Recent content by lcruzen
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Boned, Rolled & Trussed Thanxgiving Turkey
Prolly could but as the birds get smaller the process becomes more time consuming. -
Boned, Rolled & Trussed Thanxgiving Turkey
I like doing turkeys this way when I have the time as it makes for a more relaxing Turkey Day for the chef as most of the work in done a day or 2 beforehand. Also I think you make the best use possible of all of the bones for stock. The bigger the bird the easier this is to do. I start with a... -
How long to cure
If you weights and measurements are correct then you can't over cure it. -
Fish on the Campfire..
Nice looking fish fry Jeanie. Seems you'd have to catch your bait before you can catch the big ones, right?- lcruzen
- Post #15
- Forum: Grilling Tips
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Belly Bacon
Is that a more detailed post or is it supposed to go somewhere in particular? I'm not the sharpest tool in the shed you know!- lcruzen
- Post #9
- Forum: Hot Smoked Bacon
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Belly Bacon
Been feeling a little under the weather the last few days so I'm just getting around to posting these. I did a wet cure with molasses, brown sugar, sallt pepper and paprika. Cured for about a week. Here are the slabs ready for the smoker. I let them dry in the smoker at about 100o with no...- lcruzen
- Thread
- Replies: 10
- Forum: Hot Smoked Bacon
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Opinions needed
Personally I'd go with propane over electric.- lcruzen
- Post #4
- Forum: General Discussion
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Friends of Ron Man
Thoughts and prayers to Ron & Carol. Get yourself well soon!- lcruzen
- Post #5
- Forum: For New Members
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Homemade V8 Juice
24(1 peck) fresh tomatoes, blanched, peeled, seeded, and crushed 6 carrots diced 6 stalks celery diced 1 large onion diced 1/2 head cabbage shredded 1/2 head lettuce shredded 1 bunch parsley chopped 6 clove garlic crushed 3 jap peppers chopped 3 tbsp horse radish grated 3 tbsp...- lcruzen
- Thread
- Replies: 3
- Forum: Canning & Storage
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- lcruzen
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- Comments: 0
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Osso Bucco
This dish is typically done with veal shanks but since I was the recipient of about 30lbs of fresh pork hocks a while back I used some of those. I'm in the process of curing about 12lb of hocks to smoke so I decide to use a few fresh for this. I dredged them in seasoned flour and browned them... -
Smoked Bierocks...
Wow, those do look good. I've never heard of Beirocks before but they do remind me a little of Michigan UP(upper peninsula) pasties. Nice to see ya again Jeanie, saw your new pup on your blog, what little cutie! -
