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  1. phil in bc

    First time Jerky

    Got 2 different recipies going, one hot habanero pepper and the other is a teriyaki. The meat already seems to be getting a bit firmer just from being in the brine. I'll get this into the smoker for a few hours tomorrow and finish up in the dehydrator. Looking forward to trying something new...
  2. phil in bc

    First time Bacon maker

    oK, got the prep all done in and vac-bags for the next couple of weeks. I gotta say, i was expecting the brine mix to be a lot more that what i used, but the numbers dont lie, hopefully. this is how it worked out. I made 2 slabs from the one belly. First one was 2412 grams. I added 6.03 grams...
  3. phil in bc

    First time Jerky

    Yes i do have cure 1, and i do have a smoker and dehydrator. From what i have read so far i expect i'll use both, smoke for a few hours and then finish in the dehydrator. I'm not sure on the quantity of the cure 1 though. Would it be at the same 0.25% as when making bacon? As for marinade, i...
  4. phil in bc

    First time Bacon maker

    Thats exactly what i got, along with 1.5% salt and 0.75% sugar. I'll probably add some garlc powder, cuz who doesnt like some garlic, bag it and massage for 14 days before drying in the fridge and then onto the smoker.
  5. phil in bc

    First time Jerky

    Hi Guys, Looking at making some Jerky, brought home small lean inside round roast to give it a try. I'm looking for a marinade recipie and any tips you may have to share. Thanks
  6. phil in bc

    First time Bacon maker

    Ive been reading all these posts about home made bacon and it looks so good that i just had to jump in. So off i went to Costco today and took home a nice slab of pork belly fy first attempt. I'll add some pics along the way, for now this is what i'm starting with. I'll use the cure amounts...
  7. phil in bc

    Smoked Cheese

    Hi Nutmeg43, your almost our neighbor compared to most on this forum. I generally go by colour on the cheese as to when its done, and i kinda copy the look of the Baldersons double smoked cheddar we can get at Costco although i think they may do a dip into liquid smoke, but thats only a guess...
  8. phil in bc

    Here You Go Eric, My Dry Cured Bacon

    That does look good, i may have to give this a try. Thanks for sharing this.
  9. phil in bc

    Beets Recipe

    We usually par-boil them and slice them faily thick, olive oil salt and pepper and onto the grill until done. Super easy and really good.
  10. phil in bc

    Smoked Cheese

    Thought today would be a good day to introduce myself. I'm Phil, i live in Kamloops BC, and I've been stealing ideas and recipies from you guys for many years, thought it was about time i contributed a bit. I read that some of you when smoking cheese only have it on the smoke for a failry short...
  11. phil in bc

    Hello

    Hi All. Just found this forum, and what I've seen so far is pretty good. looking forward to sharing some recipies and pictures soon. Cheers 
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