kjs

So I hear. I'll have to give it a try, thanks for the tip.

Eh, der it's good stuff. Apologies to my Canadian friends.

Thanks.

It's easy give it a try.

Thanks.

Glad I could help, let me know how things turn out. Hopefully others on the forum will find this guide helpful as well.

Thanks, by the way I love your photography!

Thanks CeramicChef. Here is a step-by-step. First: I refer to the "Morton Home Meat Curing Guide" Morton-Windsor-Home-Meat-Curing-Guide.pdf this is an updated guide not sure about the first puplish date, but I suspect it may have been the early 60's. I use Morton Sugar Cure and add maple sugar or 100% maple syrup. On page 12 you will see a chart giving you the number of oz of cure per pound of meat and the curing time per inch thickness of product. You can purchase Morton products online, most farm and hunting stores, and some grocery stores. Second: I prepare the meat as per the guide [i add maple sugar or syrup (just enough to lightly rub over the surface of the meat with the curing salt)] Third: Wrap, seal and refigerate for the appropriate amount of time. Fourth: After curing unwrap, rinse and place back in refrigerator for a day or two—loosely covered Fifth: Prepare your KK, I use CocoChar and 3-4 chunks of applewood. Set grill temp at 250, indirect cooking method. Place meat on grill and cook until the internal temp is 155F/68.33C. Sixth: Slice and enjoy It's really very easy and the Morton Guide is great. I make bacon, Canadian bacon and ham. Good luck, Ken

Welcome.

I plan to order some.

I really like using this charcoal. It performs exactly as advertised.

I'll have to give this a try.

Made some Canadian bacon over the weekend. Cured using maple sugar and curing salts for two weeks. Placed on the KK with apple wood smoke Four hours later All sliced and ready to enjoy. We made eggs benedict for 10 people on Sunday (sorry no time to take photos when making that many servings) Next time I make it for just my wife and I, I'll be sure to post photographs.

Had burgers last evening with a saute' of mushrooms, garlic and fennel, along with a cucumber tomato salad.

Nice subtle shot of your KK.

Thanks Robert, it is a great grill and work of art.

Hello everyone I would like to introduce myself. I absolutely love my new grill, so far I have cooked, brisket, back ribs, pulled pork, chicken, steak, turkey and vegetables. I really like using CocoChar. I am looking forward to participating on the forum. Attached is a pic of a recent brisket and my new grill at home.

If any one would like to see a 32" Bronze please PM me.