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Recent content by thirdeye

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  1. thirdeye

    Possible Nitrite Burn on Butt Bacon

    Good to hear. It's a first for me. I like 2X cold smoked bacon too. We had freeze warnings the last two nights, so the weather is on my side. Oh boy, so true 👍👍. I love smoking them, or roasting them to serve with sauerkraut, and curing for a Buckboard bacon style product, or using the...
  2. thirdeye

    Dr Bakers Cornell Chicken :

    Gotcha. 325° would be a good starting place.
  3. thirdeye

    Possible Nitrite Burn on Butt Bacon

    I'm thinking you might be right 👍
  4. thirdeye

    Dr Bakers Cornell Chicken :

    What's funny is the number of variations of this classic technique out there.... For instance, my Grandfather made a similar marinade based on Wish-Bone Italian dressing, and he would cook leg quarters. When I followed Dr. Baker's base recipe it was a tick forward on the salt for me, and I do...
  5. thirdeye

    Possible Nitrite Burn on Butt Bacon

    Hmmm, interesting. The pepper I used is somewhat new to me and is much coarser than my other "coarse" pepper. The Sausage Maker calls it "cracked" and the size difference is noticeable. Here is good example of the size against a mustard slather.
  6. thirdeye

    Possible Nitrite Burn on Butt Bacon

    Agreed. I like to separate the Coppa roast, and the strip that resembles bacon is easy to trim out. I'll post a new thread with full photos after I smoke this pieces. Here is the cut line I used for the bacon.
  7. thirdeye

    Possible Nitrite Burn on Butt Bacon

    The slice looks nice and pink, so the color is surface only. I did sprinkle some very coarse cracked pepper first, and my cure was 1.5% canning salt, 1% white sugar, and 0.25% Cure #1. In my curing notes is a snip from Martin (Digging Dog Farm) where he mentioned that excessive bag juice can...
  8. thirdeye

    Possible Nitrite Burn on Butt Bacon

    Following a recent conversation with @chopsaw ,I've dry cured two slabs of meat taken from the outside face of two Boston butts... these are known as "bacon" because of the resemblance. Here is the bacon, sandwiched between these two Coppa roasts, also cut from Boston butts. Fast forward 14...
  9. thirdeye

    Made a steak my wife would eat!

    Sirloin flap is another option to flank. This was cooked SV at 135° for 6 hours, but 140°-ish would work.
  10. thirdeye

    Smoked chuck roast.

    Not so much a recipe, but I have a technique for chuck roasts that works well. I sort of dissect the roast into smaller muscle groups and remove the sinew and connective tissue between the muscles, then tie with string so they cook more evenly.
  11. thirdeye

    Health Insurance Nightmares

    Are they soliciting new employees by advertising their health insurance, or is this a plan underwritten by WalMart? My Medicare Part D plan is called Humana-WalMart and is has some special pricing.
  12. thirdeye

    What do you put on your basic hotdog mustard or ketchup?

    6 or 7 years ago we had planned on cooking 150 brats at work. The week before I was in South Dakota and stumbled across some Woeber's mustard, and bought 3 kinds. It was a big hit.
  13. thirdeye

    What in the Sweet Baby Jesus is going on? Meat prices.

    My Sam's has Choice briskets for $5.22 and Prime for 6.42. This a big increase from just a month or so ago. For the longest time, one market had a $5 Friday special, which was 1-1/2 pound packs of 80/20 ground beef. Two weeks ago, the $5 Friday special changed to 1 pound packs.
  14. thirdeye

    What do you put on your basic hotdog mustard or ketchup?

    I like mustard on the basic dog. And I always spiralize them. A topped dog will get some queso on the bun, the hotdog, mustard, onion, and sometimes sauerkraut
  15. thirdeye

    Heads Up - The Sausage Maker - Free Shipping With No Minimum

    No I don't. With the exception of Summer sausage, I've always used natural casings. But they are on my list to try.
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