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  1. phil in bc

    Merry Christmas everybody!!!

    Merry christmas everyone!! Cheers
  2. phil in bc

    Did i screw up my bacon?

    Well I just got the bacon all sliced up and sampled and you guys were right, it turned out great. I used a blend of pecan and cherry this time which is a lot milder on the smoke than the hickory was yet still super tasty. Also really like how much less salt there is compared to the store bought...
  3. phil in bc

    Did i screw up my bacon?

    Thanks everyone, its going in the smoker just now. Cheers.
  4. phil in bc

    Did i screw up my bacon?

    i also used ziplock bags but didnt try to remove any air, probably why it oxidized like this. Next time it will be vacume sealed for extra prevention. thanks for the replies, much appreciated.
  5. phil in bc

    Did i screw up my bacon?

    Hey, hoping i didnt screw up a batch of bacon. We went away while it was curing in the bag and was gone a few days longer than expected. It was in the bag for 19 days total and when we returned last night the meat had turned brown in spots. I trimmed it off this morning and its pink underneath...
  6. phil in bc

    First time Bacon maker

    I should add, I used cherry wood on the first batch and hickory on the last 3 and I think i prefer the hickory. Whenever i cook some bacon up, the neighbors seem to come out of their houses and start hanging about, kinda like vultures. Guess it has to be smelling pretty good to them as well...
  7. phil in bc

    First time Bacon maker

    It's been a long time since I added an update to this thread so here it goes. You guys have created a bit of a monster in the bacon making arena. I'm on my 4th batch already and have another round in the cure just now. I really have to stop giving it away to my friends and should start showing...
  8. phil in bc

    Are dried spices dried spices?

    And when we were in Hungary we also got some local paprika as well as goulash paste, really good stuff.
  9. phil in bc

    Are dried spices dried spices?

    Whenever ive made my own paprika, it always ends up clumping in the jar so i have to push it through a seive. Not that its a problem, just not quite like the professionally processed stuff. Here's the paprika we just brought back from spain, one is sweet and the other spicy and each cost under 1...
  10. phil in bc

    First time Bacon maker

    Day 2 in the smoker is done, had it in there for 5 hours with Cherry wood. Now its back onto the fridge until tomorrow, and then i'll crank up the heat and finish it off. So looking forward to trying this, its looking great.
  11. phil in bc

    First time Bacon maker

    Thanks guys, 145 it is then. Just not today, smoker is sitting at 110 for about 3 hours now, still smoking away. I'll leave it got another couple hours then back into the fridge for the night, then same thing tomorrow. Iin case i havent said this already, you guys are AWESOME!!!
  12. phil in bc

    First time Bacon maker

    So its been 2 weeks in the cure already. I removed the belly from the cure a couple days ago and air dried in the fridge, now its onto the smoker for the first round of smoke. My plan is to cold smoke for 2 days, about 5 hours per day, and then i'll finish with a hot smoke until IT temp reaches...
  13. phil in bc

    Are dried spices dried spices?

    We get pepper paste from a Mediteranian store, its just like the stuff in the tubes but cheaper and more of it. You can get it with hot peppers or just red pepper, both are good. This jar is 550 grams and cost us 7.99 canadian, or about 0.79 US lol When i travel i always look for local spices...
  14. phil in bc

    Dumb question

    I use a lot of wine barrels which are oak, really good flavour from them. Lots of wineries in the PNW, may want to look into getting one.
  15. phil in bc

    Cottage pie with a bit of a twist.

    We do cottage pie a lot, pretty much the same as you did although i use smoked cheese on top. Pretty much takes it over the top and worth a try. I also spice up the meat with some ancho and hot chili peppers, adds to the smokey taste.
  16. phil in bc

    Porkapalooza 2.0!!!

    I'm on the west coast in BC Canada. The BC part stands for "bring cash" lol
  17. phil in bc

    Porkapalooza 2.0!!!

    I got screwed up here for pork butts, just paid $10 per pound. Damn........
  18. phil in bc

    First time Bacon maker

    Thanks everyone, i'll carry on and post some pics once it gets into the smoker, or out of. Cheers
  19. phil in bc

    Looking for a new toaster oven

    We use the Breville counter oven, probably more than we use our proper oven. It works fantastic, and for just the 2 of us its large enough for most meals we cook. I can fit a 12 inch cast iron pan in it, so pretty large yet small enough to heat up fast. And with it being convection, it cooks the...
  20. phil in bc

    First time Bacon maker

    So the belly's have been in the brine for a week now, and one of the slabs has a fair amount of liquid in the bag, the other does not. Both had roughly the same amount of cure rubbed onto it before sealing. Is this something i should be concerned about and making any adjustments? I plan to leave...
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