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  1. hondabbq

    Back bacon run before winter.

    I load up the freezer in fall for winter eats. Did a run of jalapeno and cheddar kielbasa a few weeks ago that I posted as well as some bacon. Now it was time for some back bacon. 6 loins cured in Pops Brine for 2 weeks. Dried in the fridge for 3 days and into the smoker. Smoked for 4 hrs...
  2. hondabbq

    Made summer sausage.....co-workers now want to buy some

    I usually take my raw costs and add 30% at minimum. I will also look at the store costs for the same product and make it value added (Bacon is 375 grams int he store Il make it a true pound of bacon for the same price of the premium bacon ) by either adding more weight to the package or charging...
  3. hondabbq

    Blackstone pizza oven.

    I have one of the OG Blackstones from when they first came out. Still works like a charm.
  4. hondabbq

    Snack Stick Beef/Pork?

    I have always used 50/50 lean beef and lean pork. Always turned out great.
  5. hondabbq

    True Dry Cured Bacon.

    Forgot to snap a pic of it all sliced up in an insert that I did at work. Second best is a pic of them all packaged up.
  6. hondabbq

    Such Great People on this Forum

    Ill be on the other side this week in PV and NV for 2 weeks.
  7. hondabbq

    Might be a fun Hockey game tonight.

    I was just in Nashville 1.5 weeks ago and went to a Preds game.
  8. hondabbq

    Back Bacon

    3 loins going into cure this friday for me.
  9. hondabbq

    True Dry Cured Bacon.

    I go until I have the desired color I want. I have normally wet brined my bellies and to get that color usually takes me 2 days of smoking for 8 hours with a rest overnight. Both hot smoked and cold smoked need to still be fried to cook it. These dried bellies cut my smoking time down to just...
  10. hondabbq

    True Dry Cured Bacon.

    I think the ambient temp outside that day was 18c. I only cold smoke in the shoulder seasons when the temps are down enough to cold smoke.
  11. hondabbq

    Jalapeño and Cheddar Kielbasa

    All packaged up. 20 rings of varying weights.
  12. hondabbq

    True Dry Cured Bacon.

    Hers is the final product of this process. I will be slicing on Monday at work. Here is a few hand cuts and test fry. Bellies I had were a little on the thin side but overall it’s a good recipe. Smoked for 6 hours to get to that color but I would go for the full 8. (I cold smoke) I’ll tweak...
  13. hondabbq

    Jalapeño and Cheddar Kielbasa

    Out of the smoker and cooling. Nothing like warm sausages out of the smoker. This is the moistest batches I have made.
  14. hondabbq

    Jalapeño and Cheddar Kielbasa

    Got 2 bellies in the smoke right now from @SmokinEdge bacon thread. I realized I only had 1 ring left so I decided to bring some meat home from work and run the smoker all weekend. That mixer they were gonna toss from work (its old and has no guards so it was “illegal”), so I picked it up for...
  15. hondabbq

    Back Bacon timing

    Ty sir. I also assume to leave them in the fridge for the 3-4 days before smoking is ok too.
  16. hondabbq

    Back Bacon timing

    I am wanting to do a run of back bacon before it gets too cold to smoke up here. I always cure in Pops for 2 weeks. Here is my dilemma: I am able to cure my meats at work, which is a huge plus. I am leaving for a holiday on October 11 for 2 weeks and back to work on Monday October 27. Is...
  17. hondabbq

    Sourdough With Canadian Bread Flour.

    Thats the only flour we use at work.
  18. hondabbq

    True Dry Cured Bacon.

    I missed the meat side down part of the post under the pic. I just saw the meat side up pics and went that way. Oh well. I’m sure it will be just as good. @SmokinEdge thoughts on that?
  19. hondabbq

    True Dry Cured Bacon.

    Plans changed and I put it into cure last Friday afternoon. Got home in the evening last night and gave it a flip. I put paper towels under it and they were definitely wet, but dried up over the week till I looked at them. Changed those for clean ones. I do t think they will leech anymore but...
  20. hondabbq

    True Dry Cured Bacon.

    I am going to give this a run after I get back from holidays, ( we are travelling) and I always cold smoke for 2 days with a rest in the fridge overnight between smoke days, to add another variable.
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