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Recent content by rexster314
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I find that 3 weeks in the cure does the trick for me. We put up about 35-40 pounds every other month and sell it. Smoke it for about 5 hours @190 degrees, wrap and finish it off in the oven.
We've been going to Cozumel for years now. Couple of years back we took the ferry across to PDC. Streets are crazy full with pushy vendors. We ate lunch then hit the ferry back to Cozumel. We've seen PDC and have no desire to go back
Sliced up 17 pounds of sliced Canadian bacon, vacuum packed, then vacuum packed 10 pounds of fresh pecans. They'll be used througout the year along with about 6 pounds of 2022 pecans.
Next time don't butterfly those flap steaks. You can also get them from Costco. Hard Core Carnivore's Michelada seasoning is epic on flap meat fajitas. Turn out juicy and full of flavor.
I have tried the hickory smoke powder several times, not for jerky, but for steaks, fajitas and the like on my gas grill to get a little more flavor going. Works good, A little goes a long way
I used to cure bellies by cutting in half before curing to fit my 200$ slicer. If I didn't put a toothpick in the cut sides I couldn't tell end from end. I finally sliced a half belly with the grain and couldn't tell the difference after cooking.. The grain is what I call "omnidirectional" in...
I had an extra pork loin after putting up 25 lbs of canadian bacon. We had seen a YT video of someone making a baked deli style ham out of a pork loin that looked good so wth?
Used the remainder of the brown sugar cure we had along with SPG. Vacuum sealed and let cure for 3 weeks.
Baked it at...