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Recent content by DrewJ
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Hey All,
Our local Hy-Vee had pork butt on sale for 97 cents a pound so I bought the two biggest I could find. I have been wanting to try buckboard bacon for a while so this was my perfect excuse. I butchered (in more way than one) the butts and cubed up some for instant pot carnitas (which...
I like the dehydrator idea! My convection oven has a dehydrator setting and I might just have to try this. I have a couple of pork butts in the fridge thawing right now for my first crack at Buckboard Bacon. Thanks for the tip!
Hey All,
My current vacuum sealer is dying and I am hoping to upgrade on a budget. Costco has this model on sale right now for $100. Anyone have this model? The reviews seem decent but not great. Here is a screen shot since you need to log into the Costco site to see it.
Thanks!
-drew-
Hey All,
A while back I posted about a good deal I got on a couple of beef sirloin tip roasts on this post. I decided to try curing with Cure #1 and ordered a bag off Amazon. Here is how I made it:
Here is the roast I used (I actually used a slightly smaller one but it's the same cut and...
I won the last one of these you gave away so I don't need to be entered in this one. Just wanted to say I love the thermometer and it seems to work really well. I really like that it is rechargeable and uses USB-C to recharge. Thanks for doing these giveaways!
Our local HyVee had pork shoulder on sale for 99 cents a pound and I was out of pulled pork in the freezer. Perfect timing. We like to have a supply in the freezer for sandwiches, tacos, quesadillas and pizza so here is 14 pounds of raw pork turned into some tasty pork goodness. Rubbed with my...
Thanks for the reply! It is actually not in the cure yet but I ordered some #1 off Amazon to give a try. I like the idea of having more control over the salt content. The Canadian Bacon I made with TQ was a tad salty for my family.
No one else? Guess I'll try curing with a dry brine of tenderquick since it's what I have. Just need to grab some pickling spice on my next trip to the store.
Hey All,
Stopped by a local supermarket on my lunch break and found they had beef sirloin tip on sale for $2 a pound. Having never used the cut or knowing anything about it I bought 2. I have been wanting to make some pastrami from scratch using the cure-smoke-sous vide method and thought this...