Monday, May 23, 2022

Another rabbit hole to fall down into

 



4 comments:

  1. Did it for many years. Temperature, humidity, time, and salt is all that’s needed.

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  2. Looks like the book has issues with editing and recipes. Pity.

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    Replies
    1. You're right. I read the reviews. I'm interested in the subject so I will view some vids and online searches instead. $22 book should be more concise.

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  3. I have been into it for a while now - probably the best combination of videos and recipes that I have found on line is the YouTube channel for "2 Guys and a Cooler." Most of his videos will link to a recipe site where the spices are calculated for the amount of meat that you have prepared. Good stuff.

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