Recent content by fanciesmom

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  1. fanciesmom

    Master Built Electric Smokehouse

    Thank you!  I am making note of this and we will smoke on!  LOL   Piggy will be going in in a little bit.
  2. fanciesmom

    Master Built Electric Smokehouse

    We've been lucky to have this at a location where we didn't have to worry about the electric bill. Now we're in an RV park where we will get billed for usage over a certain amount.  Tomorrow we're smoking a nice boneless pork butt and I'm wondering if anyone has an idea of what kind of usage...
  3. fanciesmom

    The best laid plans - pork jowls

    Thanks Cowgirl!  Okay - you convinced me.  I'm going to go over and check to see how thawed they are, and then get my cure ready.  We bought a pork butt - per the Charcuterie recipe for venison sausage so I'll do that.  I've actually got the chips (cherry and merlot and the liquid they soaked...
  4. fanciesmom

    The best laid plans - pork jowls

    Cold smoke???  Not getting a lot of info here. 
  5. fanciesmom

    The best laid plans - pork jowls

    I haven't been on much since we moved to ND,  We didn't do any smoking over the winter, and we've been doing some (bought beautiful pork bellies in CA, put them in cure in the cooler and brought them home to ND to smoke).  It seems that things have conspired to put us on the road.  We bought a...
  6. fanciesmom

    What do you do with the skin?

    I save them in the freezer and add them to a pot of beans as needed.  Yummmmmmm.   Our last local bellies were without the skin - and the bacon just didn't have the same quality as the bacon done with the rinds on. 
  7. fanciesmom

    Smoking belly bacon -- WSM or MES?

    We'll be smoking bacon tomorrow or Monday - depends on the pellicle. We did a standard cure with maple syrup and black & 4 peppercorn blend. We got 17 lbs of belly - rind on, put it in the cure last Thursday night in CA and kept it iced down in the cooler on our way back to North Dakota...
  8. fanciesmom

    Relocation re-introduction!

    Thank you all for the warm welcome back! "Warm" might be the operative word here! I can't wait to get started again. I think I've found a source for pork bellies for bacon (and some Chinese cooking) and I'm looking forward to getting that silo set up for smoking and curing.
  9. fanciesmom

    Relocation re-introduction!

    Well gang - we left California and moved here to ND! We've been so busy getting moved in, and winterized that we haven't had much time for smoking - poor GOSM is sitting out there feeling neglected and unloved. Some smart@ss left all of our tanks for the smoker back in CA - in the scope of...
  10. fanciesmom

    refrigerating fresh smoked bacon?

    Skin is on through the final smoke. Tonight I did black pepper and garlic on half the belly and honey jalapeno on the other half. Funny - this time we got a girl pig tummy?????
  11. fanciesmom

    refrigerating fresh smoked bacon?

    Thank you! I've got to get another belly in the cure tomorrow! DH's daughter is coming out from Florida for a late celebration of her 40th and my 60th (last year) with her mother. DH is very anxious for me to show off my wonderful homemade bacon! (Snicker) Have to figure out the seasoning...
  12. fanciesmom

    refrigerating fresh smoked bacon?

    Being that I am an admitted over achiever - I smoke at 190 to 200 with a probe in each belly until I hit 150. I bring it in, cool it down and stick it in the fridge for 1 or 2 days (depends on what's going on). Then I take it out and do the whole thing again. This time I cut off the skin...
  13. fanciesmom

    Howdy from North Dakota

    Well I guess I'm dragging this up from the depths of 2008! DH and I are giving serious thought to relocating to the Medina area of North Dakota. We've both come to the point where we are sure we have to get out of this lunatic state () and we've been offered a great opportunity for a place to...
  14. fanciesmom

    Question on Maple Syrup

    I've been using the maple syrup in the cure. I've also used honey. Just be sure you use the REAL maple syrup - not the ones with fake maple flavor. I used palm sugar with the honey this time - will let you know how it goes!
  15. fanciesmom

    i am doing a mexican 6 or 7 layer dip fattie on saturday

    Brady I think we smoked it over apple and mesquite (70/30). I think I originally posted this on Cuisine@Home. Do you have the Rhuleman & Polcyn book Charcuterie??? This is my bible right now! The recipe for the Chorizo is what I used to season up the pork sausage for the fattie. I just...
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