Looking good Danny!

I grilled on mulberry the last 4 days in a row, though yesterday I did put in a little white ash, that fell into my hay field. Mulberry is by far my favorite wood to grill on. I cut and store 3/4 inch to 3 inch pieces of mulberry just to be able to grill quickly. It turns to very nice coals in a short time.

Keith

Nice!

Hey wait a minute. Isn't the bottom of that grill the old tub they used for the annual feet washing down at the Episcopal Church???

Sorry Danny.

Daughter in laws uncle built that year’s ago. Steel is an 1/8 inch thick. Had sat at her grandmas house for years. Said they were tired of mowing around it.

Danny, your bacon looks great! I would eat that whether it was made in a bath tub or not.

Keith

Left it in the smoker a couple more hours after we ate that. tastes pretty good

No hint of dirty feet or sweaty balls? lol

It looks good!

Looking at that bacon I see I got one more thing on my list to try doing.. I swear I can smell it just looking at the picture.

Mac

The spice of life!

Looks like you had some good meaty bellies and those make very good bacon.

Great thread, thanks for sharing Danny.

I've never dry cured before, but I want to try it. I have a good fridge in the shop I can use and want to try your method. I've got a herd of pigs I've been baiting and will drop the hammer on them next good cold front that comes through. I've never used tender quick for a dry rub, but only wet brined them. How do you prep the meat with tenderquick in your method......amount per pound, etc. Thanks! Chancey

Oh, and for what its worth. I spent 2 years living with other buddies on a ranch I used to work on and we thawed out, cured, and processed most all of our meat in our bathtub that three nasty 23 year old men used daily. We never had any problem with a soap are nasty ball taste! HA!

Your going to need some of Kramer's salad for a side dish made while taking a shower of course!

Chancey, the meat was fresh. Had not been dead two hours. I was going to scald them but ended up skinning it. I just covered the meat in the tender quick Putting it on the sides with my hands and rubbing it in everywhere. As much as would stay on. Put it in a refrigerator for three weeks. After a week I turned it over. Seems to have worked pretty good. We took it out on a Saturday. Got down in the 40's that night but I think it was cured pretty good anyway. We wiped the meat down with paper towels and put a trash bag ontop a chest freezer. Just let it sit out out all night ontop the freezer. We rolled that fridge out and washed the inside out with a pressure washer. It was nasty to start but cleaned up good. No stains. the liquid mostly collected in the drawers in the bottom. This fridge has glass shelves. I think if you have one with a metal grate you could cover the metal with ply wood or one bys or something. I am pretty sure setting it on the metal would be a problem.

Chancey I bet some of these guys throw plates away rather than wash and reuse them

And none of them would EVER eat out again if they saw everything that went on in the kitchens of their favorite restaurants.

Danny when I dry brine meat I set it on a cookie cooling rack, and put the whole thing inside of a turkey cooking bag. Eliminates any mess.

I sort of hate to post this. This is a funny thread.
Menards sells food grade 5 gallon plastic buckets.
I never thought of smoking with mulberry.
You've solved my "where do I get hickory" problem. Thanks
Bob

I can't resist this, I made sausage and bacon in this tub. Now I'm washing a ten lb ham in it.



Bathtub is too big.