Recent content by David Leopold

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    Buckboard Bacon (Step by Step)

    Worst case scenario: don’t cook and eat it on its own, like as a side for bacon and eggs. Instead only use it for within other recipes. BLT sandwiches. Bacon and egg breakfast sandwich. On a burger. Wrapping up a fatty. Etc etc. Recipes where the extra salt flavour will be masked a little bit...
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    Buckboard Bacon (Step by Step)

    I’ve thought about that, cutting out of the middle. But then I have my slab cut in half before I smoke it. Which worries me that it will come up to temp much quicker. I only got smoke as I have ya mastered my pellet tube yet well enough. I cure for 14 days on a belly slab so no worries about...
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    Buckboard Bacon (Step by Step)

    I never do the the “pre smoke fry test”. But I’m not bragging about it. I don’t do it because I feel like the first slice off the slab, being an edge piece, will always have more salt flavour anyway. But I could be wrong. I usually soak my slab for an hour, changing the water at 30 min mark...
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    Canadian False Spring Rib cookout

    Negolien, For asparagus I do the following: cut the ends off back into good green stalk. Toss them in olive oil. Salt and pepper on them. Heat a frying pan with some oil. Once hot toss them in it and toss/roll them around . It only takes a few minutes. You will see the color change, they will...
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    Canadian False Spring Rib cookout

    Turned out great! For a little while I forgot that winter was barreling down on us again tomorrow evening. It felt like a summer bbq dinner this afternoon.
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    Canadian False Spring Rib cookout

    Well it’s been a while since I’ve posted anything. Winters are long and rotten here. Us Canadians and especially here in Nova Scotia with our maritime weather, have a running joke that there are NOT 4 seasons, but in fact there are 11! I have added a photo of the list of them and an arrow...
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    Smoked Mac & Cheese -- Comfort Food

    I have made a few Mac and Cheeses in my master built using this recipe and another no boil one. Here is today’s results! I omit the cottage cheese and replace it with a can of Campbell cheddar cheese soup! I have beans finishing up soon and also my first crack at brisket....sorta. It’s just a...
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    Rolled my first fatty

    Gmc2003, thanks for the 2 part instruction posts you made! I used them as a guide for this first go at it.
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    Rolled my first fatty

    Well, being that I live in Canada and it’s now legal to do so, I finally rolled and smoked my first fatty yesterday. Lol 1lb (ish) of what I call “warm” Italian sausage. I make it myself from ground pork shoulder, SWMBO doesn’t like spicy so I just tone down the Italian recipes. Layer of Black...
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    Stuffed Burgers for Dinner Tonight

    Ground beef was on for a steal at the local grocery store so I picked up a value pack size of it. Decided tonight was a good time to make some burgers. Temps here in Nova Scotia rose up above 0C this afternoon as we have some rain on the way, so it was good time to pull the MES30 out. Not much...
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    Summer Sausage Definition

    I make “summer sausage” like you’re seeing on here. The Old Fat Guy’s recipe actually. No fermenting, just mix and stuff into large fibrous casings, chill overnight, smoke until cooked through. True it’s not a real summer sausage, I guess we just call it that for lack of a better term! It’s in a...
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    Need help with Amazen tube

    Exactly how you described it Preacher Man. Might not smoke slower but should at least be half as much smoke going. And Norman I looked at that link, I like that idea. Makes sense, it will burn downward slower than it would straight across. I will try both of these ideas soon.
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    Need help with Amazen tube

    I was hoping someone would suggest that!! That was one idea I had in my head, and hope for a confirmation of it. I will give that a try, thanks!
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    Need help with Amazen tube

    Hey guys, hoping someone can shed some light on some tips for me. I smoke with a MES 30 and after having troubles getting any smoke from it at temps below say 220, I ordered myself a 12” AMAZEN tube. I’ve used it twice and man does it ever put the smoke out. First was on some bacon pork...
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    Cure 1 instead of tenderquick

    I like that goose recipe! That’s one I will try for sure. Now just to get a goose. Haha. I have lots of ducks in the freezer but they’re a little small for it I think.
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