Recent content by Scott K

Switch out some of the beef for Chorizo. Awesome.

I made a variant of these Moinks but with a blend of Chorizo and Beef. They were, as you can imagine. Awesome. Highly recommend.

I just started a bacon cure today. I am replacing the brown sugar with maple sugar. Never done it before but I am sure it will be tasty.

Awesome. Glad it turned out.

1. I usually go about 3-4 hours. depends on what you are smoking at and how much smoke you want on it. This may not be the safest practice but I don't always take it to 150. But I am making it to slice and cook. I am not going to eat it directly off the smoker 2. I have read it is safe eat...

I have hot smoked bacon several times. I do it pretty regularly. I do the dry cure and let the liquid in the belly make the brine. Cures for 7 days in fridge. Pretty close to what you have in your brine hold the water and add some garlic and bay leaves. You generally cannot go wrong. It is...