Recent content by nicko
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OUT OF BACON!!!!!
It's insta cure #1 from sausage maker.com I put 1 teaspoon pre 5 lbs. I have used it to make corned beef, ham, pastrami, buck board bacom and reg bacon. Cure #1 is for food that has to be cooked. Cure #2 is for dried uncooked.- nicko
- Post #7
- Forum: Hot Smoked Bacon
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OUT OF BACON!!!!!
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OUT OF BACON!!!!!
So I looked and I had 1 lb of bacon.and this is what happened. 52 lbs for $2.00 a LB Full Belly Maple, Reg, Pepper Rubbed with 1 1/4 cup Salt 1 cup Suger 1 cup Brown Suger 1 Tb black pepper Cure # 1 Now rotate every other day for 10 to 14 days.- nicko
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- Forum: Hot Smoked Bacon
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Beef ribs on my new UDS. (Q-Viev}
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Beef ribs on my new UDS. (Q-Viev}
my new rig. ribs and apps Just put them on at 1:00 -
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- Album: Beef ribs on my new UDS. (Q-Viev}
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new logs of wood?
I just picked up a nice load of apple wood and i would like to now. That if i leave it in whole for for the winter? Or would it be better to cut into little pices and dry in the basement for the winter so I can use it in the spring?- nicko
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- Forum: Woods for Smoking
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Newb from Ct
Nice too see another person from CT. I'm from Bristol the home of ESPN -
current smoke: first pastrami
I did the same thing the first time. Put salt in the rub. I made a double batch of rub and only put in 4 Tbs of Koaser salt. try that it came out good. -
? about Easter Ham
I have a 17 lb ham in brine for 3 weeks now. Should i pull it out and let it dry a bit before I put it in the smoker? I know to smoke it at a low temp. Dose anyone konw how long its going to take? I was thinking about putting it on 5 on saterday. Allways can Heat it up in the !@#* if i have too...
