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Recent content by schwonkhead
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As an update to this, I believe I got a conclusion this weekend. Made my bacon using the same recipe but cured for 2 weeks instead of 4. This time it came out perfect. I didn’t think you could “over-cure” but apparently you can.
I keep the cold smoke below 70, only do that in the winter.
I will put water in the fridge when I get home later and test that out. Thanks for all the replies.
The bellies have always been sourced from my cousins farm, he has tried a couple different breeds over the years but I wouldn’t think that would change much.
I’ve also used the same recipe for the “dried beef” venison that I put on my sandwiches and haven’t noticed anything off there.
No extra salt, just 0.5 oz tender quick and 1 tbs brown sugar per pound, curing for 3 to 4 weeks in my basement fridge that I keep colder than normal because it always has some sort of meat in it.
I suppose it could be some sort of fermentation or something as @indaswamp said.
Now that I...
Oh and most importantly, is there any way to fix the 20 pounds I just cured? I have only sliced up 5 pounds so far so if I can do something to the rest of the whole slabs to make them taste better that would be ideal.
Howdy all, haven’t been on here in awhile but I am in need of some help.
I have been using @Bearcarver ’s bacon recipe for years with great success, even figured out how to cold smoke it using charcoal. The last couple rounds came out with a very bitter taste to them which made it a chore to...
I have used it a lot since my last post. The only thing that limits the range is walls, but if there is just one wall from your office to your smoker i think it would be fine. I was about 150’ away when i first lost connection across my property, and i was on the other side of my garage.
One...
Last year i got a pound of ghost pepper jack hi-melt cheese and mixed it with 5 pounds of pork and 5 pounds of venison along with our normal sausage/salami spice mix. It turned out excellent, too spicy for some, but if you like heat it hits the sweet spot between “get me some water” and “melt...
Thank you all for the replies.
I haven’t purchased any of the components yet, just trying to get an idea. The IMUSA pot is currently in my amazon cart for $21 and some change, so I will probably just get that. I tend to over think things, and I beleive that is the case here. Maybe later I will...
My sister was nice enough to get me a Smokey Joe for my birthday, and seeing as how I love my WSM 22, of course I have to get started making a mini.
I have searched the forums a few times for this and haven’t found anything so my question is, has anyone tried using a Granite Ware pot for the...