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  1. old smokey nj

    Smoked Chicken Feet

    That's why I asked. RRR said he smokes them, and I was wondering how you would eat them. I understand if you cook them they break down the collagen, etc., but smoking them would seem would make them brittle. Hopefully he will advise. I'm curious now.
  2. old smokey nj

    Scrapple (Bear’s Favorite Brand)

    Thanks JimmyJ - I'll probably remove the brains, though I know people eat them. My grandmother grew up in Poland and she said it was a treat to have brains sauteed in butter. And yes, the eyes will be coming out for sure. Kind of surprised about the ears though - I thought they would be acceptable?
  3. old smokey nj

    Alternative to A-MAZE-N Pellets

    I think zwiller may have meant "understated"...
  4. old smokey nj

    Smoked Chicken Feet

    So RRR, do you season these?
  5. old smokey nj

    Alternative to A-MAZE-N Pellets

    Well I appreciate all the feedback, and I certainly like to support our own. I will be buying in bulk, so Todd's may be a good option (thanks Dave!). I may check out Bill's option and try a side by side comparison. And thanks to everyone for getting back to me - that's why I love this forum!!!
  6. old smokey nj

    Scrapple (Bear’s Favorite Brand)

    Looking to try to make my first batch of scrapple. Probably a stupid question, but, when you boil the pigs heads, do you remove the brains or leave them in and scoop 'em out into the scrapple mix?
  7. old smokey nj

    Smoked Chicken Feet

    OMG:emoji_stuck_out_tongue_closed_eyes:
  8. old smokey nj

    Smoked Chicken Feet

    What, if anything, do you season them with or marinate them with prior to smoking? Also, how long do they have to be smoked? Temp?
  9. old smokey nj

    Alternative to A-MAZE-N Pellets

    Hello everyone, I have an A-MAZE-N Pellet Smoker, and need to get more pellets. There are other brands on Amazon that have excellent ratings, no binders, fillers, etc., and are considerably cheaper. Some are 1/4 the price of A-MAZE-N brand!!! Does anyone have any advice on any other brand(s)...
  10. old smokey nj

    “BBBB”—Bear’s Buckboard Bacon (Pic Heavy)

    Thanks Warren - I'll do that next time. I do like the heavier bags.
  11. old smokey nj

    “BBBB”—Bear’s Buckboard Bacon (Pic Heavy)

    Thanks Chopsaw - I did think about that, and thought initially that vac seal might force the cure in better, but not sure if that line of thinking is accurate. I do like the thicker bag on the vac seal. Last time I made bacon, I got a small tear in the ziploc and that made massaging / flipping a...
  12. old smokey nj

    “BBBB”—Bear’s Buckboard Bacon (Pic Heavy)

    Gotcha. I will keep the added water trick in my notes for next time. I'll let it cure for a couple days more than the planned 10 days. I do massage and flip it everyday to try to get the juices distributed - I'm sure it will be fine. I'll let you know how I make out. THANKS!!!!
  13. old smokey nj

    “BBBB”—Bear’s Buckboard Bacon (Pic Heavy)

    Hi Bear - I'm trying this recipe as we speak, and the meat has been in the fridge for about 6 days now. My concern is that there isn't a lot of juice - I made bacon a month or so ago, and there was a lot of juice in the bag. But with this, there is very little. I did vacuum seal this one - on...
  14. old smokey nj

    Questions about making bacon.

    Thanks Sonny - Hopefully no stains! We have about 10 pounds of this and was hoping to enjoy some as bacon and not mixed in with things. So you think it's too late to try to get some of the salt out? Soaking won't work?
  15. old smokey nj

    Questions about making bacon.

    Well I got it all done, but it's very salty. I did test a couple pieces in the frying pan prior to smoking, and I guess they were too small because they didn't seem that salty. Now I know to test a bigger piece next time!:emoji_disappointed: Disco was spot on - the batch I did with sugar was...
  16. old smokey nj

    Questions about making bacon.

    Thanks Disco - that makes total sense! Appreciate the feedback.
  17. old smokey nj

    Questions about making bacon.

    Thanks Rexster and Robert. Robert, I got the idea to soak it from this thread from Disco: https://www.smokingmeatforums.com/threads/bacon-step-by-step-video.282831/ Not sure where I got the "ice" part from??? I'm guessing the soaking is to make sure the saltiness level is acceptable to your...
  18. old smokey nj

    Questions about making bacon.

    Hello again, Well my bacon has been in fridge curing for about 2 weeks. I'm ready to take it out and soak it in ice water, and I discovered that I don't have a container big enough to lay the slab(s) in. Is it okay to slice it in half? I'm just concerned about the "cut" edge when I go to smoke...
  19. old smokey nj

    Questions about making bacon.

    Hilarious, good clean fun!!!!:p
  20. old smokey nj

    Geek's Basic Brisket

    Hey Geek I tried this recipe and it was awesome! It was my first brisket ever, and everyone was raving over how tender and flavorful it was. It was like filet mignon! I had a 10 lb. full packer, put it in late (9:30 am instead of 6 am), and started to get nervous it wouldn't be done when our...
Great deal on LEM Grinders!
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