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My First Bacon - April 2015
I have been making my own bacon for several years and it always turns out great. It looks like you removed the pork skin before you cured and smoked the pork belly. I always leave the skin on and remove it after the smoking process. I use the smoked skins for soup. They work better than smoked... -
water or no water?
No soaking the chips. I start with a layer of fine chips and than a layer of larger chips. The smaller chips start smoking in just a couple of minutes and they also help get the larger chips going.- kihler
- Post #8
- Forum: General Discussion
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corned beef
Just be sure to use pink salt in the brine. If you don't use pink salt or brine the meat long enough, the meat will be gray. I have corned other cuts of meat but brisket is the best. Use a flat brisket, this way the cure will get through the meat equally. I also add a couple more days to the...- kihler
- Post #7
- Forum: General Discussion
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Corned Pork shoulder (not corned beef)
Has anyone ever make corned pork? Not corned beef. I made a corned pork shoulder a few weeks ago and it turn out like a cross between corned beef and pastrami. I deboned the pork shoulder, tied it up like a rolled roast, brined it for 7 days - like you were making corn beef and then smoked it...- kihler
- Thread
- Replies: 0
- Forum: General Discussion
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Hello from sunny Arizona
Hi, my name is Dennis. I live in sunny Arizona. Sun shines here about 350 days a year. Outside cooking and grilling is a year around event. I have two smokers, one charcoal grill and a large built in gas grill. I love to smoke and cure meats and fish. I make my own bacon, from both pork belly...
