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Recent content by catzcradle
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Thanks to a question this weekend, I was reassured about what Nitrate burn is. Anyways, This was a test of the Hampshire bellies I bought from an online retailer out of Iowa that sells only heritage Hampshire pork from small farms. I wanted to try something a step up from the local asian...
It really is feignt, you can see it in the left slap on the edge, and on the main slab top left. These were white when they went in the cure. On the other hand the fry test seems fine. One thing different on these is there was silverskin still on some of the bellies.I took most of it off...
I'm going on my third year of making my own bacon. I use a dry cure from high mountain seasonings that has worked great for me since the beginning. I recently scored some great Hampshire pork bellies, and the first belly finished it's 7 days and is now soaking for an hour. However, one of the...
I do chickens in my cookshack split down the backbone for about an hour and a half at 300 degrees to make the skin a little less rubbery than lower temps. I usually have to do one on a vertical roaster in the weber bbq as well as the missus doesn't like smoked chicken much. The cookshack is a...
I had picked up beef shoulder before to make ground beef for beef sticks. Good price, not a ton of fat on it, and grinds nice. I had seen someone mention smoking one, and being better than brisket. So I picked up a 21 pounder and gave it a shot. First thing I noticed, it took longer than the...
So after all these years, I'm finally going to ask about the brining method. I have always done my bacon with a dry cure. One of the reasons is I can coat it in the cure mix on sunday night, and smoke it by the next saturday. If I leave it more than 5-6 days, it becomes so salty that I can't...