Recent content by phogi
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Potato Bomb
I'm sure this tastes good, but seems like alot of work. How does it compare to simply loading up the potato with cooked bacon and cheese after it is cooked? -
Tenderquick to pink salt conversion
OK, wow, I didn't realize this was such a contentious issue. Sausage Boy, I didn't add any salt, THANK GOD. It was still VERY salty, but not too salty. I think this is the most delicious thing I have ever eaten, outside of the pork chops I made the other day. I rendered the fat from back fat... -
Food for two guys for 15 days
Oh, I almost forgot - add a little vinegar to the black beans, makes all the difference.- phogi
- Post #31
- Forum: Food Safety
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Food for two guys for 15 days
Oh, yeah, and add black beans to that recipe I posted above. One can. Feeds two very well. Some other ideas: Take a cutting board and a decent knife, and buy root veggies. Potatoes, Sweet potatoes, etc... Onions are a must. Garlic too. Also, bring spice. Hot sauces, two or three types. Butter...- phogi
- Post #30
- Forum: Food Safety
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Food for two guys for 15 days
I've traveled extensively with no fridge, for months at a time, on several month and two and one four month long road trip. The trick is to think of meals differently. 15 days is not too long, you should be fine. My advise: Canned chicken can be amazing if you do it right. My second best dish...- phogi
- Post #28
- Forum: Food Safety
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Tenderquick to pink salt conversion
Well, I decided to just use 1 tbs TenderQuick per pound. The recipe is out of Michael Ruhlman's book "Charcuterie" which, btw, is an AMAZING book. So, it is a copyrighted recipe, so I cannot share it. But the idea is this: Buy some back fat. Render it. Buy some pork. Cut into one inch or larger... -
Tenderquick to pink salt conversion
Hey yall. I'm making some pork confit. But I only have tenderquick. My recipe calls for 1/2 tsp. pink salt. How much tenderquick do I need to match that? -
Using purchased chips
Hey everybody, I bought some hickory chips, and am going to smoke my bacon today, provided the wind isn't too bad. Anyway, I was wondering what the best way is to use these chips. Some say sprinkle them dry around the edges of the charcoal. Others say wet them and put them on top. Others put...- phogi
- Thread
- Replies: 1
- Forum: Hot Smoked Bacon
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What kind of sausage should I make?
To be honest, I like it all except breakfast sausage. And hot dogs. I hate hot dogs. Thanks! And thanks for the link, I am very excited. -
What kind of sausage should I make?
Oh year, I have Jalapenios, dried serano, and a few other things -
What kind of sausage should I make?
Alright, I went to a secondhand store, and they had an electric grinder. Being as I am always keen keep my eyes open to the various signs given to us by the divine, I knew immediately that I was was not just taking a trip to the store, but following my particular path of destiny. I purchased... -
Yum....bacon results
So, I washed the bacon off today, let it dry in the fridge, and could not wait...so I carved off a strip, cut it into lardons, and used it in my stirfry. Best. Bacon EVAR! Man it was soooooo good. So good I kinda don't want to smoke it. Any problems with just curing, no smoking? -
Best prices on cure
Just curious, where can I get the best deal on some cure? -
Price for pork belly?
One local smoke house in central Oregon wanted five bucks a pound for a fresh belly. Then I went to whole foods, talked to the butcher, and he went back and got me a belly. I didn't ask the price, but it turned out to be $3 a pound, with the rind taken off. I think, if you are at anyplace that... -
Bacon not firming up?
Yes, it is in the fridge. I guess I was worried because of the lack of brine, like maybe the oven bag was a problem. Glad to hear it should be fine, I can't wait to try it! Today is day seven of curing, is that long enough for a three pound slab?
