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A few tips for newbe bakers from one
Let me start this by saying that I have only baked 14 loaves of bread in my life. In my first try at Amish sandwich bread the second rise would not rise, after 3 hours, I gave up and baked it anyway. It had a great flavor but the consistency of a brick. Having no one around to help me out, I... -
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amznps question
Dave, Have to disagree with your statement that bitter taste is from too much smoke. I have found that getting TBS flowing and smoking as long as you like will not produce bitter taste. Dust at lower smoking temps will produce TBS, I have not found the same to be true of pellets at low... -
amznps question
I use the dust for cold smoking and find that it will produce TBS for 12 to 14 hours. The first couple of times I used it I was afraid it wasn't producing enough smoke but continued with a 2 day 25 hr smoke. The bacon had a beautiful amber color and great smoke flavor. I keep the temp at... -
My experince in making Bacon (long and rambling)
Martin, I used your sheet to figure ingredients, I will try a shorter cure time with the next batch. I thought I remember you saying that time of cure shouldn't effect the amount of salt in the finished bacon, once it had cured completely.- duckybud
- Post #11
- Forum: Hot Smoked Bacon
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My experince in making Bacon (long and rambling)
Thanks for all the kind words. Just a quick question for all you "bacon heads" out there, Do you ever get to the point that you are completely satisfied with the taste of your bacon, or do you keep playing with the next batch to improve it? My first couple of batches were too salty and so...- duckybud
- Post #7
- Forum: Hot Smoked Bacon
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My experince in making Bacon (long and rambling)
- duckybud
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My experince in making Bacon (long and rambling)
Let's start this with saying, this is my 5th batch of belly bacon. I have been using the dry rub method because it takes up less space in the fridg and I like the texture of the finished product. I started out with the dry rub calculator and have been working down the amount of salt to our...- duckybud
- Thread
- Replies: 11
- Forum: Hot Smoked Bacon
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NEPAS: HELP
I seem to remember one of your posts in which you smoked breakfast sausage in cloth bags. How big did you make the bags, and how long did you smoke it. I can remember my dad (who was a butcher) doing this from time to time in his smoker at home. This was when I was more interested in women... -
From Hog Leg to Easter Ham!
Pops--THANK YOU for taking the time to present this information. My father and grandfather were butchers all their lives, and made hams and bacon like this. I was too busy to take the time to learn how it was done properly, now in my 60s I see that I should have paid more attention. Your... -
U S Berkel slicer
Does anyone know of a place to get any information on an old electric berkel slicer. The id plate is so worn that you can't read the model number, just the s/n and info in motor. I have tried searching the net but without model can find nothing. I am guessing it is from the late 40's or...- duckybud
- Thread
- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
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What happened to WIKI
It used to be at the top in the headings. I tried to find the cure caculator and it is gone. Ducky -
Blanket Warmer Build
How are you venting the smoke from the top of the smoker. It looks like you are using the flue of your furnace.- duckybud
- Post #2
- Forum: Other Builds
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warming oven conversion
Take a look at the thread down about 5, it is a food warmer that I just completed. Anything I can help with, just ask. It was a fun project and does a good job, atleast the 1 time I used it. Bud- duckybud
- Post #2
- Forum: Other Builds
