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  1. buzzy

    First cold smoke

    Agree. Bottom of bacon has much better color than top. Flipped them for another smoke today
  2. buzzy

    First cold smoke

    Doing the bacon from hogs we butchered 2 weeks ago. Also found out some hogs don’t make good bacon. Unless u want cured smoked strips of lard. 1 of them was like that. Cured for 10 days with TQ. Rinsed off then in frig for 3 days. Fired up the old Smoke Hollow to get things warmed up for a...
    • buzzy
    • Thread
    • Replies: 20
    • Forum: Bacon
  3. buzzy

    The importance of keeping the meat cold by @Cajuneric, a member here

    Thanks Dave. Great side by side.
  4. buzzy

    Need fermentation subforum?

    Would be helpful to know if asking about fermenting meat or veggies. A bunch off people here to give help on both.
  5. buzzy

    Rainy day soup

    Sorry can't help out with a recipe because the wife makes it without one. Best I can do is give a little insight. She roasts a whole chicken. A good size roaster. Then lets it cool down to pick off meat. Puts that in big stock pot with 3 gallon bags of corn thawed & drained corn. Adds broth from...
  6. buzzy

    Making own wood pellets - advice?

    https://www.alibaba.com/pla/Hot-sell-wood-pellet-mill-pellet_60038382338.html?mark=google_shopping&biz=pla&pcy=US&searchText=feed+processing+machines&product_id=60038382338&src=sem_ggl&from=sem_ggl&cmpgn=15235534971&adgrp=134974726292&fditm=&tgt=pla-298190246337&locintrst=&locphyscl=9006649&mtcht...
  7. buzzy

    Winter makes it to North Texas

    Been raining here all day but freezing rain & snow is suppose to start late tonight. Sure hope they are wrong as they are some of the time.
  8. buzzy

    Rainy day soup

    With the weather being rainy with storm coming thought we’d make a big pot of chicken corn soup. Corn from the garden & chickens from the barn makes for a bangin soup. Decided to can some to save freezer space. Jars after the pressure canning. Saved some for supper. Thanks for looking
  9. buzzy

    Firs time making bacon

    MMMMMMMM burnt ends. They r really good.
  10. buzzy

    Firs time making bacon

    So u could change the salt in calculator to 1.75 to get the 1.75 u want??
  11. buzzy

    Firs time making bacon

    Didn't know content of #1. Just looked closer at pack of #1 just recently got to see it says 6.25. DUH! Live & learn. Thanks again
  12. buzzy

    Firs time making bacon

    Not to highjack this thread but the diggingdog calculator caught my interest. Is quick & easy to use when only using cure 1 or 2 times a year. Question is why is his cure percentage at 6.25 not .25? Is this to account for the salt in cure #1. Do all #1 cure have the same salt in them? Just want...
  13. buzzy

    What not to do with your smokehouse

    The bad part is I talked to a guy that knows this fellow & he said that’s the second one he’s done that to. Said the next one will be built out of blocks. Plus luckily no one was hurt with all the possibilities of it setting around.
  14. buzzy

    What not to do with your smokehouse

    On the way home last week this is how the guys smokehouse looked. I’m pretty sure it was a fairly new build.
  15. buzzy

    Did I mention that I hate winter?

    On Sunday we got freezing rain then snow then more rain with squalls on Monday. Took 75 minutes to get home compared to the usual 50. Then drive to work was like driving on a washboard because of ice under everything. Plus heavy winds on drive back home making partial whiteouts some places...
  16. buzzy

    laying meat on plastic

    Understand about the hanging & cooling part. Cut up meat will cool down quicker than leaving in primal cuts. What I didn't include in process is we lay meat on old slate top pool table covered with plastic. With temps a high of 18 & overnight temp of 3 the table should be plenty cold to lay...
  17. buzzy

    laying meat on plastic

    The package does not state any of this. Just plastic.
  18. buzzy

    laying meat on plastic

    Well it's that time of year to butcher hogs. Getting 2 to cut up for sausage, ribs & chops. Oh an a big kettle of scrapple. My question is will there be any ill effects if cut up meat is placed on a new painters drop cloth overnight? The shop will be kept under 40 & the meat spread out thin...
  19. buzzy

    What are your favorite sides to serve with smoked meats?

    Pretty much with all that have been mentioned. The one thing I really enjoy is BBQ spaghetti with smoked chicken whatever. Yes I'm with others. Dukes is the best but not the light.
  20. buzzy

    Shortage FYI

    Talked to my brother this weekend. He is a meat manager at a major grocery store. He said hams are going to be hard to get & fresh turkeys almost impossible to get . Some more things to add to list of shortage.
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