Recent content by troy peters

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. troy peters

    MY NEW TOY !!!!!

    He likes it so much he offered to slice and package all my bacon for me. :yahoo:
  2. troy peters

    hey who's from Canada besides me,hey

    Another heavy hitter from Terrace as well. Not as heavy as Goliath, and slightly shorter.
  3. troy peters

    Summer Sausage Help .. PLEASE !!! small q-view

    If ya like you can put it in my fridge and I'll let ya know when it's dry enough.
  4. troy peters

    First try at Bacon

    This was my first attempt at bacon. I used Pop's brine for 14 days. When I did the fry test I liked it so much I did 2 more fry tests. I then put it in my basement with a fan on it for 24 hours. Put it in the Bradley for 4 hours with hickory at a temp of 150 degrees. And here is the...
  5. troy peters

    PULLED PORK DINNER FOR THE BOYS FROM THE GYM (quick view)

    Looks good. Not nearly enough there if you invited the real heavy weights that hang out at the shelter though.
  6. troy peters

    Coho

    Hahaha don't worry I have some set aside for ya.
  7. troy peters

    Coho

    Here's the finished product. :)
  8. image.jpg

    image.jpg

    • troy peters
    • Media item
    • Comments: 0
    • Album: Coho
  9. troy peters

    Coho

    Fillets have been taken out of the brine and rinsed. Then dried off with paper towel. Next they will go into the Bradley for about 6 hours with alder pucks. The outside tempeture is slightly below freezing so I will be able to keep the inside cooler and get ore smoke into them before turning on...
  10. troy peters

    Coho

  11. image.jpg

    image.jpg

    • troy peters
    • Media item
    • Comments: 0
    • Album: Coho
  12. Coho

    Coho

  13. troy peters

    Coho

    Some coho fillets being put in a dry brine. I use a mixture of 1 part salt and 2 part brown sugar. These will stay in the brine for 3 days until the brine has completely penetrated the entire fillet.
  14. image.jpg

    image.jpg

    • troy peters
    • Media item
    • Comments: 0
    • Album: Coho
  15. troy peters

    Hello from BC

    Thanks for the warm welcome
See more
Top Bottom
Back
Clicky