Recent content by gibsorz
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Thai Jerky
Awesome thanks. Now I just need to wait for the storms to calm down so the ferry can run with the co op delivery. Supposed to be sale day this week. Eye of round for 6$/lb, killer deal.- gibsorz
- Post #156
- Forum: Making Jerky
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Thai Jerky
Just wondering do you rinse the jerky before smoking or just pat dry? Also have you ever added dried crushed chillies to make it spicy?- gibsorz
- Post #154
- Forum: Making Jerky
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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bacon bag cured, cold smoked and aged.
It has been 4 days, the rain is back so I bagged the bacon to an umai bag. He is a picture of one of them. I also took off a chunk to see the inside, looks great. Baking a little too try now that it isn't fresh off the smoke. Baked at 325 for 45 minutes : I have to take back the... -
bacon bag cured, cold smoked and aged.
Yea lesson learned, it is still good, if drying works out properly, I'll just do like we used to. Eat the raw bacon, sliced thin, on crusty bread with butter, salt and schabziger (an unpasteurized, low fat, very hard, strong green cheese). -
bacon bag cured, cold smoked and aged.
OK so I smoked it...about 24 hours the last 3 days. Two things : 1: being wrapped in cheese cloth it has taken on minimal colour. There is one of the two that has taken none whatsoever. A little concerned about that I fried up some which brought me to 2. 2: wow this is sweet...like too sweet... -
Just another issue with my belly........
Beautiful. Now let it mellow a little and it will be just perfect!! -
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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Idea for the next showdown
We don't have crawfish up here. Jimmy, I think it would end a little differently if the young one were to try that with our "crawfish". (Image not mine)- gibsorz
- Post #17
- Forum: SMF Throwdowns
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bacon bag cured, cold smoked and aged.
Update. Today I pulled the bacon from the sugar equalization. I then patted it dry (no rinse), wrapped it in cheese cloth, tied it and put it in a shady spot on the deck to form it's pellicule overnight for smoking tomorrow. Over the next 4 days the temperature range will be 30-50 degrees with...
