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Tom From Wisconsin
Good to have ya, Tom! Smoking is more of an art than it is a science. There are definitely some "do's and DON'T's", but the rest is really all about having a good time and enjoying it. If ya run into a snag, there are lots of experienced folks here to help ya out. Good on the Mrs's for... -
Dear Abby , help I'm in trouble
Hey Lostarow...I come from a long line of dirt farmers, so your handle caught my eye. Welcome aboard! yeah... the wifey and cooker thingy can be troublesome if you let it! Mine finally gave up. I've drug home and built more BBQ shit than any one person should... but I use it, enjoy it, and...- walle
- Post #3
- Forum: Charcoal Smokers
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Another meateater bacon smoke.
Damn fine looking bacon, Mike!!- walle
- Post #8
- Forum: Hot Smoked Bacon
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cooking butts sideways?
I would say, Oh hell yeah! Your cooking chamber should be even enought that that shouldn't matter. I wouldn't stack them so tight that they are touching, and if you are loading your smoker, overall you will have a longer smoke, but the position shouldn't matter... at least it wouldn't in my smoker. -
51.5 pounds of pork belly
My last comment would be to let them hang as long as you can before you slice, package, and freeze. My last batch of bacon ended up hanging in the smoker for a full day after the smoke (started smoking Sunday morning, and when I was finished, I killed my fire and left them in until Monday... -
The La Caja China ????
Thanks, Scar! Good on ya for helping those kids out your lingo PROVES you know your way around one of these, EMAN!! I love this shot of my dad's - this is a year ago after we finished butchering hogs - coon ass full of fresh pig ribs.... not ideal conditions, but if your fire is hot...- walle
- Post #26
- Forum: Charcoal Smokers
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The La Caja China ????
Wow - talk about reviving an old post!! Cajun Microwaves are good cookers - to make them efficient smokers, you have to add a smoke box. I've tried the wood box under the lid, and it just never worked for me. Here is how I solved that problem for those of you out there who are interested...- walle
- Post #23
- Forum: Charcoal Smokers
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Get me to the station on time... tamale making station that is.
WOW! A tamale relleno!!! now THAT sounds good!!! -
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51.5 pounds of pork belly
I would have to agree with Pops on this one... pork is not an "aging" meat. Don't know what to tell ya... we do some fresh side every year, and it seems that if you don't eat it up within six months, it gets an old taste to it - I don't know for sure, but I think it is the fat because we've... -
round-d-round pork loin
Sounds GREAT! I have a neighbor who turns out some damn fine rotisserie loin. Probably goes with out saying... but when it's done, wrap it up or cover it with foil and let it rest for 15 to 30 minutes... woo dang~! it'll be nice and juicy for ya.- walle
- Post #2
- Forum: Grilling Pork
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Fresh PIG BACON!
Folks!!!! Given the fact that I used a curing product that is new/newer/different, please take a minute and review this information IF you plan on using Morton's Smoke Flavored Sugar Cure. Both Bearcarver and Mudduck pointed out some difference in this cure and we want to make sure that folks... -
Fresh PIG BACON!
Bear, The Sugar Cure did come with a separate bag of spices which I did not use, I simply used the sugar cure - 1 T. per Lb of belly. The color is dark, and it has the same consistancy as brown sugar... "packable"??. It must have something else in it, because last year, I used TQ and brown... -
Fresh PIG BACON!
Here's my wrap up post on this project. I smoked the bellies last Sunday, giving them 11 hours under the hickory. I let them set in the smoker until Monday night, then wrapped them up and let them set in the bottom of the fridge until this morning. I set them in the freezer to stiffen up, then... -
Fresh PIG BACON!
Here's this morningings update: Started a few hickory chunks and little pieces in my chimney. FIRE!!!! The hickory bath - couldn't waste a cold smoke, so I picked up 5#'s of sharp cheddar at Sam's yesterday and will give them a couple of hours this monrning with the bacon. I have o'l WALLE... -
Fresh PIG BACON!
Bear - I picked up the Mortons Sugar Cure from a little o'l grocery store by my folks house. I've been told that all of the MSC is smoke flavored. Regarding the "saltiness" - sorry if my post was confusing. What I was trying to ask/say was: The bacon tasted spot on after the 3rd soak, and... -
Pulled Pork Spritz
Mix it up, Donzi!!! I've heard of everything from soda pop to whiskey used in a spritz. Personally, I like spritzing, but agree with Sumosmoke - you can have excellent results with out it. One of my faves was using a mixture of Buttershots and Apple Juice.... If you do that, make a big batch... -
Fresh PIG BACON!
Quote: Todd, I'll admit I was a bit apprehensive as I'll explain below. Short answer - if it did, it only made it better. Today marked soak day number seven on the bellies using a dry cure of Mortons Sugar Cure, BP, and garlic powder. Pork Bellies Cure applied - 1 T Morton's per pound, +... -
What smoker would you buy if you had $500
Beat me to it, AK1!... it would be Tri-Tips for me!~- walle
- Post #30
- Forum: Charcoal Smokers
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Bear Meat for the Bear ??? (could be offensive pictures to anti-hunters)
Pass my congratulations on to your friend. That is one HUGE BRUIN!! I've seen a few that big, but they are far and few between. Can't wait so see some bear bacon... . Thanks for sharing BC, I LOVE THIS POST!
