Recent content by fished

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  1. fished

    Brisket

    That looks great! I’ve got one the grill now, since 5:30am. I hope it looks that good when done.
  2. fished

    Can't get much simpler than this

    That looks very nice. I like the set up. Nice place and good food, well done!
  3. fished

    Sausage day

    That’s a bunch of sausage, it looks great!!!!
  4. fished

    OH BOLOGNA

    Looks g I’ve got some summer sausage in the smoker not and some Trail Bologna ready to smoke in two days
  5. fished

    Getting Close To The End

    Looks good. I wish my wife liked sour dough
  6. fished

    Bread Bowls

    Looks great! I would eat that
  7. fished

    Getting Close To The End

    That bread looks great!
  8. fished

    Lets Make Summer Sausage

    What does the " add sodium erythorbate" do for it? Thanks Ed
  9. fished

    Pizza Build w/ Pics

    I just made some of this dough. It's easy to make. I'm going to leave it in the fridge until Sunday and make pizza then for dinner. I like the parchment paper idea too. Thanks Ed
  10. fished

    A little bacon advice

    Thanks, I’m working on it. I feel a lot better, just want to get home
  11. fished

    A little bacon advice

    I’ve been in the hospital for 4 days. I have a slab of bacon that was ready to be sliced, bagged and freeze on last Mon, will it still be good?t The refrigerator has stayed on the low end of the green on the thermometer. I also have a slab curgoing for it’s 2nd week. I haven’t been able to...
  12. fished

    Bacon is smoking

    Robert sounds great to me. Onion Creek sounds good also. Nothing wrong with having an adult beverage and a meet and greet. Will most likely have to be in about a month for me. Got my hands full at moment trying to get the garden going and yard work done. But looking forward to it. Thanks Ed
  13. fished

    Bacon is smoking

    I pulled the bacon out of the grill, I'll let it sit in the refrigerator for two days before slicing and bagging.
  14. fished

    Bacon is smoking

    Ray, yes it is cold smoked. I cure it using Bearcarver’s method, dry cured with Morten’s Tender Quick. This is about fitfh belly done this way. Thanks Robert, I’ve read a lot of your posts on this site, small world. I’ve been to Lago Vista before, nice town. My wife like to give bacon away...
  15. fished

    Chicken Italian Sausage with Dried Tomato, Black Olives, & Chardonnay (heavy pics)

    Good morning Ray. Since you mentioned a garage sale, if you want to get rid of your old hand crank mixer let me know how much you might want for it. I'll cover shipping too if you would be interested. I don't have a mixer except for my hands, they get cold in that cold meat. Thanks Ed
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