create a brine to add flavour to our jerky. You could dry brine the loin pieces once they are cut bu for me that is more time consuming. Always looking for a shortcut

Amazing. Thanks for sharing. It is indeed a very handy contraption.

The pork shoulder may also contain traces of pork.

I would not change the basic cure if brown sugar was added. Sugar is added to the curing mix only if you want to counteract the salt taste from the basic cure.

You do not need a cold smoker attachment for cooking this Jerky. I have the cold smoker attachment and use it instead of adding chips to the upright smoker itself. Just maintain the temperatures of the smoker as mentioned in the video and it should come well. I was inside the garage when I did this so it was wintertime but that is irrelevant in this case. I placed the cooked jerky in the fridge for an hour to cool them down. Good luck when you decide to make this. Let me know how it turned out. Make sure you pay attention to the details as you do not want it to be too dry.

I just put a little water in the bottom of a large pot, wrap the ham in foil and put it on a rack in the pot the add it in the oven at around 270◦F and leave in there until it reaches my desired temp which is usually around 150 - 160◦F. That is my method but I am sure if you do it like you would with a store bought ham the results would be the same

I filled outside before I started and did not add any wood after that. It is important to start the fire at the bottom through the holes drilled on teh bottom sides of the big drum

@@bbqjoesrecipesforthebbqent226 thanks

@@hopechannelcat5462 you're very welcome

lol 😂😅🍻🍴🍻

Thank you very much. As far as putting a hole in the cover of the retort, please do not do that. We want to eliminate as much oxygen as we can from getting to the wood inside the retort. The gases are released through the holes at the bottom. Too much oxygen will create ash. The method used in the video assures that you will be getting pure lump charcoal with very little to no ash at all.

Then air flows through the barrel and instead of charcoal you get ashes

In my opinion, the wood has to be dry to make good lump charcoal. Wet or green wood would create a lot of smoke and very little charcoal

Thanks for the reply @@bbqjoesrecipesforthebbqent226

You're very welcome and the best of luck with your charcoal making

I hear you on that one. Not a good feeling. Hope yours has healed well. Mine turned out OK but feels weird tothe touch and gets cold real quick in the winter.

@@bbqjoesrecipesforthebbqent226 Same.