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  1. jbchurchill

    Smoking Peameal Bacon

    It worked out really well. The loin stayed nice and juicy since it was brined. It sat in the fridge overnight uncovered to dry-out the surface. 
  2. jbchurchill

    Fire Pit Smoker

    I'm more used to a tripod, but I love the easy access this provides. Like the aesthetics over a grill too!
  3. jbchurchill

    Greetings!

    Great welcome PM from Jeff. I think I'll try the course!
  4. jbchurchill

    Smoking Peameal Bacon

    Thanks! I spent some time googling and the recommendation is to wash the meal off the loin. Going to try both ways tomorrow.
  5. jbchurchill

    Butcher or Meat Market

    Jim's Fallbrook Market 5947 Fallbrook Avenue, Woodland Hills, CA or your local Vallarta
  6. jbchurchill

    Greetings!

    I'm here to do more smoking - pork, beef, chicken, duck, cheese, sausage, fish, veggies, and ???? I once had a smoked trout that was awesome! Big fan of bacon; No doubt you know that it is the vegetarian cross-over meat. As in I don't eat meat except for bacon. Done a bit of smoking with my...
  7. jbchurchill

    Smoking Peameal Bacon

    How did you make out on smoking your peameal? I have a loin smuggled in from St Lawrence Market in Toronto and was thinking of sticking it in the smoker with applewood.  But I was wondering if because it is already cured and coated with peameal (cornmeal really) whether it would turn out...
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