Toggle sidebar

Search results

  • 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. IMG_0745.JPG

    IMG_0745.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Bacon & Hocks
  2. IMG_0743.JPG

    IMG_0743.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Bacon & Hocks
  3. IMG_0742.JPG

    IMG_0742.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Bacon & Hocks
  4. IMG_0740.JPG

    IMG_0740.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Bacon & Hocks
  5. IMG_0739.JPG

    IMG_0739.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Bacon & Hocks
  6. IMG_0738.JPG

    IMG_0738.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Bacon & Hocks
  7. Bacon & Hocks

    Bacon & Hocks

  8. backsmokin

    Whole Ham is Scary

    Don't know that technique. Will research it though! Thanks
  9. backsmokin

    Whole Ham is Scary

    Well, not scary from a taste point of view but from a size point of view. With the belly and most of the hocks curing, the leg is looking huge!. The more I look at it, the more I want to break it down a little so that in the end, I have smaller finished hams. (The bone will get used as well - I...
  10. backsmokin

    First Attempts

    Meat is in the cure, hoping for reasonable weather! Here's the plan. I took my beautiful 6lb pork belly out of the freezer, cut it into two equal portions and have started it in the Maple Bacon cure from Charcuterie. I also have started about 4 lbs of hocks curing also with the Charcuterie...
  11. backsmokin

    Pork skin curing

    Appreciate the advise! Sounds simple enough.Folks here are awesome
  12. backsmokin

    Pork skin curing

    OK - this may be sacrilegious to some but I'm going to ask anyway. While I like the various skin recipies that have been posted, I love fishing. What I don't like is what I have to pay for pork rind baits and teasers when I've got these beautiful pieces of skin that are the raw product. Anyone...
  13. backsmokin

    Remove Rind or Leave Rind and why?

    Looks like a skin on shoulder to me.
  14. backsmokin

    Cure #1 or Tender Quick

    Let me see if I have this right because this is a tad confusing. The various curing salts labeled as #1 (InstaCure #1, Prague Powder #1, etc) are a mixture of Sodium Nitrite 6.25% and Sodium Chloride 93.75%  The various curing salts labeled as #2 (InstaCure #2, Prague Powder #2, etc) are a...
  15. backsmokin

    Cure for cold smoking bacon? Dry? Wet? How much? How long?

    Hope he offered more than an "Oops!" 
  16. backsmokin

    First Bluefish of the Season

    Hey Sam3 - I'd love to hear what you do in the smoker with bass and fluke. Haven't been happy with my attempts with lean fish.
  17. backsmokin

    First Bluefish of the Season

    Had a piece of good luck while fluke fishing this week. Got hit with a nice 3 lb bluefish. We promptly bleed it and got it cooled down. Fillets were left with the skin on. Final destination - the smoker! Once home no time was wasted trimming the fillets and washing off the slime. They got...
  18. IMG_0399.JPG

    IMG_0399.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Default
  19. IMG_0383.JPG

    IMG_0383.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Default
  20. IMG_0382.JPG

    IMG_0382.JPG

    • backsmokin
    • Media item
    • Comments: 0
    • Album: Default
Great deal on LEM Grinders!
Top Bottom
Back
Clicky