Recent content by polymer
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Meat cure and brine question
I am a little late to the party, but when I have a butt get done sooner than expected, I just wrap in a double layer of aluminum foil and put it in a cooler until time to pull it. Add a few towels to fill the space in the cooler and it should be fine for several hours. I have kept one in the... -
Meat cure and brine question
Looks like everyone has given you some sound advice. I can only add my whole-hearted endorsement for the finishing sauce...amazing how much difference it makes! -
What should I do with this thing? Updated with Q-View.
Looks great! I am cruising the forum for ideas for a Super Bowl party, and this looks like a definite crowd pleaser. -
Buckboard Bacon
Thanks for all the great feedback! I will try cold smoking the bacon next go round and compare results. That is what is so great about this forum, everyone is so eager to help everyone else achieve the best results possible. You folks rock!! -
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Buckboard Bacon
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Buckboard Bacon
This was my first attempt at Buckboard bacon, and it turned out GREAT! I kept seeing everyone else post in this thread about it and decided it was time to give it a whirl. I bought a box of Hi Mountain cure at the local Bass Pro and half a Boston butt at the local grocer (found one without a... -
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Pizza Fatty (Q-view)
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Pizza Fatty (Q-view)
I have always stuck with Bacon Explosion Fatties, but I decided to try something new. I picked up a pound of bulk Italian sausage, a pepper, onion, some cheese, and some pizza sauce. Not shown below is a pound of thick cut bacon. In standard fatty fashion, I rolled out the sausage in a...
