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Recent content by dacdots
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I have the up most respect for anyone willing to fight for their country,being former military myself.These people,as you all know,live through hellish conditions every day and risk their lives every day.Maybe I shouldn't air my views on this war but I must.This war is not about 9-11 or...
There telling you right,too long in the cure,Ive done it myself cause I just didn't have time cause of working unexpected overtime.Be careful about the soaking time,if it goes too long it wont have any flavor at all.Next time when you take it out of cure put it under running water and lightly...
Hey Monty,Happy Birthday my old friend.We don't get to talk much any more seems like,but heres hoping this one was as good as they get,Your Hillbilly friend ,David
I think you want to stay with cold smoking,you don't want to cook your bacons in the smoker.I smoke mine at 135 until the internal hits 128-130 then take it out.Make sure to leave out the smoke until the surface of the bacon is well dried because a wet bacon will not take smoke right.To get a...
Go to the USO website and sponsor a care package.I did one the other night,they say you can do it right up till Christmas Eve and a solider will get it.
I would also wish everyone a Merry Christmas and a good time all around.Jeff buck up,that surgery isn't much these days.My wife had hers removed and was up and around that evening,was back to work in two days.This is my first year not to visit my dear ol Mother on Christmas Eve,she departed this...
When we got our beefs this fall I had the guy cut out the briskets.Ive never done one but now I have four nice big ones to practice on.Ill have to get into the archives and find out how to do them.
I put a loin into cure this weekend for some Canadian bacon.This is one Ive never done before,I hope it turns out good.Anyone got any ideas on the smoking process Id love to hear about it.