Recent content by chippewa

Yeah it does with just enough grease. It all has to do with the low temps I believe

You arnt kidding. $1.59 for butts and $4.50 for belly when I looked

I made 17# of buckboard bacon and it turned out amazing! I had 4 pork butts that I deboned snd cut in half saving the fatty top halves for the bacon and the bottoms were used to make smoked andouille sausage. I used simple dry brine of -1TBS TQ -1 1/2 tsp maple sugar -1 1/2 tsp brown...

Thanx everyone

I have lurked around a couple times looking at different things and a vast amount of info on this site! I have been smoking and making sausages for around 15 years. So not a newbee but far from being great. I have an older mes40 using a amnps. Getting ready to do the mailbox mod this...

What temp do you take the dried beef to? Is there a magic #? Like 165' for pork. Getting ready to dry brine my first batch this afternoon.