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Canadian Bacon dry cured Finished sliced
Richie, the Canadian Bacon looks delicious, great job. That will make some mighty fine eating.- whistech
- Post #37
- Forum: Hot Smoked Bacon
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Questions About LEM Products
I have the #12 LEM big bite grinder and it will grind as fast as you can put the meat in. As far as the two speed stuffers go, my understanding is the second speed is for only cranking the stuffer up and down to get to the meat in the stuffer faster or running the cranking the stuffer... -
first try at pulled pork
Menace, great job and delicious looking pulled pork. If you haven't tried Chef JJ's Finishing Sauce you are missing out. It takes pulled pork to the next level and you can find the recipe here. http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome -
Wild Boar Hot Links
That is some delicious looking sausage. Did you have to add fat to the boar meat? -
No smoke???
Bartlett, from reading your post above about the brownish, grey sausage it sounds like you didn't use a cure. There are many great people here to help you make sure your sausage turns out tasting great and being safe to eat. Post your recipe and your process and some of the masters will... -
I'm making Walton's brand Ground Formed Bacon with some Qviews.
The finished product sure looks good. I am waiting for your sliced pictures and taste test. Great job.- whistech
- Post #12
- Forum: Hot Smoked Bacon
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No smoke???
I also highly recommend buying the Amazen tube and pellets, you can produce smoke at any temperature you want and the guy will answer any questions you have. -
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Smoking Bacon and Food Safety Question
Chef Jimmy and Wild West, thank you so much for responding to my question. I was really worried if I could smoke the bacon safely. I will be sure and post some pictures when I smoke it. Thanks Again, Arlie- whistech
- Post #6
- Forum: Hot Smoked Bacon
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Smoking Bacon and Food Safety Question
In about 3 weeks I will have 8 pounds of pork belly dry cured and ready to smoke. I would like to cold smoke or warm smoke the bacon at the lowest possible temperature I can achieve. Where I live the night time temperayure will probably be around 70 to 75 degrees and I'm planning on using...- whistech
- Thread
- Replies: 5
- Forum: Hot Smoked Bacon
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Second verse, same as the first...
Austin, those are nice looking sausages. -
Jalapeno cheese hot dogs
Joe, those wieners look outstanding. I like the idea of not grinding too fine. -
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30lbs garlic beef sausage
ElginPlowboy, those are some delicious looking sausages and thank you for posting your recipe. I have one question, is the salt you use a fine grain or course grain salt? I'm asking because I want to scale down your recipe for a 10 pound batch. Thanks, Arlie -
Boudin eating experts
Most Cajuns don't eat the casing, however, some do and I expect it has something to do with those who have cleaned intestines when butchering a hog.- whistech
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Tot-Cho's
Nepas, that sure looks tasty. What air fryer do you use?- whistech
- Post #3
- Forum: General Discussion
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Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration
Nepas, tell your sons and daughter that I appreciate them more than words can express. God Bless them.- whistech
- Post #17
- Forum: Making Jerky
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A little Cajun, a little Italian...SMOKED!
WOW, both the meatloaf and the meatballs look delicious.- whistech
- Post #10
- Forum: General Discussion
