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  1. DSCN3384.JPG

    DSCN3384.JPG

    • kihler
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    • Album: Is it Bacon or Ham
  2. kihler

    favorite types of wood

    One more person - I'm from the Pacific Northwest now living in Arizona and I use alder and apple for almost everything. Fish, pork, beef - you name and I use alder and apple. When I smoke meats, I want to taste the meat, not just the smoke. I'm smoking some cured pork belly today. The final...
  3. kihler

    Bacon skins and lamb sharks - a winner

    Bit of a typeo - no sharks only shanks.
  4. Bacon skins and lamb sharks - a winner

    Bacon skins and lamb sharks - a winner

    • kihler
    • Album
    • Comments: 0
  5. kihler

    Bacon skins and lamb sharks - a winner

    I love to smoke bacon. I smoke about 30 pounds at a time. But, I always smoke my bacon with the skin on and remove it before slicing. I have never figured out what to do with the smoked skin. I have added it to baked beans, made soup, but there is always to much. Than came an idea, how about...
  6. DSCN3352.JPG

    DSCN3352.JPG

    • kihler
    • Media item
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    • Album: Bacon skins and lamb sharks - a winner
  7. DSCN3351.JPG

    DSCN3351.JPG

    • kihler
    • Media item
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    • Album: Bacon skins and lamb sharks - a winner
  8. DSCN3350.JPG

    DSCN3350.JPG

    • kihler
    • Media item
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    • Album: Bacon skins and lamb sharks - a winner
  9. DSCN3348.JPG

    DSCN3348.JPG

    • kihler
    • Media item
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    • Album: Bacon skins and lamb sharks - a winner
  10. DSCN3219.JPG

    DSCN3219.JPG

    • kihler
    • Media item
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    • Album: Bacon skins and lamb sharks - a winner
  11. kihler

    Largest smoke yet. Advice/Q View

    Just remember most pork loins in the USA come in a pack marked "moist". That mean salt has been added. Be careful if you add brine, the pork can become to salty. This sounds like a great party.  
  12. kihler

    Opening a mobile business

    Keep it simple and know the people you are selling to. What do they like to eat? Make items that are better the second day or freeze well. This is all common sense. And the last item, make food you like to eat, because that may happen with the left overs.  Is there a soup kitchen in your area...
  13. kihler

    MES Drip Tray Advice

    The best way to clean up all the drips that miss your "drip pan" is to spread the stuff you put under cars that leak oil. The label says it's safe for animals. You can also use non scented kitty litter.  After there is oil in the material, vacuum it up. I also use this in my gas BBQ drip pan.
  14. kihler

    Tucson bbq joints

    If you like to cure and smoke bacon, LEE LEEs is the place to buy your pork belly. It's an Asian market, I go to the Chandler market, but I think there is one in Tucson. Welcome to Arizona. 
  15. kihler

    First Pork Belly Bacon

    Bacon is very easy to make, but I have never done it with your smoker or rub. The time on a rub is about right and with a hot smoke, it takes me about 3 - 4 hours or to a IT of 160. I have never cold smoked bacon. I also leave the skin on, it give the meat extra protection from drying out. Do...
  16. kihler

    Smoked Turkey do's and don'ts

    I just took 2 - 12 lbs turkeys out of the freezer. I bought them last Thanksgiving. I plan on smoking them next week. I have never brined and smoked a turkey. Is there anything I should look out for? Brine or not brine, what type of wood, how hot, IT to about 175? What else? I'll send pics when...
  17. kihler

    Smoked pork belly skin usage

    I just finished up another 40 pound batch of bacon. I always cure and smoke my bacon with the skin on and remove it when I slice and package the bacon. So now I have a bunch of smoked bacon skin. My question to you is - what do I do with the stuff? I have put it in soup and I have tried to make...
  18. kihler

    Aging meat

    Well thanks, I said I didn't try the process, just an article I found. Nothing like a closed mind to find a new idea. Go back to sleep.
  19. kihler

    Aging meat

    You may be right. Did you read the article and look at the rice process they are using?
  20. kihler

    Aging meat

    Here is a link from Bon Appetit on a short cut to dry age beef. I have not tried this, I have no idea if it works. If anyone gives it a try let me know Dennis  http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji#.VvsBpD-YitI.email
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