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your cedar smoker with the 12 inch pellet tube looks like it will work for cold smoking, don't for get to season it first, at least 2-3 times to get rid of that cedar smell and get some seasoning in the wood.yoo could also use a smoker box usually made of cast iron with chips and a couple pieces...
thnx Al, I looked at Tender Belly, I will give them a try, thnx again. You are the best!!! Price is very manageable,a lot better than $130.00 for a belly
I just bought a metal pan for draining your oil,it might be the answer, it is round and 22 in. across and I don't use it to drain my oil,seems like it would work.Ace Hrdware.
Al I am looking for some Berkshire pork belly to make some bacon,now in early Sept. prices are sky high.I remember your post on making bacon with Berkshire pork belly,should I wait till BBQ season is over or do you have a secret supplier that you would share bc $130 for a pork belly is out of my...
I get your trying to reduce your salt content, I have read that it is not the salt that is bad for you but the anti caking agents in table salt, so I use kosher salt or canning salt that has no anti caking agents and have just canned an abundance of tomato sauce no salt and just used a lot of...
venison and ground pork for venison brats,yum. use recipe for pork and beef brats and sub venison for beef. that will use up all your venison especialy leg meat and all trimmings. enjoy
always smoked catfieh,really goog bc of high oil and fat content.Brine overnight in equal parts salt to brwn sugar till egg floats.then dry w/paper towels and dry with fan to form pellicle then smoke over apple or hickory at 140*-raising temps gradually till IT is 150*smoke slowly 6-8...
foam, that is some great looking sausage,makes me want to dig out my grinder for some veal brats,pork shoulder on sale this week for .99 a lb.veal is a lot higher but such is life.
If you are looking to hot smoke LP works well but hard to maintain temps 140* to 150* and lower for cold smoking, at least with my LP smoker, Masterbuilt
any strong tasting flesh on a fish lies in the belly meat and along the lateral lines of the fish removing these two items improves the taste of the fish ten fold
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