Recent content by lazydawg

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  1. lazydawg

    bacon flavor profile

    Thanks folks for the ideas. bb bacon may need to make a debut. keep the suggestions and advice coming. Fred
  2. lazydawg

    bacon flavor profile

    Thank you Pep will give that a try
  3. lazydawg

    bacon flavor profile

    Good morning all, I am in need of your advice. I am planning on smoking bellies for a soon to be owned deli operation. I managed to cure, smoke and fry this product with success, but I'm now looking to expand my product past the everyday bacon. I attempted to cure with brown sugar added to...
  4. lazydawg

    How many do we have from the Northeast???

    Sayville, Long island checking in. Favorite smoke...... pulled pork,fatties,ribs, brisket,chicken, meatloaf, pork loin, pig candy, chili, cheese, peppers, tomatoes, bacon, and soon...... homemade sausages. Equipment is 2 offset tin cans from Charbroil a Webber Smokey Joe and a non purist...
  5. lazydawg

    Smoked tomatoes

    Try this.... its a bit time consuming but the outcome is great. Hollow out some cherry tomatoes and stuff with cream cheese. Then wrap them in Italian sweet sausage meat. Make a sausage meat ball around them. Try to keep the meat ball the size of a Swedish meat ball. smoke at 225* for 90...
  6. lazydawg

    English or Irish Bacon

    This may help you Gabe, A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat. Similar to Canadian bacon, this meat is cured, smoked and cut into round slices. However, unlike Canadian bacon which is very lean, the fat is...
  7. lazydawg

    Eye Round

    Morning all, scored a couple of eye rounds for this week end (1.99 lb) and want to use them for burnt endz. generally use the point of the brisket for this but thought what the hey!! any good advice for maling burnt endz out their you all could offer up L.Dawg
  8. lazydawg

    First time Sharp White Cheddar and Mozz

    Posada, Try leaving the cheese on your counter for 1 1/2 hrs to get to room temp. Then smoke. use less charcoal at the beginning to keep the heat down 90 or under. I have 2 of your smokers at home here and I set them up in tandem. I connect a dryer vent hose to smoker # 1 stack and run it to...
  9. lazydawg

    Hello from LI

    Just wanted to say hello. Have been smoking/BBQ food for 7 years. Place 9th for pulled pork in my first sanctioned comp last year. Have had the desire to take my enjoyment to the next level. Looking to learn the art of sausage making, curing meats and hot and cold smoking. Possible plans to...
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