Hello everyone

[blucmal]

Hello all very new to bbq. Starting at bottom working my way up

[Unzippy]

You have rewarding journey ahead of you

What are you starting off with in terms of bbq?

[paulr]

Welcome... what sort of BBQ have you got?

Happy BBQ-ing, Paul

[blucmal]

sorry for late reply. Currently building a "u.d.s. " I have also conveted a gasmate bbq into a char grill I want to try homemade bacon and ham along with usual stuff pulled pork ribs briskit.
Was also wondering when brinning with curing salts after removed and washed can the meat be frozen without being cooked ? like in case of an unexpected fire ban? Or something else unexpected where you cant use the bbq?. thanks for the welcome I have been doing lots reading and videos. I also have just bought a sous vide circulator I have been using with good resuts, pork/beef ribs pulled pork and topside roast I then give the meat some love from smoke in a cheap jumbuck kettle bbq..

[Captain Cook]

Hi
Brining with a mixture of salt and sodium nitrate will allow you to store it in the fridge for days in a ziplock bag. What I normally will do when there is a change in plans is to vacuum seal it.
It was an old way of preserving meat.