green lurchers 16,359 Posted January 15, 2019 Report Share Posted January 15, 2019 (edited) 11 days in the salty brine 3 hrs on the cooker Edited January 15, 2019 by green lurchers 6 Quote Link to post Share on other sites
Bosun11 537 Posted January 15, 2019 Report Share Posted January 15, 2019 Oh yessssss....!!! Though an 11 day wait would fecking kill me..! Quote Link to post Share on other sites
samboy 270 Posted January 15, 2019 Report Share Posted January 15, 2019 gl, do you want to adopt me ? 2 Quote Link to post Share on other sites
green lurchers 16,359 Posted January 15, 2019 Author Report Share Posted January 15, 2019 22 minutes ago, samboy said: gl, do you want to adopt me ? Am I in your will Quote Link to post Share on other sites
green lurchers 16,359 Posted January 15, 2019 Author Report Share Posted January 15, 2019 (edited) The double mash it up Edited January 15, 2019 by green lurchers 3 Quote Link to post Share on other sites
green lurchers 16,359 Posted January 15, 2019 Author Report Share Posted January 15, 2019 (edited) 6 minutes ago, green lurchers said: Edited January 15, 2019 by green lurchers Quote Link to post Share on other sites
The one 8,382 Posted January 15, 2019 Report Share Posted January 15, 2019 Very nice mate you make your own brine mix ?. Quote Link to post Share on other sites
green lurchers 16,359 Posted January 15, 2019 Author Report Share Posted January 15, 2019 1 minute ago, The one said: Very nice mate you make your own brine mix ?. We do n Get it on the net but I’m all out, my mate done this for us it wer a beauty Quote Link to post Share on other sites
marshman 7,756 Posted January 15, 2019 Report Share Posted January 15, 2019 Nice mate nice Quote Link to post Share on other sites
Mister Gain 1,759 Posted January 15, 2019 Report Share Posted January 15, 2019 Looks excellent GL, have you tried dry curing pig cheeks using a bacon cure and hot smoking them on the BBQ? They are well worth a go. 4 Quote Link to post Share on other sites
waltjnr 5,933 Posted January 15, 2019 Report Share Posted January 15, 2019 8 hours ago, samboy said: gl, do you want to adopt me ? Join the queue! 2 Quote Link to post Share on other sites
green lurchers 16,359 Posted January 15, 2019 Author Report Share Posted January 15, 2019 (edited) 2 hours ago, Mister Gain said: Looks excellent GL, have you tried dry curing pig cheeks using a bacon cure and hot smoking them on the BBQ? They are well worth a go. I havnt mr g them pieces look very tasty , pork cheeks are a fave of mine we use this Prague no 1 in our brine do u salt the dry cure Edited January 15, 2019 by green lurchers Quote Link to post Share on other sites
lurcherman 887 12,657 Posted January 15, 2019 Report Share Posted January 15, 2019 1 hour ago, waltjnr said: Join the queue! Nice to meet you!! Quote Link to post Share on other sites
kanny 19,119 Posted January 15, 2019 Report Share Posted January 15, 2019 10 hours ago, green lurchers said: 11 days in the salty brine 3 hrs on the cooker Salt beef is on my list of things to do...did you use brisket? Quote Link to post Share on other sites
green lurchers 16,359 Posted January 15, 2019 Author Report Share Posted January 15, 2019 1 minute ago, kanny said: Salt beef is on my list of things to do...did you use brisket? Yes mate that’s a rolled brisket 1 Quote Link to post Share on other sites
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