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387952_2200087133040_1573146705_31907823_126027168
- navyjeremy
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Pork Belly Prices
Here in Italy I ordered some from the Commissary, took about a week to get here from Germany, but it was 1.54/lb.- navyjeremy
- Post #33
- Forum: Bacon
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Slicers
Ok I am getting ready to start making my own bacon and I am looking at getting a slicer. Just wondering what kind y'all use and the pro's and con's of each. Thanks in advance Jeremy- navyjeremy
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- Replies: 9
- Forum: Bacon
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Just Ordered.....
Mark I am still in Italy but only for about 4.5 more months and then headed to Charleston, SC and then it will be a life of retirement, for about 30 days, and then right back to work- navyjeremy
- Post #5
- Forum: Bacon
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Just Ordered.....
Thanks Al that makes perfect sense that it is going to be cooked before eating it. Now the waiting period comes until my pink salt gets here.- navyjeremy
- Post #3
- Forum: Bacon
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Just Ordered.....
Pink Curing salt after reading the below thread on how easy it seems to make some bacon. http://www.smokingmeatforums.com/t/111573/heres-my-easy-to-make-bacon-step-by-step The one question that I can think of right now is... I see that some people use a little heat with smoke and some people...- navyjeremy
- Thread
- Replies: 4
- Forum: Bacon
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Problems getting good smoke with my GSOM
I had something similar happen when I started using my GOSM. What a couple of the guys here told me to do was to crank the heat up until you start to smell the smoke, then back it down to the temp that you want it. Once it settles down add your meat and you should be good. I am not sure which...- navyjeremy
- Post #2
- Forum: Propane Smokers
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Line-up tonight with q view
This is the thread that I was using as a go by and I think I over did the bouillon. Look at the eight post by DEERMEAT. That is what I was trying to do.... http://www.smokingmeatforums.com/forum/thread/57856/smoking-onions-question- navyjeremy
- Post #12
- Forum: Pork
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Line-up tonight with q view
Ok so I just tried the Onions and the taste is good but "The Salt is just too damn High". I think next time I am just going to go with the butter and maybe some pepper- navyjeremy
- Post #8
- Forum: Pork
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Line-up tonight with q view
In a perfect life I would use Vidalia but being that I am in Italy and these Italians think that they have the most superior products in the world. I think that you get where I am coming from and I have not tried the onions yet.- navyjeremy
- Post #7
- Forum: Pork
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Line-up tonight with q view
The finished product and finally some Bearview Please Enjoy- navyjeremy
- Post #5
- Forum: Pork
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DSC_0962.JPG
- navyjeremy
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DSC_0964.JPG
- navyjeremy
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DSC_0967.JPG
- navyjeremy
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DSC_0961.JPG
- navyjeremy
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Another Jeff Sauce thread...
I can't disagree more. I love Jeff's Sauce on PP and everybody that I have ever served it to love it as well. I do add about 1-2 chopped onions to it. After I let it cook, I then take an immersion blender and make sure that it is nice and smooth. I have been thinking about adding a green...- navyjeremy
- Post #5
- Forum: Sauces, Rubs & Marinades
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Line-up tonight with q view
Take and apple corer and hollow out the middle almost all the way to the root. Cut an X almost all the way to the root and then get spreadable butter, and smash it in the hole. Then just top with crushed chicken or beef bullion here is the before pics Had to save the best for last- navyjeremy
- Post #3
- Forum: Pork
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DSC_0926.JPG
- navyjeremy
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DSC_0950.JPG
- navyjeremy
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