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  1. Bacon Smoking Friday and Saturday

    Bacon Smoking Friday and Saturday

  2. torp3t3d0

    Bacon Smoking Friday and Saturday

    [if gte mso 9]><xml> <o:DocumentProperties> <o:Subject>Operation of the Defense Acquisition System</o:Subject> <o:Author>USD(AT&L)</o:Author> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Created>2015-01-06T17:57:00Z</o:Created> <o:LastSaved>2015-01-07T19:06:00Z</o:LastSaved>...
  3. Whispy Smoke.JPG

    Whispy Smoke.JPG

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  4. IMG_1436.JPG

    IMG_1436.JPG

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  5. Maple Bacon.JPG

    Maple Bacon.JPG

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  6. Brown Sugar Bacon.JPG

    Brown Sugar Bacon.JPG

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  7. torp3t3d0

    Smoked Prime Rib (Panned #3)

    It was a "fat fingering" from an old man who can see the screen!!! Yorkshire pudding  is an English  dish made from batter  consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy  and is a staple of the traditional British  Sunday roast. It may also be...
  8. Smoked Prime Rib (Panned #3)

    Smoked Prime Rib (Panned #3)

  9. Yorkies_in_cast_iron_frypan.jpg

    Yorkies_in_cast_iron_frypan.jpg

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  10. torp3t3d0

    Smoked Prime Rib (Panned #3)

    Would love to smoke one, but the wife likes Yorkshire Sudden so I need to do it in a way to save the beef fat drippings. But a beautiful job....Hope I can do as well as you do things when I get as old as you....
  11. torp3t3d0

    soppressata

    First Capicola went into refrigerator to dry...out in 6-8 weeks or 35-40% of weight.....whichever comes first
  12. Ifirst capicola.JPG

    Ifirst capicola.JPG

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  13. torp3t3d0

    soppressata

    Thanks...stay tuned...I send pictures of the other projects...also here is some Italian sausage I made... here is my polish sausage and my Carolina breakfast sausage...I smoked this batch trying to capture the taste I use used to while growing up in NC many years ago love making stuff
  14. Smoked carolina breakfest.jpg

    Smoked carolina breakfest.jpg

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  15. Smoked Polish Sausage copy.jpg

    Smoked Polish Sausage copy.jpg

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  16. Italian sausage.jpg

    Italian sausage.jpg

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  17. torp3t3d0

    soppressata

    It is extremely simple.  I used the system described here: http://www.drybagsteak.com/recipe-homemade-salami-soppressata.php which uses the UMAi dry bag method.  I also have a Capicola curing using the following method. http://www.drybagsteak.com/recipe-charcuterie-capicola.php I also plan to...
  18. soppressata

    soppressata

  19. torp3t3d0

    soppressata

    started making soppressata, an Italian dry salami using the UMAi dry method.  Here is my first attempt as I took out of the cure room  and moved them into the drying stage....Thought I'd give this a try to complement the bacon and such that I smoke.  I also make my own fresh sausages and have...
  20. sausageJPG.JPG

    sausageJPG.JPG

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