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  3. bobdog46

    My 2nd try at cold smoked bacon - Update ~~

    I am in the process of cold smoking some belly bacon.  I started with one belly, took off the rind, then dry cured according to the cure calculator. I put the cure on over a three day period. It cured for 10 days in ziplock bags in the fridge. I took them out of the bags and added some sugar to...
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    Summer Sausage Question

    I had that problem a couple of times - I now put the sausage in ICE water for 3 minutes then hang at room temp for an hour. After that put it in the fridge over night before vacuum sealing and freezing.   Remember - The ice water bath is only to stop the cooking process - Just a couple of...
  6. bobdog46

    First Cheese.

    Question about the salt ???  I haven't heard of that before - What is smoked salt used for and what does smoking do to the salt ?
  7. bobdog46

    Buckboard Bacon

    Sorry it took so long to answer !!  Been away for a while.  The pepper adds just the right amount of spiciness to the finished product. This was dry cured - rinsed - peppered - smoked.  I do not put pepper during the curing process.
  8. bobdog46

    Buckboard Bacon

    I had a Pork shoulder that I deboned and cut into 3 small roasts.  Cured for 10 days then rinsed them well. Covered with a good amount of black pepper then into the smoker till the IT got to 155.   Came out great !!!      
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  13. bobdog46

    Another round of venison jerky !!

    Made jerky w/ 8 lbs of venison.  Did 4 lbs  Sweet &  Spicy.  The other 4 lbs  Mandarin Teriyaki .   Came out great !!!
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  17. bobdog46

    First time Brats w/ Q-View

    I used the LEM Fresh Brat Seasoning Pack made for 15 lbs -  Chopped up 1 Large onion - 3 T minced garlic -  Mixed the seasoning pack w/ 16 oz beer -  Mixed it all up very well then stuffed in casings.  Will be vacuum sealed today then in the freezer.  
  18. bobdog46

    First time Brats w/ Q-View

    Made brats for the first time yesterday. I had the LEM Fresh Brat seasoning pack then added onion & garlic. The instructions on the pack said to mix 1 oz of water to the seasoning for every pound of meat, I used beer instead !!!!   The meat was 9lbs venison & 6 lbs pork butt. Got to admit it...
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