Recent content by uncle kenny

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  1. uncle kenny

    Tatonka Ribeyes and Hot Whang Shrimp

    Oh, Man! I'm headded to the meat counter right now! Gracias!!
  2. uncle kenny

    Which meat slicer is best bang for the buck?

    Hi Mike. I bought a ten inch slicer from Sausagemaker.com a couple of years ago.. I make a lot of bacon and smaller slicers couldn't do the job. THis slicer has but one plastic part, the handle, is easier than most to clean, and works flawlessly. At $400 it busts your budget. Maybe thier 9"...
  3. uncle kenny

    I got ahead of myself!

    Raptor, I have pulled then frozen and the result is really good! I'm just not sure about the other way around. Last week I took a whole one out of the freezer to make pork chili, but I just chopped it up and it was yummy. I'm not sure it would have pulled very well, tho I did only take it to...
  4. uncle kenny

    I got ahead of myself!

    What I thought. Thanks! Nice Cougar.
  5. uncle kenny

    I got ahead of myself!

    Six pork shoulders now on smoke for 10 hours. The first three hit 205F and they are wrapped in foil and towels. The other three are coming up real fast! (I LOVE it when they go off "the stall"!) My question is: I don't need these until July 4. Can I freeze them now and pull later, or should I...
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  7. uncle kenny

    Whats better then Bacon? Twice the Bacon! (Pic heavy)

    I find putting Maple Syrup in the cure a waste as well. I'm smoking 30 pounds of bellies tomorrowand I will baste with MS and smoke with maple wood. We'll see. Thanks for sharing.
  8. uncle kenny

    Not getting any liquid during the cure

    thank you all for the replies. this was something I hadn't sen before and wanted to ask the experts. Smoke on!
  9. uncle kenny

    Not getting any liquid during the cure

    Bacon is the staff of life! I love making my own!! Did you ever notice how bacon pops and crackles and spews grease all over the place when you cook it? that is caused by high moisture (water) content in the meat. Always drove me nuts. So now I have found a new source for the best looking...
  10. uncle kenny

    120 gallon Vertical SFB

    That was a rare treat! Thanks for all the pics. I agree with the fellow who posted concern about the location of the axle; a "short coupled" trailer is a pain to back. I would suggest moving the axle back to the original position. really nice looking rig otherwise!
  11. uncle kenny

    Where to find lump charcoal?

    Duffman-I have similar concerns about storing charcoal. Most folks say never store in metal can because they will sweat inside and moisten the lumps. I've been smoking in W Oregon all winter and have not suffered that consequence from my galvanized cans. Of course, I go through four bags of...
  12. uncle kenny

    I want the course please...

    I signed up and got the first three segments. Then, no more.
  13. uncle kenny

    12 days to Bacon!

    dang it! i forgot to Qview this morning's breakfast Now its all vacc'd and in the freezer. I cut 'em in half, so the pieces are sandwich sized and lots easier to cut. Still jonesin' for a slicer. Breaky was the juniper berry belly and there wasn't much juniper there. I wonder if brining would...
  14. uncle kenny

    12 days to Bacon!

    Seven hours on smoke and the results look fine.  One of the three bellies are still in the cure; I didn't like the way they looked or felt so they can wait a couple more days. I was pleased to have kept the temp between 90 and 110F the whole time!
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