Recent content by q3131a
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Source for Natural Hog Casings
Excellent. Thank you my friends. I appreciate the suggestions. -
Source for Natural Hog Casings
I have been using sausage maker's hog casings from Amazon. They are ok, but can be short pieces. They also have a tendency to burst. Anyone have a better casing/source? Which brand do you prefer? I don't have a local butcher, so I need something I can have shipped. -
Dry bacon cure/seasoning
This is what I started with. Chud Bacon 400g salt 200g sugar 60g pink salt 15g garlic 15g pepper 5g sage 5g pepper flakes Add 3% by weight to pork belly. Cure for a week and smoke at 200 for 4 hours.- q3131a
- Post #13
- Forum: Hot Smoked Bacon
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FINISHING SAUCE (for Pulled Pork)
This is a classic post, I refer back to it every time I smoke pork butts.- q3131a
- Post #504
- Forum: Pork Sticky
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Labor Day Smoke
Nice. I did 2 whole briskets on Sunday. I've got two pork butts set to start tonight. -
Making rub vs store bought
No anti caking agents, no msg, less salt, and less expensive. Why would anyone not make their own rubs?- q3131a
- Post #16
- Forum: Sauces, Rubs & Marinades
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pork but foiling question
Next time use a fat seperator before you pour the juice back onto the meat. This will remove the excess fat. However, the juice will still jell. As the connective tissue breaks down under slow cooking, it turns to gelatin. That is the same stuff that makes jello. Gelatin is good suff in meat... -
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How many zeros in a billion
And this year the fed.gov will spend 3 trillion. Just wait and see how much we spend when we have the Dems in control of congress and the white house. -
Brine I just made up....
More stuff in the brine. I am not a fan of brining too long. 8 to 10 hours max. -
Brine I just made up....
Here is my brining recipe: 1.5 gallons of water 2/5 cup of salt 1.5 cups of sugar 4 oz of teriyaki sauce (it's been in the fridge for 6 months and time to use it) 4 oz Molasses 1 tbl whol cardamom seed 10 star anise My rub will be a home made curry powder and black pepper. I'm going to stuff...
