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Posts by avery

I believe a long brine for corned beef is typical. Recipe is from In The Charcuterie.
I'm brining a brisket that I'm eventually going to smoke, the recipe says brine for 10 days, is it a bad idea to leave it in the brine for 14-15 days? Will it over-cure? It's a 9 pound brisket but I cut it in half to fit it in the brining vessel. Would it be better to remove after 10, vac-pac and leave in the fridge for a few days, then smoke?
Fantastic soft, thick, flannel shirt in a great print. Worn a few times, only ever hung to dry. Fits slightly slimmer than regular GVB oxfords. Great shape still. Shipping extra. shoulders 18.5" chest 22.5" front length 28
Fantastic soft, thick, flannel shirt in a great print. Worn once, hand washed and hung to dry. Fits slightly slimmer than regular GVB oxfords. Shipping extra. shoulders 18.5" chest 22.5" front length 28
Worn a couple times. Great condition. Shipping extra. W 16.5 Thigh 11.6 K 8.5 Hem 7.3 Inseam 31.5
Only tried on and worn briefly at home. Perfect condition and no fading. Shipping extra. W 16.6 Thigh 12” Knee 9 Hem 8 Inseam 34
Lightweight 5 pocket pants from a few years ago. Never worn. Shipping extra. Waist 16.3 Thigh 11.5 K 8.4 Hem 7.5 Inseam 31.5
From a few seasons ago. Barely worn, great condition. Shipping extra. waist 16.2 thigh 12 knee 8.5 hem 7.3 inseam 32
From a few seasons ago. Worn once or twice, perfect condition. Shipping extra. waist 16.8 thigh 11.9 knee 8.5 hem 7.5 inseam 3.1
From this winter. Worn a handful of times but no fading or damage. Shipping extra. wasit 17.5 thigh 12 knee 8.5 hem 7.4 inseam 33.5
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