Here lately this thread reminded me of hee haw .Were they would as grand paw whats for supper. Your menu sound better.
2011 SELA gathering Oct 28,29 and 30 - Page 11
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Hopefully I will have the majority of the roof on the shed by the end of the week, if it stops raining again?
Do we have a need for the gas grill? I'd prefer not to move it if I don't have to and I will have the small charcoal grill with 400 lbs of Kingsford (thanks HomeDepot).
No pprob but if I do forget Al has it also. I will try and remember to print some copies like last year when I made it for a demo and all are welcome to the recipe.
Joe and Rick,
I have the recipe, it is one of the very few that I didn't change too much! I'll have the seasoning and spices. I don't generally use TQ for this, since it is kept refrigerated or frozen I just use canning salt.
I got your voice mail Bob, thanks for checking on it for me. I will place an order to Butcher and Packer in the next couple of days.
Anyone coming to SELA needs something from Butcher and Packer let me know, might be able to save a couple of bucks on shipping
Rick, I am going to be at the Agricultural Research Station in Baton Rouge Saturday Oct 15. Bob is going to drop some stuff off to me about 3:30. If I can take anything that will make your trip to the farm easier let me know.
Getting ready to order bellies for SELA Between Eman and I we are ordering 6 if anyone else wants some I can buy 2 - 5 belly cases. They also have a 3 belly case. The bellys in a 5 case are supposed to be pretty nice, intended for the butcher's display case. They come skin on, cryovaced and refrigerated in unopen cardboard boxes.
The price I recieved Friday was $ 1.89 a lb plus sales tax. They run between 13 and 15 pounds each. This is a link to a prior bacon thread with pics of the bellies in the 3 belly case
I hope to place the order first week of October.
I will be doing a dry cure as described in the Wiki on the 6 Eman and I are ordering. Hope to give them 36 - 48 hours of smoke, depending on the weather and let them rest for a couple of days before the weekend's breakfast. I don't mind curing and smoking a few additional if anyone is interested in taking home a slab or two of bacon. If you want them fresh we can order a 3 case for pickup closer to SELA.
Let me know.
Spoke to Bob and decided to order 2 - 5 belly cases 120- 150 lbs
I want 3, Bob wants 3 and that leaves 4 for you if you want that many. If not I am sure someone else will take one off our hands or I can just put an additional one in my freezer. I can easily see going through one 1 full belly at SELA with 3 breakfasts, ABTS and wrapping rabbit and gator.
I suggest you let me at least cure them. That will make them safe for a couple of weeks on ice or in refrigeration. Once I do the basic 12 day cure I can spice them up anyway you want Sugar, Pepper whatever you need or you can take them home and finish them. The other option is Joe, Bob and I can cold smoke them for you and you can take vacuum packed, pecan smoked bacon home with you!
The only thing I don't want to do is buy the bellies and have them sit in the refrigerator for 3 weeks before we do something with them unless you don't mind me freezing them.
Let me know you want to do buddy.